Grandma Macs Cottage Cheese Salad Recipes

GRANDMA MAC'S COTTAGE CHEESE SALAD

Steps:

• Dice all of the vegetables very small. Cut celery and carrots into matchstick size pieces and then small dice those. The bell pepper can be diced with a regular small dice and the same for the green onion. I don't recommend a food processor as this might liquify the soft vegetables and give you irregular size pieces of vegetable. .
• Set all diced vegetables aside after dicing by hand.
• Mix together the cottage cheese and mayonnaise in the bowl you intend to serve this dish inches Mix them thoroughly together.
• Next, add seasonings to cottage cheese/mayonnaise mixture and stir in thoroughly.
• Finally stir in all the chopped vegetables into the cottage cheese and mayonnaise mixture mixing everything thoroughly.
• Taste test the resulting salad after letting it sit for at least a couple hours to let the flavors settle and blend together. Then, after tasting, if you find that the amount of indicated seasoning isn't adequate to your preferences, whichever spice is lacking incrementally. The whole cottage cheese salad taste won't come out to its peak flavor until having sat in the refrigerator a while, even though it is actually good even without letting it sit.
• I recommend letting the salad rest four or more hours in the refrigerator (best if overnight) before you do a final re-adjust on any needed additional seasoning.
• Note: This is a very simple salad but very versatile, extremely tasty and quite popular whenever it has been made. It can double as either a salad on its own, or as a dip for raw vegetables or crackers. Start with a half cup of mayonnaise to begin with and use Best Foods or Hellman's not runny mayonnaise. And then increase mayo to taste if more is needed to make the salad rich and creamy. You don't want to overdo the mayonnaise though. And if you like a dry cottage cheese consistency, then get some cheese cloth and strain the whey off the cottage cheese before making the salad. It won't taste as nice as the original unstrained recipe in my opinion because you lose part of the cottage cheese flavor if it is strained too much. I use low fat cottage and not high fat because the high fat is more creamy and will make the salad more "liquidy". If you use high fat cottage cheese,that has more liquid cream in it, use a little less mayonnaise. Don't expect this salad to be the consistency of cream cheese as some might do who don't want it 'wet'. It is cottage cheese and the finished salad should have about the same consistency. Also be sure you shake all the water off the vegetables before adding them to the cottage cheese mixture . After the salad sits a long time, some whey will come to the top after flavors blend. That is normal. Enjoy.

RUTH'S DINER - GRAMMA CLAIRE'S MACARONI AND CHEESE

Steps:

• Cook macaroni, drain do not rinse.
• In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
• Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
• In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.

GRANDMA'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
• Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
• Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

GRANDMA'S MAC AND CHEESE

Steps:

• In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni., Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly.

GRANNY MAC'S MAC AND CHEESE

Steps:

• Preheat oven to 325°F.
• Cook macaroni in boiling saltged water until tender, drain and rincse.
• Make white sauce of butter, flour, milk, salt and pepper (do this by blending these ingredients over a low heat ) - o'kay what I do - melt butter and add flour and cook off for a minute or two over low heat and then add warmed milk and whisk till smooth and let thicken over heat and then add 2/3 of the cheese into this mixture and stire until melted.
• Pour the entire cobmination over the cooked macaroni in a greased baking dish and sprinkle with remaining cheese over the top and bake for 30 minutes.

GRANDMA'S SOUTHERN MAC AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.