Make some grilled cheese sandwiches or melt them on top of a hamburger, and find out what you've been missing out on all these years! ;)

Toss some slices into your baked mac n cheese....

Yep, add it to your next batch of mac and cheese along with the really good cheddar to help it go down easier. Or make some Runzas/Bierocks and put half a slice in each bun on top of the meat and cabbage mixture. Yummmmm!

Andy gets his glucosomine pill wrapped in Buddig meat, works every time!

Bait animal traps in your garden? Toss into nearby woods for wild animals? Trash it?
But whatever you do with it, please don't ruin any perfectly good 'people' food with it! ! !

Rusty

You know how you like that Rotel and Velveeta? Unwrap those slices and melt them with some Rotels. You'll need some of the juice but add it a bit at first so you don't get soup.

Earlier this week I made homemade burritos and being out of cheddar used American Slices to melt on top. My husband loved it! However he is really fond of those things. Guess we all have our little weaknesses. Personally I think they taste like rubber.

Kate

Wait until the grandkids come over and make grilled cheese sandwiches and foist them off on them, LOL.

I'm not really wild over good cheese, so I really don't care for the fake stuff.

Elery tells me that you can wrap up the slices in about 3 pounds of sausage, make it into a loaf, weave a blanket of bacon slices to wrap the sausage in and put it all on the grill. The sound of your arteries slamming shut will overcome the thought of that cheese. (grin)

Annie

I think the suggestion to save it for the grand kids is the best....
One of them loves that on a toasted bagel melted for 10 seconds in the micro....the other one of the twins wants aged white Vermont cheddar.
It's not a good thing when you feed your grand kids dog rejects!
Linda C

Throw it out! :P

you could send them to me. DH prefers "dog cheese" LOL!

Cheesses in our fridge at the moment are:
fresh mozzarella,
extra sharp great lakes cheddar,
white vermont cheddar,
crumbled blue cheese,
muenster,
herb goat cheese,
boursin,
jarlsberg,
gruyere...
...and American Slices.

(I love cheese!!!)

The only ones I think he'd eat on his own volition are the "orange" cheddar and the american slices...

If you don't sent them to me, save 'em for the GKs!!

Put it on top of sauced spagetti. Melt the cheese under the broiler until it is very lightly toasted. Elbow macaroni works better then "spagetti" noodles in this dish. Best to mix the sauce well into the noodles and pour them into a shallow baking dish. About six slices cover a 9x13. Scoop so that each serving gets a bit of the cheese. Bet you have to fight the kids for some.

It is not great cheese but then it is not bad cheese either... bland, mild, sweet. Helps to give moisture to meat sandwiches or shield the bread from a juicy sandwich topping. A regular item in my lunchbox sandwiches that are more about fast and filling then fine and interesting.

: )
lyra

You know, when I was a kid (don't ask how long ago) Dog Cheese was good....really good. Now all the processed stuff does seem to taste like rubber to me.

I don't remember ever having Dog Cheese when I was a kid, Dad bought round pieces of colby sometimes, but we didn't eat much cheese. Grandma made scalloped potatoes, but not augratin, and hamburgers but not cheese burgers. Meatloaf was topped with a tomato sauce, no cheese. Occasionally we'd have chili and grilled cheese sandwiches but the grilled cheese was always slices of Grandma's Farmhouse White Bread with pieces of that round colby.

So what's in my refrigerator right now?

A chunk of good parmesan
Slices of provolone
A wedge of sharp cheddar for Elery's dog, he loves it.

I might "borrow" some for cheddar beer bread here pretty soon, that makes an awesome grilled cheese with some of the provolone.

Annie

I agree to save or give to grandkids. If they don't come around, throw it out. I am like you. Give me real cheese or no cheese. I hate the processed stuff.

More importantly Linda, what are you going to do with all that vile Buddig ham when Chabby decides she prefers prosciutto?

We get downright snobby in WI about "processed cheese food." Not being a WI native, I first learned to think about cheese when I was in HS and the French foreign exchange student we were hosting was teaching me to make crepes and asked for cheese. All my mom usually bought was Velveeta and Kraft singles. The look on his face as he tried to discern what the heck Velveeta was was priceless. That started me on a quest to understand his thinking, and I've never looked back to processed cheese foods. (I am dumbfounded by gas station sandwich cheese that melts under refrigeration.)

I'll go off on a tangent on the assumption that people over here might care: I successfully made my first batch of mozzarella cheese at home last night! Bolstered by an earlier success with creme fraiche, my friend and I decided to try our hand at it. It turned out a little firmer and saltier than I prefer, but I know how to fix that in the next batch.

When I came home from work, I got in the mail and noticed that this month's Fine Cooking has a recipe for making Feta cheese. I called my friend to mention it and she laughed maniacally and asked when I'm free next. Now we just need to decide what kind of milk to use, and whether we should follow the recipe in the magazine, or in the awesome cheese-making cookbook I bought. Bwa-ha-ha!

I am careful not to buy too much "lunch meat" in the event that she does learn to prefer prosciutto. I am thinking that I might have a month or so of hot dogs before we get to procsiutto and braunschweiger!!

One time I was at one kid or another's house, doing the "grandma thing" while they were out raising Cain and I made soem sort of macaroni cheese thing and rummaged in the refrig looking for all the bits and pieces of cheese I could use up.....and there was some of that individually wrapped stuff....and I chopped it up and added it to the cream sauce with the rest of the cheese....
Well it never melted!...Turns out it was low fat! now lo fat artificial cheese has to be the very end!!
Linda C

"I successfully made my first batch of mozzarella cheese at home last night!"

Congratulations! Good for you!

I've made sporadic attempts at cheese making. None have been satisfactory. Encouraged by your story, I will try again.

Jim