Debbie, Is Your Recipe From Your Mother?

This is the first time I've ever seen a recipe like my Momma's -- 'cept we use sweet yellow apples (not sure what they're called) and hold the onions (way to the side)!

One thing I love about this recipe is that it works with Dry Monterey Jack which, if you've never had it, is excellent. The cheese is made, then covered with a fine coating of unsweetened cocoa powder, then aged. The cheese is only slightly dry if purchased in a wheel (9 lbs.), but wonderful!

I usually have the maker slice the wheel into 4 portions since it's a bear to cut (and takes a lot of muscel power). Keeps for a long period, but tends to get harder with age. It's expensive here unless you deal directly with a producer (and drive 1 to 1-1/2 hours to the city of Sonoma to Vella Cheese Factory, my favorite). But it's worth it! A little sourdough bread, a little cheese, some fruit and/or other good filling, maybe some wine and a 'thou' (but the 'thou' part is only windowdressing, you understand).

What I usually do is to make the tuna salad, chop up some DMJ cheese and then mound salad on an English-type muffin. Mound cheese on top, put in a toaster oven, a warm oven and/or the microwave and settle down for a little bit of heaven, Northern California style!

Thanks for the memories!