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For decades, we have been sharing with consumers delicious recipes featuring our Tillamook products. Nowadays it’s as easy as visiting our website to get the recipes. But decades ago, fans of our cheese would send away to the cooperative and wait for a booklet full of Tillamook Cheese recipes to be mailed to them.

According to our archives, we offered the recipe booklets as early as the late 1920s. Themed recipe pamphlets were also offered by mail and could be picked up at in-store sampling events (our pre-Loaf Love Tour days).

Flipping through the booklets takes you back in time to when… well, I’m not really sure since I wasn’t born yet, but I know it wasn’t a time of convenience items and microwaving. Some of the old recipes were family-favorites contributed by “Western homemakers” while others were recipes from “domestic science teachers.” Regardless of where the recipe came from, we knew even then that if you tried Tillamook Cheese you would love it.
Here’s a recipe from the “Streamlined Standbys” recipe pamphlet. It can be dated to the mid to late-1930s. Enjoy!

Individual Ham and Macaroni Loaves


1 pound ground smoked ham scraps
½ pound ground lean pork
2 cups cooked macaroni
1 egg, beaten
3 cups Tillamook Cheese sauce

Combine ground ham and fresh pork thoroughly, then add macaroni and beaten egg. Pack into greased muffin tins and bake in moderate oven (375°F) for 45 minutes. Serve hot with Tillamook Cheese sauce over each loaf. (Made by adding 1 cup grated Tillamook Cheese to medium white sauce.) Makes 12 small loaves, enough for 6.

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