As a little girl, my great (maternal) grandmother Elsie fed me noodles and pot cheese.  A quick and easy meal that eastern Europeans made for their children, the fresh pot-style cottage cheese from the local farms served as gravy for the hot salted and buttered egg noodles.  This plain but tasty meal became one of Grandma Elsie’s staples when she needed to feed me.

Some of my fondest memories of Elsie surrounded food.  She would tell the stories of Greek Mythology while feeding me.  I learned of how Hades stole Persephone from her mother Demeter through the residue that the hot chocolate left behind in the mug.  Each time I took a sip of the chocolate, she told me more of the story.

I have often made egg noodles with cottage cheese when I needed comfort food.  However, yesterday I found the pot-style cottage cheese at a farmers market just like the kind Elsie used when I was a child.  So, of course I bought it and made noodles and pot cheese for dinner.

 It is a very simple dish to make.
1. Boil egg noodles in salted water
2. While the noodles are boiling, cut up bits of butter and put them in the bottom of a large bowl ( to taste)
3. Then add the cottage cheese to the bowl (1/2 pint for 2 cups of cooked noodles)
4. Drain the pasta and heap it over the cheese and butter.
5. Stir to incorporate.  The heat from the pasta will melt the cheese and butter.