Sorry, guys. It’s easy to let time slip away when you take a few days off work… I hope everyone had a happy Thanksgiving. It was another busy weekend for us, and I ended up with a cold and feeling blah. The holidays are so busy this year!
But here’s something kind of fun. At a party Saturday night a friend wasn’t eating his paella and when I asked why, he said he’d filled up on Ro-tel dip at his granddaughter’s birthday party that afternoon. That got a good laugh and got us thinking about all the different ways folks use Velveeta in the South. There’s even a Velveeta fudge!
So I’m soliciting Velveeta recipes and maybe this’ll turn into a story. My mother-in-law, by the way, was served Velveeta on white bread after giving birth to her children. Nothing has ever tasted as good as those sandwiches, she said.
So share with me. Tell me what you do with Velveeta processed cheese product.
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Responses to “Velveeta!”
November 27th, 2007 at 8:18 pm
Here’s a non-conventional one for you:
My grandmother used to make cauliflower with Velveeta and….yellow mustard. It started with cauliflower that was boiled or steamed until it was tender throughout. Then she’d put it into a large pie plate, dot the outside of it with Velveeta and mustard, and put it in the oven until the cheese melted.
I love the stuff, but I suppose it might be an acquired taste. I still get nasty looks when I eat cauliflower and cheese with French’s mustard, lol!
November 27th, 2007 at 9:31 pm
I like tiny little cubes of Velveeta in a pasta salad with mayonnaise or sour cream based dressing, chopped sweet or green onion, thawed frozen green peas, finely diced celery & bell pepper. Of course, other kinds of cheese may be used, such as cheddar, Swiss or pepper jack.
November 28th, 2007 at 11:45 am
I make a version of the Velveeta Rotel dip, with the addition of browned sausage and browned ground beef and Cavendar’s Greek Seasoning, and I’ve never had any leftovers. Also, my husband’s version of green bean casserole includes velveeta with the cream of mushroom soup.
November 28th, 2007 at 12:25 pm
Pizza Spins
Ground sausage, browned. Add block of Velveeta, garlic and oregano. Spread on party rye and bake in the oven. Great little appetizer and so 70s.
November 28th, 2007 at 12:37 pm
Another spin on Velveeta Rotel Dip, which I call Chili Dip and is to die for in the dead of winter. One lb. of velveeta, 1/2 lb. browned and crumbled sausage, 1 can chili w/out beans(Kellys is best here). I too, have never had any left over.
December 3rd, 2007 at 1:40 am
In northwest TN where I’m from, people actually make pimento and cheese with Velveeta. Most people, including me, find that disgusting. Yes, I prefer the PC from Holiday Ham now that I’m all citified.
But the truth is there’s a Velveta variation that I do like. The only time you ever see it is when someone dies and people bring food for the family(aka “the dead spread”) It’s velveeta and pineapple. Probably has Miracle Whip in it too to complete the whole redneck theme. And of COURSE it’s on white bread with the crusts cut off and cut into quarters.
December 3rd, 2007 at 9:49 pm
The “dead spread”? Janine, that has to be the truest and funniest thing I’ve heard in a long time. I haven’t had the Velveeta/pineapple combo but will certainly look for it at the next gathering of any sort.
December 4th, 2007 at 8:38 pm
Cynthia & Janine, do I have a cookbook for YOU! After seeing it at a friend’s house, I found my own copy at Bookstar in Poplar Plaza. The title is: Being Dead Is No Excuse - The Official Southern Ladies Guide to Hosting the Perfect Funeral. Among the chapters are “Dying Tastefully in the Mississippi Delta” and “I Was So Embarrassed I Liketa Died.” The text explores the relative merits of the Episcopalian Ladies vs. the Methodist Ladies and other topics of instructional value for those who wish to take funeral food to a grieving family & remain politically correct. There are also some pretty decent recipes that I’m sure I’ve eaten at more than one apres-funeral repast. I like pineapple on a sandwich (please, NOT white bread!) with good quality pimento cheese, but I don’t think I would enjoy it with Velveeta.
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