How about some recipes for Velveeta Cheese

Jane in CTJuly 23, 2001

Now that I have 30 lbs of Velveeta cheese how about some of your favorite recipes that uses this kind of cheese! Also please note whether your recipe can be frozen or not. THANKS!

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rplock_nctc____net

Try this.....alot of info...

Here is a link that might be useful: Kraft foods....Velveeta

    Bookmark   July 24, 2001 at 4:37PM
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rlnovakovich_hotmail_com

See my Queso follow-up to your original post...

I have frozen the prepared queso with good results! Nice to have on hand!

    Bookmark   July 29, 2001 at 8:11PM
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debruk_aol_com

Jane, this recipe is my Mom's, she's been gone 12 years but her recipes live on!!!
Macaroni & grnd beef
1 can tomato soup
1 soup can water (or can use milk)
1 medium onion chopped*
½ medium green pepper chopped*
1 tsp. Salt
½ tsp. Sugar
4 ounces Velveeta*
8 ounces macaroni, cooked al dente
1 # grnd beef, cooked and drained

*more or less to taste

mix soup, water (or milk), onion, green pepper, salt and pepper, in quart saucepan. Bring to simmer, stirring occasionally.

Cut in Velveeta, stir until melted. Be careful, it can scourch!

Layer some macaroni & beef, in 1 ½ quart casserole, pour a 3rd of the soup mix over repeat, ending with soup mixtureÂbake 350 degrees for a half hour. Great left overs, add a little extra soupÂwarm in sauce pan.

Variation Â
Pork Chops and spaghetti Â
Make up soup mixture

Cook 1# spaghetti until al dente, drain and put in 13 x 9Â casserole, pour soup mixture over spaghetti, mix well. Brown (in skillet) as many pork chops (can be bone in or boneless) as you want or can fit on top of spaghetti mixture, bake, foil covered, 350 degrees, 45 minutes.

These some times bubble over, so put some foil on the rack below!

    Bookmark   August 6, 2001 at 1:22PM
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polkadot95_hotmail_com

This is the best macaroni and cheese recipe!

HazelÂs Macaroni and Cheese

1 cup cottage cheese
1 cup sour cream
1 cup sharp cheddar cheese (I use mild)
1 cup Velvetta cheese (cut up)
1 cup cooked macaroni (add more if you wish)

Mix all ingredients. Bake at 350 degrees for 45 minutes.

I haven't tried to freeze it yet, but I think it would do just fine.

    Bookmark   August 11, 2001 at 6:28PM
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mamabirdx5_netzero_net

Mmm, I can't wait to try these! ~ Thanks!

    Bookmark   August 11, 2001 at 7:10PM
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chatham6_cds1_net

Here's a couple for you - the broccoli and rice casserole can be frozen prior to baking. Not sure how the soup would do freezing with the potatoes.

* Exported from MasterCook *

Broccoli Rice Casserole

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- chopped
1/2 cup celery -- chopped
10 ounces frozen broccoli -- chopped
1 tablespoon butter
8 ounces processed American cheese
10 3/4 ounces cream of mushroom soup, condensed
5 ounces evaporated milk
3 cups cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly.

- - - - - - - - - - - - - - - - - - -
Serving Ideas : Add chopped cooked ham for a one-dish meal.

NOTES : Can use steamed fresh broccoli and regular milk instead.

To freeze: Prepare completely but do not bake. When ready to serve, thaw and bake as usual.

* Exported from MasterCook *

Cheeseburger Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 small onion -- chopped
2 carrots -- shredded
1 rib celery -- diced
1 teaspoon basil
4 Tablespoons butter -- divided
3 cups chicken broth
3 cups frozen hash brown potatoes
1/4 cup flour
8 ounces process American cheese (Velveeta) -- cubed
1 1/2 cups milk
Salt and pepper to taste
1/4 cup sour cream

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 6 servings...

    Bookmark   August 14, 2001 at 1:44AM
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