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Old 06-26-2015, 09:34 AM   #11
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I was born and raised in the heart of Wisconsin dairy country, so Velveeta, along with any Kraft Singles type things, weren't really foods sought out when I was growing up. We used to call these products "plastic cheese" when we would see them on store shelves.

That said, my mom wasn't above using Velveeta in the holiday green bean casserole, because it had good melting properties. She also used to make a zucchini dish called "Zia Casserole" that came (I believe) from a church cookbook. I always loved that dish, and haven't been able to find it again since. But as I recall, it included evaporated milk, Velveeta, zucchini, onion, and bread crumbs. Sort of a zucchini gratin in a cheese sauce. Yummy stuff. It was also one of the few veggie sides my little brother (Mr. I-Hate-Vegetables) would devour.

I have always thought that recipe would be wonderful remade with Parmesan and sharp Cheddar, but thinking about it is as close as I have ever come to to actually remaking it. You've just made me think it might be worth a go, though.
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Old 06-26-2015, 09:45 AM   #12
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Velveeta cheese doesn't require refrigeration, therefore, for my bomb shelter needs...that type of cheese product may come in handy one day.
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Old 06-26-2015, 11:59 AM   #13
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When the government used to give out surplus foods, that cheese in five pound blocks was one of the items. Did Kraft get the recipe from the government kitchens or was it the other way around. Same product.

When you are raising a house full of kids, it came in handy. School lunch sandwiches, mac and cheese, after school snacks. Now, not so much. So it never appears on my shopping list. And I doubt it ever will again.

Once the grandchildren came along, I would buy the English type cheese in the little jar/glass only for the container. (Also made by Kraft) Just the perfect size for little hands to hold. Not so crazy for the cheese inside. Grandkids are all grown, still have the glasses. Don't miss the cheese. Just another version of Velveeta.
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Old 06-26-2015, 12:59 PM   #14
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Quote:
Originally Posted by Rocklobster View Post
In all of the years of cooking professionally, and eating I have never eaten or even used Velveeta. Is it basically a firmer cheese whiz?
I have been told that the taste is very similar, so I'm unwilling to try it.
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Old 06-26-2015, 01:15 PM   #15
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The last time I had Velveeta was sometime in the '70's. I didn't care for it.


Welcome to DC, Ashlie! Let us know if you do try a recipe for homemade. I've seen a few recipes out there in the past.
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Old 06-26-2015, 01:32 PM   #16
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Welcome to DC! I'm not a Velveeta user.
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Old 06-26-2015, 05:51 PM   #17
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I wonder if the OP will return. Rock, my scuba students got a real thrill watching reef fish gobble up the "Whiz" from the can, on their first open water dives. I used to get the reef fish into a feeding frenzy with it and lay in wait for the predators, like grouper, to come for the reef fish and shoot them. Sorta like baiting deer with apples.
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Old 06-26-2015, 05:55 PM   #18
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Nachos!
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Old 06-26-2015, 06:02 PM   #19
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It's about time I eat some....what doesn't kill you makes you stronger.
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Old 06-26-2015, 11:42 PM   #20
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Quote:
Originally Posted by Addie View Post
When the government used to give out surplus foods, that cheese in five pound blocks was one of the items. Did Kraft get the recipe from the government kitchens or was it the other way around. Same product.
Government cheese in the mid-West (a friend was on WIC? program, I think that's what it was called) was definitely not Velveeta nor anything closely resembling it. It was 100% real cheese.
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