Posted on 01/07/2014 3:38:05 PM PST by hondact200
Kraft announces that you may not double dip this year because Kraft has not been supplying enough Velveeta Cheese throughout all of the USA. There is ample supply in Chicago but on the Coasts there may be a run on it
That's how mom taught me to make mac&cheese. She was no cook. I've been making it that way ever since. I ain't no cook either. Tastes good though.
I agree. Try it with the Rotel and some Tennessee Pride pork sausage. Brown the sausage and drain it, then add the cheese and Rotel. Good stuff!
Should have used a 38
I have an unhealthy Velveeta recipe. Take a 1 & 1/2 to 2 quart pot and fill halfway with water, throw in a slab of Velveeta about an inch thick, pour in a can of Rotel and then throw in 2-3 packs of ramen noodles and the seasoning mix—I like creamy chicken. Stir until cheese is melted and noodles are cooked. Have plenty of dunking crackers. Tasty stuff.
I only use a little bit of milk and no butter. I love it! Grind pepper on top.
Maybe a dab of butter would make it not so sticky and add a little more flavor. I make macaroni a lot of different ways but that is the quickest. I'm out of Velveeta. I don't think it would be good for your arteries though lol.
One of the popular Mexican restaurants, several locations, locally owned used to be so good. Now they have switched to a cheese that you can't chew and I practically choke on it. Tempted to take my own grated cheese but they wouldn't. My favorite pizza place screwed their pizzas all up, too.
Oh no! The same thing better not happen to Cheez Whiz!
right before the super bowl and as a cold snap strikes the heartland.. coninkydence?
Hey, whoa, whoa there, pardner. Let's not start any panics here.
Fortunately we have a federal cheez whiz reserve. It's in an abandoned salt mine somewhere in Nevada. The stuff comes up a little gritty but otherwise unaffected.
mmmm sausage, will have to try that
I bought several bricks of Velveeta as they were on special (real cheap) at Kroger back in 2011. I froze them. I wonder if they are still good?
Don't ask me why I didn't need you to warn me about it, Slim....
Absolutely correct. Velveeta is a great “cooking cheese.” It melts smooth and doesn’t separate without having to pad it with starch.
Never buy anything where the thing you’re looking for is an adjective rather than a noun.
You would love velveeta it’s in my Hot Cheese Dip can’t tell you all the complements I get, and yes Rotel too! I use to only serve it for New Year’s Eve, but now I’m expected to make it for other events as well, I’m always asked are you bringing the Dip. It’s gooood stuff but only for special occasions!
And the block you bought 50 years ago is still just *fine*.
;]
No....no it doesn't.
“Analog” would be more fitting.
Even my dogs won’t eat the stuff.
I have not read any responses. So no matter where this falls in the thread below, all the thoughts here are original and my own.
Reasons I can imagine for shooting a block of Velveeta cheese with a .357 magnum....
1. Velveeta closely resembles the consistency of ballistic gelatin. I wonder if it would work the same....
2. It is important to make sure that items used as a backstop are of little to no value to anyone.
3. From a distance, the bright yellow color of Velveeta would make it easy to score hits.
4. Need something to shoot at and this block of cheese has been in the pantry for 6 years. So as to stop the arguing a bout whether or not it will last for ever, we'll use it for target practice.
5. Environmentalists want shooters to be environmentally conscious. Supposedly, Velveeta is bio-degradable (but this has not yet been proven).
6. Shooting odd things (safely) to see what happens in the course of regular training and sport is FUN.
How did I do? I'd like to shoot Velveeta to see what happens and now I have listed some other more practical and reasonable purposes for doing so. :o)
No problem, there is still Power Bait.
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