Velveeta: Who Uses It & How

[shel]

The subject line says it all. I came across a wooden Velveeta box circa 1950 and started wondering who might use the product and in what way. I think my mom used to make us grilled cheese sandwiches using Velveeta. We used to have a wooden Velveeta box in one of our cabinets down in the basement - cool item.

Shel

[BombayBen]

we used it in mac & cheese together with a couple of other cheeses

[foodnfoto]

Funny story-when my sister was a little girl, instead of carrying a doll or teddy around with her everywhere, she was particularly attached to an old wooden Velveeta Cheese box. There are at least 50 family pictures of her carrying that thing around with her. She even slept with it. I think she just really liked how the cover would slide off to reveal the inside of the box. She kept all kinds of treasures with the in that thing.

As to the use of the contents--I really can't say. I do use the stuff in food styling to get that really slick, drippy, stringy, bubbly cheese pull look for photos of grilled cheese sandwiches. But the stuff has the texture of latex paint in your mouth--Yuck.
I had to test a quick queso dip recipe that called for it one time. It was so gross and salty even my dogs wouldn't eat it. Part of it dripped on the side of the trash can as I was disposing of it and after it dried, I had to take a chisel to get it off.

[CatheyJ]

I sometimes use it in my Mexican Cornbread and of course we use it for nachos ( add a can of Rotel) that is about it really

[allie]

Before discovering canned nacho cheese, I used it for a party dip. You brown sausage, melt velveeta, and add both of them along with a jar of salsa to the crock pot. Then we found a can of cheese we like better and no melting so use it instead. No leftovers when you take that to an informal gathering.

I think it's been at least 4 years since I've bought Velveeta for anything. I don't care for the flavor.

[bluedogz]

Originally Posted by shel

I came across a wooden Velveeta box circa 1950 and started wondering who might use the product and in what way.

I'm gonna guess the stuff has gone bad by now, Shel. Even Velveeta doesn't have a 57-year shelf life.

One more vote for the Velveeta + Ro-tel nachos. Other than that I can't think of a thing to do with it that I wouldn't rather use real cheese for. Tho I do swear by the Kraft-slices grilled cheese when I have a bad cold.

[shroomgirl]

rotel dip.....standard college fare in the 60-70's....fritos and a can of rotel heated with salty, gloopy, melty, velveta.....

[KYHeirloomer]

To make a genuine Philly cheesesteak sandwich you have to use Velveeta.

I don't care for the stuff, so never make authentic Philly cheesesteaks.

Growing up it was the only "cheese" we had in the house. Maybe that's why I can't stand the stuff now? But I would kill for a few of those boxes.

[foodnfoto]

I learned from some Kraft execs recently that if Velveeta did not have artificial colors added, it would be clear.

[ChefTorrie]

Originally Posted by KYHeirloomer

To make a genuine Philly cheesesteak sandwich you have to use Velveeta.

I don't care for the stuff, so never make authentic Philly cheesesteaks.

Growing up it was the only "cheese" we had in the house. Maybe that's why I can't stand the stuff now? But I would kill for a few of those boxes.

Sorry KYHeirloomer, but I read this post, and I have to correct you.
Authentinic Philly Cheese Steaks are not made with velveeta. At least as far as I know. As a frequent visitor to the city, I have seen it made with velveeta, thats for sure, but authentic, not so much.

Actually, the original cheese on a Philly is Cheez Wiz. Yep, good ole, cheese in a can, no refrigeration needed, no expiration date, cheez wiz.

Like I said, I am often in Philiadelphia, and have seen it made with everything from velveeta, american, mozz, prov, swiss, cheddar, and cream cheese, but the orginal, authentic, was is made with cheez wiz.

[shel]

Originally Posted by KYHeirloomer

But I would kill for a few of those boxes.

They're around - often you'll see 'em on eBay. Just do a Google (or other, I suppose) search for "Velveeta wood box" and see what turns up. Some nice ones can be had for around $10.00 +/-

shel

[nowIamone]

I'd forgotten about the wooden boxes.

I use velveeta in only one item, a toasted crab appetizer. Let the cheese (a small box is fine) get warm and soft on the counter for a couple of hours. Put it in the mixer bowl, add 2 tablespoon soft butter, 1 package of imitation crab meat, a few dashes of hot sauce, 1/4 teaspoon onion powder, 1/4 teaspoon dill. Beat together for a few minutes, letting the mixer break up the crab bits, and distribute well with the cheese.

Spread this mix on english muffins halves; making sure that you get the spread over the edges. Have the oven preheated to 400 degrees, and the oven rack half way in the oven. When you put them in the oven turn it to broil. If you are using a gas oven leave the broiler on for a few minutes so the cavity area is hot. Broil these a long time, not just bubbly and golden, but until they are starting to turn black in small areas. These are actually better when warm than when they are hot, so it gives you lots of serving time.

I take my kitchen shears and cut these in thirds (invision the peace sign) or small triangles; it makes them very hard to identify what the base ingrediants are.

The mix can stay in the fridge for 2-3 days, so I also use this to get me through a holiday, when folks drop in.
You can dress them with some chopped scallion, or parsley, a tiny bit of diced tomato.

[ChicagoDan]

Perfect stuff for trailer trash fondue. Just mix the stuff with a little Nat Lite, season salt, and maybe some garlic powder. And then you will need some baby carrots, cut up Slim Jims, and Wonder Bread for dippin. Perfect for an evening of PBR on the TV or Lynard Skynard on the 8 track.


Dan

[henry]

When I worked at a B&B, one of our signature breakfast dishes was an Eggs Benedict thing, but instead of hollandaise, we made a rich cheesey sauce that was a bechemel with Veleveeta and lots of chopped fresh tarragon and a splash of tabasco. We didn't make the sauce very thick, and it held up well. It got many glowing reviews. We only used doulbe yolk eggs, and it was a nice presentation.

As a widowed single dad, I used to fix my boys velveeta grilled cheese sandwiches as part of a quick after work dinner, and I always cut them in 'fingers' with a pizza wheel. They also love the rotel stuff as a special treat.

A few months ago I was trying to unload some velveeta on them and fixed a mac and cheese with just velveeta. It was so sickening salty, it was inedible.

NOWIAMONE, on your toasted crab things, do you toast the english muffin first before you put the filling on it?

H.

[Salliem]

Having been born and raised in Philadelphia I can honestly say that I never saw Velvetta or cheese whiz for that matter used on cheesesteaks..I have seen provolone cheese..or even mozzeralla cheese..pizza sauce..grilled onions, etc...

I have a very dear friend who to this day eats Velveeta "cheese" sandwiches, I guess whatever floats your boat.

To add: I just looked at a Philly website and they say the original cheese was/is cheese whiz..how gross..we, my family never made them with cheese whiz..so I stand corrected.