Ah, the old days, when processed food was new and exciting.

I think the last time we busted out Velveeta was, say...1993, when I was ten years old and demanded Macaroni and Cheese.

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Not that I'm not guilty of having the occasional "bar" of cheese food in the fridge, nor that I don't think that Velveeta has a specific and rightful place in this world, but good Lord that sounds hideous. Please, if anyone has ever or will ever have the nerve to try this, let us know.

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"Velveeta Nutburgers", wow, with a name like that it makes me just want to whip these right up :-/

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As they would say on the Dave Barry Blog: "The Velveeta Nutburgers" would be a good name for a band.

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I think everyone has family recipes passed down through generations. It would be terrible if these were lost. This is EXACTLY why I created this site for storing and sharing recipes:

http://www.reciperate.com

Sign up, store recipes, send others (family, friends) to your page to easily view and print them.

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This need some ground beef it,,,,,,,but still lethal

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This remind me of the pizzas we had in grade school. Which I looked forward to each week. It was ground beef with ketchup, onion, bell peppers on top of a half bun toped with cheddar cheese, sooooo good! I make sloppy joes for my family using that same recipe and they love them, usinging 2 buns lol @@@

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When I was growing up (60's) Velveeta was the ONLY way to make grilled cheese. My family always had a block of it in the fridge. It was wrapped in foil that could never be resealed correctly so the "cheese" was always getting hard and gross around the edges. I didn't know other types of cheese existed until I started babysitting and saw them in other people refrigerators. Ah... babysitting opened my eyes to other people's food and private porn stashes.

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Crisco still contains trans fat! Crisco's key words are "0 grams trans fat PER SERVING". If a product contains less than .5 grams of partially hydrogenated oil per serving (check the serving size), the manufacturer can claim 0 grams. Read the ingredient label for the words partially hydrogenated oil. If you ate multiple servings of 0 gram trans fat food in a day, you'd still be acummulating trans fat grams. I'm not advocating banning trans fats. It's just a matter of informed choices. Don't be fooled by manufacturer's choice of words.

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It's always good to have at least one recipe on hand that you can whip out for those special occasions...you know, the ones where you have dinner guests that you don't want to return. Ever.

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I am tired of hearing about trans fats..
First, so called natural foods contain trans fats:
http://www.cfsan.fda.gov/~dms/qatrans2.html
Q: Should trans fat be eliminated from the diet?

A: No. According to experts, eliminating trans fat completely from the diet would require such extraordinary dietary changes (e.g., elimination of foods, such as dairy products and meats that contain trans fatty acids) that eliminating trans fat could cause an inadequate intake of some nutrients and create health risks.

And, if you have never used Velveeta, in addition to your normal cheeses, in macaroni and cheese (about 1/3 the volume with other cheeses), you don't know what you are missing. Velveeta adds creaminess that only it can add. Did you also know that Velveeta is good for you? CLA concentrations are higher than cheddar.
Everything in moderation!

http://eatwild.com/nutritionnews/nutritionnews22.htm

Grassfarming and Your Health News
Some types of cheese have more CLA than others

The way that cheese is made influences its CLA (conjugated linoleic acid) content. In general, the longer cheese is aged, the lower the CLA. Thus, hard cheeses such as Parmesan and Romano tend to have less CLA than softer cheeses such as cream cheese, cottage cheese, feta, farmer's cheese, ricotta, and Brie. In addition, cheese that is aged through "bacterial surface ripening" (Brick and Muenster) has more CLA than cheese that does not go through this process. Finally, a serving of high-fat cheese will have more CLA than a similar serving of low-fat cheese. (The CLA is measured in terms of grams of CLA per gram of total fat; the more total grams of fat in a serving of cheese, the more CLA it will have Reduced fat swiss is an anomaly, for unknown reasons..)

The table below shows CLA levels in cheese purchased at a grocery store in 1992. In all likelihood, the milk came from confinement dairy operations. If the milk had come from grassfed animals, the CLA content would have been five times higher.
TYPE OF CHEESE CLA (mg/gram of fat)
Brick 7.1
Reduced Fat Swiss 6.7
Natural Muenster 6.6
Colby 6.1
Blue 5.7
Ricotta 5.6
Velveeta 5.2
Medium Cheddar 4.1
Sharp Cheddar 3.6
Parmesan 3.0
Romano 2.9

Chin et al, "Dietary Sources of Conjugated Dienic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens." J. of Food Composition and Analysis 5:185-197 1992

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I'd guess that this had to do with meat point shortage during WW2. No SPAM though!

Velveeta has a great nachos recipe which if you don't know about already here it is.
8 oz. Velveeta (a nice square)
1 can Rotel tomatoes/jalapenos or similar

Put in microwave dish. Microwave at 70 for 1 minute.
Remove and mix until smooth. Drag out the Fritos.
Pour over Fritos.

Now I have to go watch Kraft Theatre.

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YOu can make a killer nacho sauce by mixing 8 0z velveeta and a can of rotel tomatoes/peppers. Heat in nukeable for 1 minute @ low. Check to see if cheese has melted. If not, another minute at medium.
Remove from nukeable, mix ingrediants together and pour over fritos.

Pretty darn yummy. You can even make a cake using Velveeta, but you might faint thinking about it!

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Carolyn, you're really splitting hairs about Crisco. It has 0g of trans-fats per serving.

It may be that if I ate several tubs of it, I'd get a tiny amount of trans-fats, but if I drank gallons of Coca-Cola I'd get cocaine, too.

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No you wouldn't. Coca-cola no longer contains any coca. Just the name remains. But your point remains valid.

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That recipe is just vile!

We only use Velveeta for cheese dip, and even then it's mixed with several otrher ingredients.

A new "Tex-Mex" restaurant opened up here touting it's "authentic Mexican food." What was their queso? Plain old Velveeta, and they were proud of it! Horrors!! Taco Bell has better "Mexican" food.

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nuts, ketchup, relish, maynonnaise, velveeta??? um... no... it just does not sound like it goes together...

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