ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
ervings.
Farm Journal's Best Ever Recipes.
Roll Velveeta out like bread dough to about 1/4-inch thickness.
Cover with cream cheese.
Sprinkle chopped chilies and onions on top.
Roll up like jelly roll.
Best if you use wax paper, keeps from sticking so much.
Refrigerate 2 hours.
Serve with crackers and grapes.
Slice across.
ranslucent. Drain.
Cube the Velveeta cheese.
Combine the beef
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
onstantly.
Add chunks of Velveeta and allow to melt.
eef.
Add the Cubed Velveeta Cheese and the Hormel Chili
nion, then half of the Velveeta cheese.
Repeat the layers
ixture. Top with bacon and Velveeta.
Bake 40 minutes, or
Slowly melt butter and Velveeta.
Can be done in microwave. Add cocoa and vanilla.
Mix well.
Add powdered sugar and nuts.
Mix well.
This will be very stiff.
The last pound of powdered sugar may need to be added and mixed by hand.
Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans.
This makes about 6 pounds of very creamy and delicious fudge. Stores well.
Brown meat, drain.
Add water to skillet, boil.
Add noodles.
Reduce heat to medium low, cover and simmer for 8 minutes.
Add Velveeta, soup and pepper. Stir until melted.
Garnish with parsley.
Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink.
Stir in water. Bring to boil. Add pasta; stir. Cook, covered, 5 to 7 minutes, or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.
Cook onion, carrots, celery and hash browns in chicken broth. In double boiler put Velveeta cheese, parsley and milk or half and half.
If too thin, add more potatoes.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
In large saucepan, heat water over medium heat until water is a rolling boil.
Add pasta and cook until pasta is \"al dente\", or fork tender.
Drain, do not rinse.
In the same pan as you cooked pasta, add flour and milk.
Stir with whisk until slightly thickened.
Add salt, pepper, and Velveeta, stir until cheese is melted.
Pour pasta into sauce, mixing well.
Pour into a sprayed 8 x 8-inch dish.
Sprinkle with shredded cheese if desired.
Bake at 350F for 25 minutes or until golden brown.
oup evenly on the bottom (best way I've found to
Mix butter, Velveeta, powdered sugar and cocoa together.
Add vanilla; mix together.
Spread the fudge into a 9 x 13-inch pan. Let harden and then cut into squares.
Drain beans and mushrooms.
Set aside.
Fry bacon crisp.
Set aside.
Pour out grease.
Saute onion and mushrooms.
Add to bacon (crumbled), and green beans.
Mix well and turn to low and cover. Heat 15 minutes.
Slice Velveeta and place strips on top and cover until melted.
Then stir into beans.
owl until frothy. Combine the Velveeta, butter, and one and half