ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
Bring cream cheese to room temperature.
Mix cream cheese, olives and chilies in medium bowl.
Place room temperature Velveeta cheese between two layers of Saran Wrap or waxed paper. Roll into rectangle until about 1/4-inch thick.
Spread mixture evenly over Velveeta.
Using bottom paper, roll into log.
Place on serving dish seam side down.
Trim ends evenly.
Place in refrigerator, covered, for at least three hours.
Serve with different types of crackers.
Brown meat and drain. Add diced Velveeta; stir until melted. Add remaining spices while cheese is melting. Stir. Spread on party rye. Broil until bubbly, 3 to 5 minutes.
Brown turkey in a skillet; drain any fat.
Cut Velveeta cheese in cubes and melt in skillet with turkey.
Serve in toast points (can be reheated).
Can put under broiler to re-warm or reheat in microwave.
Can serve with crackers to spread.
In 8-inch pie plate layer the following:
Spread softened cream cheese on bottom.
Spread contents of 1 can chili without beans over cream
cheese.
Sprinkle Velveeta cheese over chili.
Brown ground beef and sausage separately.
Drain off fat then mix together.
Cut Velveeta cheese in slices and place on meat mixture.
Mix over low heat until cheese is well melted.
Spread 1 Tbsp. of mix on party rye slice.
Place on broiler rack and broil until bubbly and light brown.
(Can be frozen and broiled at a later date.)
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.
Fry meat and drain.
Melt Velveeta with meat and add spices. Spread the meat on the cocktail bread.
Bake at 350\u00b0 for 10 minutes.
Fix ahead of time.
Brown sausage and ground beef; drain.
Add Velveeta.
Stir until cheese is blended well.
Put about 1 teaspoon of mixture on a slice of bread; place on cookie sheet (freeze).
Broil until bread is toasted; serve hot.
Combine ground round, Velveeta and sausage.
Add remaining ingredients.
Mix well and spread on party rye, (can be frozen). Broil 5 minutes when serving.
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.
br>To make into an appetizer:
Spoon ratatouille into the
br>Add 4 slices of Velveeta on top of the macaroni
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.