Where to Find Velveeta in Grocery Store

[Asha]

ok, this may sound like a silly question. first being that i think that i have gone off the deep end by cooking something that has velveeta in the recipe and secondly i could just ask the workers at the grocery store. i can't ask the workers at my grocery store bc they never, ever know where anything is when i ask them and never offer to help me find it, so to prevent wasted time rambling the aisles of the grocery store, i ask you this....

what section of the grocery store do you find velveeta cheese?

[PeanutButter]

It is frequently in one of two places at my grocery store:

1. With the pre-packaged cheese (not the gourmet cheese - our store keeps that in a separate place), but near the Kraft type cheeses.

2. Often, there is some hanging out in the chip aisle with the salsa and tortilla chips. Perhaps frighteningly, I think Velveeta does not need to be refrigerated prior to opening, so it may be in an area like that.

Oh, I thought of one more. Sometimes it is not in the refrigerated area of the processed cheeses, but on its own special shelf, in that general region...

[Asha]

thanks peanutbutter!!

[Sandie78]

At our grocery store it used to be near the pasta. Now it is near the salad dressing and vinegar.

[Rose]

You know, I am really not sure. I don't think I have ever bought it. I kinda think it's near the crackers in my store. I know it's not with the regular cheese in my local store.

[Hello Kitty]

I've always seen it in the pasta section - usually with the grated, canned parmesan. They do have velveeta slices and shreds in the cold cheese section, with the other processed cheese slices or regular shredded cheese.

Velveeta does not need to be refrigerated prior to opening. It's a pasturized, processed, cheese food :D similar to other prepared items.

:loves velveeta light in certain applications:

[Asha]

thank you ladies. it was in the processed cheese section in my grocery store like some others suggested. the kind by the chips is the liquidy kind, and i needed the solidified velveeta. they only had a huge ass bar in regular, so i ended up buying the light kind bc it came in a smaller package. i hope the recipe still turns out ok. i didn't want to buy the big bar bc i don't see myself using up the extra velveeta cheese.

[KarenS]

My guilty secret: I love velveeta. It's totally not cheese, but I love it.

I make dip with it. I make sandwiches out of it. I make cheese straws with it.

Yeah. *sigh* Velveeta. Mmmm.

Karen

[Asha]

i made the very, unhealthy, patti labelle mac n cheese recipe that someone on here posted in the mac n cheese thread. i ended up using the light velveeta, and it still tastes absolutely devilish. i hope everyone likes it at easter lunch tomorrow. though, i will not let them know it is made with velveeta.

[j*east]

There's a mac and cheese thread?! Where? Where? :) (I'll find it.)

[Katy]

hey now, I didn't realize there was a mac-n-cheese thread either. What fun!

[mili04]

Velveeta makes the best grilled cheese sandwiches. Yummy! Oh, and for packaged mac-n-cheese, I prefer the Velveeta over the Kraft brand.

[Asha]

karen & milli - it never occurred to me to make sandwhiches out of velveeta. i do have some extra velveeta left, so i may have to make a grilled cheese sandwich with it today for lunch. perhaps, i can add some tomato and avocado to it too. mmmmmm....

here's the mac n cheese thread.
http://www.constantchatter.com/showthread.php?t=6446&highlight=macaroni+cheese

[Asha]

karen - i had the velveeta sandwhich, and it was quite tasty. mmmmm...

[KarenS]

karen - i had the velveeta sandwhich, and it was quite tasty. mmmmm...Oh yummy. Gooey and rich. Maybe I'll have one for lunch! :)

K.

[karen]

Melt a bar of Velveeta with a can of rotel to make a yummy dip. It's great with tortilla chips.

[Adaya]

i made the very, unhealthy, patti labelle mac n cheese recipe that someone on here posted in the mac n cheese thread. i ended up using the light velveeta, and it still tastes absolutely devilish. i hope everyone likes it at easter lunch tomorrow. though, i will not let them know it is made with velveeta.

I know this is a bit off topic, but I love the Patti Labelle mac and cheese. You can only eat it once a year though cuz it's so unhealthy. I haven't made it in a while, but it's soooo good. :)

[maxandmolly]

Melt a bar of Velveeta with a can of rotel to make a yummy dip. It's great with tortilla chips.
Yup. That is the only incarnation of Velveeta I will admit to having consumed. Though, the person who introduced me to it referred to it as "White Trash Dip"-and my response was, well, shit! I should have been eating this all my life then!

[KarenS]

By request, here's the cheese twist recipe I mentioned earlier:

1 1/4 C. flour
1 1/4 C. Kraft Old English cheese spread or Velveeta (cut into cubes)
1/2 C. yellow cornmeal
1/4 C. shortening
1 tsp. salt
Grated parmesan cheese

Preheat oven to 425°.

In large bowl, mix flour, cornmeal and salt. With pastry blender or 2 knives used scissors-fashion, cut cheese and shortening into the dry mixture until it resembles coarse crumbs. Slowly add in about 1/3 cup water (more or less until a dough begins to form). With hands, shape dough into ball and refrigerate for about an hour.

It's easier if you work with 1/2 the dough at a time - cut the ball in half and put one half into the fridge wrapped in saran wrap while you work with the other half. That way it won't get too warm and melty before you can shape and cut it. If it starts getting too soft, pop it in the fridge again to firm up.

Roll half of the dough into a 12 inch by 10-inch rectangle. Use a sharp knife to cut into strips - about 5" x 1/2". Twist each strip and put on a cookie sheet lined with parchment paper. If you press down on the ends of the twists, they'll be less likely to curl.

Bake twists 6 to 8 minutes until golden. When done, sprinkle lightly with parmesan cheese and cool on a wire rack.

These will keep about a week in an airtight container. They tend to go pretty quickly, tho. :)

Karen

[Missy2U]

I thank you, ma'am! :D

[dandelionbeautiful]

should I be embarrassed that I use velveeta at least once a week in some sort of recipe?? it's good stuff!! and so versatile! :D