I don't think it's a publicity stunt. My grocery store has been out of the size package I use since before Thanksgiving. I asked them to check a few days before Thanksgiving, and right in front of me they checked and they couldn't get it in. The manager showed me the screen. Since Thanksgiving I've only seen the small packages once, and I bought the last two packages on the shelf. The young man stocking shelves said those two packages were the last ones left. I haven't seen any since. I don't like the taste of velveeta, so I would never use it in a grilled cheese sandwich or on a cheeseburger. But my kids and their friends love Patti LaBelle's Over The Rainbow mac n cheese and they love that velveeta/rotel dip. The bowl of mac n cheese is practically licked clean when I make it. So it's a serious matter in this house if there's a velveeta shortage during the holiday season. I see the big blocks of velveeta cheese in my grocery store. But the little block, the size that all my recipes use, has been missing for months. I like the little size because then I don't have any leftover velveeta to store in my fridge.

We had soup weather Tuesday and Wednesday. Isn't it funny how when the weather turns cold you just have to have soup? I made a big pot of beef vegetable and made corn bread to go with it. So warm and good! I love homemade soup.

Here's a couple for you - the broccoli and rice casserole can be frozen prior to baking. Not sure how the soup would do freezing with the potatoes. * Exported from MasterCook * Broccoli Rice Casserole Recipe By :Taste of Home Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1/2 cup celery -- chopped 10 ounces frozen broccoli -- chopped 1 tablespoon butter 8 ounces processed American cheese 10 3/4 ounces cream of mushroom soup, condensed 5 ounces evaporated milk 3 cups cooked rice In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly. - - - - - - - - - - - - - - - - - - - Serving Ideas : Add chopped cooked ham for a one-dish meal. NOTES : Can use steamed fresh broccoli and regular milk instead. To freeze: Prepare completely but do not bake. When ready to serve, thaw and bake as usual. * Exported from MasterCook * Cheeseburger Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 small onion -- chopped 2 carrots -- shredded 1 rib celery -- diced 1 teaspoon basil 4 Tablespoons butter -- divided 3 cups chicken broth 3 cups frozen hash brown potatoes 1/4 cup flour 8 ounces process American cheese (Velveeta) -- cubed 1 1/2 cups milk Salt and pepper to taste 1/4 cup sour cream In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 6 servings...

I love cheese grits. I put garlic in ours. I didn't realize you Canadian's ate a southern favorite like grits!!LOL My favorite comfort food (today anyway) is soup. Especially this one a neighbor gave me many years ago. I thought potato soup was yucky until I tasted this. POTATO CHOWDER Potatoes, about 5 lbs. Bacon, 10-12 slices Onion, 1 medium Velvetta cheese, 1 lb., diced up Butter, 1/2 stick Parsley (I use dried) Evaporated milk, 12 oz. can Fill a 6 quart (or any large size) pot 3/4 full of peeled, diced potatoes. Cover with water and cook until tender. Dice bacon and saute until crisp. Remove from skillet and add diced onion; cook til soft. When potatoes are cooked, drain enough water off so the liquid barely covers them. Add bacon, onion and some of the bacon grease, cheese and butter. Stir until cheese melts. Add parsley. Allow to cool before adding evaporated milk. Reheat when ready to serve.