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The Kitchen Table

Processed Cheese Food?

18 years ago

I'm making a potato casserole for a church pot luck on Sunday. The recipe I found calls for 'processed cheese food'. Would this be Velveeta?

TIA

Leslie

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Comments (13)

bigack
18 years ago
I think it is, nothing better than V. for mac and cheese, and I'd think it would be good in this too.
whidbeykathy
18 years ago
For the record, Velveeta is pasteurized process cheese spread and Velveeta Light is pasteurized process cheese product. Cheez Whiz is labeled as pasteurized process cheese sauce, although that type isn't noted in the Code of Federal Regulations. A Kraft spokeswoman confirms that the word "sauce" just seems to be an add-on.
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I make cheese grits just like my mother did, which is just like this recipe which is right out of the fifties. It uses a roll of Kraft Garlic cheese food which comes in a roll like this: I read that Kraft was going to discontinue this product, but I still see it on the shelves. You can also add a handfull of sharp cheddar if you like cheddar. CHEESED GARLIC GRITS CASSEROLE Printed from COOKS.COM -------------------------------------------------------------------------------- 4 c. water 1 c. quick grits 1 garlic cheese roll 1 tsp. salt 1 stick butter 2 eggs + milk to fill 1 c. Cook grits according to directions on box, melt butter and cheese roll in saucepan. Beat 2 eggs slightly and pour into measuring cup; fill the rest of cup with milk. Pour cheese and butter into grits and then eggs, milk mixture. Stir well and pour into 1 1/2 quart casserole and bake at 350 degrees for 40 minutes. Can be made early in the morning and baked at serving time. Delicious! My notes: As soon as the grits have cooked, add the butter and cheese to the hot grits and they will melt in the pan. Allow this mixture to cool somewhat before you add the eggs/milk.
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Comments (17)
More importantly Linda, what are you going to do with all that vile Buddig ham when Chabby decides she prefers prosciutto? We get downright snobby in WI about "processed cheese food." Not being a WI native, I first learned to think about cheese when I was in HS and the French foreign exchange student we were hosting was teaching me to make crepes and asked for cheese. All my mom usually bought was Velveeta and Kraft singles. The look on his face as he tried to discern what the heck Velveeta was was priceless. That started me on a quest to understand his thinking, and I've never looked back to processed cheese foods. (I am dumbfounded by gas station sandwich cheese that melts under refrigeration.) I'll go off on a tangent on the assumption that people over here might care: I successfully made my first batch of mozzarella cheese at home last night! Bolstered by an earlier success with creme fraiche, my friend and I decided to try our hand at it. It turned out a little firmer and saltier than I prefer, but I know how to fix that in the next batch. When I came home from work, I got in the mail and noticed that this month's Fine Cooking has a recipe for making Feta cheese. I called my friend to mention it and she laughed maniacally and asked when I'm free next. Now we just need to decide what kind of milk to use, and whether we should follow the recipe in the magazine, or in the awesome cheese-making cookbook I bought. Bwa-ha-ha!
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Comments (24)
Your comment made me curious, juellie, so I googled it. What a joke, I don't believe real cheese has any (of this "key ingredient") at all. If you buy Borden's American slices, that's not real cheese either because of added ingredients. It's cheese product, or cheese food, or something else. Try English cheddar, you may like it. It has a better taste than its American counterparts. Funny enough, it's usually white, the orange color you find in American products is simply food coloring. Here is a link that might be useful: Not enough of a key ingredient
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Comments (19)
I don't have any luck with freezing and thawing cream cheese to use for spreading....but for cooking it's fine. Don't know what freezing does....but it's not a good thing.Blue cheese on the other hand freezes very very well. I know of a famous blue cheese maker that used freezing to control over stocking. Just thaw well. Cheese molds when it gets the mold spoors on ti and gets exposed to air. To keep cheese from molding wrap it with foil or saran laid directly on the cheese....don't dump it into a zip lock.....and watch carefully when you have a blue mold cheese and another cheese out of the wrappers at the same time. Blue mold won't hurt you but it does change the taste of the cheese.....turns a cheddar to a Stilton ( I wish!!!)> Don't know where he idea that salt retards mold growth, because blue mold cheeses are liberally salted before aging.....and after aging there is lots of mold on the outside of the salted wheels. Vinegar does, however, retard mold growth.....but also alters the flavor. But if you wipe the cut side of a large wedge of a cheddar or emmenthaler for example it will retard mold growth. And cheese has a much longer shelf life that 4 or 5 days. Do any of you remember the stores that would have the huge wheel of yellow cheese sitting on the counter and would cut you a wedge as needed? That wheel sat there until all was sold.....sometimes for 2 weeks....just getting better and better! Pasteurized processed cheese food is not cheese!!
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nodakgal
18 years ago
Thats what I'd call Velveeta!
User
18 years ago
I thought that is what American cheese is. Doesn't it say 'processed cheese food.'
pattico_gw
18 years ago
If it ends in the word "food"...it is not real cheese...it is a product of cheese...

I remember in Weight Watchers they always made sure you understood to use only the packages that said American cheese. and told you to stay away from those packages that said American cheese "food" or "product"

I know...that doesn't answer your question...but I actually remembered something and I wanted to share it...LOL

My answer to your question is yes I believe it is Velveeta

I love cheese potatoes...we always use cheddar and shred it for our au gratin potatoes.

patti
grammahony
Original Author
18 years ago
LOL Patti thanks for that little tid bit. I'm glad you remembered it. If you used cheddar and shred it for au gratin potatoes, maybe I should use cheddar and a can of Cream of Chicken soup. Or should I use Velveeta, and a can of Cream of Chicken soup. I know almost everyone uses Cream of Mushroom soup, but I don't like it.
Any suggestions anyone, before I head to the store?
Leslie
paula_pa
18 years ago
I've seen this recipe with just about every 'version' of cheese and cream soups. I don't think you can go wrong by choosing whichever cheese and whichever soup you prefer.
grammahony
Original Author
18 years ago
Good, thanks paula. I think I'll mix some Velveeta and some grated cheddar into/on it.
Leslie
beach_del
18 years ago
I use crm of chicken and velveeta.
nicole_ont
18 years ago
Just a question for anyone..... Is "American Cheese" a specific type?
pattico_gw
18 years ago
Leslie...when we make it we make a white sauce and melt the cheddar cheese in it...then pour it over the sliced potatoes...

My favorite part is the browned edges....
User
18 years ago
Nicole, see the link for what Wikipedia has on American cheese. I've always thought of American cheese as the cheap, pre-sliced yellow stuff that is usually labeled as processed cheese food. To me, it's junk food, unlike the other cheeses such as cheddar or swiss. I only buy the stuff a few times a year for grilled cheese sandwiches.

Here is a link that might be useful: American cheese.
socks
18 years ago
I almost never buy it, but last year I did buy a package of the slices. Mmmmm....they were good.

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