Cute little Velveeta recipe booklet measuring approximately 2 1/4″ x 4″. No date.
Kidney Bean Rabbit
2 tablespoons chopped onion
1 green pepper, chopped
2 tablespoons butter or Parkay Margarine
2 cups cooked kidney beans
2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
Salt, pepper, cayenne
1/2 lb. Velveeta
Toast
Parsley
Sauté the chopped onion and green pepper in the butter or margarine in the top of a double boiler. Place over hot water. Add the well-drained beans, catsup, Worcestershire sauce and seasonings. Slice the Velveeta and place in the double boiler with the other ingredients. Cover and cook slowly. When the Velveeta is melted stir in with the other ingredients. Serve hot on crisp toast and garnish with parsley.
Velveeta Strata
12 slices day-old bread
1/2 lb. Velveeta
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
Dash of pepper
Trim the crusts from the bread, and arrange six slices in the bottom of a baking dish, fitting them in closely. Cover with the sliced Velveeta, then with the remaining six slices of bread. Beat the eggs, add the milk and seasonings, and blend well. Pour this over the bread and cheese and let stand one hour. Bake in a very moderate oven, 325 degrees, about 40 minutes, or until puffed and lightly browned. Serve plain or with your favorite jelly.
Velveeta Individual Pizzas
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Kraft Salad Oil
2/3 cup milk
Kraft Salad Oil
Tomato topping
1/2 lb. Velveeta
Sift the flour, baking powder and salt into a bowl. Pour the 1/3 cup of oil into a measuring cup, add the milk and pour all at once into the dry ingredients. Stir with a fork until the mixture rounds up into a ball. Knead about 10 times without flour. Roll the dough between waxed paper to 1/4-inch thickness. Cut with a large round cutter into six 3 1/2-inch rounds. Place on an ungreased cookie sheet. Brush the top of each round with oil, and spread with the Tomato Topping. Bake in a hot oven, 400°, 15 minutes or until the edges are lightly browned. Remove from the oven and arrange strips of Velveeta in spoke fashion on the top. Bake 5 minutes more, or until the Velveeta is melted.
Tomato Topping
1 cup canned drained tomatoes
1/2 cup chopped stuffed olives
2 tablespoons finely chopped green onions
1/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Break up the tomatoes and combine with the olives, onions and seasonings. Drain well just before placing on the rounds of dough.
Velveeta Jelly Omelet
1/2 lb. Velveeta
1/4 cup milk
4 eggs
Salt, pepper
1 tablespoon butter or Parkay Margarine
Tart jelly
Parsely
Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring until the mixture is smooth. Beat the egg yolks in a bowl, add seasonings to taste, and slowly blend in the Velveeta mixture. Fold in the stiffly beaten egg whites, and pour into a 10-inch skillet in which the butter or margarine has been melted. Cook over low heat until puffed up, firm and slightly brown on the bottom. Place in a slow oven, 325°, for 15 minutes until top is dry. Fold the omelet in half; place on a serving platter. Spread with tart jelly, garnish with parsley and serve immediately.
Eggs Aurora
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped celery
Butter or Parkay Margarine
1 cup cooked tomatoes, fresh or canned
1 teaspoon sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
4 slices toast
1/2 lb. Velveeta
4 poached eggs
Parsley
Make a Spanish Sauce by sautéing the green pepper, onion and celery in butter or margarine until tender. Add the tomatoes, sugar, flour blended with a little cold water, salt and a dash of pepper. Cook until thick.
Cover each slice of toast with a slice of Velveeta and place under moderate broiler heat to melt. Place a poached egg on each portion of toast and Velveeta, and serve with the hot Spanish Sauce. Garnish with parsley. Serves 4.
Shrimp-Rice Biloxi
1 cup raw rice
4 tablespoons butter or Parkay Margarine
1/2 lb. Velveeta
1/3 cup milk
1 1/2 cups shrimp, home cooked or canned
Cook the rice in boiling salted water until tender. Drain and season with the butter or margarine. Then pack into 4 well greased individual custard cups. Unmold on individual casseroles. Melt the Velveeta in a double boiler. Pour in the milk gradually, stirring constantly until the sauce is smooth. Add the shrimp, cover, and continue heating until the shrimp is hot. Serve the Velveeta shrimp mixture over each rice mold.
Olive Macaroni and Cheese Casserole
1/2 lb. Velveeta
1/3 cup milk
1/2 cup sliced stuffed olives
1/2 teaspoon salt
Dash of pepper
2 cups cooked elbow macaroni
Buttered soft bread crumbs
Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring constantly until the sauce is smooth. Add the olives, seasonings and macaroni. Pour into a casserole. Sprinkle with buttered crumbs and bake in a moderate oven, 375°, for 15 to 20 minutes or until the crumbs are lightly browned.
Grilled Velveeta Sandwiches with Piquant Tomato Sauce
Velveeta
6 slices bread, crusts trimmed
Butter or Parkay Margarine
1 can condensed tomato soup
For each serving place a slice of Velveeta between 2 slices of bread. Spread the top and bottom of each sandwich with butter or margarine, and brown lightly under the broiler. Or the sandwiches may be sautéed in the butter or margarine in a skillet. For each portion, serve one diagonally cut sandwich in an individual flat casserole and pour heated tomato soup around it.
Pinwheel Vegetable Casserole
8 small carrots, cooked
8 small onions, cooked
1 1/2 cups cooked green beans
1 cup cooked peas
4 tablespoons butter or Parkay Margarine
4 tablespoons flour
2 cups milk
1/2 lb. Velveeta
Salt, pepper
Place the well drained vegetables in a casserole. Make a cream sauce with the butter or margarine, flour and milk. Add the sliced Velveeta and stir until it is melted. Season to taste, and pour over the vegetables. Cover with biscuit pinwheels and bake in a hot oven, 425°, 20 minutes or until lightly browned.
Biscuit Pinwheels
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter or Parkay Margarine
3/4 cup milk
1/4 cup melted butter or Parkay Margarine
Sift the dry ingredients together. Cut in 4 tablespoons butter or margarine with a pastry blender or with two knives until it is the consistency of coarse cornmeal. Stir in the milk to make a smooth dough. Turn out on a floured board, knead one-half minute and roll lightly to 1/4-inch thickness. Spread with melted butter or margarine and roll up like a jelly roll. Cut off 1-inch slices and lay on top of the casserole.
Tested recipes from the
KRAFT KITCHEN
KRAFT FOODS COMPANY – CHICAGO
51830 Printed in the U.S.A.