Food Writer Seeking Sources

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Joined Jun 26, 2015
Hi Everyone, 

My name is Ashlie Stevens. I am a freelance food and features writer; my work has been featured at The Guardian, Salon, Slate, Paste Magazine, Munchies and is upcoming at Serious Eats. I am working on another piece for Paste that touches on nostalgia in regional cooking and, believe it or not, Velveeta cheese. 

While perhaps not the most glamorous ingredient, it definitely has special place in the hearts (and casserole dishes) of many Americans-- and I was wondering if anyone had memories or old recipes that they grew up on that they would be willing to answer a few questions about? 

Thanks so much!

--ads
 
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Joined Mar 10, 2015
Hi Everyone, 

My name is Ashlie Stevens. I am a freelance food and features writer; my work has been featured at The Guardian, Salon, Slate, Paste Magazine, Munchies and is upcoming at Serious Eats. I am working on another piece for Paste that touches on nostalgia in regional cooking and, believe it or not, Velveeta cheese. 

While perhaps not the most glamorous ingredient, it definitely has special place in the hearts (and casserole dishes) of many Americans-- and I was wondering if anyone had memories or old recipes that they grew up on that they would be willing to answer a few questions about? 

Thanks so much!
--ads

It seems like you are looking for an American, but let me know if you get stuck and wanna sneak a Canadian in there.
 

phatch

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Back in the 60s, I got my first Lego pieces from a mail in deal on the box of Velveeta. Otherwise we didn't do much with Velveeta. 
 
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Joined Mar 10, 2015
Back in the 60s, I got my first Lego pieces from a mail in deal on the box of Velveeta. Otherwise we didn't do much with Velveeta. 

I still buy the stuff and I didn't get no stinkin' Lego! [emoji]128549[/emoji]
 
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Velveeta has a rich and colorful history in American food heritage. Have you contacted KRAFT about this project?

Huge food company and I'm sure they have a wealth of info and recipes with Velveeta, from pasta to sauces, dog

treats to fishing bait. 

You might also want to research the many books and pamphlets put out over the decades specifically filled 

with Velveeta recipes.
 
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Velveeta was banned in my house growing up. Mom was a health food nut way before it was fashionable and it was full of weird fats and artificial color.

I do remember eating it at a friend's house, probably during a muchies attack after smoking,,,you know. Anyway, we forgot we had put the toasts under the broiler and by the time we remembered, the Velveeta had turned crusty and almost black on top but had stayed melty and gooey underneath and I remember thinking it was probably very bad for me but that it was also delicious. 
 
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My mom made a casserole with grits and Velveta , a splash of pepper sauce and a whipped egg for a binder then bake until it was almost brown on top.
She paired it with a Sunday ham and fresh green beans.
I liked it well enuf but my middle bro went wild over the stuff!
He would wait for the leftovers to get cold and squirt ketchup over it ( brings it to the family reunion every year...his wife told me he doubles it and sticks half in the fridge for "later")

I preferred what she did when there was leftover ham..... a casserole with cream and potatos and you guessed it...the leftover cheese.
I would crack a lot of black pepper over mine.
For some reason I cannot replicate this simple dish.

mimi
 
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Joined Jun 26, 2015
 
Velveeta was banned in my house growing up. Mom was a health food nut way before it was fashionable and it was full of weird fats and artificial color.

I do remember eating it at a friend's house, probably during a muchies attack after smoking,,,you know. Anyway, we forgot we had put the toasts under the broiler and by the time we remembered, the Velveeta had turned crusty and almost black on top but had stayed melty and gooey underneath and I remember thinking it was probably very bad for me but that it was also delicious. 
Oh, that's interesting (and sort of disturbing) that it stayed gooey underneath! 
 

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