The only responses I got from co-workers was stuff like “to prop open doors.” But seriously, what are other fun applications aside from “cheeze dip” things?
(I “inherited” a block from last year’s Super Bowl Party, and only recently threw it out since I didn’t know what to use if for.)
Personally, I’ve always wanted to create a Velveeta-cheese-man. Like a gingerbread man… but… not.
Seriously, I have always wanted to make one… Ask my ex.
'Course, after I built it, the plan is to stand him up in the microwave and watch him melt…
Carve it into discs and use them at the skeet shooting range.
Or, make yummy dip. Melt the Velveeta, add a pound of browned ground round (heh), a small can of diced green chilis, and a jar of picante sauce. Eat it warm with Fritos Scoops.
Looks like barf-inna-bowl, but highly addictive.
I know you said “aside from cheeze-dip things” but I really wanted to say “pound of browned ground round.”
I’ve always been suspicious of something that calls itself “Cheese Food”, but Velveeta is good at one thing most real cheese isn’t - melting quickly and easily into a very smooth consistency. I keep the smallest little velveeta block, or the individually wrapped slices to make cheese omelettes with. (cheese slicers are cheap and do a better job than knives for klutzes like me).
It’s good in what my family call American lasagna–like real lasagna, but made with cheddar cheese and mozzarella cheese. The Velveta melts well so it doesn’t need to be grated like good cheese, and with a good sauce, the flavor is fine.
I despise Velveeta. I can’t even look at the stuff. It’s my husband’s cheeselike-product-of-choice for grilled cheese sandwiches, though, so we always have some around, and it disgusts me to see it sitting there in our refrigerator. The respectable cheeses edge over to the far side of the dairy bin and eye the Velveeta suspiciously, and rightly so.
However . . .
I make a particular treat that’s a holiday favorite among my friends and colleagues. When I’m passing it around, if someone asks for the recipe I only smile mysteriously and say, “Oh, it’s an old family secret.” (It is, kind of. I got the recipe from my aunt.)