½ cup Panko crumbs (you can substitute bread crumbs if you don’t have Panko) One more note: This recipe easily serves 8-12 people, so feel free to cut the recipe in half (in fact, that’s what I did for the photos that accompany this post) and bake it in an 8 x 8-inch baking dish instead. It might take longer to fully melt into the cheese sauce, so turn the heat to low and keep stirring until completely melted. But if you like Velveeta, feel free to substitute-use 2 cups Velveeta cheese, cut into small cubes. The recipe I’m going to share with you today is one that I got years ago from an Amish Mennonite friend, but I’ve changed it-instead of using Velveeta cheese I now use cheddar cheese, which I think tastes much better. (Although, with the advent of propane or gas-powered refrigerators, using Velveeta is more for taste than it used to be.) So, even though it doesn’t seem “Amish” or “old-fashioned,” Velveeta cheese is a staple in many homes. And it makes sense when a household lacks refrigeration, because Velveeta can be stored on pantry shelves right alongside all the home-canned fruits and vegetables that Amish women process to feed their families over the winter months. Amish cooks are fond of using Velveeta cheese because it’s shelf stable.
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