1 large block Velveeta cheese
7 large baking potatoes
1 stick of butter
3/4 cup milk
Salt and pepper to taste
Bake potatoes at 425* for 1 and 1/4 hours.
Cut in half and scoop out and mash the insides – save 8 skins.
Mix potato with 1/3 of the cheese, milk, butter, salt and pepper.
Whip into mashed potatoes and put back into skins.
Cut slices of Velveeta and put one slice on each 1/2 potato.
Reheat 10-15 minutes at 375* until hot and bubbly.
by Mandy D.’s book, Colton, SD
1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)
Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.
In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.
Submitted by: Joyce K