That’s the Power of Processed Cheese, Baby!

Yum! Creamy, dreamy queso goodness!

I live near one of those draft house cinemas; the wonderful kind that keeps the beer or wine flowing while you eat delicious treats and enjoy your movie. I’d been thinking a lot about my approaching viewing of the last Harry Potter movie, and thinking about Harry made me think of the draft house theater, which in turn caused me to think of my very favorite snack served there; queso and chips. Soon, my thoughts turned to cravings, and yesterday I was forced to begin my quest to find the components that made up the queso of my dreams. Luckily, my quest was short lived and went something like this:

Me: (to my friend Michelle) Hey, what do you think is in the draft house’s queso?

Michelle: I’m pretty sure it’s just Rotel and Velveeta…Oh! And those sliced pickled jalapenos.

Me: That sounds too simple.

Michelle: I’m pretty sure that’s it. Trust me.

Since Michelle had no reason to give me a bogus queso recipe, I made my way to the store to look for the three magic ingredients.

The can of Rotel and the glass jar of jalapenos had no effect on me as I placed them in my basket and made my way to the cheese aisle. It didn’t take long for me to find the familiar yellow rectangle with its accustomed red font screaming “Velveeta” on each

Processed never tasted so good!

side and boasting a $5.99 price for 32 ounces of pseudo cheesy goodness. I realized as I placed it in my cart that my last visitation with this product had been sometime in the late 1970s or early ‘80s.

Velveeta was the processed cheese product of my childhood. I have fond lunchtime memories of creamy tomato soup accompanied by toasty grilled cheese sandwiches filled with melty Velveeta. As my seven, ten, or fifteen year-old self dunked a triangle of sandwich into my soup, I never once considered Velveeta’s composition. It could have been crafted of yellow Play-Doh and dog hair and I would have eaten it because it tasted so darned good.

Once I made entrance into the exciting worlds of adulthood and motherhood, I began to actually consider what I was putting into the bodies of myself and my little minions. Words like preservatives, additives or processed had no place in our pantry or fridge, and my love affair with Velveeta fell by the wayside—until last night when I dipped my first tortilla chip into its creamy goodness. It was then I realized how much I’d missed seeing its quadrilateral form in the door of my refrigerator. And when my youngest daughter asked me what was in the dip, I couldn’t resist introducing her to the remaining quivering block of cheese product residing in its classic foil wrapper. Her taste testing led to a discussion of bubbling mac and cheese and burgers fresh from the grill with gooey cheese product dripping down their sides. It brought back memories of backyard “picnics” by my plastic kiddie pool and packed lunches with thick slices of Velveeta on whole wheat with mustard. Soon my daughter and I were making plans for a lunch of grilled cheese and tomato soup.

I’ve heard our sense of smell evokes our strongest memories, but I have to believe that taste runs a strong second. The foods of our childhood are time machines, linking us to the warm comforting memories of our past. Though its label may feature words that I’ve tried to eliminate from our food vocabulary, Velveeta’s ability to catapult me to simpler times may just make it a permanent fixture on my refrigerator shelf.

What are some foods of your childhood that take you back in time?

Darling daughter delves into delightful dip!

Classic Rotel and Velveeta Queso Dip

1- 10 oz. can of Rotel Diced Tomatoes and Green Chilies (do not drain)

1- 16 oz. package of Velveeta cut into 1 inch cubes

Heat together on a medium setting, stirring constantly, until creamy

Garnish with pickled jalapenos and enjoy with your favorite tortilla chips!