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| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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02-02-2008, 08:36 AM
posted to rec.food.historic
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Velveeta Fudge
I saw this on another group and thought I'd post it for commentary: they
were wondering if this was a common 'family' recipe of the past. Sounds like a Velveeta invention to me. --------------------------------------------- Velveeta Peanut Butter Fudge 1/2 lb Velveeta cheese 3/4 cup butter 1 tablespoon vanilla 1 cup peanut butter 2 lbs powdered sugar Melt first 2 ingredients together in microwave. Add vanilla, peanut butter. Then add sugar. Knead like bread dough until you can no longer see the sugar. Roll candy with a glass. Spread into greased pan. Refrigerate until set. Cut and enjoy! 
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02-02-2008, 09:22 AM
posted to rec.food.historic
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Velveeta Fudge
"Patrick Porter" wrote
I saw this on another group and thought I'd post it for commentary: they were wondering if this was a common 'family' recipe of the past. Sounds like a Velveeta invention to me. Velveeta Peanut Butter Fudge 1/2 lb Velveeta cheese 3/4 cup butter 1 tablespoon vanilla 1 cup peanut butter 2 lbs powdered sugar Sounds like a good candidate for the Gallery: http://www.lileks.com/institute/gallery/ Since it calls for a microwave, it can't be too much of an "heirloom" recipe I would suppose... -- Bob http://www.kanyak.com
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05-02-2008, 02:21 AM
posted to rec.food.historic
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Velveeta Fudge
In article ,
Opinicus wrote: "Patrick Porter" wrote I saw this on another group and thought I'd post it for commentary: they were wondering if this was a common 'family' recipe of the past. Sounds like a Velveeta invention to me. Velveeta Peanut Butter Fudge 1/2 lb Velveeta cheese 3/4 cup butter 1 tablespoon vanilla 1 cup peanut butter 2 lbs powdered sugar Sounds like a good candidate for the Gallery: http://www.lileks.com/institute/gallery/ Since it calls for a microwave, it can't be too much of an "heirloom" recipe I would suppose... As there is no cooking after the first two ingredients are melted, it should make no difference if the melting was in a microwave or the top of a double boiler. -- This address is for information only. I do not claim that these views are those of the Statistics Department or of Purdue University. Herman Rubin, Department of Statistics, Purdue University Phone: (765)494-6054 FAX: (765)494-0558
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