"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Sun, 27 Jul 2008 22:10:12 GMT, "Christopher M."
> > wrote:
>
>>I've been trying to replicate a pizza recipe using mild cheddar cheese, or
>>maybe Pasteurized Process American Cheese.
>>http://groups.google.com/group/rec.f...2 9d4f1f1c5ef
>>
>>Has anyone ever used Velveeta on Pizza? Is it good?
>
> I have made soooooo many dishes for parties, get togethers and
> everyone always raves about them. The secret ingredient that I NEVER
> tell is Velveeta. Too many food snobs wrinkle their noses and then
> make phoney gagging sounds that the revelation is not worth the
> theatrical dramatics.
>
> One of my favorites is a cheeseburger pizza with browned ground, whole
> slices of garden fresh tomatoes and layering with Velveeta. Put the
> Velveeta on at the very last....it melts too quickly and will burn.

Thanks. That's good to know. Maybe that's why, in the recipe, they put the
Velveeta on the bottom.
http://www.recipezaar.com/97586

Sliced tomatoes on pizza, beneath a layer of cheese, sounds delicious.


W. Pooh (AKA Winnie P.)