In news:rec.food.cooking, zxcvbob > posted on Wed, 09
Jun 2004 20:03:02 -0500:

> I don't think Velveeta has hydrogenated oils in it, but processed
> American cheese makes better dip than Velveeta anyway. Use 12 ounces of
> American cheese to each can of Rotel extra hot tomatoes. Sandwich
> slices are OK as long as you use a decent brand. You can add a little
> shredded sharp cheddar if you want it cheezier, or better yet have
> shredded sharp cheddar in a bowl and your guests can sprinkle it on.

I was told once that I should use "queso" which I always thought was
spanish for "cheese". But I've heard that in Mexican markets there are
cheese which can be used for their smooth melting properties and which have
a much better taste than Velveeta.

As for using real cheese, a friend of mine has said that you can use a
procedure such as this:

Mix an egg yolk with a little milk and cornstarch to make a kind of slurry.
Bring some half-and-half or cream to a boil. Add grated cheese and then
the egg-milk-cornstarch slurry. Whisk to keep it smooth and lower the
heat. Let it bubble enough so you know the yolk is sterilized and the
cornstarch is cooked. You can add a touch of white wine, beer or lemon
juice to ensure it doesn't turn into a stringy, knotted mess, but the
cornstarch should be enough, he says.

I've never tried that procedure, but I'm about to.