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Puffed Wheat and Cheese
1 stick oleo (not butter and not soft-spread…use something like Parkay or Bluebonnet)
Puffed wheat (between ½ and whole sack)
Salt
Velveeta (you’ll need a cheese grater - I use a flat one for this)
You’ll need to work quickly. Have everything ready before you start.
Melt ¾ stick oleo in skillet until bubbling (you may have to add more later). Dump in at least a half sack of Puffed Wheat, stirring as you go. Quickly sauté this….if you have too much Puffed Wheat, (not enough oleo to coat), add more oleo and stir as it melts….if you have too much oleo (if it shrinks up into little bitty butter-drenched grains, you’ve too much oleo.), add more Puffed Wheat. The grains should just be coated with melted butter and slightly toasted…keep stirring as you shake some salt on it. At this point you may need to turn off your fire. Holding a cheese grater over the skillet, begin grating Velveeta onto the cereal. I like to use quite a bit – but you can use too much….just watch what it looks like. Keep stirring and turning. After you get enough cheese on it, turn the fire back on low to melt the cheese….stop stirring and let some of the cheesy areas get toasty on the bottom. Watch it closely….you may have to move it off the fire…or move it back on if it’s not toasting.
Puffed wheat (between ½ and whole sack)
Salt
Velveeta (you’ll need a cheese grater - I use a flat one for this)
You’ll need to work quickly. Have everything ready before you start.
Melt ¾ stick oleo in skillet until bubbling (you may have to add more later). Dump in at least a half sack of Puffed Wheat, stirring as you go. Quickly sauté this….if you have too much Puffed Wheat, (not enough oleo to coat), add more oleo and stir as it melts….if you have too much oleo (if it shrinks up into little bitty butter-drenched grains, you’ve too much oleo.), add more Puffed Wheat. The grains should just be coated with melted butter and slightly toasted…keep stirring as you shake some salt on it. At this point you may need to turn off your fire. Holding a cheese grater over the skillet, begin grating Velveeta onto the cereal. I like to use quite a bit – but you can use too much….just watch what it looks like. Keep stirring and turning. After you get enough cheese on it, turn the fire back on low to melt the cheese….stop stirring and let some of the cheesy areas get toasty on the bottom. Watch it closely….you may have to move it off the fire…or move it back on if it’s not toasting.
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Mgp |
Latest page update: made by Mgp
, Dec 15 2007, 3:37 PM EST
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