|D'Artagnan's Glorious Game Cookbook|
|by Joanna Pruess|
Ariane Daguin and George Faison, owners of DArtagnan, have been supplying top chefs with game and foie gras for almost fifteen years.
1 - 10 of 47 for velveeta cheese fudge
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In a saucepan, ... ingredients butter and cheese. Sift together ... inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.
Melt butter and cheese until smooth. Mix cocoa, sugar and cheese mixture. Add nuts and vanilla. Mix well and pour in buttered pan. Cool and cut in squares.
Mix together the ... 1 pound of Velveeta cheese and 1 pound ... hands or a wooden spoon. Freezes real well. Makes about 7 pounds of fudge. I use small pans.
In top of ... melt butter and Velveeta cheese. They do ... Pour into chilled buttered 9"x13" oblong pan, spread evenly and chill until cool. Cut and serve.
Melt cheese and butter. Pour over sugar and cocoa. Stir in vanilla. Use 9 x 9 inch pan. Sets fast.
Melt cheese and butter together. ... pecans and mix well. Add vanilla and mix with spoon. Pour in greased pan and let stand overnight. Makes about 3 pounds.
Melt butter and cheese together. Mix in ... Spread in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough for a big party. Serving Size: 6
In a saucepan, ... ingredients, butter and cheese. Sift together ... never fail. Makes about 6 1/2 pounds of candy. Recipe may be cut down, if you wish.
Melt cheese and butter. Add ... mixture and nuts. Blend well and spread evenly in 2 (9"x13") pans. Cool and cut as desired. Yield: 6 to 6 1/2 pounds candy.
Melt Velveeta and butter; add ... squares. (If you like this firmer, add more sugar to your taste, or until it is as firm as you like. It never gets hard.)
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