Vegetable Cheese Soup

Provided by Debbie Fritchman - 2002

3 chicken bouillon cubes
1 quart water
1 cup chopped celery
1 small onion, chopped
2 1/2 cup diced potatoes
1 cup diced carrots
1 package frozen mixed vegetables
2 cans of cream of chicken soup
1/2 cup water
1 pound Velvet cheese

Place all ingredients, except 1/2 cup water and Velvet cheese into a large saucepan and boil for 20 minutes.  In a separate saucepan, combine 1/2 cp water and velveeta cheese.  Stir and heat until melted.  Add to vegetables and cook until tender.

Vegetable Ranch Dip

Provided by Barbara Profit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 lb package (16 ounces) of Velvet cheese - cut into cubes
1 8 ounce package of source cream
1 cup ranch dressing

Microwave cheese in bowl on high for 3 to 4 minutes, until melted, stirring after 2 minutes.  Let cool for a few minutes, and then stir in sour cream and dressing.  Serve hot with tortilla chips or let cool and serve with vegetables.  Makes 3 cups.

Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.