There was nothing healthy about Cheez Whiz, nor was there intended to be. But when it came to whipping
up a quick, and over-the-top cheese-tasting dish, this was it! And it made things much faster, too.
I made my very first macaroni and cheese casserole with it. If I recall, it was cut up, fried up hot dogs, boiled (somewhat over boiled, actually) elbows, and a jar of cheese whiz. I stuck it all in a buttered casserole, crunched cracker crumbs (Ritz if I recall) over the top, and placed pats of butter all around with a light dusting of paprika.
Mom would've turned her nose up and Dad would have likely said it was good. The children at the Banks' home loved it though. I experimented on those poor kids but they really seemed to like it, so all was well as far as I was concerned!
But the 60s and early 70s were a time for experimentation and convenience and, when you put the two together- you get Cheeze Whiz!
This is a small collection of the more popular Cheez Whiz recipes I found laying around.
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- 16-oz. jar Cheez Whiz
- 1/2 cup Parkay Margarine
- French bread chunks
- Heat Cheez Whiz and margarine in a fondue pot or saucepan, stirring occasionally.
- Serve hot with bread.
- 1-1/2 cups cooked rice
- 8-oz. jar Garlic-Onion Cheez Whiz Pasteurized Process Cheese Spread (or use regular and add in some garlic and onion)
- 2 cups chopped cooked chicken
- 10-oz. pkg. frozen peas cooked, drained
- 3-1/2 oz. can French fried onions
- Heat oven to 350°.
- Combine rice and Cheez Whiz, mixing until well blended.
- Stir in chicken and peas.
- Pour into 10 x 6-inch baking dish.
- Bake at 350°, 15 minutes. Top with onions; continue baking 5 to 10 minutes or until hot.
- 3-1/2 cups potato slices
- 8-oz. jar Cheez Whiz Pasteurized Process Cheese Spread
- Heat oven to 350 F.
- Place potatoes in a 1-quart casserole.
- Heat Cheez Whiz over low heat; pour over potatoes.
- Cover casserole with aluminum foil.
- Bake at 350°, for 45 minutes; uncover and continue baking for 15 minutes.