Velveeta Cheese was invented in 1918, by Emil Frey of the Monroe Cheese Company in New York. In 1923, the Velveeta Cheese Company was incorporated as a separate company, and was sold to Kraft Foods in 1927. At that time, it was advertised as a nutritious health food. According to Kraft, it became the first cheese product to gain the American Medical Association’s seal of approval!
Somewhere around the early 1970’s Mr’s mother, always on the lookout for tasty, nutritious food that the family would willingly eat, tried a recipe that included Velveeta, Campbell’s tomato soup, and bacon. How could she go wrong? It became known as yummy buns in Mr’s family, and it is still one of our favorites. Works great as a bribe when we need the boys to help with projects around the homestead.
Apparently, there is a similar recipe known as white trash sliders, that is popular in the South, but up Nort’, we still call ’em yummy buns. Sort of a Lutheran soul food.
Here is the original recipe:
6 slices bacon (1/2 lb), cut up
1/2 cup chopped onion
1 lb hamburger
1 cup cubed Velveeta cheese (1/2 lb)
1 can Campbell’s tomato soup
4 to 6 Hamburger buns, split
Fry the bacon until almost done, add the onion and hamburger, cook until the onion is soft and the hamburger is no longer pink, and drain off any excess fat. Add the cheese and soup, and stir until cheese is melted. Broil the buns until golden brown; a bit of charring is preferred. Spread with filling and broil until tops are well browned, even a bit black in spots.