| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
5 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Finely chopped onion |
| 1 |
|
Clove garlic; minced or juice |
| 2 |
c |
Cooked dry baby Limas |
| 2 |
cn |
Tomato sauce; (8 oz.) or 1 can each green Chile salsa and tomato sauce |
| 1/2 |
lb |
Diced or coarsely shredded sharp cheese; (2 cups) |
| 1 |
ds |
Bottled hot salsa; (1 to 2) |
INSTRUCTIONS
In a large heavy saucepan on a range burner, cook onion and garlic in
butter until translucent, don't burn. Mash 1 cup of the beans with a fork
and add, along with the remaining whole beans, to the onions. Md tomato
sauce and salsa. Over a low heat stir in cheese, a handful at a time. Keep
stirring until cheese is melted and mixture is hot. Transfer mixture to a
fondue pot over low to medium heat. Serve with fondue forks and chunks of
French bread and an assortment of other dunkables such as cocktail franks,
strips of green pepper, celery, carrot sticks and chunks of apple and let
everyone dip in. Yields: 5 super size or up to 10 snack size servings
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary."
<diane@keyway.net> on Jan 5, 1998
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