| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Appetizers, Dips, Mexican/tex | 1 | Servings |
INGREDIENTS
| 5 | lb | American cheese, grated |
| 3 1/4 | c | (26 ounces) water, divided |
| 1 1/2 | c | Chopped onion (see note) |
| 1 | c | Each: chopped celery and green bell pepper (see note) |
| 1/4 | c | Finely chopped jalape=F1o (see note) |
INSTRUCTIONS
Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalape=F1o in saucepan and add 1/4 cup water. Saut. over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds. " Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ol. makes, which calls for 45 pounds of cheese. " Note: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalape=F1os. By Lou Parris <lbparris@earthlink.net> on May 13, 1997 Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@earthlink.net> on May 26, 1997
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