| 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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