| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Lunch, Snacks, Breads, Muffins & r | 1 | Servings |
INGREDIENTS
| ** Package Together ** | ||
| 1 | c | Chedar Cheese Powder |
| 1/2 | c | Powdered Milk — * |
| ** Package Separately ** | ||
| 1 | tb | Butter Or Margarine — as |
| Needed | ||
| 1/2 | ts | Onion Powder — optional |
| 1/2 | ts | Caraway Seed — optional |
| 1/8 | ts | Garlic Powder — optional |
| 1 | tb | Bacon Bits — optional |
| 1/2 | ts | Paprika, Sweet — optional |
| 1/2 | ts | Marjoram — optional |
INSTRUCTIONS
1. Mix dry ingredients together ahead of time and store in an air-tight container. 2. To use, gradually add enough water to the mix to make a smooth paste, about 1/2 to 3/4 cup for all of the mix. 3. Add a small amount of butter of soft margarine to enrich and smooth the mixture. 4. Spread on crackers or bread, or use in cooking other dishes. * Instant milk powder makes a lumpy spread. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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