| 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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