| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Soybean oil |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
All purpose flour |
| 3/4 |
c |
Evaporated milk |
| 3/4 |
c |
Chopped ripe tomato |
| 1 |
lb |
Process American cheese; cubed |
| 1/4 |
c |
Grated sharp cheddar |
| 1/4 |
c |
Grated Monterey Jack |
| 1/4 |
c |
Finely minced pickled or fresh |
INSTRUCTIONS
Heat oil in heavy saucepan, fondue pot or chafing dish. Add onion & garlic
and cook until onion is clear. Stir in flour. Gradually stir in evaporated
milk & cook until mixture is thickened, then stir in tomato, cheeses and
jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted and
flavors are well blended. Taste and adjust hotness. Makes 2 cups.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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