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Erma Bombeck’s Christmas Dip

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy American A-ok, Christmas, Holiday, 2-tnt 1 Servings

INGREDIENTS

1/2 lb Extra lean ground beef or ground round
1/2 c Onion; finely chopped
8 oz Tomato sauce
1 1/2 ts Chili powder
1/2 ts Salt
8 oz Canned pork and beans; mashed
1/2 c American cheese; coarsely grated
1/4 c Black olives; chopped
Tortilla chips

INSTRUCTIONS

Lightly spray a heavy, 10-inch skillet Pam or use a non-stick skillet. Put
beef and 1/4 cup of the onion in the skillet and cook 5 minutes over
moderately high heat, stirring frequently,until beef is lightly browned.
Stir in tomato sauce, chili powder and salt and bring to a simmer. Stir in
mashed beans and simmer 3 to 4 minutes to blend flavors. Turn into a
chafing dish; sprinkle with cheese, olives, and remaining 1/4 cup onion.
serve with chips. makes about 1-1/3 cups dip.
NOTES : From Erma:   "At Christmastime here in Paradise Valley, Arizona,
there's none of that snow stuff.  It can be seventy degrees.   I put out
lots of this dip in a chafing dish and it bubbles away all day.  Usually
tons of friends and cronies stop by and ruin their dinner."
Recipe by: Erma Bombeck in  Redbook, December 1980, p. 55
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Nov 01, 1997

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