| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chili Peppers; canned, chopped |
| 1 1/2 |
tb |
Jalapeno Peppers; canned, chopped |
| 1/4 |
c |
Onion; minced |
| 1 |
tb |
Vegetable Oil |
| 1 |
md |
Tomato; raw, diced |
| 4 |
oz |
Cream Cheese |
| 1/2 |
c |
Half and Half Cream |
| 1 3/4 |
ts |
Cider Vinegar |
| 10 |
oz |
Spinach; frozen |
| 6 |
oz |
Cheddar Cheese |
INSTRUCTIONS
Found a pretty neat recipe site while browsing this morning at
http://www.rifog.com/recipe/cookbook/content.html
Here's one of the recipes that sounded interesting: Thaw spinach and
squeeze dry. Shred cheddar cheese. Saute chilies, jalapenos and onions in
oil over medium heat, 4 minutes or until soft. Add tomatoes, cook an
additional 2 minutes stirring frequently. Remove from heat, reserve. On
medium speed of mixer, blend cream cheese until smooth. Gradually add half-
and-half and vinegar; continue mixing until thoroughly blended. On low
speed gradually add spinach and cheddar cheese. Stir in reserved chili
mixture. Spoon mixture into over-proof bowl. Bake at 350 degrees F., 10
minutes or until warm. Serve with crackers or rudites.
Posted to EAT-L Digest by MaeWestern <MaeWestern@AOL.COM> on Dec 19, 1997
A Message from our Provider:
“God grades on the cross, not the curve.”