| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Dips, Appetizers, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
md |
Onions (chopped fine) |
| 2 |
|
Green Bell Peppers (chopped) |
| 3 |
|
Tomatoes (chopped coarsly) |
| 2 |
|
Clove Garlic (minced fine) |
| 2 |
|
Banana Peppers |
| 1 |
cn |
Pimento (chopped fine) |
| 2 |
lb |
Velveta cheese |
INSTRUCTIONS
By Betty Davenport
Cook minced garlic in cooking oil, push aside. Cook onions until soft and
then add green pepper and banana peppers. When banana pepers start to
soften, add tomatoes. Cook until soft. Then add pimento, garlic, oil, and
Velveta (cut into small pieces). Cook over very low heat until cheese is
melted.
Serve warm with chips, crackers or tortillia chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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