| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Spreads | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Velveeta; no other; chunk |
| 1/2 | lb | Butter or margarine; cut pieces |
| 1 | Bottle pure horseradish; (5 ounces) | |
| 1 | Bottle Catalina dressing; (8 ounces) | |
| 1 | tb | Onion powder |
| 1 | tb | Heinz 57 sauce |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A In a large double boiler place all the ingredients. Allow ingredients to cook until completely melted and smooth. When smooth, put about 1 cup of the mixture at a time through a blender on high speed-using pulse-about 1 minute or until each cupful is satiny smooth. The mixture has a tendency to curdle as it is cooking, but this can be smoothed out with use of a blender. Store in a tight fitting jar and refrigerate to be used within a month. Freeze it to be used within 3 months. Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 08:58:46 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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