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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: sandyv@ux1.cso.uiuc.edu (Sandra Vavrinek)
Date: Mon, 12 Aug 1991 19:35:19 GMT
Subject: LACTO: Queso Dip
References: <28A1694D.1DAB@mthvax.cs.miami.edu>
Keywords: recipe lacto/queso-dip
Summary: orig. subject: Re: REQUEST: Queso Dip
Archive-Name: recipes/lacto/queso-dip
Followup-To: rec.food.veg
Organization: University of Illinois at Urbana
Approved: aem@mthvax.cs.miami.edu
I just guess at amounts and watch the microwave very carefully...but
This is our 'quick and easy' method:
1 small box Mexican Velveeta
medium tomato
small green pepper (I often omit this or cut to 1/4)
jalepeno peppers
milk
butter
Cut up the cheese into cubes or slices and put them in a microwave safe
bowl. Add a tablespoon or two of butter. microwave on high for about
a minute to start the cheese melting. stir. Add milk in small
amounts, microwaving for 20-30 seconds between additions, until you get
the consistency you like. I don't use more than 1/4 cup usually.
Chop up the tomato and peppers and add them to the cheese sauce. heat
for another 30 seconds or so and its done!
We use this for topping chicken, burritos, enchiladas and other
entrees, in addition to dipping chips or pouring over a plate of nachos
loaded with onions, peppers, olives, tomotoes, pepperoni, whatever.
It's a pretty basic, but versatile sauce. It will keep and reheat for
a short period of time - usually to the limit of the milk and butter.
Sandra Vavrinek
s-vavrinek@uiuc.edu