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toss slightly. Chill. Makes 10-12 servings.
Chili con queso
From: Beth Hood (Mrs. Lund F.)
1 lb. old English cheese, cut into hunks
1 med. can tomatoes
1 4 oz. can green chilis (remove seeds and chop)
2 small or 1 lg. onion, finely chopped
Dashes of Savor salt or season all
Put all ingredients into top of large double boiler. Remove hard centers of tomatoes as you break them up. Use all tomatoes and small amount of juice. More juice can be added after cheese melts completely if still too thick. Place over hot (not boiling) water 3 hours, covered, stirring once or twice after cheese melts completely. Serve as hot dip with Doritos or king-size Fritos. Use refrigerated leftovers as sandwich spread or in scrambled eggs.
Blue or roquefort cheese dressing
4 ounces blue or roquefort cheese, crumbled
1 c. sour cream
1 tsp. lemon juice
1 tsp. sugar
92.6%