"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cheese Whiz Recipe

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This recipe for Cheese Whiz, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pace
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Cheese (processed or Cheddar)
2 cups evaporated milk
1 1/2 tsp. salt
2 beaten eggs
1 1/2 tsp. dry mustard

Directions:
Directions:
Cut cheese in small pieces and melt in double boilers. When melted, add the evaporated milk, salt and mustard. Remove from heat and stir in the eggs. Return to double boiler and stir and cook until eggs thicken slightly. Remove from heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. Put in jars. Cover and store in refrigerator. Keeps well.

Personal Notes:
Personal Notes:
You can make your own cheese spread for so much less and it tastes as good as the expensive brand you've been buying.

 

 

 

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