"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Queso, by Kelee Hall, is from Good Grub from Outlaws & Inlaws,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. Velveeta 1 can Rotel diced tomatoes & green chilies 1 lb. sausage (optional) Chips
Cut Velveeta into chunks and place in container. Add can of Rotel. Melt slowly. Add browned sausage if desired. If it gets dry, add a little water or beer. This may be heated in microwave, on stove top, in crock pot or fondue pot. Serve warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.