"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cheese Dip Recipe

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

Contributor:  
Contributor:  
Genea Garry
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. butter
2 chopped jalapeno peppers
1 medium onion
2 small tomatoes

Directions:
Directions:
Saute in pan, when tender add 1 pound of cut up Velveta cheese and slowly melt. Take off heat and add one can evaporated milk. Stir until well mixed. Chill before serving.

 

 

 

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