"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

Hot Mushroom Cheese Dip Recipe

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

Contributor:  
Contributor:  
Hester Doyle
Added: Tuesday, December 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1 lb. velveeta cheese

Directions:
Directions:
Heat at low heat the soup and cheese until mixed well. Serve warm with vegetables or crackers for dipping.

 

 

 

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