"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chili Conqueso Dip, by , is from Peg Boyd's Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 C. Diced Green Pepper 1 small crushed Garlic clove 1 small chopped onion 1 Tab Butter 2 medium diced tomatoes 1 small can chopped green chilies 1 pound processed American Cheese
Saute butter, green pepper, garlic, onions, add tomato and chilies. While this mixture cooks, grate cheese and melt (double boiler), add veges to cheese, blend well. Serve in Chafing dish with lots of chips.
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