"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Hot'n Spicy Cheese Dip, by Lisa Miller, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz grated cheddar cheese 8 oz grated jack cheese 2 eggs ˝ cup taco sauce
Combine cheeses. Put half of the cheese on the bottom of a pie plate. Mix eggs and taco sauce well. Pour over the cheese. Top with the remaining cheese. Bake at 350° for ˝ hour until bubbly. Serve with tortilla chips.
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