"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 Green Chili-Cheese Spread, by Marge Kaufman, is from The Chapman Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. cream cheese 1 lb. velveeta cheese 2 cans green chilies
Let cheese get to room temp. Roll velveeta cheese out between wax paper. Spread soften cream cheese on top of velveeta, add drained chilies, and roll up like a jelly roll. Refrigerate untill chilled. Spread over crackers.
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