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This recipe for MEAT AND RO-TEL CHEESE DIP, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Heizer
Added: Thursday, December 18, 2008


1 lb. hamburger
1 lb. pork sausage
1c. chopped onion
4 tbsp. butter
2 lb Velveeta cheese
1 can Ro-Tel ( use only 1/2 liquid in tomatoes)
2 large jalapeņo peppers ( discard seeds)
1 can cream of mushroom soup
11/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. seasoned salt

Brown meat in skillet. Remove to paper towel and drain. Put onion and butter into same pan and cook until onion until tender. Mix meat into onion and cook slowly for a few minutes. Chop or slice Velveeta cheese into small pieces and add to meat mixture, heating until cheese melts. Blend last 6 ingredients in blender, then add to meat mixture and simmer. Serve with toasted bread, crackers, or chips.




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