"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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This recipe for MEXICAN CHEESE SOUP, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/4 cup butter or margarine
1/2 cup diced green bell pepper
1/2 cup minced onion
1/3 cup all-purpose flour
2 (10-1/2 oz.) cans condensed chicken broth, undiluted
4 cups (16 oz.) shredded Monterey Jack cheese
1 (4.5 oz.) can chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground red pepper
1 cup half-and-half

1. Melt butter in a large saucepan over medium-high heat. Add bell pepper and onion. Saute 3-4 minutes or until tender.
2. Add flour and cook, stirring constantly, 2 minutes. Gradually add broth and cook, stirring constantly, 4 minutes or until thickened. Reduce heat.
3. Stir in cheese and next 4 ingredients. Simmer, stirring often, 10 minutes. Stir in half-and-half and simmer, stirring often, 5 minutes or until thoroughly heated. Garnish, if desired.




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