TUNA FONDUE
- 1 can tuna
- 1 large jar of Cheez Whiz
- ¹⁄₄ cup butter
- 1 can diced chilies
Melt all ingredients in double boiler, and transfer to a fondue pot. Serve with tiny pieces of french bread. Cut in cubes and toast if desired.
SPICY BEEF DIP
- 1 pound ground beef
- ¹⁄₂ cup chopped onion
- 1 clove garlic minced
- 1 8 oz. can tomato sauce
- ¹⁄₄ cup catsup
- 1 teaspoon oregano, crushed
- 1 teaspoon sugar
- 1 8 oz. cream cheese, softened
- ¹⁄₃ cup Parmesan cheese, grated
Cook beef, onion, and garlic till beef is browned. Stir in next four ingredients. Cover, and simmer 10 min. Remove from heat. Stir in cheeses until melted. Serve warm in chafing dish. Makes 3 cups.
RICE’S CHILE DIP
- 1 pound Rice’s Chile
- 1 pound Velveeta
- 1 bunch chopped green onions
- 1 4 oz. can chopped green chilies