- 1 pound Velveeta cheese
- 1 6 oz. cup grated sharp Cheddar cheese
- 1 can chopped green chilies
- ¹⁄₂ can evaporated milk
- 1 tablespoon Worcestershire sauce
- ¹⁄₂ stick margarine or butter
Melt all ingredients in double boiler. Transfer to chafing dish. Serve with Fritos and Doritos.
HOT CHEESE ’N CRAB DIP
- 1 7 oz. can crab meat
- 1 10 oz. stick sharp Cheddar cheese
- 1 8 oz. package sliced sharp American cheese
- ¹⁄₄ cup butter or margarine
- ¹⁄₂ cup sauterne
Cut cheese in small pieces; combine in a saucepan with the butter and sauterne. Stir over low heat till cheeses melt. Stir in the crab and heat through. Pour into chafing dish. Serve with Triscuits or crust bread. Makes three cups.
JALEPENO PIE
- 1 7 oz. can jalepeno peppers
- ¹⁄₂ pound sharp cheese, coarsely grated
- 4 eggs
- Salt and red pepper to taste
Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350 degrees for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.