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| 1/8 cup |
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corn oil |
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small onion, finely chopped |
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garlic |
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| 1/2 lb |
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tomatoes |
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| 1 Tbs |
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corn starch |
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| 1/6 cup |
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chopped green chili peppers |
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| 1/2 Tbs |
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worcestershire sauce |
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| 1 cup |
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shredded cheddar cheese |
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| 3/4 cup |
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cheese spread |
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| Heat oil, saute onion, pepper and garlic. Add tomatoes. Mix tomato juice with corn starch. Add to onion mixture with sauce, mix well. Boil for 1 minute or till thickens. Reduce heat and stir in cheeses. Heat until cheeses are melted good. Serve with hot chops or crackers. |
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| Yield: 2 cups |
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| Recipe Source |
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Source: Emma Foster Collection
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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