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Submission - Cooking - Dips and Cheeses

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					                                     Dips and Cheeses
                                   Rotel and Velveeta Dip
                            Rotel and Velveeta Dip with Tamales
                                        Seafood Dip
                                Mushroom-Cheddar Fondue




                                                    Rotel and Velveeta Dip with Tamales
        Rotel and Velveeta Dip                      This is the original version of my parents’ famous
                                                    Rotel dip. The beef and tamales give the dip a TexMex
This vegetarian dip is great for parties and        flair!
reunions, but can also be served over hot baked
potatoes as an entire meal!                         Ingredients:
                                                    1 carton Velveeta cheese dip
Ingredients:                                        2 cans Rotel (spicy or mild)
1 carton Velveeta cheese dip                        1 T milk
2 cans Rotel, either spicy or mild (in the tomato   1 can tamales
aisle)                                              ½ lb. ground beef
2 T milk
                                                    Preparation:
Preparation:                                          1. Cut Velveeta into small cubes, place in crock
    1. Cut Velveeta into small cubes. Place into          pot, and turn on low heat.
       crock pot and turn on low heat.                2. Add milk and Rotel. Cover crockpot.
    2. Add milk and Rotel.                            3. In medium saucepan, brown the beef until
    3. Cover crockpot and let cook ½ hour to              cooked. Drain the oil from the beef.
       an hour.                                       4. Pour beef into crockpot and stir.
    4. Serve warm with chips or over baked            5. Open can of tamales and remove the wrapping
       potato.                                            around each tamale. Cut tamales into small ½”
                                                          slices.
                                                      6. Pour tamales into dip and stir gently.
                                                      7. Cook 30-45 minutes. Serve warm with chips.
     Mushroom-Cheddar Fondue
I love cheese fondue, and this one is both easy and
tastes great! If you don’t have a fondue set, you can
make the fondue in a saucepan and then transfer it
to a small crockpot to keep it warm for dipping. I
modified this recipe from one I found at GoFondue.

Ingredients:

1 8-oz block cheddar or Colby Jack cheese
1 T milk
1 can cream of mushroom soup


Preparation:
      1. Cut cheese into 1” cubes and place in
          fondue pot. Add milk and melt, stirring
          frequently.
      2. Once cheese is starting to melt, pour in
          cream of mushroom soup. Stir.
      3. Let melt completely, stirring frequently.
      4. Serve with crisp apple slices, cubed
          French bread, and celery sticks.

				
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posted:7/9/2010
language:English
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