RE: [CH] Habenero Chesse Dip

T. Matthew Evans (matt.evans@ce.gatech.edu)
Thu, 22 Aug 2002 08:26:08 -0400

James --

I am proud to say that my favorite cheese dips are made with Velveeta....
At the risk of insulting the CH gourmands on the list, here goes:

Chile con Queso in the Style of Cletus

1/2 lb hot breakfast sausage
1 white onion, minced
2 cloves garlic, minced
2-3 habaneros, minced
2-3 tomatoes, peeled, seeded, and minced
1/2 tsp. smoked habanero powder
1 tsp. Chimayo chile powder
1/4 tsp. toasted, ground cumin
1/4 tsp. toasted, ground Mexican oregano
1 lb. pasteurized, processed cheese-flavored food (Velveeta)

Render sausage, leave in saucepot with grease.  Add onion, garlic, and
chile -- sauté until soft.  Add tomatoes and dry spices and simmer until
juice is reduced slightly.  Add Velveeta and melt.

As for canning cheese, I would check out the Ball or Kerr web site.  I've
never canned cheese, but my father used to can tuna when I was a kid -- it
seems like if you are able to can fish, cheese shouldn't be a problem, as
long as you have a pressure cooker.  Good luck.

Matt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of James H Boyd
Sent: Wednesday, August 21, 2002 10:27 PM
To: chile-heads@globalgarden.com
Subject: [CH] Habenero Chesse Dip


Does anyone know any good chesse dip recipes? Also, what is the proper
canning procedure for cheese products?

James the Holy Roller Chile Head
Visit me on the web: http://www.geocities.com/Heartland/Woods/8255

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