LINDA'S MEXICAN CHEESE FONDUE
1 jar Cheez Whiz Light
2 small cans Hormel Chili - With or without beans
Warm together in a fondue pot or slow cooker. Use as a dip for taco chips.
MY CHEESY BEAN DIP
1 can Mexican style chili beans
1 cup shredded lowfat or fatfree cheddar cheese
1/4 cup salsa (hot or not, according to your preference)
Mash the beans with a fork.
Mix in cheese & salsa.
Heat in microwave, stirring at least once, 2-4 minutes (microwave ovens vary)
or heat on top of the stove, low heat until hot.
Serve with WOW corn chips, or any low fat baked chips.
MY HEALTHIER CHEESEBALL
This healthier version of my old cheese ball produces a softer product, so I usually just put it in a pretty dish and serve as a cheese spread.
8 oz. fat free cream cheese..16 oz. lowfat shredded cheddar 2 tbsp. chopped fresh onion..Dash of Worcestershire sauce 1/2-3/4 tsp. garlic powder...2 tsp. bacon bits
1/2 cup chopped nuts (or fresh parsley, chopped)
Puree onions with cream cheese until cheese is fluffy. Add
all ingredients except nuts or parsley & puree until well mixed. Form balls, roll in nuts or parsley. Wrap in SARAN & refrigerate at least 12 hours to "marry" flavors.
MY OLD CHEESEBALL RECIPE
2 8-oz pkgs. cream cheese......1 wedge bleu cheese
8 oz. sharp cheddar, grated....chipped beef, diced
tabasco sauce..................Worcestershire sauce
1/2 cup chopped nuts
Mix until well blended (with beater or processor). Form ball, roll in nuts. Wrap in SARAN & refrigerate in round bowl.
PAT'S SWISS CHEESE FONDUE
Rub fondue pot with 1 clove garlic
Bring to boil: 10 oz. grated Swiss cheese
10 oz. Gruyere cheese, grated
4 tbsp. cornstarch
2 cups dry white wine (Vermouth okay)
1 tbsp. lemon juice
Reduce heat to low & add black pepper & Kirsch (& nutmeg if desired). Dip French bread and raw vegetables.
NAOMI'S CHEESE DIP
1 can Cheddar Cheese soup
1/2 cup French onion dip (from the carton)
1/4 tsp. red cayenne pepper
1 cup shredded cheddar cheese
Combine over low heat until mixed. Dip French bread cubes.
THE BEST CHICKEN LIVER PATE
2 lbs. chicken livers. Cover with hot water & cook until done. Drain & cool.
Puree the livers and add:
3-4 tbsp. minced onions......2 tsp. prepared mustard
1/2 tsp. salt................1/2 tsp. garlic powder
2 tbsp. bacon bits (or 1/2 Ib. bacon, crisp cooked,crumbled)
4 tbsp. lowfat sour cream
Mix well, cover & refrigerate at least 12 hours for flavor blend.