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From: darrell@drux3.UUCP (Darrell McIntosh)
Newsgroups: net.cooks
Subject: Chili Con Queso
Message-ID: <892@drux3.UUCP>
Date: Mon, 14-Nov-83 14:41:01 EST
Article-I.D.: drux3.892
Posted: Mon Nov 14 14:41:01 1983
Date-Received: Tue, 15-Nov-83 08:12:22 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 21

The following recipe was given to me by a friend.  I have made it
using a crock pot and found it very convenient since it could heat all
day while I was at work and would be ready when I got home.  It makes
an excellent dip for corn chips, crackers, etc.  Enjoy it!
----------------

	   Peggy's Chili Con Queso

1 Brick Velveeta (approx 12 oz to 1 lb)
1 can (10.5 oz) cut up stewed tomatoes
1 6.5 oz can green chilis
1 diced onion (or as much as desired)
Salt and pepper to taste

Cut Velveeta into chunks.  Add tomatoes, onion and chilis.  Salt and
pepper.  Cook over low heat (crock pot is best) until melted and thick.
If extra thickness is desired, add small mixture of H2O and flour and
stir.
-- 
Darrell McIntosh, AT&T Information Systems Laboratories, Denver
(303) 538-1376, {ihnp4|hogpc}!drux3!darrell