[CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)

Nicole Massey nyyki at gypsyheir.com
Wed Aug 31 15:48:44 CEST 2016


Wow. One pound box. I'm surprised I haven't run into the different sizes, as you're just one state up from me. I'll have to get someone to look at this for me next time.

-----Original Message-----
From: Sandy via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, August 31, 2016 2:33 PM
To: cookinginthedark at acbradio.org
Cc: Sandy <sugar1991 at earthlink.net>
Subject: Re: [CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)

Okay, here we get a one pound box and a 2 pound box. 


Fear is just excitement in need of an attitude adjustment! 
-----Original Message-----
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, August 31, 2016 9:57 AM
To: cookinginthedark at acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)

When making queso I use the entire block of Velveeta, cubed, with two cans of Ro-tel. There's only one size of Velveeta in a long rectangular box, so it's consistent.

-----Original Message-----
From: Sandy via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, August 31, 2016 4:20 AM
To: cookinginthedark at acbradio.org
Cc: Sandy <sugar1991 at earthlink.net>
Subject: Re: [CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)

This recipe sounds good; in the one you mentioned, how much Velveeta? one can chili to perhaps an 8 ounce piece or more? thanks. 


Fear is just excitement in need of an attitude adjustment! 
-----Original Message-----
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Tuesday, August 30, 2016 10:37 PM
To: cookinginthedark at acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)

Here's one from the list, but if you don't want to use this one it's simple
-- dice up a box of Velveeta, pour in two cans of Ro-tel at whichever heat level you desire, and add a can of chili, then turn the crock pot on and see if you can keep out of it long enough to get it melted.

---------- Recipe via Meal-Master (tm) v7.07
 
Title: Appitizer CHILI CHEESE DIP
 Categories: Dip, Mexican, Cheese/Eggs
    Servings: 
 
      1 cn chili, no beans
      1 md onion, chopped
      1 md green bell pepper, chopped
      1 tb  butter
      8 oz chunked cheddar cheese      
      1 cn cream of mushroom soup
 
Melt butter and sauté onion and green pepper.  Add chili and soup and heat through.  Add chunked cheese and stir until it melts.  Serve with Fritos or your choice of chips.
 Source: CND List, Amanda Wilson
-----

-----Original Message-----
From: Sandy via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Tuesday, August 30, 2016 10:03 PM
To: cookinginthedark at acbradio.org
Cc: Sandy <sugar1991 at earthlink.net>
Subject: [CnD] Looking for the one using chili and velveeta cheese and rotel tomatoes

I have lost the recipe using rotel tomatoes, chili without beans and velveeta cheese; think this one can be done in a slow cooker.
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-----Original Message-----
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Tuesday, August 30, 2016 9:34 PM
To: cookinginthedark at acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Spinach Balls (Was: Football Food)

And I love these spinach balls and will use just about any excuse to have them. They travel well for tailgating.
----- Recipe via Meal-Master (tm) v7.07
 
Title: Spinach Balls
 Categories: Party snack, Appetizers, A f m
   Servings: 7 doz
 
     20 oz Frozen chopped spinach
      2 c  Herb seasoned stuffing mix
    ½ c  Parmesan cheese
      2 ts Garlic salt
      1 ts Freshly ground pepper
  1 ½ ts Thyme
    ¾ c  Butter, melted
      5 ea Eggs, beaten
 
  Preheat oven to 350°f.
  Cook spinach according to directions on package but omit the salt. Drain
  spinach and pat dry with paper towels. Add next five ingredients. Toss with
  a fork until thoroughly mixed. Add butter or margarine and then beaten
  eggs. Blend again with fork. Form into walnut sized balls. Bake on greased
  cookie sheet 18-20 min.
  Yield: approx 7doz.
  Note: These may be frozen on cookie sheet and then dropped in freezer
  containers. Remove from freezer, bake, and serve.
 



-----Original Message-----
From: Courtney Fulghum Smith via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Tuesday, August 30, 2016 8:45 PM
To: cookinginthedark at acbradio.org
Cc: Courtney Fulghum Smith <cmfulghum at gmail.com>
Subject: [CnD] Football Food

As many of you know, college football starts later this week. I am looking for some great tail gating recipes to go along with the great recipes that I have gotten from  past episodes of Cooking in the Dark.

What are some of your favorites?
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