Bar cheeze a la win shooter's *** (fbpm0

Yield: 12 servings

Measure Ingredient
1 pounds Velveeta cheese; (no substit
½ pounds Unsalted butter at room t
8 ounces Pkg cream cheese; softened
5 ounces Bottle prepared horseradi
¼ \N Melted and strained bacon gr
2 pints Onion juice
⅛ pint Tabasco hot red pepper sauce
1 \N Few drops of red and yell

Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long!

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