Yield: 1 Servings
|5 pounds||American cheese, grated|
|3¼ cup||(26 ounces) water, divided|
|1½ cup||Chopped onion (see note)|
|1 cup||Each: chopped celery and green bell pepper (see note)|
|¼ cup||Finely chopped jalape=F1o (see note)|
Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalape=F1o in saucepan and add ¼ cup water. Saut over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
This makes a large amount; recipe could be cut in half or thirds.
" Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ol makes, which calls for 45 pounds of cheese. " Note: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1¾ ounces chopped jalape=F1os.
By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997