Yield: 1 Servings
|2 pounds||Hot pork sausage|
|2 pounds||Velveeta cheese; cubed|
|1 cup||Evaporated milk|
|1 pack||Good Seasons Garlic Salad Dressing Mix; (.7-ounce)|
|1 pack||Good Seasons Bleu Cheese Salad Dressing Mix; (.7-ounce)|
Brown sausage well and drain thoroughly. Melt cheese with the milk in the top of a double boiler; stir in salad dressing mixes and meat. To reheat, add additional evaporated milk. Serve with warm tostados. Fills a standard chafing dish.
Source: Creme of the Crop
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 NOTES : A dandy lunch dish when served over heated large round tostados.
Recipe by: The Best of the Best From Texas, p.22 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998