- 8 oz. Monterey jack cheese, shredded
- 4 oz. can chopped green chilis
- 8 oz. cheddar cheese, shredded
- 1 can evaporated milk
- 4 eggs
Spread the Monterey Jack cheese on the bottom of a greased glass casserole. Spread chopped chilis over cheese. Spread cheddar cheese over the chilis. Mix milk and eggs together and beat well. Pour over the cheese and chili mixture. Bake at 350 degrees F for about 40 minutes. Cut and serve warm with salsa.
- 1 stick (1/4 lb.) margarine
- ½ lb. cheddar cheese, grated
- ¼ – ½ tsp. hot sauce
- Dash garlic salt
- 1 ½ cups flour
- About 24 medium-sized stuffed olives
Have margarine and cheese at room temperature. Blend margarine, cheese, hot sauce and garlic salt together with fingertips. Add flour gradually and blend well until dough forms. Break off small bits of dough and flatten in the palm of your hand, using just enough to wrap completely around an olive. Bake on an ungreased cookie sheet at 350 degrees F for about 15 minutes.
- 8 oz. pkg. cream cheese, softened
- ¼ cup green pepper, finely diced
- ¼ cup onion, finely diced
- ½ tsp. garlic salt
- ¼ tsp. black pepper
- 1 cup sour cream
- 1 tbsp. butter
- ½ cup pecans, coarsely chopped
- ½ tsp. salt
- Wheat crackers
Combine cream cheese, green pepper, onion, garlic salt, pepper and sour cream. Mix well and put in a serving bowl. Melt butter in a skillet; add pecans and salt. Toast over medium heat for about 5 minutes, stirring constantly. Spoon over cheese mixture. Serve at room temperature with crackers.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.