1 lb hamburger
1 small onion, chopped
8 oz velveeta
8 oz monterey jack w/jalapenos
15 oz can stewed tomatoes
10 1/2 oz can mushroom soup
Directions
Brown hamburger and onion in skillet. Place in crockpot, on high
heat, add cubed cheeses and stir occasionally until melted. Add
tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.
Servings: 6 servings
Mexican Dip In Crockpot Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We are able to trace the history of written recipes back into history, in truth as far as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into Roman times 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and desserts, something that is very familiar to us today. He also describes how the Roman cooks made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and dill. During the next few centuries, the wealthy families of the West tried to lay on the most extravagent meals, and because of this cooks and their recipes could command a high salary. Even so, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books were increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Mexican Dip In Crockpot recipe.
