Ingredients
1 lb velveeta cheese
1 small can
1 small onion
3 tbsp jalapeno peppers -- to
1 taste
1 hormel chili (no beans)
Directions
Preheat oven to 350 F. Cut cheese into chunks; mix in chili. Chop
onion finely; add to cheese. Chop pepper finely; add to mixture and
mix well. Bake until cheese starts to melt. Mix; return to oven. Bake
until all cheese is melted.
Recipe By : Marge Gest
From: Ladies Home Journal- August 1991
Servings: 1 servings
Al's Cheese Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip
The History of Recipes
Food historians have tracked the existence of recipes back into distant history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient records were just basic pictorial instructions for preparing meals.
As our culinary historical trip moves to more modern times there are two interesting recipe books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is popular today, but instead descriptions of the types of meals on the menus of the upper classes of the time. By the arrival of the twentieth century, recipe publications are starting to become popular due to better eduction, people having increased spare time and having more disposable income. |
We hope you enjoy this Al's Cheese Dip recipe.
