Al's Cheese Dip Recipe


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

It is quite feasible to follow the history of written cooking instructions way back into ancient history, in truth as far back into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the most ancient recipe discovered so far, according to historians are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`.

As we move into The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of his times made use of many different spices, including a few that will be familiar to modern chefs such as basil, rue and dill.

Closer to modern times, we have a couple of interesting cookery books which appeared in the 14th Century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food served to the rich and powerful of the period.

Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including coriander, basil and rosemary. These new foods and tastes caused an eruption in publications on food, some of which still exist in private cookery archives.

During the succeeding few centuries, the rich families of Europe tried to serve the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy.

By the time we get to the twentieth century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more money.

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We hope you enjoy this Al's Cheese Dip recipe.

 


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