Chile Con Queso

1/4 c. butter or margarine
1/2 c. finely chopped onion
1 (1 lb) can tomatoes (undrained)
1 lb. Monterrey Jack Cheese, cubed
1 1/2 to 2 cans (4 oz. size) green chilies, drained and chopped (see note)
1/2 tsp. salt
1/2 c. heavy cream

In hot butter in medium skillet, saute onion until tender. Add tomatoes, chilies and salt, mashing tomatoes with fork. Simmer, stirring occasionally, 15 minutes. Add cheese cubes, stirring until cheese is melted. Stir in cream. Cook, stirring constantly, 2 minutes. Remove from heat and let stand 15 minutes. Serve warm, in casserole over candle warmer, as dip with carrot sticks, celery hearts, cucumber sticks and large corn chips. Makes 10 to 12 servings.

Note: Use larger amount of green chilies if you like this really hot.

Ronda (Jessie's Granddaughter)

Guacamole

2 to 3 ripe mashed avocados
1/2 to 1 whole can Chopped green chilies
2 TBSP. sour cream
1 Tbsp. Chili Power (optional)
juice of 1 lemon
salt and pepper to taste

Blend all together and chill for 1 hour before serving. Serve with chips or Mexican dish.

Mary Edith (Hart) Zimmerman

Nachos

1 pkg tortillas ( I assume corn.)
Jack Cheese, shredded
jalapeno peppers

Fry tortillas in hot oil, (very crisp). Cover with Jack Cheese after you have put on the pepper. Bake at 400 degrees for 5 to 10 minutes or until cheese melts. Makes a quick snack.

Darla LaPera
Alice's Daughter

Sausage Balls

1 lb Sausage
1 (8 oz.) jar Cheez Whiz
2 C. Bisquick

Brown sausage and drain. Mix with other ingredients. Shape into balls and bake at 400 degrees until brown.

Karen Sims
Thurman's Daughter

Cheese Spread Dip

1 (8 oz.) pkg. cream cheese
2 small jars pimento and olive cheese spread
2 tsp. sugar
5 green onions with stems, chopped

Mix.

Karen Sims
Thurman's Daughter

Cheese Log

1 large pkg. cream cheese
1 Large pkg. Sharp Cheddar Cheese
1 bud garlic, grated finely
1/2 C. Pecans, chopped finely
Paprika

Mix together and make rolls. Roll in chopped pecans or paprika.

Karen Sims
Thurman's Daughter