Canned Cheese Whiz Clone
Source of Recipe
DiNeal (recipezaar)
List of Ingredients
1(3 ounces) can evaporated milk
1 teaspoon vinegar
1/2 teaspoon salt
1 lb Velveeta cheese
1/2 teaspoon dry mustard
Recipe
1. Melt the milk and cheese in a double boiler.
2. When creamy and smooth add remaining ingredients and mix well.
3. Cook for 5 minutes.
4. Fill Pint jars to 3/4 full.
5. Seal and process in a boiling water bath 10 minutes.
----------------------------------------
Reviews for the recipe included the following:
This is a great recipe and makes a wonderful quick sauce for nachos or over a hamburger topped with french fries. The idea here was to make jars of cheez Whiz for her kids I suppose, but it stores fine in the refrigerator. (I'm not sure how long, because my family ate it all up in one weekend). TO MAKE THIS FOR SAUCE AND NOT FOR THE PRESSURE COOKER: Follow recipe, but add twice the amount of evaporated milk. Eliminate salt. Add a couple shakes of hot sauce or maybe a small amt of crushed red pepper. Delicious and only takes 5 minutes. By the way this recipe makes 4 CUPS not 4 PINTS. I doubled this recipe. [Editor's Note: This recipe was updated on 8/27/2002 as a result of these comments.]
This is an awesome recipe! Throw in a can of Rotell (or just some chopped tomatoes and peppers) for a "chili con queso" type dip. I am not sure about only processing it 10 minutes in a water bath. It never lasts long enough in my house. I would think that this could be a really cool gift if canned, though. Perhaps a more advanced canner would let us know if a water bath would suffice?
|
|
member logon
