Post by chief_cook2 on Aug 30, 2005 8:58:55 GMT -6
Cheez Whiz
1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 Teaspoon salt
1 1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted,
add
evaporated milk, salt and mustard. Remove from heat and stir in
eggs.
Return
to double boiler and stir and cook until eggs thicken sightly.
Remove
from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent
a
crust
from forming. (Might just be able to cover with plastic wrap, too.)
Put
in
jars, cover and store in refrigerator. Keeps several weeks.
1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 Teaspoon salt
1 1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted,
add
evaporated milk, salt and mustard. Remove from heat and stir in
eggs.
Return
to double boiler and stir and cook until eggs thicken sightly.
Remove
from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent
a
crust
from forming. (Might just be able to cover with plastic wrap, too.)
Put
in
jars, cover and store in refrigerator. Keeps several weeks.