Recipe - Boston Chicken Dill Potato Wedges

3 cup Dry spiral shaped pasta
Cook al dente, drain
2/3 cup Milk (2% or regular)
1 pound Velveeta cheese, light or
cubed small
One fourth teaspoon Dry mustard powder
One half teaspoon Ground turmeric
Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 68 side servings or 4 maindish servings. Source Gloria
Pitzer.

Posted for you by: Bill Webster

Posted to MCRecipe Digest V1 #669 by Bill thelma@pipeline.com on Jul 13,
1997