Recipe - Casa Ol=e9s Chili Con Queso

5 pound American cheese, grated
3 One fourth cup (26 ounces) water, divided
1 One half cup Chopped onion (see note)
1 cup Each: chopped celery and
green bell pepper (see
note)
One fourth cup Finely chopped jalape=F1o
(see note)

Combine cheese and 3 cups water in the top of a double boiler and bring to
a boil. Stir every 5 minutes. While cheese is melting, combine onion,
celery, bell pepper and jalape=F1o in saucepan and add One fourth cup water. Saut‚
over medium heat until vegetables come to a light boil. When cheese has
melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
This makes a large amount; recipe could be cut in half or thirds.

" Another oftrequested recipe from Chronicle files. This is adapted from
the smallest batch Case Ol‚ makes, which calls for 45 pounds of cheese. "

Note: Amounts are approximate. The file recipe calls for 13 ounces chopped
onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4
ounces chopped jalape=F1os.

By Lou Parris lbparris@earthlink.net on May 13, 1997

Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MCRecipe
Digest V1 #620 by Lou Parris lbparris@earthlink.net on May 26, 1997