Cheese Appetizer (dip)
The Cheese Handbook, 1973
20 minutes — 3 cups (approximately) | Print RecipeEmail Recipe | ||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||
InstructionsCut the cheese into small pieces, then melt in a fireproof dish, add the butter, seasonings and tomato soup. When well mixed, add the eggs well beaten. Stir until it begins to thicken, and serve at once on buttered crackers. |
|||||||||||||||||||||||
NotesThe original recipe measures the salt and pepper in terms of saltspoons: we changed it here for simplicity's sake. 1 saltspoon equals 1/4 of a teaspoon. |
- Login to post comments
Recent comments
11 years 46 weeks ago
11 years 50 weeks ago
11 years 50 weeks ago
12 years 4 weeks ago
12 years 5 weeks ago
12 years 5 weeks ago
12 years 5 weeks ago
12 years 5 weeks ago
12 years 6 weeks ago
12 years 9 weeks ago