Stock Chile

Stock Chile

Ingredients:
* 1/2 pound grated sharp process cheese
* 1 tablespoon butter
* 1/2 onion, minced
* 1 medium clove garlic, minced
* 1/4 cup dry white wine or low-sodium stock
* 1/4 cup flour
* 1/4 cup water
* 1 can chopped green chile peppers (4 oz)
* 1 to 2 tablespoons chopped jalapeno (more or less depending on taste)

Directions:
* salt and pepper
* dash cayenne pepper
Pour scalded half-and-half into buttered Crock Pot. Turn to high and stir in
cheeses.
In small skillet, saute onion and garlic in butter until onion is tender. Add wine
or stock and stir well. Add to cheese mixture. Combine flour with water and stir
in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to
low and cook about 4 to 6 hours, stirring 2 or 3 times during the first hour and
occasionally after that. If the mixture is too thin, mix 2 tablespoons of flour
with 2 tablespoons of water and add. Serve warm with tortilla chips and/or other
dippers.
HOT DOG AND BACON ROLLUPS
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a
toothpick through bacon to hold. Place one layer in bottom of Crock Pot and cover
with brown sugar. Repeat until all the hot dogs have been used. Cook 3 to 4 hours.
HOT DOG HORS D'OEUVRES
.htm 2/16/2003
Crockpot Recipes of 245
* 2 (1 lb.) pkgs all beef hot dogs, sliced in half
* 1 lb. bacon, sliced in half
* Brown sugar
Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer in slow
cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat
layers until hot dogs run out. Cook on low for 2-3 hours, stirring gently with
wooden spoon every 30 minutes.
HOT FRUIT COMPOTE