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This is a great recipe and makes a wonderful quick sauce for nachos or over a hamburger topped with french fries. The idea here was to make jars of cheez Whiz for her kids I suppose, but it stores fine in the refrigerator. (I'm not sure how long, because my family ate it all up in one weekend). TO MAKE THIS FOR SAUCE AND NOT FOR THE PRESSURE COOKER: Follow recipe, but add twice the amount of evaporated milk. Eliminate salt. Add a couple shakes of hot sauce or maybe a small amt of crushed red pepper. Delicious and only takes 5 minutes. By the way this recipe makes 4 CUPS not 4 PINTS. I doubled this recipe. [Editor's Note: This recipe was updated on 8/27/2002 as a result of these comments.]

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hopeful March 27, 2002

This is an awesome recipe! Throw in a can of Rotell (or just some chopped tomatoes and peppers) for a "chili con queso" type dip. I am not sure about only processing it 10 minutes in a water bath. It never lasts long enough in my house. I would think that this could be a really cool gift if canned, though. Perhaps a more advanced canner would let us know if a water bath would suffice?

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tasha August 05, 2002

So good and easy! I don't have a canner, so, I just made this and dumped in a quart jar to keep in the fridge-I don't think it will last long enough to go bad!(= I don't have a double broiler, but I just use a big sauce pan on top of a smaller pan and it always works great. Thanks for a great recipe, Di!

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~cbw~ November 26, 2003

You can make this as well using equal parts of cheddar, colby, and yogurt cheese. It's a milder but delicious flavor.

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jlking3 September 06, 2011

This was ok but I was a bit disappointed. I followed the recipe to a T and got less than 2 cups. As a result I did not think it saved me any $$ to make it as opposed to buying it. I also found it much more difficult to spread on bread. Tasted good but was not easy to spread. A bit too stiff for spreading easily. It would be great in celery stix or melted over veggies though

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Tebo July 31, 2006

WORKED GREAT!!! I halved the recipe and used 2 Tbl. heavy cream (trying to use up some before it goes bad!)instead of the evap. milk. This was really good! Had it over steamed broccoli! Thanks!! :)

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Wildflour April 18, 2006

This is a really good recipe. I also put the Rotel tomatoes in mine too. It turned out so tasty. I will be making this many more times. Thanks for the recipe.

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gwynn July 26, 2005

My son would adore this, and I've just learned how to can, so I'll try this today most likely. One question for more experienced canners: is this acidic enough to water bath process? I know the recipe says you can, but the posted comment mentions pressure canning.

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Bogey'sMom April 05, 2002
Homemade Cheese Whiz Clone