Prep 5 mins
Cook 15 mins
Just a quicky recipe I wanted to "share." ;-)
- 1 (3 ounce) can evaporated milk
- 1 teaspoon vinegar
- 1⁄2 teaspoon salt
- 1 lb Velveeta cheese
- 1⁄2 teaspoon dry mustard
- Melt the milk and cheese in a double boiler.
- When creamy and smooth add remaining ingredients and mix well.
- Cook for 5 minutes.
- Fill Pint jars to 3/4 full.
- Seal and process in a boiling water bath 10 minutes.
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.]
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?
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!