makes about 3 or 4 pints?
Pat's StoryThese recipes are from ifood.tv. and tipnut.com...
It's a lot cheaper than the store-bought and it is so much better. Give it a try and you will be surprised at all the dishes you can use this recipe in.
BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....
CHEESE WHIZ RECIPE 1
(cup)shredded chedder cheese, real cheese only
can evaporated milk
all purpose flour
1Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jars and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container---
Recipe 2 Cheese Whiz
2 lb. sharp cheese, grated, real cheese only
1/2 teas. dry mustard
12 oz. can evaporated milk
1/2 teas. salt
1/4 teas. pepper
1/4 cup butter or margarine
Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored.
2Recipe # 3
3 oz. evaporated milk
1 teaspoon vinegar
1/2 teaspoon salt
1 pound Velveeta cheese, cut into chunks
1/2 teaspoon dry mustard
Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into 4 pint jars filling 3/4 full. Seal in jars and process in boiling water bath for 10 minutes.