3 homemade cheese whiz recipes

Name: 3 Homemade Cheese Whiz Recipes
Cook time: 10 min
Cuisine: American
Ingredients: ## CHEESE WHIZ RECIPE 1; 1 cup(s) (cup)shredded chedder cheese, real cheese only; 12 ounce(s) can evaporated milk; 1 teaspoon(s) granulated sugar; 1 teaspoon(s) vinegar; 2 tablespoon(s) all purpose flour; 1 teaspoon(s) ground mustard; pinch(es) of salt; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) worcestershire sauce; 1/4 teaspoon(s) molasses

(5 RATINGS)

227 Pinches 4 Photos

Pat Duran

Las Vegas, NV

Updated on Sep 23, 2011

These 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. NOTE: BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....

Rate

prep time

cook time 10 Min

method Stove Top

yield makes about 3 or 4 pints?

Ingredients

CHEESE WHIZ RECIPE 1
1 cup (cup)shredded chedder cheese, real cheese only
12 ounces can evaporated milk
1 teaspoon granulated sugar
1 teaspoon vinegar
2 tablespoons all purpose flour
1 teaspoon ground mustard
pinch of salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/4 teaspoon molasses

How To Make 3 homemade cheese whiz recipes

Step 1

Cook 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 jar 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. -

Step 2

Recipe # 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 pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.
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