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Publication: The Daily Recipe
Dip for the chips

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     *** A WORD FROM THE KITCHEN ***
                      T.G.I.F!

Spicing off the week by getting a little dippy with it. 
You can never have too many of these appetizer ideas
and this one is nice and hearty. I've partaken in
plenty of the Velveeta dips myself but I do prefer the
real cheese. You'll want to have plenty of tortilla
chips to go with but can also try some cubed up French
bread since it is a little  "fondu-ie" (hey that
sounds like that could be the next Disney character ;o)
Take a peek at the Corner for making your own chips too.

Enjoy!
Marzee

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RECIPE: WARM MEXICAN CHILI-CHEESE DIP

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INGREDIENTS:
2 cups shredded Monterey Jack cheese
1/2 cup evaporated milk
1/3 cup chopped fresh tomatoes
1/4 cup diced mild green chilies
1-2 tsp finely chopped jalapeno chilies, (optional)
1 3/4 cup chili w/without beans
1 tsp chili powder
1/3 cup sliced green onion
- Tortilla chips

DIRECTIONS:
Place cheese, chili, evaporated milk, and chili powder 
in medium saucepan. Cook over medium heat, stirring 
constantly, until cheese melts. If thicker consistency 
is desired, boil gently 2 to 3 minutes. Remove from 
heat. Stir in tomatoes, onion, mild green chilies, 
and jalapenos, if desired. Pour into serving dish; 
keep warm. Serve with tortilla chips.

Yield: 20 servings
Categories: Appetizer
http://www.thedailyrecipe.com

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                 MARZEE'S CORNER

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MAKE YOUR OWN TORTILLA CHIPS   

Corn Tortilla chips recipe

6 corn tortillas
Vegetable oil spray

Cut tortillas into 8 triangles each. Spread out in single
layer on baking sheet. Bake at 350 degrees for 8-10 minutes.
If you wish to salt chips after baking, spray lightly with
vegetable oil spray and sprinkle lightly with salt. Serve
with your favorite salsa.

-- 

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          Viral Videos on the Net at EVTV1.com
   EVTV1.com

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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