BAR CHEESE WITH CATALINA [Like Win Schuler’s]
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 275). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
2 pounds Velveeta (do not substitute brand!)
½ pound margarine (2 sticks)
5-ounce bottle horseradish
8-ounce bottle Kraft’s Catalina salad dressing
8-ounce tub French onion chip dip
INSTRUCTIONS:
Combine all ingredients in top of double boiler over simmering water, stirring frequently until melted and almost smooth. Cook and stir occasionally for 10 minutes over simmering water, scraping down sides and bottom of pan periodically.
Put mixture through blender on high-speed, using on/off agitation, for 2 or 3 minutes. Pour into a 1-quart refrigerator container. Cover tightly. Keep refrigerated up to a month – OR freeze it up to 6 months.
See also…
