Thursday, July 19, 2007
Slow Cooking Thursday for July 19
Today’s recipe is for a terrific slow cooker appetizer. My daughters got this recipe from one of their dorm supervisors at the Christian boarding school they attended for high school. Despite its disgusting name, it always goes over well at get-togethers or potlucks!
DIRTY DIAPER DIP
1 can cheddar cheese soup*
1 16-oz. pkg. Velveeta (store brand is fine), cut in cubes
1 16-oz. jar mild picante sauce or salsa
1 lb. ground beef, browned and drained
Combine all ingredients in crock pot on High. It will take
approximately 1/2 hour for the cheese to melt. Serve hot with tortilla
You can probably see by looking at this recipe that it could easily be made in a regular saucepan rather than a slow cooker. However, the slow cooker keeps it at a nice even temperature so the dip stays hot right to the very last tortilla chip.
* If, like me, you refuse to pay good money for a can of cheddar cheese soup, you can do what I do and make your own cheap and easy substitute.
I’ve included the basic recipe and variations for this condensed soup substitute below. The cheddar cheese variation is in bold.
CREAM SOUP SUBSTITUTES
Do you hate buying canned soups for use in recipes? This recipe makes a perfect substitute for 1 can of soup.
3 Tblsp. margarine
3 Tblsp. flour
1/4 tsp. salt
1 cup milk or other liquid (as specified in variations)
Melt the margarine in heavy saucepan; blend in flour and salt and cook until bubbly. Remove from heat and gradually stir or whisk in liquid. Return to heat and cook, stirring, until smooth and thickened.
Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.