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Dips and Sauces
Salsa con Queso
2 (2-pound/900 g) blocks pasteurized processed cheese product, cut in 2-inch
pieces
1
1
⁄2 quarts (1.5 L) salsa
4 (6-ounce/170 g) cans chopped green chilies, do not drain
2-3 tablespoons (30-45 ml) chili powder
2 teaspoons (10 ml) garlic powder
2 (8-ounce/450 g) bags shredded Monterey Jack cheese
Combine all ingredients in the cooking vessel. Stir well. Stir halfway through cook-
ing time. Serve with chips. Cover and cook:
Low – 4 hours OR High – 3 hours.
Makes: 5 quarts (4.7 L).
Basic Spaghetti Sauce
2 (28-ounce/795 g) cans crushed tomatoes
3 (10-ounce/285 g) cans tomato puree
2 (6-ounce/175 g) cans tomato paste
4 cups (1 L) water
2 cups (500 ml) chopped green pepper
2 cups (500 ml) chopped onion
3 teaspoons (30 ml) Italian seasonings
3 teaspoons (30 ml) dried basil
3 teaspoons (30 ml) chopped garlic
2 teaspoons (20 ml) salt
2 teaspoons (20 ml) sugar
16 ounces (450 g) sliced pepperoni, optional
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 8
hours OR High – 4 hours. Makes: 5 quarts (4.7 L).
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