Appetizers,
Salads and Breads:
Mexican
Bean Dip
from
Little
Rock Cooks...
Recipes
Handed Down from Generation to Generation
INGREDIENTS:
15-1/2
ounce can mashed refried beans
10-ounce
can Rotel tomatoes and chilies
1/4
pound Velveeta cheese, grated
1
teaspoon cumin
1/4
teaspoon chili powder
TO
PREPARE:
Heat
beans, tomatoes, and cheese in a double boiler. Add cumin and cook
slowly about 30 minutes or until smooth. Add chili powder only if
you desire a more fiery dip. Serve in a chafing dish with tortillas
or corn chips.
SERVES
8
Copyright 1972 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Little
Rock Cooks, call the Junior League of Little Rock at (501)
666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.
The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website.
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Little Rock Cooks support
the projects and programs of the Junior League of Little Rock, Inc.
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