Bar Cheese -

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Bar Cheese

2 pounds Velveeta; no other -- chunk
1/2 pound butter or margarine -- cut pcs
1 bottle pure horseradish -- (5 ounces)
1 bottle Catalina dressing -- (8 ounces)
1 tablespoon onion powder
1 tablespoon Heinz 57 sauce

In a large double boiler place all the ingredients. Allow ingredients to cook until completely melted and smooth. When smooth, put about 1 cup of the mixture at a time through a blender on high speed-using pulse-about 1 minute or until each cupful is satiny smooth.

The mixture has a tendency to curdle as it is cooking, but this can be smoothed out with use of a blender. Store in a tight fitting jar and refrigerate to be used within a month.

Freeze it to be used within 3 months.

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