Homemade Pot Cheese

this is a recipe that my mother has had for years – I do not know where she got it

1/4 cup butter, softened
1/3 cup blue cheese
1/2 lb Gouda, shredded
2 Tbsp wine vinegar
1/2 cup sour cream
1 1/2 Tbsp chives, chopped
dash cayenne

  1. In a saucepan, melt butter, blue cheese & Gouda.
  2. Stir in wine vinegar, sour cream, chives, & cayenne.
  3. Heat over low heat, stirring constantly until well combined.
  4. Cool slightly & pour into small crocks.
  5. Refrigerate or freeze.
  6. Serve at room temperature.

Chile Con Queso

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

6 large onions, chopped
2 Tbsp oil
2 lb Velveeta, cubed
16 oz can diced tomatoes, drained (reserve juice)
4 – 8 oz diced green chile

  1. Saute onions in oil until soft.
  2. Stir in cheese until melted.
  3. Stir in tomatoes, chile and enough of the tomato juice to make a dippable cheese sauce.
  • You can also make a quick version of this by melting Velveeta in the microwave with enough good salsa to thin it out.