James -- I am proud to say that my favorite cheese dips are made with Velveeta.... At the risk of insulting the CH gourmands on the list, here goes: Chile con Queso in the Style of Cletus 1/2 lb hot breakfast sausage 1 white onion, minced 2 cloves garlic, minced 2-3 habaneros, minced 2-3 tomatoes, peeled, seeded, and minced 1/2 tsp. smoked habanero powder 1 tsp. Chimayo chile powder 1/4 tsp. toasted, ground cumin 1/4 tsp. toasted, ground Mexican oregano 1 lb. pasteurized, processed cheese-flavored food (Velveeta) Render sausage, leave in saucepot with grease. Add onion, garlic, and chile -- sauté until soft. Add tomatoes and dry spices and simmer until juice is reduced slightly. Add Velveeta and melt. As for canning cheese, I would check out the Ball or Kerr web site. I've never canned cheese, but my father used to can tuna when I was a kid -- it seems like if you are able to can fish, cheese shouldn't be a problem, as long as you have a pressure cooker. Good luck. Matt ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ T. Matthew Evans Graduate Research Assistant Geosystems Group, School of Civil and Environmental Engineering Georgia Institute of Technology URL: www.prism.gatech.edu/~gte964w ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ -----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com]On Behalf Of James H Boyd Sent: Wednesday, August 21, 2002 10:27 PM To: chile-heads@globalgarden.com Subject: [CH] Habenero Chesse Dip Does anyone know any good chesse dip recipes? Also, what is the proper canning procedure for cheese products? James the Holy Roller Chile Head Visit me on the web: http://www.geocities.com/Heartland/Woods/8255 ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.