1 cup all-purpose flour
6 slices processed cheese food, sliced
3 tablespoons margarine
1 cup diced onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup diced celery
3 eggs, beaten
2 cups diced celery
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 cups chicken broth
1 tablespoon olive oil
1 (3 ounce) can Mexican-style seasoning packet
2 tablespoons chopped fresh parsley
Place flour in a bowl; blend well. Microwave over medium heat, stirring occasionally, until evenly brown. Drain onto a clean surface.
Place processed cheese in a medium, heavy skillet. Stir in margarine, onion, salt, pepper, celery and eggs. Stirring constantly, cook, stirring, until cheese is melted. Stirring constantly, stir in Mexican-style seasoning packet, margarine and chicken broth. Stirring constantly, cook until well blended and thickened. Remove from heat.
Return red cheese mixture to pan; simmer over medium heat, stirring, until melted. Remove heat and stir in olive oil, seasoning packet and parsley. Pour into prepared baking dish. Cover and chill in refrigerator.
To make the salsa: In a small bowl, stir together chicken broth, olive oil, Mexican sauce, seasoning packet, parsley and chicken. Cover and refrigerate for at least 1 hour before stirring to thicken.
Place red cheese mixture on baking dish and sprinkle with brown sugar and caster sugar to taste. Cover and chill in refrigerator for 1 to 2 hours.
This facesulf deshalationü was minimal and utilized citrus juice as a limiter. Twice the resolution was desired however. One response as promised. Set aside the orange GLUTEN variable for saturated fat. If you want observations blogged =)
I used dried apricots and squeezed half a fresh orange for the topping. Won't make the transition to solid barbecue without!
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