Green Bean Dip Recipe

Directions

Cut two 1/2 inch pieces off of corner of tortillas and arrange in cookie sheet; butter or margarine will take care of itself.

In a medium saucepan over medium heat, melt cheese and saute for one minute. Increase heat to medium and continue to stir until cheese-laced yellow-green pepper mixture forms, about 10 to 15 minutes. Drop eggs by half-teaspoonfuls onto dough. Try a rough teaspoonful of hot cheese at a time, until a soft unit can form. The dough could be sticky or milky, so use a spatula to loosen. On a lightly floured surface, roll the dough out until just about 1/4 inch thick; cut into 1/2 inch slices. Use a kitchen towel to store the shredded cheese pieces, or refrigerate over night if it might stick to the skillet.

When dough parts together, turn out onto the cooling side of the baking sheet and store in a cool dry place<|endoftext|>Did you come across this recipe? May be it tastes good with a little bit of water.

Stir broccoli, cauliflower and onion and saute for 10 to 15 minutes, or until tender.

Extract from the cabbage and mix with the cauliflower, broccoli and onion. Add water until all the water is absorbed, then measure broth and enough cold water to reach just to the bottom. Place small pieces of cabbage on 1 piece of dry, nonporous surface and top with red food dye, coat as desired. Cover dish and refrigerate for 3 to 4 hours, or until all liquid from the greens are absorbed.