Rich N wrote:
> Frogleg > wrote in message >. ..
>
>>On 20 Sep 2003 15:31:08 -0700, (Rich N) wrote:
>>
>>
>>>When I lived in Texas, a popular dip for chips was called Rotel cheese
>>>dip. Melt a brick of Velveeta and pour in a can of Rotel tomatoes and
>>>chiles. Now that I no longer want to eat Velveeta (too many
>>>additives), would anyone suggest a substitute? Could I just melt some
>>>cheddar cheese, or would I need something else to keep the cheese from
>>>separating?
>>
>>"Processed" cheese (Velveeta, American whatever, Laughing Cow) is a
>>sure-fire smooth melter. Things involving Real Cheese, like fondue,
>>require the addition of starch, liquid, and very careful application
>>of heat to result in a smooth and creamy sauce. They also tend to turn
>>to globs surrounded by fat when cooled. You might try making a white
>>sauce (flour, butter, milk) and adding grated cheese and Rotel or
>>Rotel-equivalent and keeping it in a warmed dish or pot of some sort.
>
>
> Thank you, Frogleg, you are quite right. That's what I'm going to
> try, after making the version with American cheese slices yesterday.
> No judgment on anyone who likes them, but they made me sick. I was
> surprised to discover that the Kraft brand was good ole pastuerized
> process cheese food. I may try getting some American cheese from the
> deli also. The dip tasted good but I had a sort of hangover
> afterwards, I'm not used to eating food with that many additives.
Here's the classic recipe for fondue:
1 garlic clove, halved
1-1/2 c. dry white wine
1 Tbs. brandy or lemon juice
1 lb. (4 c.) shredded Swiss cheese
3 Tbs. all-purpose flour
dash pepper
dash ground nutmeg
chunks of crusty French bread
Rub garlic inside fondue pot or saucepan; discard garlic. Pour wine into
pot and heat on low but do not boil. Stir in brandy or lemon juice.
In a medium mixing bowl, toss cheese with flour until blended. Add cheese
to hot wine mixture by handfuls, stirring constantly with a wooden spoon
until cheese is melted. Stir in pepper and nutmeg to taste. Spear chunks of
bread on long-handled fondue forks or long bamboo skewers and dip in the
sauce.
Suppose you used this technique; start with the Rotel tomatoes, and add
shredded monterrey jack and colby cheese dredged in flour? You might have
to thin it with a little cream or cottage cheese. I think it might work.
Best regards,
Bob