Ingredients
- 1 (3 ounce) can evaporated milk
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1 lb velveeta cheese
- 1/2 teaspoon dry mustard
Recipe
- 1 melt the milk and cheese in a double boiler.
- 2 when creamy and smooth add remaining ingredients and mix well.
- 3 cook for 5 minutes.
- 4 fill pint jars to 3/4 full.
- 5 seal and process in a boiling water bath 10 minutes.
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