Cheez−Whiz
by VJJE Publishing Co.
1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 tsp salt
1 1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted,
add evaporated milk, salt and mustard. Remove from heat and stir in
eggs. Return to double boiler and stir and cook until eggs thicken
sightly. Remove from heat. Pour into a dish and cool slowly. Stir as
it cools to prevent a crust from forming. (Might just be able to
cover with plastic wrap, too.) Put in jars, cover and store in
refrigerator. Keeps several weeks.

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Advice for the day: If you have a lot of tension and you get a headache, do what it says on the aspirin bottle: "Take two aspirin" and "Keep away from children."
--Author Unknown

Sounds like it may be more money to make than buy :-( But is it better?

I'd like to know too?

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