Julie Bove wrote in rec.food.cooking:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> >"Janet B" > wrote in message
> ... >>On Sun, 01 Feb
> 2015 19:22:53 -0600, "cshenk" > wrote:
> > >
> > > > Dave Smith wrote in rec.food.cooking:
> > > >
> > > > > On 2015-02-01 16:49, Miss Kitty wrote:
> > > > >
> >>>>> > > Velveeta? Ew! No wonder yours are soggy. Nobody uses
> >>>>> > > Velveeta for nachos!
> >>>>> >
> >>>>> > Yes, I think cshenk is the one who does "not understand" nacho
> >>>>> > toppings.
> > > > > >
> >>>>> I think you and Julie should get a room.
> > > > > >
> > > > >
> > > > >
> > > > > Don't worry. It is not a physical relationship. Cheri seems
> > > > > to get her thrills sticking up for her challenged friend.
> > > >
> > > > Not sure what was going on there! Including adding to a recipe
> > > > items never listed like velveeeta.
> > > >
> > > > Fact is at best we have a regional naming where you 'cant call
> > > > it nachos unless you bake the gloopy stuff on the chips or pile
> > > > it on and serve it that way so it gets 'all soggy'.
> > > >
> > > >
> > > >
> > > > Anyways, I'm past it. Folks who can't freehand a recipe have
> > > > no real reason to discuss one.
> > > >
> > > > Smile they added velveeta where none was listed.
> > >
> > >
> > > cshenk said
> > > "Layer a glass pan with beef, then grated cheese, then bean then
> > > late rinse and repeat keeping layers fairly thin yet distinct.
> > > Top with
> > > large blocks of velveeta and bake until it melts through.
> > > Remove and
> > > top with fresh iceburg lettuce and black olives. Serve with
> > > chips. Some add sour cream at the top too if you like. Don
> > > likes to add some simple jarred salsa to it over the lettuce.
> > >
> > > Like I said, nothing to scream home about. A common recipe."
> >
> > So there is! Large ones too!!
>
> I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring
> myself to go back through all the cray cray.

Different recipe Julie

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