In article >, Katra
> wrote:


> I'll stick with the Rotel/Velveeta dip for corn chips. Leave it hot in a
> small crock pot and you are good to go........


Another crock pot snack:

8 oz cream cheese
small jar chipped beef, chopped
milk
1 tsp dry mustard
1/4 cup green onions, chopped


I'm not sure about the proportions anymore, since it's been years since I
made this. I'd try a cup of milk to start with. Put the milk and cheese
into the crockpot. Turn it on and stir occasionally until the cheese is
melted and combined with the milk. Add the other ingredients and stir
in. Let it sit a little while so everything gets warm and the flavors
combine. Serve with crusty French bread cut into bite-sized cubes. Use
fondue forks to dip the bread into the dip.


> My favorite Sunday Snack (when I'm not dieting anyway) is the following:
>
> Bean Nachos:
>
> 1 can ranch style pinto beans
> 1/2 cup shredded jack cheese
> 1 tsp. chile powder
>
> Place beans into a blender and blend until smooth.
> Mix shredded cheese in with a fork and add chile powder.
>
> Dump onto a microwave save dish, (pyrex pie plates are ideal), top with
> corn chips and shredded chedder/jack cheese. Nuke until all the cheese
> is melted then top lightly with mild or medium Pace chunky picante sauce
> and sour cream. Serve some guacamole' on the side if desired.


We like life simpler (and fewer dirty dishes):

1 can refried beans
1/2 cup grated cheese
salsa to taste


Mix together in a microwaveable bowl. Nuke and mix until cheese has
melted and combined with everything. Serve with tortilla chips.

--
Dan Abel
Sonoma State University
AIS