---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Cheese Snd Sausage Dip
 Categories: Appetizers, Dips, Meats, Wrv
      Yield: 20 Servings
 
      1 lb Smoked andouille sausage;
           - dice
      2 lb Velveeta cheese;
           - dice, room temperature
     12 oz Can jalapenos; seed, dice
    1/4 c  Butter
      1 c  Onions; chop
    1/4 c  Celery; chop
    1/4 c  Red bell pepper; chop
      2 tb Garlic; dice
      4 c  Mayonnaise
           Salt and cracked pepper
           Louisiana Gold Pepper Sauce
    1/4 c  Parsley; chop
 
  In a heavy bottom saute pan, melt butter over medium-high heat. Add
  onions, celery, bell pepper, garlic, and andouille. Saute 3 to
  5 minutes or until vegetables are wilted. Add jalapenos and
  continue to saute 2 to 3 minutes more. Remove from heat and allow
  to cool. Pour the ingredients from saute pan into the bowl of a
  food processor. Blend well until smooth. Place the blended
  ingredients in a large mixing bowl and add cheese and mayonnaise.
  Using a wire whisk, whip until smooth and of a dipping sauce
  consistency. Season to taste with salt, pepper, and hot sauce.
  Sprinkle in parsley. Pour ingredients into a decorative bowl and
  heat to serving temperature in the microwave. Serve with garlic
  croutons, toast points, or tortilla chips. This dip may be served
  cold.

  Recipe by Chef John Folse

  Recipe FROM: Plantation Celebrations

  Typed by: Waldine Van Geffen (VGHC42A)
 
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