Preparation:
*Use up to 1/2 pound of cheese as desired.
In large saucepan or Dutch oven, sauté onion in melted butter. Add peppers and sauté until soft. Add remainder of ingredients, except sherry, and cook gently over low heat until cheese melts. Add sherry last.
This can be made three to four days before serving. Store in covered containers.
To serve, keep warm in a chafing dish surrounded by melba toast rounds.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 |
