Serve cold or hot, I use it as an appetizer dip for chips.
Whats in it:
Jalapeno peppers (3/4 - 1 cup chopped fine) {a hint from me....if you dont like so much "heat" take the seeds out of the peppers!}
White or yellow onions (2 - 3 large chopped fine)
Green peppers (1 medium chopped fine)
Tomatoes (enough to total about 3 quarts with other vegetables, chopped coarse)
Garlic (fresh minced or powder)
Chicken bouillon powder
Red wine

How To Fix It:
Use 4-1/2 quart crock pot and food processor.
1.Wash all vegetables and chop as directed. Combine in crockpot.
2.Add some seasoning and a little wine.
3.Cook on low for 2 - 3 hours. Taste and adjust seasonings or add ingredients to your liking.
4.Continue cooking for 5 - 6 hours.
5.Cool and make final seasoning adjustment to taste. ( I like it hot so I may add more Jalapeno's)

How To Store It:
Keeps in refrig for several weeks or in the freezer.

Ingredients:
1/2 lb. sharp cheddar cheese
1/2 lb. of margarine
2 1/4 cups of flour
1/2 teaspoon dry mustard
powdered sugar and chopped pecans

Grind or grate cheese. Cream cheese & margarine together Add flour & dry mustard, mix well. Place in refridgerator to chill. Roll out 1/4 to 1/8 of an inch thick & cut into shapes...place pecans on top if desired Bake at 400 degress for 15 minutes Roll in or sprinkle with powered sugar if desired

__________________________________________________