The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller



Welcome!

Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,

Laura

Down on the Farm Tabs

Thursday, December 2, 2010

Alabama Dip

Ingredients

1 LB Hamburger
1 LB Sausage(Italian)
2 LB Velveeta Cheese
16 Ounce Salsa (Chi-chi's thick and chunky medium)
1 (10 oz) can Ro-tel (Original)
1 (10 oz) can Cream of Mushroom soup

Brown the beef and sausage and drain.
Cut the Velveeta into large chunks.
Put everything into a large crock pot and stir. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low while serving.

Serve with tortilla chips.

** You can adjust the 'heat' by using original sausage, mild or hot salsa 
** The cream soup helps keep it from separating and helps keep it saucy while being heated.

Thank you Bob Borries for the recipe!