Appetizers
======================================================================= Chile Con Queso Mexicano

6 Fresh green chiles, roasted, peeled, and cut in lenghwise slices 1 Onion, chopped
2 Tablespoons bacon grease
1 Clove garlic, minced
2 Large fresh tomatoes, peeled and finely chopped
2-1/2 Cups shredded Monterey Jack or Longhorn cheese
Salt to taste
Sauté chile and onion in bacon grease. Add garlic and cook until soft.
Heat until cheese melts.
==================================================================================== Hot Spicy, Southwestern Buffalo Wings

24 Chicken Wings (about 4 lbs.)
Salt (optional)
Freshly ground black pepper
4 cups vegetable or corn oil
1/4 cup butter or margarine
2 to 5 tsp. hot sauce (Louisiana Hot Sauce)
1 tsp. white vinegar
Blue Cheese Dressing
Cut off tips and separate each wing at the joint. Sprinkle wings with
salt and pepper to taste. Heat oil in deep fryer or large heavy pot.
When it is quite hot, add half the wings and cook about 10 minutes,
stirring occasionally. When wings are golden brown and crisp, remove
them and drain well. Add remaining wings and repeat process.
Meanwhile, melt butter in saucepan, add hot sauce and vinegar to
taste. Pour hot sauce over wings and mix well to cover. Serve with
Blue Cheese Dressing and celery sticks.
============================================================ Jalapeño Bean Dip

1 Small onion, chopped
Butter or margerine
1 16-ounce of refried beans
1/4 to 1/2 pound Cheddar cheese shredded
1 4-ounce can jalapeño chiles, drained and chopped
Salt and pepper to taste
Sauté onions in butter; add other ingredients and stir over low heat.
Serve warm with corn chips or tostadas.