Chile Con Queso Y Lentejas

Step 1 Sauce:

• 1/2 tsp salt
• 2 T margarine
• 1-4 oz. can green chilies
• 1/2 C minced onion
• 1 clove garlic
• 1 1/2 C. cooked drained lentils
• 1 1/2 C. whole canned tomatoes, drained

Cook onion and garlic in margarine. stir in tomatoes and salt. Simmer 20 minutes. Add green chilies.

Step 2 Cream Sauce:

• 1/2 tsp. salt
• 2 T flour
• 1 C. undiluted evaporated milk
• 1/2 Lb. cheddar cheese, grated

Heat mild reserving about 1/4 C. in a small bowl to make a thickening with the flour. Add this thickened mixture slowly, stirring to hot milk, until it thickens. Add to the lentil mixture. about 3-4 minutes before serving stir in the grated cheese. Heat until cheese melts together. Can be kept in a food warmer and used as a dip for corn chips or crackers or tostaditas.

From the kitchen of Juanita Huffaker