Title: Prairie Fire
Categories: Appetizers
Yield: 12 Servings
1 ea Stick of butter
1 ea Large onion, chopped
2 tb Bacon drippings
1 qt Cooked pinto beans
8 oz Provolone cheese
5 ea Jalapenos, chopped
2 ea Clove garlic, chopped
1 ds Salt
Melt butter in large pan; add onions and saute them
until soft. Add bacon drippings. Add beans and mash,
adding bean juice if needed. Cook over low heat
mashing and stirring until desired consistency is
reached. Add remaining ingredients. Stir over low heat
until cheese is melted. Taste for seasonings, adding
reserved jalapeno juice if needed. Serve in a chafing
dish with tostados or corn chips. Can be frozen or
stored in refrigerator. Hint - this dip is much better
if it is made the day before. If you do, warm over low
heat before serving.
