Busters Recipes

Belly Burner Appetizers

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully
place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a
jelly roll pan.

Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked.

Serve warm with Chili Con Queso.  Makes: 6 appetizers.

~~~Chili Con Queso~~~
Chicken broth mellows the flavor of this cheese dip and gives
it a smoother texture. Keep warm in a 1-quart crock pot or fondue pot.

1 small onion, chopped
1/2 to 3/4 cup chicken broth, divided
1 (16 oz.) loaf Velveeta cheese, cubed
1 cal (10 oz.) tomatoes with green chiles, drained
Tortilla chips, optional

Cook onion in 1 tablespoon chicken broth in large saucepan over low heat 5 minutes
or until tender, stirring often. Stir in cheese and tomatoes until cheese begins to melt;
stir in chicken broth, 1/4 cup at a time, until dip is desired consistency.

Serve with tortilla chips. if desired.

Yield: Makes about 4 cups.