GE 106724, 840093400 Salsa con Queso, Spicy Barbecue Sauce, Hot Wings, Mocha Coffee, 3 to 5 qt

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Salsa con Queso

3 to 5 qt	51⁄2 to 7 qt
1	2	(2 lb) loaves pasteurized processed cheese, cut in 2”pieces

111⁄2 quarts salsa

24 (6 ounce) cans chopped green chilies, do not drain

1-2	2-3	tablespoons chili powder
1	2	teaspoons garlic powder
1	2	(8 ounce) bags shredded Monterey Jack cheese

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 3 hours; OR High – 11⁄2 hours. Makes about 21⁄2 or 5 quarts. Stir halfway through cooking time.

Spicy Barbecue Sauce

3 to 5 qt	51⁄2 to 7 qt
2	3	(32 ounce) bottles ketchup
1	1	(1.25 ounce) envelope chili seasoning
3	4	cups water
1⁄4	1⁄3	cup brown sugar, packed
11⁄2	2	cups chopped onion
2	3	teaspoons chopped garlic
2	3	tablespoons Worcestershire sauce
2	3	teaspoons liquid smoke (optional)

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours;

OR High – 2 to 3 hours. Makes about 3 or 41⁄2 quarts.

Hot Wings

3 to 5 qt	51⁄2 to 7 qt
4	8	pounds chicken wings
1⁄2	1	cup cider vinegar
1	2	tablespoons hot pepper sauce
1	2	cups barbecue sauce

Rinse chicken wings in cold water. Place ingredients in crock in order listed, pouring barbecue sauce over all. Cover and cook on: Low – 6 hours; OR High – 3 hours.

Mocha Coffee

3 to 5 qt	51⁄2 to 7 qt
1⁄2	1	cup instant coffee powder
6	12	envelopes instant cocoa mix
2	4	quarts hot water
2	4	cups milk
		Cinnamon sticks and whipped topping

Combine all ingredients except cinnamon sticks and whipped topping in crock; stir well. Cover and cook on: High – 3 hours* Stir well after 3 hours. Turn to Low. Serve immediate- ly or keep warm as desired. Serve in mugs with cinnamon sticks and whipped topping.

Makes about 21⁄2 or 5 quarts. *Only the High setting is recommended for this recipe.

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