wine/cheeze matches

[mrdutton]

Botto thanks for your comment about Labrusco. My remark should have been qualified by mentioning that I was NOT referring to quality Lambrusco - which, indeed, can be quite good!

IK mixing all of that together with velveeta renders the cheese with so many other flavors that I'd think one could hardly notice that it was processed cheap cheddar substitute. However, in defense of velveeta, it does work quite well when one wants to make chili con quesa (sp?). I use browned Jimmy Dean spicy sausage (broken apart into hamburger sized bits), velveeta, chilies, cayanne and a bit of real cheddar; mix all togehter and nuke until melted (stirr several times).