1 (15 ounce) can chili without beans
1 (4 ounce) can chopped green chiles
1 pound process American cheese, shredded
1 tablespoon Worcestershire sauce
Corn chips
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1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa
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2 cans refried beans
2 tablespoons chopped jalapeños
1/2 teaspoon pepper juice
1 teaspoon Worcestershire sauce
6 tablespoons melted butter
Onion salt
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1 large onion
2 cloves garlic
2 medium green bell peppers
1/2 cup olive oil
8 cups diced eggplant
1 1/2 (10 ounce) cans Ro-Tel® tomatoes, drained
1 tablespoon granulated sugar
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 1/2 teaspoons salt
3 tablespoons dry white wine
1 (2 1/4 ounce) bottle small capers, drained
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1/4 pound pork sausage
1 small onion, minced
1/2 cup chopped tomatoes, fresh or canned, drained
1 (15 ounce) can Nalley’s® Hot Chili With Beans
8 ounces cream cheese, softened
1 cup sour cream
Garnish with green pepper and pimiento
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1 (6 1/2 ounce) can crabmeat
8 ounces cream cheese
1/2 cup butter
1 tablespoon grated onion
2 to 3 dashes Worcestershire sauce
Salt, to taste
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Serve this warm with crackers, tortilla chips or bread croutons
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This is a simple, but very good, recipe.
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8 ounces cream cheese
2 cups shredded cheese
1/2 cup half-and-half
2 teaspoons Worcestershire sauce
1 tablespoon minced onion
1 tablespoon garlic salt
8 slices bacon, cooked and crumbled
6 ounces cooked sausage, drained
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Source: Maine Department of Agriculture
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