Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
2 lb Velveeta; no other -- chunk
1/2 lb Butter or margarine -- cut
Pcs
1 Bottle pure horseradish-(5
Ounces)
1 Bottle catalina dressing-(8
Ounces)
1 tb Onion powder
1 tb Heinz 57 sauce

In a large double boiler place all the ingredients. Allow
ingnredients to cook until completely melted and smooth. When smooth,
put about 1 cup of the mixture at a time through ablender on high
speed-using pulse-about 1 minute or until each cupful is satiny
smooth. The mixture has a tendency to curdle as it is cooking, but
this can be smoothed out with use of a blender. Store in a tight
fitting jar and refrigerate to be used within a month. Freeze it to
be used within
3 months.

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