<rss version="2.0"><channel><title>Guestbook</title><item><title><![CDATA[Joanie Attayek '82]]></title><link><![CDATA[http://www.pagealumniandfriends.org:80//Default.aspx?pg=cc2e8f50-552c-4c7d-bb9d-43d7f832104e#7b20663c-447b-441f-8ef7-37a8f8eb2777]]></link><description><![CDATA[<b>1/4/2009</b><br />Spicy Cheezy Sausage Dip

Completely cook 1 block of Neese's sausage chopped fine. Add chopped up block of Velveeta cheese...heat & stir until until fully melted. Stir in can of "Rotelle" jalapeno diced tomatoes. Keep warm on stove or in crock pot. Serve with Tostitos Scoops!]]></description></item><item><title><![CDATA[Mexican layer Dip]]></title><link><![CDATA[http://www.pagealumniandfriends.org:80//Default.aspx?pg=cc2e8f50-552c-4c7d-bb9d-43d7f832104e#216e14e4-4f68-47a9-b7ae-dc91725ef9b0]]></link><description><![CDATA[<b>9/4/2008</b><br />In a 8"x12 pyrex dish (or something close) spread two blocks of cream cheese on the bottom.  Next spread two cans of refried beans on top of the cream cheese.  Then spread two cans of Texas Pete Hotdog chile on top of the beans.  If you desire add 1/2 diced onion. Then add two cups shredded mexican cheese.  Sprinkle one large can of black olives (sliced), and El Paso jalapeno peppers (as mush as your mouth can take).  Bake at 350 or until cheese is melted.  Add one fresh tomato diced and then serve with Tostitos.

Even better as a leftover.

Charles Wright '86]]></description></item></channel></rss>