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| 5 x ca. 450 g | American cheese grated |
| 3 1/4 Tasse | (26 ounces) water, divided |
| 1 1/2 Tasse | Chopped onion (see note) |
| 1 Tasse | Each: chopped celery and green bell pepper (see note) |
| 1/4 Tasse | Finely chopped jalapeño (see note) |
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Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Saut, over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds.
" Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ol, makes, which calls for 45 pounds of cheese. "
onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapeños.
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