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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 (8oz) packages of cream cheese
  • 2 cans of chili with no beans
  • 1 bag of shredded cheese (Mexican Blend)
Spread cream cheese on the bottom of a 8 X 8 inch backing dish. Add the two cans of chili on top of the cream cheese and use a knife to even out over the entire dish. Top with the entire bag of shredded cheese. Bake at 350 degrees for about 10 minutes or until cheese is melted. Serve with corn chips.

(This recipe was contributed as part of a "Cook of the Week" feature.)

West Piedmont Workforce Investment Board - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Lockman & Associates - Click for Website
A-CO - Click for Website
Everything Outdoors - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website