---------- Recipe via Meal-Master (tm) v8.05
       Title: Jalapeno Cheese and Sausage Dip
  Categories: Appetizers, Dips, Meats, Wrv
       Yield: 15 To 20
       1 lb Smoked andouille sausage
       2 lb Velveeta cheese; dice, room
            -temp 30 minutes
      12 oz Can jalapenos; seed, dice
     1/4 c  Butter
       1 c  Onions; chop
     1/4 c  Celery; chop
     1/4 c  Red bell pepper; chop
       2 tb Garlic; dice
       4 c  Mayonnaise
            Salt and cracked pepper
            Louisiana Gold Pepper Sauce
     1/4 c  Parsley; chopo
   In a heavy bottom saute pan, melt butter over med-high
   heat. Add onions, celery, bell pepper, garlic and
   andouille. Saute 3-5 minutes or until vegetables are
   wilted. Add jalapenos and continue tp saute 2-3
   minutes more. Remove from heat and allow to cool. Pour
   the ingredients from saute pan into the bowl of a food
   processor. Blend well until smooth. Place the blended
   ingredients in a large mixing bowl and add cheese and
   mayonnaise. Using a wire whisk, whip until smooth and
   of a dipping sauce consistency. Season to taste with
   salt, pepper and hot sauce. Sprinkle in parsley. Pour
   ingredients into a decorative bowl and heat to serving
   temperature in the microwave. Serve with garlic
   croutons, toast points or tortilla chips. This dip may
   be served cold. Source: Chef John Folse, Plantation
   Celebrations. MM Waldine Van Geffen