This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 2 Pounds ground sausage
- 2 White onions, chopped
- 2 Ounces pickled jalapeño peppers plus juice, chopped
- 2 Ounces salsa
- 8 Ounces sharp Cheddar cheese
- 12 Ounce jar Cheez Whiz
- 1 Small jar Jalapeño Cheez Whiz