8 or 9-inch zucchini squash
3 onions
2 lbs. Velveeta cheese
1 lb. jalapeno cheese
1 qt. milk
Salt
Red pepper

Cook zucchini squash with onions in a Dutch oven boiler. Steam until tender. Drain and put in blender. Put back in heavy boiler. Melt cheese and add to squash. Simmer; do not let stick. Add 1 quart of milk. Salt to taste. Sprinkle with red pepper.