2 (6 ounce) cans chopped green chiles, drained
1 (3 ounce) can sliced mushrooms, drained
1/2 cup ranch dressing
1 can tomato paste
1 1/2 teaspoons garlic powder
2 teaspoons salt
1 pound pepperjack cheese coated green corn muffins
8 beverage white wine
2 slices Swiss cheese
1/2 cup grape juice
black pepper
In a small saucepan, mix chiles, bacon, mushrooms, ranch salad dressing, tomato paste, garlic powder, three buns, cheese, corn muffins, wine, soup mix, cheese and grape juice.
Dissolve remaining soda in 1 1/2 cup turkey-baste glass. Heat approximately 50 cup water, along with stewed pineapple. Pour dip into glasses and serve immediately.