| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bottle (large) Cheese Whiz |
| 6 |
oz |
Cornstarch |
| 2 |
qt |
Milk; reserve 2 cups |
| 1/2 |
oz |
Worcestershire sauce |
| 1/4 |
oz |
Tabasco sauce |
| 1/4 |
lb |
Bacon; diced, cooked, drained |
| 1/2 |
c |
Onions; sauteed |
| 12 |
oz |
Beer |
| 4 |
tb |
Chicken bouillon |
|
|
Parsley |
INSTRUCTIONS
Date: Thu, 02 May 1996 21:14:00 -0400
From: Walt Gray <waltgray@mnsinc.com>
Heat milk in a double boiler until warm, not boiling. When milk is
steaming, add chicken boullon, worcestershire, and tobasco. Cook off bacon
until brown, not crisp, add onion and sautee. Add corn starch that has been
blended with two (2) cups of reserved milk. Stir until cornstarch has been
cooked into soup. (thick) Add cheese, beer, and garnish with parsley. Walt
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