| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Quart | ||
INGREDIENTS
| 1/4 | c | Melted butter or margarine |
| 1/2 | c | Flour |
| 2/3 | c | Milk |
| 1 | cn | (14.5 oz) chicken broth (we prefer the low-sodium brand; be careful when substituting "bouillion-made chicken broth; tends to be "salty!") |
| 1 | Jar; (8 oz) pasteurized process cheese spread (i.e. we favor Cheeze Whiz, but you can easily substitute the 8 oz. block of Velveeta) | |
| 1/2 | c | Beer |
| 1/2 | ts | Worcestershire Sauce |
INSTRUCTIONS
Also GREAT for a warm vegetable dip or scrumptious as a cheese sauce for recipes! In a medium saucepan, melt the margarine/butter. Stir in flour until smooth. Gradually add milk, then the chicken broth, stirring until smooth. Heat and continue to stir until bubbly and "thickened". Reduce heat and add cheese. Continue to heat and stir; simmer 5 to 10 minutes, stirring ocassionally. Add beer and Worcestershire Sauce. Heat through, BUT DO NOT BOIL !! Posted to MM-Recipes Digest V5 #012 by Perry Van Watermeulen <vanwater@creek.net> on Jan 11, 1998
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