| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Soups, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| 4 | tb | Butter or margarine |
| 10 | oz | Cream of chicken soup |
| 10 | oz | Cream of celery soup |
| 1/2 | Soup can Kraft's mayonnaise | |
| 1 | Jar cheese Whiz; (8 ounces) | |
| 1 | cn | Chicken broth; (14 ounces) |
| Salt and pepper |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Put butter, soups, Mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze because of the Mayo. Use within a week. Source: Gloria Pitzer's Secret Recipes Newsletter. Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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