| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Soups | 4 | Servings | |
INGREDIENTS
| 4 | T | 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 | Chicken broth, 14 ounces | |
| Salt and pepper |
INSTRUCTIONS
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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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 169
Total Fat: 19g
Cholesterol: 16.6mg
Sodium: 1233.2mg
Potassium: 253.9mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 6.3g