| 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>
A Message from our Provider:
“God is humble”