Denny's Cheese Soupcheese/eggs, soups 1 waldine van geffen VGHC42A----- 4 tablespoon 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 1 ounces) 1 can chicken broth -- (14 1 ounces) 1 salt and pepper 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. Recipe By : |
