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| 1 | Bottle (large) Cheese Whiz |
| 6 x ca. 30 g | cornstarch |
| 2 ca. 1 Liter | Milk; reserve 2 cups |
| 1/2 x ca. 30 g | Worcestershire Sauce |
| 1/4 x ca. 30 g | tabasco sauce |
| 1/4 x ca. 450 g | Bacon; diced, cooked, drained |
| 1/2 Tasse | Onions; sauteed |
| 12 x ca. 30 g | beer |
| 4 Esslöffel | Chicken Bouillon |
| | parsley |
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Heat milk in a double boiler until warm, not boiling. When milk is steaming, add chicken boullon, worcestershire, and tobasco. Cook off bacon until brown, not crisp, add onion and sautee. Add corn starch that has been blended with two (2) cups of reserved milk. Stir until cornstarch has been cooked into soup. (thick) Add cheese, beer, and garnish with parsley. Walt
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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