Easy recipes using everyday ingredients.

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Nancy the newsletter 5/11 had many chicken recipes that I copied and I want to thank all the people that sent them in. We have to get back to eating more chicken and fish so that we our weight goes down. Hopefully all mother, aunts and grandmothers have a Happy Mothers Day.

To JMR in the 5/11 newsletter was looking for a Beer Cheese Soup and I have a couple. The first soup recipe I have used when we are having friends over and having just soup, crackers and assorted fruits. That way everyone can serve themselves.

The Easiest Crock Pot Beer Cheese Soup
3 can cheddar cheese soup
2 can cream of celery soup
1 cup milk
7 oz. beer

Combine all ingredients. Cook in Crock Pot for 4 hours on low. Make sure to stir at least once.

A friend gave me this recipe and it is good but cheesy.

Cheesiest Beer Cheese Soup
2 cans cheddar cheese soup
1 can nacho cheese soup
1, 1 lb., brick Velveeta cheese
2 medium potato, diced
1 medium onion, chopped
3/4 can flat beer
add water as needed

Boil potatoes and onion. Drain off most of water, leaving about 1/4 of potatoes covered. Add cheese soups, chunks of Velveeta and beer. Mix together until cheese has melted, add water as desired for thickness.

A friend was out West and got this recipe for

Beer Cheese Soup
2 can cream of celery soup
1 can beer
1 lb. grated Cheddar Cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
croutons

Put all ingredients in crock pot except croutons. Cook on high 2 hours stirring occasionally. Top with crouton before serving.
For variety add 1 cup steam fresh broccoli for a Broccoli Cheese Soup

I have made this Beer Cheese Soup because I like the flavor of the green onions in this one.

Susie's Beer Cheese Soup
1/2 stick butter
1/4 cup chopped green onions, use green part also
3 to 4 tablespoon flour
1-3/4 cup chicken broth
1-2/3 cups undiluted evaporated milk
1, 12 oz., can beer
1, 8 oz., jar processed cheese spread or more cheese or 1 can cheddar cheese soup or both
1-1/2 teaspoon Worcestershire

Melt the butter in a large pan. Add the chopped onions cooking until onions just begin to wilt. Remove pan from heat and stir in the four. Return to stove and cook the mixture about a minutes or 2 so the flour taste is gone. Gradually stir in the chicken broth, 1 2/3 cups undiluted evaporated milk, the beer, cheese spread, cheese soup and 1½ teaspoon Worcestershire sauce. Cook over medium heat until mixture just comes to a boil. Serve with popcorn sprinkle over top. I serve it with add green onion and no popcorn.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

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