- ( 2-3 Rabbits ) or (4-8 Squirrels ) , pressure-cooked or parboiled and then deboned
-10 cups beef broth
- 5 patatoes, diced
- 2 onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tsp. each salt, black pepper, garlic powder
- 2 cubes chicken bouillon
- 2 oz. butter
- 8 oz. velveeta cheese
- 4 oz. cream cheese
- 1 pint half-and-half
- 2 cans evaporated milk
Directions:
Bring broth to a boil in large pot. Add the vegetables, spices, and bouillon. Simmer until vegetables are tender. Add your meat of choice and simmer for 10 minutes. Add butter and cheeses, and simmer while stirring until cheese melts. Stir in the half-and-half and evaporated milk and warm through.
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