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Wisconsin Beer Cheese soup/BBQ Chicken Sandwiches (10/12/2007)

Wisconsin Beer Cheese Soup

2-12 oz. Or 1 24 oz. can of Lite Beer (flat) (divided) (Miller Lite works well)
16 slices of bacon
1 cup finely diced onion
1 cup finely diced celery
1 cup finely chopped carrot
½ cup minced sweet red pepper
2-10 ½ oz. Cans reduced sodium chicken broth
½ cup all purpose flour
2 cups Half & Half
6 cups shredded sharp cheddar cheese
dash of hot sauce
2 tablespoons sugar
Salt & Pepper to taste (Id leave out any additional salt, this is pretty salty already!)
Fresh popped popcorn for garnish

Open up beers and let stand while cutting your veggies. Sauté bacon until crisp. Drain (reserve 4 tablespoons of drippings) Crumble bacon and set aside. In large soup kettle, sauté the vegetables in reserved bacon drippings. Cook until veggies are nice & tender. Slowly add the chicken broth, stirring constantly. Add 1 ½ cans beers, continue to stir. Bring to boil then reduce heat to low. Pour remaining beer into mixing bowl and whisk in flour. Gradually add to broth, stirring constantly till thick. Add half & half, bacon & cheese. Heat until cheese melts. Stir in sugar and add salt & pepper to taste. Garnish with a few popcorn kernels.

Slow cook BBQ chicken sandwiches

4-5 frozen chicken breasts
1 medium red onion (sliced)
2 cloves of garlic, peeled and sliced
1 bottle of your favorite barbeque sauce (Bulls Eye is what I used)
Hamburger buns (or your favorite buns, or hey, try a toasted English muffin)

Slice onion and garlic. Add some to bottom of crock. Add frozen chicken breasts to crock. Pour in BBQ sauce, and, give it a stir to coat. Add remaining onions and garlic. Cook on low 6-7 hours. Shred or cut chicken into bite size pieces and serve on buns.

This week's wine recommendation from Van's Liquor Store in East Dubuque is-
Columbia Crest-Grand Estate Cabernet

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