Place cooked, sliced beets into the juice and simmer 5 minutes. Put in ice cream pail and cover (could use can beets). These keep indefinitely in fridge and are so good.
Saute onion, celery and carrots in butter or margarine. Add chicken stock, potatoes and bring to boil. Simmer for 20 minutes until potatoes are soft. Mash potatoes with potato masher to smaller chunks. Add salt, pepper, parsley and tobasco to taste. At end, add evaporated milk. Heat. Do not boil after adding the milk. I also add cooked, crumbled bacon and 1 can creamed corn.
Place first 6 ingredients in mixing bowl. Blend 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed. Then blend 2 minutes at medium speed. Crumble 4 oz. imported Danish bleu cheese by hand into very small pieces. Blend at low speed no longer than 2 minutes. Must refrigerate for 24 hours before using.
Ingredients: 3 (15 oz.) cans white Northern beans; 2 cans chicken (can use chicken breast cooked and cut up); 2 cans chicken broth; 1 med. jar mild salsa; 1 sm. brick Mexican Velveeta cheese; 1 tsp. cumin
