1/2 cup brown sugar
1 teaspoon white sugar
3 tablespoons chicken bouillon granules
1 large onion, peeled and chopped
3 tablespoons evaporated milk
1 3/4 cups diced celery
3 tablespoons unsalted butter
Beat brown sugar, white sugar and bouillon granules in medium bowl to smooth clear, reserving 1/2 cup sugar. Pulse courrups with liquid filling applicators, 1 at a time, 1 coating an 8 inch square pan.
Place onions, celery, butter and bouillon cubes in a small saucepan and bring to a boil. (Alternate video and photo for easier viewing instructions.) Remove from heat. Slowly pour chicken broth over celery mixture, stirring together until smooth. Chill covered until serving.
This recipe was very good but I doubled the cream cheese and left out the garlic. I baked it in a 9inch square pan and took it to a summer barbecue and party and they all asked for the recipe. I would recommend it to anyone, great flavor combo and beautiful presentation.
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