Karen, I just copied recently for when it gets cold enough in Houston for soup. Here you go! I have made this recipe many times, it freezes well too. SPICY CHEESEBURGER SOUP 2 C cubed potatoes (peeling optional) 1� C water 2 carrots, grated � C chopped onion � C chopped green pepper 1 jalape�o pepper, chopped 1 clove garlic, minced 1 tsp salt 1 Tbsp beef bouillon granules Combine the above in a large pan and cook until potatoes are tender. 1 lb lean ground beef Brown and drain ground beef and stir into cooked potatoes 2� C milk 3 Tbsp flour Combine flour and milk and stir into soup. Bring to a boil then reduce heat. � lb Velveeta Cheese, cubed (have used cheddar also) � tsp cayenne pepper Stir into soup, just until cheese is melted. bacon crumbles (optional) Top each serving with bacon if desired. Makes 4-6 servings Nancy

Ok so here is where we are at... I would do a meat dish (meaning cuts of meat vice ground beef) but this is a fairly large group and don't want to spend that kind of money. If it were a small group.. oh yeah! But this could be about 30+ people. There also may be about 13 dishes so everyone takes a small taste of each. It's fun! SO! Here is the original recipe I found on the food network. I figure I should share the original recipe and then tell you what I did to it.. :) Colcannon 3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 (1-pound) piece ham or bacon, cooked the day before 4 scallions, finely chopped Chopped parsley leaves, for garnish Directions Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. ******************* So I didn't steam the potatoes, I boiled them. I didn't peel them either. I think skins add texture and flavor as well as vitamins. I added 2 1/2 Tbs prepared horseradish to the mashed potatoes. Then I added.. about a tsp and a half of this Fatalii Fire sauce I like. Even though the Fatalii pepper hails from Africa, the sauce is wicked and its yellow so it blends in color wise with the mashed mix. Basically, any yellowish hot sauce could be used here if deisired. I diced two jalapenos (I know.. Mexico..) and put them in with the cabbage while it was cooking. For the ham, I found a Boar's Head Cappy Ham (really wanted Hot Cap but oh well). Got a half pound at a chef salad thickness, maybe a hair thicker. Cut it pretty small but not super small. So far, I like it. It has flavor and a bite but thinking more bite. What I would change at this point.. more horseradish possibly. The Fatalii sauce has a flavor that I don't want to add more of even though I like the heat. The jals are a much deeper green than the cabbage so maybe a Hot Wax or other pepper with a similar color... that can be found in the grocery store! At any rate.. this is gooooood. :) This is still a work in progress. If anyone has suggestions.. I'm open! I'm very close though.. :^) Erin

This is on my to try list when the days get a little cooler, it sounds so good. Last Saturday I made your chicken chile rellanos with some of my poblano chiles and DH and DS loved it, I thought it was very tasty too. Thanks for the recipes!

Here is my family's favorite...I have used it again and again through the years. "Makes 8 Main Dish Servings" Source: "From Ladies Home Journal, March, l977" Yield: "12 cups" Basic Vegetable Soup: 2 or 3 pounds Soup Meat and Bones, Beef Shank w/bone Veal Knuckle (have butcher crack) for a rich brown broth; brown meat and bones in a 350° oven. 3 quarts water (can use vegetable liquor) 2 tablespoons salt 1 (28 ounce) can tomatoes, undrained 1 or 2 large onions, chopped 1 cup green peas 1 cup diced potatoes 1 cup sliced carrots 1 cup sliced celery 1 cup baby lima beans 1 cup cut green beans 1/2 cup uncooked medium barley 2 tablespoons choped parsley 1/4 teaspoon crushed thyme 1/4 teaspoon sugar In a large stock pot, place meat, bones, water, crushed thyme (also 8 to 10 pepper corns). Heat to boiling. Simmer 2-1/2 to 3 hours, or until meat is tender. Remove meat and bones. Cut up meat and reserve. Strain broth and skim off fat. Add cut up meat. Add barley, parsley, and simmer for 1/2 hour. Then add vegetables in order required for doneness, peas last....over a period of another 1/2 hour. Take care that vegetables do not become mushy. At this point adjust seasoning...salt and pepper to taste. Add 1 tablespoon Aromatic Bitters (optional) just before serving. My Own Note: Any addition or substitution can be made; pasta, lentils, rice, corn, broccoli, etc. Double recipe for freezer. I am always looking for marrow bones to make Marrow Dumplings to be added to this soup.