Potato Cheese Soup

4-6 diced potatoes

1 diced onion

1-2 C shredded cheese

2/3 C flour

6 chicken bullion cubes

6 C milk

2 cubes butter

Dice potatoes - boil until tender. In a separate pan, melt 2 cubes of butter on medium heat. Add 2/3 C flour and whisk until smooth. Slowly, while stirring, add 6 cups mild. Cook over medium-low heat, stirring constantly until cream begins to boil. Do not boil. While heating cream, add 6 bullion cubes. When cream reaches desired thickness pour over to drained, cooked potatoes. Add cheese. Stir well and salt and pepper to taste.

Posse Stew/Pantry Chilli

1lb ground beef, browned with salt, pepper, minced onions

1 can "ranch style" beans w/jalapenos

1 can black beans, rinsed

1 can corn

2 cans tomato sauce

green onions

fresh cilantro

*Can serve with cheese and tortilla chips

This stew is great because you can substitute or add whatever you want. Try

canned green beans, kidney beans, white beans, garbanzo beans, hominy, white or brown rice, grilled chicken...

Chicken Chowder

4 C chicken broth

3 chicken bullion cubes
1 1/2 C sliced carrots
1 C diced celery
1 onion
3 C diced peeled potatoes
1/4 C margarine
1/4 C flour
1 can evaporated milk
chicken or turkey chunks
salt and pepper to taste

Simmer broth, bullion cubes, carrots, celery, onions, and potatoes until vegtables are tender. Melt margarine and add flour and mix until smooth. Slowly add mixture to soup. Add evaporated milk and chicken chunks and stir. Season soup to taste.

Pasta E Fagioli

1 pound ground beef

1 small onion, diced (1C)
1 large carrot, julienned (1C)
3 stalks celery, chopped (1C)
2 cloves garlic, minced
2 14.5oz can diced tomatoes
1 15oz can red kidney beans (with liquid)
1 15oz can great northern beans (with liquid)
1 15 oz can V-8 juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 pound (1pkg ditali pasta)

Brown ground beef in large pot over medium heat. Drain most of the fat. Add onion, carrot, celery, and garlic and saute for about 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is aldente, or slighly tough, Drain. Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve. Feeds 8-10 adults.

Black Bean Pumpkin Soup

3 15.5oz can black bean, rinse and drain
1 C drained canned tomatoes, chopped
1 1/4 C chopped onion
1/2 C minced shallot
4 garlic cloves minced
1 T+2 t ground cumin
1 t salt
1/2 t fresh ground black pepper
1/2 stick unsalted butter
4 C beef broth
1 16pz can pumpkin puree
1/2 C dry sherry
1/2 lb cooked ham, cut into 1/8 inch dice
3-4 T sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In food processor coarsely puree bean and tomatoes. in 6 qt heavy kettle cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat stirring until onion is softened and beginning to brown. Stir in bean puree, Stir in broth, pumpkin, and sherry until combined and simmer uncovered, stirring occasionlly, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving add ham and vinegar and simmer soup. Stirring until heated through. Season soup with salt and pepper. Add garnish