Face forward - even if not moving forward

Don't cry fashionable..I hope to have the recipies by next week and then you can make your own!

Very good Dorte!

Lorenzo, this couple brought soup to our workplace because they wanted to do something nice for us out of the goodness of their hearts. We all appreciated it - especially our tummies!!

Here are the recipies:

Cheeseburger Soup

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
4 Tblsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes ( 1-3/4 lbs)
1/4 cup all purpose flour
2 cups shredded cheese
1-1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper

In a 3 quart saucepan, brown beef---drain and set aside.
In the same saucepan sauté onions, carrots, celery, basil in 1 tblsp butter until veggies are tender, about 10- minutes.
Add broth, potatoes and beef---bring to a boil. Reduce heat---Cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup---bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, mild, salt and pepper---Cook and stir until cheese melts.
Yield 8 servings, (2-1/4 quarts.)


Mexican Chicken Corn Chowder

1-1/2 lbs of boneless skinless chicken breasts
1/2 cup chopped onions
1-2 garlic cloves minced
3 Tblsp butter or margarine
2 chicken bouillon cubes
1 cup hot water
1-2 tsp ground cumin
2 cups half and half cream (I just used milk)
2 cups shredded mozzarella cheese
1 can 16 oz. cream style corn
1 4 oz chopped green chillies, untrained
1/4 to 1 tsp hot pepper sauce
1 med tomato chopped

Cut chicken into bite size pcs. In a Dutch oven brown the chicken, onion, and garlic, in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with cumin---Bring to a boil reduce heat, Cover and simmer for 5 minutes.
Add cream, corn, cheese, chillies, and hot pepper sauce.
Cook and stir oven low heat until cheese is melted.
Stir in tomatoes. Serve immediately.
Yields 6-8 servings or 2 quarts