Serves: 10

Ready In: 30-60 minutes

Ingredients:

• 6 cups milk, divided
• 1/2 Tabasco Sauce, PLUS
• 3/4 teaspoon Tabasco Sauce
• 3 tablespoons Worcestershire sauce
• 1 1/2 strips bacon, coarsely chopped
• 1/3 cup onion, coarsely chopped
• 2 tablespoons chicken bouillon granules
• 4 1/2 tablespoons cornstarch
• 1 jar (16 oz. size) Cheez Whiz
• 1 can (12 oz. size) beer

Instructions:

Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.

In a heavy skillet, saute bacon until crisp; pour off half the fat. Add onion; stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4 minutes.

Add bacon mixture to milk mixture and heat over medium heat. When milk begins to steam (at about 180) combine cornstarch and reserved 1/3 cup milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens.

Add Cheez Whiz, stirring almost constantly. Stir in beer, including the foam. Strain through a metal mesh strainer into a large bowl. If necessary, reheat.

Ingredients:

• 1 teaspoon Butter
• 1/2 cup Olive Oil
• 1/4 cup Diced Celery with Leaves
• 1 1/2 cup Diced Onion
• 2 Cloves Garlic – Chopped
• 1/2 cup Pancetta
• 3 cans Cannellini Beans with Juice
• 2 quarts Chicken Stock
• 2 cups / 1 can Whole Tomatoes – Squished
• 1/2 teaspoon Crushed Red Pepper
• 4 leaves Basil
• 1 splash Fresh Parsley

Instructions:

Put Butter and Olive Oil in Pot.  Heat until it Smokes.
Add Pancetta.  Cook 3 minutes.
Add Onion, Garlic and Celery.   Cook until translucent.
Add Beans with the Juice from the can.
Mix well smashing some Beans.
Add Chicken Stock.
Boil.
Add everything else except Parsley.
Simmer 30 minutes.
Add Salt and Black Pepper to taste.

Serve over al dente pasta (small shells – elbows).
Top with Parsley, Olive Oil, and Parmesan Cheese.

Mangia!

Serves: 10

Ingredients:

• 2 lb ground beef
• 2 envelope dry onion soup mix
• 2 can (14.5 ounces) diced tomatoes
• 2 can (15 ounces) tomato sauce
• 2 cup cooked white rice
• 4 large bell peppers, chopped
• 2 beef bouillon cubes
• 1/4 cup packed brown sugar
• 4 tablespoons apple cider vinegar
• 2 (14 ounce) can beef broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup of carrots
• 3 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• salt and pepper to taste
• 1 cans of Tomato Soup
• 4 tablespoons Worcestershire sauce
• 2 teaspoon cumin
• 2 cup ketchup
• 2 teaspoon paprika
• 2 teaspoon Italian seasoning
• 2 bay leaf
• 1 (8 ounce) can tomato paste
• mozzarella cheese for finishing (optional)

Instructions:

In a large pot, brown beef, onion, garlic, celery, carrots thoroughly. Stir in dry soup mix, beef bouillon cube, tomato paste and heat thoroughly. Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.