Spicy Cheeseburger Soup

From the kitchen of Katherine J. T. Humphrey . . . adapted from Taste of Home Heartwarming Soups, 2010, p. 17, Lisa Mast, White Cloud, Michigan

Spicy Cheeseburger Soup

Ingredients

  • 2 pounds ground beef, cooked and drained
  • 3 cups water
  • 1 quart cubed peeled potatoes
  • 4 large carrots, grated
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped (_When cutting, disposable gloves are recommended. Avoid touching your face._)
  • 2 large garlic cloves, minced
  • 2 Tablespoons beef bouillon granules (*optional* – high in salt, so not needed)
  • 1 teaspoon salt (*optional*, the bacon has enough salt, so salt not needed)
  • 5 cups milk, divided
  • 1/3 cup all-purpose flour
  • 1 pound processed American cheese (Velveeta), cubed
  • 2 teaspoons cayenne pepper (*optional*, depends how peppery you want it)
  • 1 pound sliced bacon, cooked and crumbled

Instructions

  1. In a skillet, cook the ground beef on medium heat until no longer pink. Drain, chill the broth and skim off the fat, reserve the broth to add to the soup.
  2. Cook and crumble the bacon. You may want to do this in same pan as you cooked off the beef, after you add the beef to the soup; or purchase the precooked bacon.
  3. Meanwhile, in a large saucepan bring 3 cups water to a boil.
  4. Add the prepared vegetables, the reserved broth and the bouillon & salt, if used.
  5. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  6. Stir in the cooked beef and 1 quart milk. Combine the remaining cup of milk with the flour until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired.
  7. Top with bacon before serving (I just stir it into the soup).

Notes

12 – 15 servings

/2013/02/spicy-cheeseburger-soup/

Kale Slaw with Peanut Dressing

Kale Slaw with Peanut Dressing

Ingredients

  • 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) hint from Linda: I include the ribs but slice them very thinly along with the leaves!
  • 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
  • 2 carrots, thinly sliced crosswise
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/2 cup salted peanuts - 1/4 cup for the dressing, coarsely chop the rest to sprinkle over the salad.
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt

Instructions

  1. Toss kale, pepper, and carrots in a large bowl
  2. Puree oil, vinegar, half of the peanuts, brown sugar, and salt in a blender until smooth.
  3. Pour dressing over vegetables just before serving.
  4. Sprinkle with the rest of the peanuts, coarsely chopped.

Notes

/2013/02/kale-slaw-with-peanut-dressing/

Posting a recipe at Springwater Trails

We now have a recipe Plugin on the web site.  Since my sum total of recipe knowledge consists of spaghetti, I am going to leave it to the cooks to determine if this tool is any good.  But you can see the posts we have created on Page 2 of the newsletter.

In this early post, I created a new post and wrote an introduction saying the recipe came from Katherine.  Then I clicked on the knife and fork next to “Add media” and added the recipe.  Finally I selected a Category from the list of recipe categories.  Below are some more detailed direction.

This plugin comes from ziplist.com, which is a website that allows you to save recipes and create shopping lists.  Readers can collect their recipes at ziplist from many websites.

Basic instructions for adding recipes to Springwater Trails:

  1. Create a login to springwatertrails.org.
  2. Contact me, and I will make you a contributor
  3. Login at springwatertrails.org. (upper right corner)
  4. Click on + New -> Post a new post.
  5. Enter a title for the post.  This is the title of the recipe.
  6. Select a category for this recipe.  Look under categories on the right side.
  7. Click on the knife and fork.
  8. Add your recipe.
  9. Click on Save Recipe.
  10. Click on Save Draft on the right side under Publish.  When it is saved, click on Preview to see how it looks.
  11. You can add text above and below the recipe, which will show up on the website, but won’t get saved at the ziplist recipe box.
  12. Click on publish for your post.  (If you don’t have a Publish button, then click on the button that schedules your post for review and publishing.  Then send me an email and I will check it and publish it.  This is a way for us to find problems before it is published).
  13. Check the Page 2 of the newsletter for your recipe.