Bacon-Cheese Soup

6 slices bacon
1/2 C. celery, chopped
1/2 C. sweet red pepper, chopped
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 1/2 tsp. guar gum
1/4 tsp. white pepper
2 C. heavy cream
3 3/4 C. water
2 chicken bouillon cubes
2 C sharp Cheddar cheese, shredded

Cook bacon till crisp; remove from pan, crumble and set aside. Add vegetables to bacon drippings and cook until tender.

Dissolve bouillon cubes in 2 cups boiling water. Blend in guar gum and pepper; stir well.

Gradually add heavy cream, 1 3/4 C. water and bouillon mixture to cooked vegetables. Cover and cook until thickened and bubbly, stirring occasionally.

Add cheese, stirring until melted. Top each serving with reserved bacon.
Serves 6.

My version of Lisa's Broccoli Soup

2 cups boiling water
4 chicken bouillon cubes
1 1/2 cups cold water
1 1/2 teaspoons guar gum
2 cups broccoli florets
1 stick butter
1/4 cup heavy cream
white pepper to taste

Boil 2 cups water and add bouillon cubes; stir to dissolve. To 1 1/2 cups cold water, add guar gum and blend well. Combine with bouillon and bring to boil. Add broccoli and cook for about 5 minutes, or till tender. Take stick mixer right into the sauce pan and chop up broccoli. Add the butter and let it melt in the soup; stir and remove from heat. Add the cream and stir well. Add white pepper to taste.

Cole Slaw- KFC style
(From http://www.topsecretrecipes.com,
modified by Pami)

3-pound bag of cole slaw mix from Sam's Club
(original recipe states "finely chopped" but I don't always do that)
1 tablespoon dehydrated minced onion
1/3 cup granulated Splenda
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cream
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1 teaspoon prepared horseradish

1. Combine the Splenda, salt, pepper, cream, mayonnaise, sour cream, vinegar, lemon juice and horseradish in a large bowl and beat until smooth.
2. Add the slaw mix and onion, and mix well.
3. Cover and refrigerate for at least 2 hours before serving. (I like it better if it sits a whole day or two in the fridge.)
Serves 10-12.

Three-Bean Salad

Honey Mustard Salad Dressing

1 (9 oz.) jar Dijon mustard
1 (12 oz.) jar sugar-free imitation honey
2 cups sour cream
1 cup mayonnaise
Cayenne, Tabasco or hot mustard powder (to taste)

Place jar of imitation honey in bowl of hottest tap water. Let stand 20 minutes or so.

Meanwhile, combine mustard, sour cream and mayonnaise. Add melted imitation honey. Blend well.

Add cayenne, Tabasco sauce or hot mustard powder if desired.


Refried Beans

1 can black soy beans, drained and rinsed
1 1/2 cups water, or 1 can or bottle of beer
1 small onion, finely chopped
1 small dried red chili pepper, crushed
1/4 tsp. ground cumin
1 tsp. Mexican oregano

lard or bacon drippings for frying
grated mild Cheddar cheese for garnish

Place all ingredients (except lard and cheese) in a medium saucepan, and bring to a boil. Turn off the heat, cover, and allow the beans to sit for an hour.

Return the beans to a boil, reduce heat, and simmer for one hour. Salt to taste.

In a large shallow pan, (cast iron skillet), melt 3 Tbsp. of lard or drippings. When the lard is melted, ladle about a cup of beans, including some of the cooking liquid, into the fat. Use a potato masher to mash the beans into a puree. Continue adding beans and liquid, along with more fat as needed, and mashing until all beans have been used.

The consistancy of this dish varies with personal preference. Some cooks like a very smooth, almost liquid puree, while other prefer a stiffer mixture with some pieces of bean remaining. The end result should be glossy, well-flavored from the fat, and very rich tasting.

The beans may be served plain, used as a filling for warm low carb tortillas, or garnished with shredded cheese.

Contact Me:
Pami's email
My Recipe Site:
pami.freeservers.com

Feel free to send me any recipes you would like to see posted on my site, with credit to you, of course!