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WOW, what wonderful recipes.. Thanks so much.. :)

Not for the faint of heart, or fainting women... this is definitely a Southern thing! Yehaaaaaaaaaaa!
TEXAS PARTY TIME 5 ALARM CHILI

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 cup Finely chopped onion
4 med. Garlic cloves; finely chopped.
1 can Beer (12 oz.), not necessarily your favorite.. whew
8 oz canned tomato sauce, or 3 ripe tomatoes
1 cups Water
3 Tbs. Chili powder
1 Tbs. Red pepper flakes
2 Tbs. Ground cumin
2 Tbs. Beef flavor instant bouillon (or 6 cubes)
2 tsp Oregano leaves
2 tsp Paprika
2 tsp Sugar
1 tsp Unsweetened cocoa
1/2 tsp Ground coriander
1/2 tsp Tabasco (or any good hot sauce will do) ,to taste
1 tsp Flour
1 tsp Cornmeal
1 Tbs. Warm water

1) In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
2) Brown remaining meat; pour off all fat except 2 Tbs..
3) Add onion, garlic; cook and stir until tender.
4) Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
Bring to boil; reduce heat and simmer covered 2 hours.
5) Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture.
Cook covered 20 minutes longer.
Serve hot. Makes 2 quarts.

Thanks! :0)

Mock Potato Soup

Ingredients:
1 head cauliflower
1 small onion
3 cups chicken broth
3 slices thick bacon diced
3 slices ham, diced (optional)
3 tbsp butter
1/2 c heavy cream
salt & pepper to taste
shredded cheddar cheese

Separate cauliflower and cut into small pieces. Boil with chopped onion in chicken broth until tender. Place aprox 2 cups of cooked cauliflower in food processor with 1/4 cup of chicken broth. Add butter and cream and pulse until creamy. Combine remainder of cauliflower with cooked bacon (and ham if you're using that as well) salt, pepper and shredded cheddar cheese. Mix with pulsed mixture.

Note: To get a somewhat thicker soup, a pinch of "not/Starch" from Expert Foods may be used.

Makes 6 servings. 5 carbs per serving after fiber reduction.