This was an excelent soup. I think women like to say the name, men pretend like they dont know what it is, but when I make this everyone goes back for seconds..............Hmmmm. I'de bet if they re-named Quiche and started calling it scrambled egg pie more people around here would be eating it. I have made my own chips and used store bought, either works fine. I have used home made enchilada suace as well as store bought and the home made is better, if you have the time and ingredients and don't mind the extra mess. I have also added black beans with good results. I like to serve with sour cream and a lime wedge.

Another good hearty winter food that will use up that left over ham. I like celery so I increase that and add a few baby carrots to sweeten and add color, corn will do the same thing. Everyone seems to like this one and can serve with biscuits and call it a meal - it is filling.

I used to make chili that was a lot simpler (about 1/2 of the ingredients) and had a lot more tomatoes. This is now my favorite chili recepie, it has a lot of spice for some people but the next day the chili is great for everyone. The flavors need time to blend. I like spicy so I like it when fresh frome the stove top, some people may need a spoon full of sour cream in thier bowl or a tall glass of water, the flavor is so good though everyone eats it anyway with thier faces sweatting the first night. Would I cut down on the peppers or chili powder? NO. If you don't like spicy then think of it as "next day chili".

This was a very good tasting soup and a good way to use leftover ham. I throw it in a slow cooker and go ride snowmachines all afternoon or cut fire wood, this is good hearty food to come home to in the winter & warm you up. Easily made. I like to mash 1/3 of the beans or run them through a food processor with a bit of the broth to achieve the rite consistency and flavor. vegi's are good so I increase the amounts of all. I have had to add a small amount of salt at times, depending on the ham......... wait till' the end for that decision.

I love vineger or sauces with "zing". This appetizer looks great on just about any plate. TIP - grab the first couple of people that walk bye (kids will think it is fun) and get a mini-assembly line going, prep time is now just 5 minutes.

This was my first attempt at making cabbage rolls. As it is, I give this recipe four stars. After reading some tips and a couple tweaks of my own it is a five star favorite that I will make again. I cut the pepper in half and doubled the onion and sauce like everyone sugested. I also added a nice handfull of sausage (1/3 - 1/2 lb.) 1/2 C of coarsly sliced mushrooms, 1/2 C of sliced zuchinni and 1/8 tsp. garlic powder. Wow, these things were the bomb and I wished I had more when they were gone! I will try puting the excess cabbage at the bottom of the dish next time. I had some left over meat mixture that I added a beaten egg to along with a big handfull of crushed ritz crackers, put into a bread pan and spread a mixture of ketchup and heinz 57 on top, called it meat loaf and baked it rite along with the cabbage rolls. Neither pan made it past the second night.

So many times I read other reviews for recipies on this site and they always tell you everything that they did different or tell you about the items that they changed. While those tips are usualy helpful, I looked at this recipie and decided to make it as it is stated. Wow - I am glad that I stuck to the recipie.