Direct TV, You're Fired!

For week 1 of the season, I honored our new kicker Ed Pineiro. He responded by scoring the only points of the game. Unfortunately, I didn't get to see his debut because Direct TV did not accept the rate increases from CBS or NBC. Be very happy you were not on the other end of my phone call to  Direct TV. You are Fired Direct TV.

I listened on the radio and, in Eddie's honor, made delicious Cuban Mojo Shrimp. We are all aware of the tough pre-season try out for kicker. When Pineiro was given the slot, he celebrated with his father by enjoying a Cuban dinner. Pineiro, who is from Miami, began his career as an excellent soccer player and was an All-Dade County pick in soccer. His father, Eddy Sr., came to the United States from Cuba at the age of 9 during the Mariel boat lift of 1980 and later had a professional soccer career with the Fort Lauderdale Strikers of the ASL/APSL.

While no one enjoyed the game, you are sure to enjoy this recipe for Cuban Mojo Shrimp.

Ingredients
5 cloves garlic
1/2 tsp. freshly ground black pepper
1/2 cup juice of Seville (sour) orange - or 1/4 cup orange juice and 1/4 lime juice
1/4 cup lime juice
1/4 lemon juice
1/4 tsp ground cumin
1/4 cup extra-virgin olive oil
Kosher salt to taste
1 pound raw shrimp peeled and deveined

Instructions

1. Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
2. Whisk garlic mixture with next 6 ingredients (through olive oil).
3. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
4. Drain shrimp, reserving marinade.
5. Heat 2 Tbs olive oil in a large skillet over medium high heat.
6. Add the shrimp and sprinkle with salt. Toss for 30 seconds
7. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
8. Remove the shrimp to a warm platter.
9. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
10. Boil sauce until reduces by half and thickens.
11. Pour it over the shrimp and serve.

And The Kingdom Celebrates

What a way to clinch! Da Bears beat the Packers at Soldier Field on a beautiful day in December. Eddie Jackson's interception of Aaron Rodgers would have been a thing of beauty except for the injury. He's still being evaluated so let's hope for the best.

This blogger will be cooking for Eddie this coming Sunday. As I research each player, the question is"Why are so many of this year's  Bears from Florida?'. Please send me your favorite Floridian recipes as I'm running short on ideas.

A big shout-out to Joe Omo-osagie for this week's recipe - Nigerian Jollof Rice in honor of Prince Amukamara. Since Joe doesn't use an actual recipe, I have adjusted his instructions to provide more details. It's flavorful and you can spice it as much as you'd like.

Jollof Rice

Ingredients:
2 Chicken Thighs
Olive Oil
Garlic Powder, Cayenne Pepper, Thyme, Nutmeg,  Cumin, Ginger, Salt and Pepper
1 Onion, diced
1 small can Tomato Sauce
1 Cup  Water
1/2 Cup Basmati Rice

Directions:
1.  Season chicken with spices to taste
2.  Heat oil in pan, when hot add chicken and brown
3.  Remove chicken and cut out the bones
4.  Place onion and chicken in the pan and cook until onions are softened
5.  Add tomato sauce to create a thick base. Let simmer about 3 minutes.
6.  Add water and bring to a boil
7.   Add rice, reduce heat to low and cook about 20 minutes
8.  Let sit 5 minutes. Adjust seasonings as desired and serve.

Let's Cook for Royalty

With 50 tackles and 3 interceptions this year, Prince Amukamara has the attention of Bears fans and opponents alike. However, he may also have some fans in Nigeria where his great-grandfather was the king of Awo-Omamma in Iwo State of Nigeria and he is next in line to be chief.

Prince and his wife Pilar continued the family's tradition of royal names with their daughter Princess Paisley and son Princeton. His sisters are named Princess, Precious, Promise, Peace and Passionate.

Prince was born in Arizona and his favorite foods include pre-game pasta and meat sauce, pizza and his wife's biscuits and gravy. Those choices plus some Nigerian Jolof Rice makes menu Decisions fairly tough.

Let's get cooking Bears fans. Tomorrow's a Big Day!

You Snooze, You Lose!

I admit it, I was wrong.

During the 3rd quarter I was certain da Bears would win. I fell asleep. When I woke, the game was over so I Googled the result just for a bit more "feel good."

 Not so much. How did this happen?

I am convinced that Aaron Rodgers has 2 magic beans each year that he uses to defeat the Bears. It doesn't matter how well we've played, how far ahead we are or even if, Rodgers himself has been injured. He eats the magic bean and the Packers win.

Let's move on to next week and hope there are no other magic beans available.

Deja Vu All Over Again

Inconceivable! Thursday was a long, painful episode of deja vu. Cutler-esque interceptions combined with the rain delay, penalties, injury-causing tackles and a completely shut down offense made for a miserable evening.

Had Coach Fox asked, I would have counseled playing solid, basic football against the Packers. Has he lost my phone number? Has he lost his sense of football? Is he saving Trubisky for the next coach?

All these questions plagued me as I munched on my Football-basic Chili Mac. Do you see the parallels here?

Before the Vikings head into town, let's consider our menu choices. In the past, this blogger has focused on wild rice, Swedish specialties, and hotdish AKA casseroles. Get out those cookbooks, fellow Bears fans and let's whip up a win for our team.

Magic Mushrooms

Sometimes you have to go with your heart. In this week's football pools I went with the Lions and the Bears. The Lions picked apart the Eagles like they were a turkey carcass. The Bears didn't start out as if they were hungry - rather, they seemed to be  suffering from a turkey hangover. It got so bad, I had to leave my Thanksgiving party because I was about to be "that fan."


And then, something changed. Did da Coach put on the Packers sweater again? Perhaps someone filled the Bears headsets with the commentators dialogue dismissing them from the very beginning, bringing a renewed sense of "watch this." Whatever it was, it was wonderful. The Bears and Cutler settled into a winning zone. It was a good zone - not great. There were too many penalties and missed opportunities, but, darn it, Cutler was good.

As for this cook/blogger, I admit to double dipping. My contributions to the Thanksgiving feast included Cranberry Sauce, Cranberry Sauce with Jalapenos and Goat Cheese filled Mushrooms. Everyone was informed the mushrooms were the secret ingredient to a Bears win. They - and the win - were delicious.

Goat Cheese Stuffed Mushrooms (24)

Ingredients:
Olive oil
2 slices White Bread
1 small garlic clove, chopped
5 oz goat cheese, crumbled
1/2 cup fresh parsley leaves, chopped
Coarse salt
20 oz white button mushrooms, cleaned and stems removed

Directions:
1.  Preheat oven to 400 and lightly oil rimmed baking sheet with olive oil
2.  In food processor, pulse bread and garlic into fine crumbs
3.  Set aside 1/2 cup of bread/garlic mixture
4.  Add goat cheese, parsley and red pepper flakes to remaining bread/cheese mixture
5.  Season with salt and pulse until combined
6.  Spoon filling into each mushroom and roll filled side in reserved breadcrumbs.
7.  Place on baking sheet and bake until mushrooms are tender and lightly browned (15-20 minutes)

You Can Only Control the Food

 Lunch was delicious. Thanks for asking.

Actually, there isn't a lot of room to complain. Aside from the interception, our Bears looked pretty good. Jeffrey had a slow start but by the end of the game, he was making those amazing catches fans love. And Forte and Gould, fuhgeddaboudit. They are amazing. 

Even Cutler seemed more engaged, giving fist bumps when things went right and, if you look at the stats, a lot went right.  

It remains to be seen if da' Bears will prove the pundits wrong. They've predicted our Bears will be the worst team in the NFL. Based on today's performance, that prediction may not pan out. 

Oh yes, lunch. Cranberries are wonderful and today's recipe was a delight. I teamed up with Pioneer Woman and Coach Ditka to create a simple recipe that is good enough for company and/or the holidays. Da' Coach contributed his Pinot Noir which I added to the sauce and sipped a bit when the going got tough. It's football season, fans. Let's have some fun and enjoy some good food.

Pork Tenderloin with Cranberry Sauce

Ingredients

1 # pork tenderloin (I like to let my meat get close to room temperature before I cook it)

Olive Oil

Butter

Salt, Pepper and Dry Mustard

2 sprigs of Fresh Rosemary

1/2 cup Red Wine (I used Mike Ditka's Pinot Noir)

1/2 onion, chopped

1/4 cup Chicken Stock

Cranberry Sauce (recipe follows but you can even use the canned stuff)

Directions

1.  Make cranberry sauce a day before the meal if making homemade sauce

2.  Preheat oven to 425 degrees

3.  Sprinkle pork with salt and dry mustard and generously pepper it

4.  Put some olive oil and butter in a heavy pan, heat on high heat

5.  When the oil is sizzling, sear all sides of the tenderloin using tongs to move it around       (about 3-4 minutes total)

6.  Put the entire pan in the oven for 15 minutes or until thermometer reads 155-160              degrees

7.  When the pork is done, set it aside and let it rest

While the pork is cooking:

1.  Pull rosemary needles off their sprigs and chop finely  

2.  Heat 1 TB Olive Oil and 1 TB Butter in a skillet over medium heat

3.  Add onions and saute until tender

4.  Add 1/2 cup red wine, saute until wine is slightly reduced

5.  Add chicken stock and the chopped rosemary

6.  Add entire batch of cranberry sauce

7.  Add 1/4 cup of the juice from the pan with the pork

8.  Cook over medium for a few minutes (if your sauce is too thick, add some more chicken stock - you want it thick but still able to drizzle)

Cut the Pork into medallions and spoon cranberry sauce over the top. Tender and flavorful!

Cranberry Sauce

Ingredients

1 package of Cranberry Jello

1 Cup Boiling Water

1 Cup Apple Sauce

1/2 Cup Crushed Pineapple - with juice

1 Whole Orange cut in Quarters (Grind in food processor)

1 Can Whole Cranberry Sauce

Directions

1. Mix everything together

2. Refrigerate

Suit Up

Pull out that jersey and get ready for the first game of the regular season. Packers fans, which jersey will you choose - Aaron Rodgers or Matt Forte? According to the Jersey Report from Dick's Sporting Goods, number 22 is the best selling jersey in Wisconsin outselling Aaron Rodgers. What??? You have to respect Matt's talent and demeanor. Well done, Packers fans for recognizing real class.

An interesting fact about Matt: He lives in a small community of 547 whose mayor is Brian Urlacher's brother.

As we prepare to face off for game 1 of the season, are all the cooks ready with their winning recipe? This Bears fan has chosen. The recipe, pictures and comments will be posted after the game.

In the meantime, if you need some help choosing, here's a recap of some of the delicious recipes in the Bears/Packers rivalry:

• Cheesehead Chowder
• Sausage and Smoked Cheese Balls
• Tailgate Chili
• Cheesy Buffalo Chicken Soup

All were delicious, but perhaps the most unique was the Cheesy Buffalo Chicken Soup. Enjoy!

Cheesy Buffalo Chicken Soup

Ingredients:

2 TB butter

1 1/2 stalks celery, diced

1/2 small onion, diced

2 TB flour

1/4 cup plus 2 TB half and half

1/12 cups chicken broth

1 cup cubed, cooked chicken

2 TB buffalo wing sauce

3/4 cup shredded cheddar cheese

Salt and pepper to taste

Directions:

1.  Melt butter, saute celery and onion until tender - about 5 minutes

2.  Add flour and cook about 2 minutes - stir constantly

3.  Slowly stir in half and half and broth. Stir until slightly thickened

4.  Add chicken, buffalo wing sauce and cheese. Season with salt and pepper

5.  Reduce heat to medium-low, stirring occasionally. Simmer until cheese has completely melted - about 10 minutes.

Kickoff in 8 Days

The preseason is in the books with a 3-1 record and major losses to the receivers. Jeffery, Royal and Wilson were injured and Coach Fox is keeping quiet about their status for opening day.

Speaking of opening day, da Bears' long-standing rival - the Green Bay Packers - are coming to Soldier Field next Sunday. Will you be ready? This Bears fan is reviewing her options. You've got your sausage and your cheese. Perhaps some smoked fish.
What's that you say? Cranberries? Let's talk.

A friend from college, who has settled behind the Cheddar Curtain, suggested this recipe saying "The cranberries are what makes it truly Wisconsin." TravelWisconsin.com claims that Wisconsin is the largest producer of cranberries. I checked the Ocean Spray website and the dudes from Massachusetts say that "while cranberries are primarily harvested in the Northeast, they are also grown in other places like Wisconsin ..."

So his claim panned out but I'm still suspicious of a tip coming from the enemy camp. For you more trusting types, here's the recipe he suggested. It won Jennifer May a blue ribbon at the Wisconsin State Fair. I wonder how it will do in Chicago?

Whatever winning recipe you choose, get cooking and Go Bears!

Bucky Badger's Game Day Cheese Fudge (36 pieces)

Ingredients:
8 oz cream cheese at room temperature
2 TB heavy whipping cream
4 Cups powdered sugar, sifted
12 oz white chocolate, melted
1 tsp vanilla extract
1/2 tsp strawberry extract
3/4 Cup cashew halves (divided)
3/4 Cup cherry-infused dried cranberries (divided)

Directions:
1.  In a large bowl, beat cream cheese with the cream until smooth
2.  Beat in powdered sugar 1 cup at a time. Scrape sides with each addition
3.  Blend in white chocolate and extracts until smooth
4.  By hand, stir in 1/2 cup each of cashews and cranberries
5.  Spread and press mixture into a buttered 8 inch square pan
6.  Sprinkle with remaining cashews and cranberries; press lightly into the fudge
7.  Chill in refrigerator until firm; cut into 36 pieces

"At A Loss For Words"

Brandon Marshall is "at a loss for words." Brian Urlacher believes the only thing elite about Jay Cutler is his money. Coach Ditka is angry. Walter's son, Jarret Payton, said the Packers game left him "embarrassed as a  Bears fan."

Not just the famous are commenting.  I've received texts and emails from other teams' fans, suggesting that I might want to cheer for their teams. Right now, it's painful to be a Bears fan.

From my outside perspective, there seems to be a lack of cohesion. The Bears aren't behaving like a team, they're a group of individuals - many of whom are extremely talented. A successful team wants to work together and to support their quarterback. To say that Jay Cutler isn't warm and fuzzy is an understatement. However, he has to learn how to engender loyalty if he has any chance of being a team leader.

When I was deciding what to cook for the Packers game, I made a mistake. I went back to basics and made Tailgate Chili, believing that was what was needed by the Bears. That's not true. What the Bears need is a team meal where the ingredients work as one. Perhaps Jay should host a party featuring this delicious Italian Beef. In this recipe, all the ingredients work together to support the quarterback:

Chicago Style Italian Beef

3 LB Sirloin Tip Roast
32 Ounces Beef Broth
1 package of Good Seasons Zesty Italian Salad Dressing
1 jar Pepperoncini Peppers
1 jar Giardiniera (in oil)

Spray your crockpot with Pam. Add all ingredients and cook on Low for 24 hours or longer turning every 6 hours.

Kickoff in Five

The pantry is stocked for tonight's game against the Packers. This will be game #185 for this storied rivalry. If you wonder why Bears fans are so passionate about defeating the Green Bay Packers, here are some of the stories:

In October of 1985, in a show of extremely bad hospitality, the Packers put horse manure in the Bears locker room.

In November of 1986, Charles Martin entered the game with a hit list. At the end of a play, he came up to Jim McMahon from behind, body slammed him to the turf and separated McMahon's shoulder ending his season. Martin was suspended for two games.

And I  will never forgive the Packers for one tackle where they grabbed Walter Payton, turned him upside down and spiked him on his head.

Cheeseheads, here's hoping your team's conduct is more sportsmanlike tonight. Sweetness will be watching  along with his friend and ours - the Dream Maker (RIP). 

Using My Power for Good

The Bears are off this week and it was suggested that I create a menu to cause the Green Bay Packers to lose. Let me be clear, the Bears / Packers rivalry is alive and well in this kitchen. However, What Bears Eat is all about helping the Bears win and this blogger is going to stick to the positive. Anyway, the Packers are off this week as well.

In the meantime, I hope the Bears are enjoying a nice weekend with their families.

For those of you looking for something to warm you up as the first snow falls, here's a nice seasonal dinner.

Braised Short Ribs in Red Wine

Ingredients:

3 1/4 pounds beef short ribs

3 TB flour

1/4 tsp dried mustard

Salt/Pepper to taste

2 tsp olive oil

1/2 large onion, sliced

2 carrots cut into pieces

1 celery stalk cut into pieces

1 1/4 cloves of garlic, chopped

2 tsp rosemary

2 2/3 cups beef broth

1 TB butter

2/3 cup dry red wine

Directions:

1.  Mix flour, dried mustard, salt and pepper

2.  Dredge short ribs in flour mixture

3.  Heat olive oil

4.  In oil, brown short ribs on all sides

5.  Remove short ribs and set aside

6.  Cook onions in remaining oil till soft

7.  Add carrots, celery, garlic and rosemary - cook about 3 minutes

8.  Add butter and allow to melt

9.  Add broth and wine and bring to a boil

10. Return short ribs to the pot, bring to a simmer and cook 1 1/2 hours

Serve with mashed rutabaga, noodles, rice or mashed potatoes. Enjoy!

• 
  

The Little Game That Could've Been

If only / Except for / But if ..... da Bears were stuttering. First an interception by Tillman .... called back by a penalty. A bunch of almost caught passes by Cutler. An interception by Urlacher that was wasted and then a touchdown called back due to holding - except there was no holding. Preposterous!

The menu was a one/two punch with smoked cheese appetizer followed by brats in saeurkraut. Not much of a recipe folks, you just throw the brats, onion and saeurkraut in a crock pot. Serve on a bun with mustard and a schmeer of Coach Ditka's Hall of Fame Salsa.

Congratulations to the Lions - 3 and 0h my goodness.

New Strategy

Let's review last season's efforts by this blogger to assist in overcoming the Packers. Game One I made Cheesehead Chowder - a delicious and hearty beer cheese soup. Da Bears won.

When we met our rivals again in December, I made the same Cheesehead Chowder. What was I thinking? That's like handing the Packers the playbook. This blogger has learned her lesson. I will not be announcing the winning recipe until after the game.

Come on Bears, protect Cutler like he's your kid brother and host Green Bay to a heaping helping of the Monsters of the Midway!

Season Ender

It was the best of times and the worst of times. The Bears had a great season. Almost every week they seemed to get better and have more fun. Today the season ended with a loss to our nemesis - the Green Bay Packers. The Packers will take on the Steelers February 6 at Cowboys Stadium. Congratulations to the Packers and Steelers.

The last chance to watch some of our Bears play will be next Sunday. Devin Hester, Lance Briggs, Julius Peppers and Brian Urlacher will head for Hawaii to play in the 2011 Pro Bowl. What menu do you think is appropriate for a Pro Bowl game?

Today's Sausage and Smoked Cheese Balls were good, by the way. Here's the recipe:

Ingredients:

1.5 pounds pork sausage

1 1/2 cups Bisquick

16 ounces shredded smoked cheddar cheese

1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees

2. Combine all ingredients in a large bowl, mix well.

3. Form 1 inch balls

4. Place balls on an ungreased cookie sheet 1/2 ince apart

5. Back for 15 minutes or until golden brown

Season Ender

It was the best of times and the worst of times. The Bears had a great season. Almost every week they seemed to get better and have more fun. Today the season ended with a loss to our nemesis - the Green Bay Packers. The Packers will take on the Steelers February 6 at Cowboys Stadium. Congratulations to the Packers and Steelers.

The last chance to watch some of our Bears play will be next Sunday. Devin Hester, Lance Briggs, Julius Peppers and Brian Urlacher will head for Hawaii to play in the 2011 Pro Bowl. What menu do you think is appropriate for a Pro Bowl game?

Today's Sausage and Smoked Cheese Balls were good, by the way. Here's the recipe:

Ingredients:

1.5 pounds pork sausage

1 1/2 cups Bisquick

16 ounces shredded smoked cheddar cheese

1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees

2. Combine all ingredients in a large bowl, mix well.

3. Form 1 inch balls

4. Place balls on an ungreased cookie sheet 1/2 ince apart

5. Back for 15 minutes or until golden brown

A Chilly Welcome

Sunday's forecast is cold and snowy - perfect for the Bears/Packers rivalry. Smack talk abounds in both cities. In Chicago, even the arts community has taken a stand by creating their own "welcome" outside the Chicago Theater.

The menu has been set (Drum Roll Please) Smoked Cheese Sausage Balls followed by a celebratory Chicago Chili. Be sure to stock up on some delicious Mike Ditka's Hall of Fame Salsa. Go Bears!

The Packers Stand Between Bears and Super Bowl

Okay fans. We have one week to determine the winning recipe to beat the Packers and head for the Super Bowl. My Cheesehead Chowder has a sad 50/50 winning percentage and that won't do for the playoffs. I wondered if smoked cheese - building on today's win - would be a good base ingredient. Perhaps I should add some sort of sausage? It was time to do some research. Here's what I've found so far.

• Sausage Cheese Balls (Need I say more?)
• Smoked Gouda Chive Spread
• Smoked Cheddar Crispy Rice Balls

Apparently I'm building on a theme here. What suggestions do you have? Go Bears - Beat those Packers!

Looking For A Repeat

The Bears regular season will end after Sunday's game against Green Bay. It was September when the Bears and Packers last met. And da Bears won. The team traveling to Green Bay for Sunday's game sits comfortably at the top of their division but don't expect them to take it easy. This is Green Bay - the ultimate rivalry.

Cheesehead Chowder was the winning recipe in September so it will be the recipe repeat on Sunday. Please join me in a bowl of Chowder, a bit of Mike Ditka's Hall of Fame Salsa and a Shout Out for our Bears as they end the regular season! What fun we're having.

Cheesehead Chowder

Ingredients:

3 cups peeled and diced potatoes

2 1/2 cups water

1/2 cup butter

3/4 cup chopped onion

1 minced garlic clove

1/2 cup chopped celery

12 ounces fresh mushrooms, sliced

2 cups cauliflower, cut in small pieces

1/4 cup butter

1/4 cup flour

1 1/4 tsp salt

1/2 tsp dry mustard

1/4 tsp freshly ground pepper

2 cups milk

1 1/2 tsp Worcestershire sauce

3/4 cups Velveeta, cut into cubes

1/2 to 1 bottle of beer

16 ounces canned, diced tomatoes with juice

1/2 to 1 tsp Mike Ditka Hall of Fame Salsa

Directions:

Step 1. Place potatoes in a bowl with the water, set aside.

Step 2. Melt butter in a 5 quart Dutch over, saute onion, garlic, celery and mushrooms over medium heat for about 10 minutes.

Step 3. Add potatoes, water and cauliflower to the pan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.

Step 4. Remove pan from heat, add beer.

Step 5. In medium sauce pan, melt butter. Stir in flour, salt, mustard and pepper. Cook 3 minutes stirring constantly until smooth and bubbly. Slowly stir in the milk and Worcestershire sauce. Cook until thickened. Add cheese, stir until melted. Add sauce to the potato mixture.

Step 6. Add tomatoes (with juice) and salsa to the potato mixture. Heat stirring frequently but do not boil.

Go Bears!

Green Bay Packers

This is a biggie; it's our arch rival Green Bay Packers. I had to pull out all the stops on this one. Of course, I knew it had to be cheese something. After talking with friends, I decided to modify a recipe to create Cheesehead Chowder. It would include Cheese, Beer and Mike Ditka Hall of Fame Salsa. A no fail approach I was certain.

I began in the afternoon so the soup could simmer and be warm when I returned from an early evening meeting. I wore my jersey to the meeting and hustled out of there arriving home just minutes before kick-off. The door was left open for the rest of the fans to hurry in and take their places for kick-off.

My apologies to Robbie Gould. I was slow handing out the soup which may have caused him to miss the early field goal but, once we started eating, the Packer mistakes just kept coming. 18 penalties, wow! Even more impressive was Hester; it's so great to watch him run! It was a perfect ending, when Robbie had the chance to show off his skills by kicking the winning field goal moving the team to an awesome 3-0!

The recipe for success follows:

Cheesehead Chowder

3 cups peeled and diced potatoes

2 1/2 cups water

Step 1. Placed potatoes in a bowl with the water, set aside.

1/2 cup butter

3/4 cup chopped onion

1 minced garlic clove

1/2 cup chopped celery

12 ounces fresh mushrooms, sliced

Step 2. Melt butter in a 5 quart Dutch over, saute vegetables over medium heat for about 10 minutes.

2 cups cauliflower, cut in small pieces

Step 3. Add potatoes, water and cauliflower to the pan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.

1/2 bottle of beer (you can add the whole bottle if you want)

Step 4. Remove pan from heat, add beer.

1/4 cup butter

1/4 cup flour

1 1/4 tsp salt

1/2 tsp dry mustard

1/4 tsp freshly ground pepper

2 cups milk

1 1/2 tsp Worcestershire sauce

3/4 cups Velveeta, cut into cubes

Step 5. In medium sauce pan, melt butter. Stir in flour, salt, mustard and pepper. Cook 3 minutes stirring constantly until smooth and bubbly. Slowly stir in the milk and Worcestershire sauce. Cook until thickened. Add cheese, stir until melted. Add sauce to the potato mixture.

16 ounces canned, diced tomatoes with juice

1/2 to 1 tsp Mike Ditka Hall of Fame Salsa

Step 6. Add tomatoes (with juice) and salsa to the potato mixture. Heat stirring frequently but do not boil.

Enjoy and Go Bears!