Paula Deen’s Bacon Cheeseburger Soup
10 slices bacon, chopped
2 pounds ground chuck
1 onion, chopped
2 tsp. minced garlic
1 32 ounce carton chicken broth
1 14.5 oz. can diced tomatoes
1 10.75 oz. can cheddar cheese soup
1/4 cup dill pickle relish
2 Tbsp. Worcestershire sauce
In a large Dutch oven, cook bacon over medium heat until crisp.
Using a slotted spoon, remove bacon and let it drain on paper towel.
Save the drippings in the pot.
Add ground chuck, onion, garlic to pot.
Stir in broth, tomatoes, soup, relish and Worcestershire sauce.
Bring to a boil.
Reduce heat, and simmer for 15 minutes.
Stir in bacon and cook for 15 minutes on medium heat.
You may garnish with French fried onions.
4 eggs, beaten
1 stick oleo, melted
2 cups white sugar
1 15 oz. can crushed pineapple
2 cups coconut
Mix together and pour into a pie crust.
Bake 40 minutes at 400º.