saute 2 med/large Onions till clear, when almost finished add 4 large cloves garlic minced (or a couple of heaping teaspoons of minced from jar), Add to meat already in pan

Drain 2 large (29 oz?) cans of diced tomatoes so juice goes into a pot on stove

add drained tomatoes,1 lb frozen corn, 1 lb frozen peas, 2 envelopes onion soup mix and 3-4 tbs corn starch to mixture in lasagna pan and mix well

Simmer 2 lbs sliced carrots in reserved tomato juice and 2 12oz bottles of porter till almost tender

season to taste - remember soup mix has salt in it

add carrots and liquid to lasagna pan and mix well

Mash 5 lbs potatoes and spread over top

bake at 350 deg 35 min

spread 8 oz shredded cheese over top

return to oven for 15 more min to melt cheese and brown

2 cups water
1 bottle beer
4 cups diced potatoes
4 tsp powdered chicken bullion
2 cups chopped onion
2 cups diced carrots
1/2 tsp salt, pepper, basil
boil vegetables until tender-do not drain

while vegetables are boiling-make white sauce-start with milk, butter and flour-add cheeses and sour cream(add spices later)-stir until melted

3 cups milk
1/3 cup butter
1/3 cup flour
1 lb goat cheese
1 16oz sour cream
1 8oz cream cheese

1 can chicken breast(drained and crumbled)
1/4 cup hot sauce
1/2 tsp basil
1/2 tsp parsley
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 tsp cayenne powder
(all spices can be adjusted to taste)

combine contents of both pans into crock pot-add chicken and spices above-cook on high for 2 hours and then low until ready to serve