3 lbs freshly picked tomatoes or vine-riped
8 oz. chicken broth or water
1/2 c. chopped celery
2 tbsp. fresh basil
1/2 c. chopped onion
Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot.
Stir in 1 1/2-2 tbsp. flour. Add celery, basil and onion.
Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half and half during the last 10 minutes.
Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.
PIZZA GRILLED CHEESE SANDWICHES
8 slices bread
3/4 c. pizza sauce
8 slices Mozzarella cheese
24 thin sliced pepperoni
Assorted toppings (mushrooms, pepper, onions, olives, etc.)
Prepare sandwiches by laying out bread and spread one teaspoon of pizza sauce on top of each slice.
Place slice of cheese on top of four slices. Top with pepperoni and favorite topping and cover with the other four slices of cheese and then the other four slices of bread. Melt one tablespoon Crisco in frying pan on medium heat, making sure entire surface is covered. Add sandwiches and grill on one side until golden brown and then turn over. Add more Crisco if needed. Remaining pizza sauce may be warmed and used as a dip for sandwiches.
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