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Soothing Tomato Soup
½ cup onions, finely chopped
1 tablespoon butter
1 (14.5 ounce) can petite diced tomatoes with garlic and olive oil
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup milk
1 tablespoon butter
1 (14.5 ounce) can petite diced tomatoes with garlic and olive oil
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup milk
In a saucepan, sauté onion in butter until tender.
Stir in seasoned tomatoes (with juice), soup, and milk.
With a wand blender, whirl soup until desired consistency.
Bring almost to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes. (Serves 4)
Stir in seasoned tomatoes (with juice), soup, and milk.
With a wand blender, whirl soup until desired consistency.
Bring almost to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes. (Serves 4)
½ bag fresh spinach, chopped
1 cup grated Swiss cheese
½ cup Parmesan cheese
¼-1/2 cup mayonnaise
2 tablespoons mustard
4-8 slices bacon, cooked until crispy
4-8 slices grainy bread
butter
1 cup grated Swiss cheese
½ cup Parmesan cheese
¼-1/2 cup mayonnaise
2 tablespoons mustard
4-8 slices bacon, cooked until crispy
4-8 slices grainy bread
butter
Mix spinach, Swiss cheese, Parmesan cheese, mayonnaise, mustard, and crumbled bacon until well blended.
Spread on whole grain bread.
Butter bread and toast on hot griddle. (Serves 2-4)
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