This blog is about using food to show love, caring, compassion, convenience, and just plain good taste. Some of the recipes published here are mine, and others are recipes I have found on-line and in cookbooks from my collection. I will give credit to the original poster if possible. Thank you and enjoy.
What the heck kind of weather is this?
Snow and cold one day, then 60 degrees the next, and then back to
cold and more snow. It's making me crazy. Ah Michigan! If you
don't like the weather, wait a few minutes and it will be sure to
One thing that does not change is my favorite lunch. I liked it as a kid, and I still love tomato soup
and grilled cheese sandwiches. Try these updated recipes.
Easy Tomato Soup
2 cans(14-1/2 ounce each) Italian
style diced tomatoes with basil, oregano and garlic, undrained
¼ cup butter
½ cup finely chopped onion
2 garlic cloves, minced
6 tablespoons flour
1 carton (48 ounce) chicken broth
Grated Parmesan cheese (if desired)
In a blender, process the tomatoes with
juices until pureed; set aside. In a large saucepan, heat butter
over medium heat. Add onion; cook and stir until tender. Add
garlic; cook one minute longer. Remove from heat; stir in flour
until smooth. Cook for one minute. Gradually whisk in chicken
broth. Add pureed tomatoes and bring to a boil over medium heat,
stirring occasionally. Reduce heat a simmer for 20-25 minutes to
allow the flavors to get aquainted. If desired, sprinkle with Parmesan cheese. Serve hot.
Grilled Cheese and Pepperoni Sandwich
Layer a slice of Italian bread with one
slice of Provolone cheese, 4 slices of pepperoni and 3 onion rings.
Top with another slice of bread. Spread outside of sandwich with 1
teaspoon of garlic spread. Toast in a skillet over medium heat for
3-04 minutes per side.
Cut on a diagonal and “dunk” in the
hot tomato soup. (At least that's the way I ate it)
For the kids, if the provolone may now
taste good to their taste buds. Make the grilled cheese the way you
always do. You might try spreading the outside of the bread with
Miracle Whip instead of butter before grilling, for a slightly different taste.
Ham and Swiss Cheese Melt
one 10-1/2 ounce French Bread Baguette in half without slicing through
completely. On the bottom half, arrange eight slices Swiss Cheese,
eight thin sandwich pickle slices and four slices of deli ham. Top with
additional eight slices of swigs cheese and sprinkle with 1/2 teaspoon
sweet paprika. Close sandwich; cut crosswise into four pieces and place
on a baking sheet. Bake at 350 degrees for 12-15 minutes or until
cheese has melted.
Migas are scrambled eggs mixed with crispy bits of torn
corn tortillas, jalapenos, tomato salsa and cheese. Additional
ingredients can be added but varieties of migas are served with fresh
warm corn or flour tortillas.
2 teaspoons olive oil 3 corn tortillas torn into dime-sized pieces 1 cup diced onions 1 jalapeno chili, seeded and minced 1 clove garlic, minced 1/2 cup diced tomatoes 1/4 teaspoon oregano 4 eggs, slightly beaten 1/2 cup prepared Salsa 1/2 cup shredded Cheddar cheese 1/2 teaspoon salt
oil in a large nonstick skillet over medium heat. Add tortilla pieces
and saute 2 minutes until they begin to turn crispy. Add onions, chiles
and garlic; saute 1 minute. Add the tomatoes, oregano and salt and
continue to saute. Add eggs and scramble along with the tortillas and
vegetables until eggs are set. Remove pan from heat; add salsa and
cheese. Stir gently until cheese melts. Serve immediately with warm
corn or flour tortillas.