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Herbed Tomato Soup

Prep Time: 30 minutes

Total Time: 1 hour

Servings: 6-8

  • Ingredients

    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 1 large onions, sliced thin
    • 2 teaspoons dill seeds
    • 1/2 teaspoon thyme
    • 1/2 teaspoon basil
    • 1 (28 ounce) cans plum tomatoes, drained
    • 1 (14 1/2 ounce) cans plum tomatoes, drained
    • 3 tablespoons tomato paste
    • 1/4 cup flour
    • 4 cups chicken broth
    • 1 -2 teaspoon sugar
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon white pepper

    Directions

  1. Melt butter in a soup pot.
  2. Add oil, onion, and herbs and cook on medium, stirring, until onion starts to brown.
  3. Add all the tomatoes and the tomato paste and simmer about 10 minutes.
  4. Blend flour with 1/2 cup of the chicken stock to make a slurry.
  5. Add to tomato mixture, stirring.
  6. Add remaining stock.
  7. Bring soup to a boil, then reduce heat and simmer about 25 minutes.
  8. Stir frequently to prevent scorching.
  9. Puree soup in batches in blender.
  10. Season to taste with salt, pepper and sugar.
  11. Reheat to serving temperature.

Baked Mac & Cheese

Prep Time: 20 minutes

Total Time: 55 minutes

Servings: 8

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb macaroni
  • 8 tbs butter
  • 1/2 cup muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
  • 2 cups half-and-half
  • 8 ounces Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 teaspoon seasoning salt
  • 1/8 teaspoon fresh ground pepper

Directions

  1. Preheat oven to 350.
  2. Lightly butter a deep 2 1/2 quart baking dish. (Or use Pam)
  3. Fill a large pot with water and bring to a rapid boil.
  4. Add macaroni and the 1 tbs oil.
  5. Cook for 7 minutes, or until somewhat tender.
  6. Drain well, and return to the pot.
  7. Meanwhile, in a small saucepan, melt 7 tbs of the butter.
  8. Stir into macaroni.
  9. In a large bowl, combine all of the shredded cheeses.
  10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese, the eggs, and the seasoned salt and pepper.
  11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
  12. Cut remaining 1tbs butter into small chunks and sprinkle across top of casserole.
  13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
  14. Serve hot.
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