Tuesday, November 9, 2010

Grilled Cheese and Tomato Soup

I thought I would change up the Tomato Soup and Grilled Cheese night a little!

2 slices sourdough bread 1 tablespoon butter 1 tablespoon grated Parmesan cheese 1 slice White American cheese 1 slice Mozzarella cheese and a few crumbles of feta

Heat a skillet over medium heat. Butter one side of each slice of bread. Sprinkle Parmesan cheese onto the buttered sides. Place one slice buttered side down in the skillet, and place a slice of American cheese and a slice of Mozzarella, and a few sprinkles of Feta cheese on it. Top with the remaining slice of bread, butter side up. Fry until golden on each side.

Tomato Basil Soup

2 (28 ounce) cans crushed tomatoes 1 can chicken broth 2 heaping tablespoons of pesto,2 teaspoons garlic powder, 1 teaspoon sugar 1 cup whipping cream 1/2 cup butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted

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