Thursday, March 3, 2011


Hey, hope everyone is doing well. Today's recipe is my all time favorite. I've put my own twist on a lengthy recipe. I've served this soup on several occasions and everyone enjoyed it and wanted recipe. I now have copies on hand for everyone. You need to plan on a few hours in the kitchen but trust me...It's worth it. Enjoy!

Tomato-Basil Soup Ingredients:
1 lrg. onion (chopped)
1 Tbsp. olive oil
1 28 0z. can whole tomatoes (garlic, basil, oregano)
1 6 0z. can tomato paste (garlic, basil, oregano)
1 14 oz. can chicken broth ( or homemade broth)
1/2 cup sliced celery
2 Tb. Fresh Parsley (chopped)
3 Tb. Fresh Cilantro (chopped)
2-3 tsp. lime juice
3-6 Basil leaves (chopped) or 1 Tb. dried basil for garnish
Sour creme for garnish

In large pot cook onion in olive oil until tender. Add un-drained whole tomatoes, tomato paste, broth, celery and herbs. Bring to boil, reduce heat-simmer, covered for 20 minutes. Cool. In blender, blend 1/2 tomato mixture at a time until smooth. (hint: hold lid on blender tightly) Return to pot, add lime juice. Simmer for another 20 minutes. Top w/ sour creme and fresh basil for garnish. Delish!

Dilly Cheese Bread Ingredients:
3 cups Biscuit mix
1 1/2 cups grated cheddar cheese
1 Tb. sugar
1 1/4 cup milk
1 egg (beaten)
1 Tb. vegetable oil
1/2 tsp. Dill (I use dry instead of fresh)
1/2 tsp. dry mustard

Combine in large bowl biscuit mix, cheese, sugar. Mix remaining ingredients in second bowl. Stir into dry mixture beating. Blend well. Beat slightly to remove lumps. Bake in a greased 5x9 loaf pan until golden brown @ 350* for about 45-50 min. (ovens vary).
Let cool. Slice and serve with your favorite Herb butter.

TOMORROW: " Kitchen Tips"

Keep the emails coming. We're always glad to help. Have a blessed day.

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~Sending you thanks and blessings from my home to yours