hosted by Laverne Diede & Rhonda Fitterer
Grilled Bacon & Cheese Sandwich
- 8 slices sourdough bread (or bread of choice)
- 16 slices of cheese of choice
- 16 slices of bacon, cooked
- 1/4 cup butter
- 1/4 cup mayonnaise (no substitute)
Butter bread, place facing up. Spread mayonnaise on bread facing down. Put cheese on butter side of the bread, both sides. Add bacon into the middle, fold bread to make a sandwich. Brown sandwiches slowly on griddle for cheese to melt; bread will be golden brown.
Hearty Tomato Soup
- 2 Tbsp. butter
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1/2 tsp. paprika
- 1 1/2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
- 2 packages (3 oz. ea.) cream cheese, softened
- 1 1/4 cups milk
- 2 cans (10 3/4 oz. ea.) condensed tomato soup
- 2 cans (14 1/2 oz. ea.) whole tomatoes, undrained
Melt butter in a large saucepan over medium heat. Cook onion and garlic in butter for about 2 minutes, stirring occasionally, until onion is tender, remove from heat. Stir in paprika, basil and cream cheese. Gradually stir in milk and soup. Beat with hand beater or wire whisk until cheese is melted and soup is smooth. Stir in tomatoes, breaking up tomatoes with a fork or snipping with a kitchen scissors. Heat over medium heat, stirring frequently, until hot.
