One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday! It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.
Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
salt & pepper
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!
Creamy Tomato Basil Soup
Paula George Smith
4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth or vegetable broth
1/4 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.
2 cups butter
2 cups sugar
2 cups brown sugar (I use Dark)...
2 tsp. vanilla
4 cups AP flour
2 tsp. baking soda
1 tsp. baking powder
4 cups oatmeal
4 cups crushed corn flakes
2 cups shredded coconut
2 cups chopped pecans
2 cups semi-sweet chocolate chips or 2 cups dried craisins
Drop by 3-4 oz scoops on parchment sheet and bake at 325 in convection oven for 10-12 minutes.Dough may be frozen in scoops, removed to parchment lined baking sheet for 20 minutes and then baked.