Tomato Basil Soup

I grew up loving tomato soup and have tried a few recipes, but they all seem like so much work. Erin says that this is a yummy and easy one!

Ingredients:

2lbs roma tomatoes (8= about 2lbs)
olive oil
1 cup diced yellow onion sauteed in a little butter and italian seasoning
1 cup cream (or half and half)
6 oz can of tonato paste (italian flavored recomended)
2 Tbsp sugar
small jar of crushed garlic (it will seem like a lot)
basil (dried or fresh)
1 tsp salt
1 can chicken or vegtable broth

Directions:

Slice tomatoes in half. Place face up on a lightly greased baking sheet. Drizzle olive oil over each half. Spoon garlic onto the tops of the tomatoes and spread. Sprinkle basil on tops. Place in 400 degree oven for 20-40 min. they will look wilted and mushy with galic turning golden when they are ready to come out of the oven. Remove from oven and blend well in a blender.

Place suateed onions in a large pot. Mix in broth and tomatoe paste. Add salt and sugar. Stir in tomatoe puree.

Simmer on low heat for 2-3 hours, stir occationally. Add cream in last hour. Enjoy!

Deb's Chilis Salsa

We don't have a picture....

but for any one who has ever had Chilis Salsa you know how good it is!!!!

Plus this recipe uses canned tomatoes, and every one knows that peeling and cutting the tomatoes is the big battle of salsa.

Thanks Deb for the recipe!!!

Ingredients:

1 can Rotel

1 Lg. can Tomatoes (whole)
1 Large can Tomatoes (crushed)
1-2 Jalapenos-cut into chunks
1 onion
1 Lime squeezed
1/2 tsp. Cumin
1/2 tsp Salt

Chop onion and Jalapeno pepper in blender. Add other ingredients and blend until mixed.

* This recipe makes a lot of salsa so it is perfect for canning.

Spinach Salad

In my quest to get my family to eat more veggies, I am always trying to make salads(especially Spinach) more fun and tasty. There are a bunch of Spinach recipes out there but this one is by far my favorite! I have been using this one so long, I can't remember where I got it...

I have taken this salad to family/friend/work parties and it is always popular, even with the kids. They will be eating not only Spinach but cabbage and red onions and they will enjoy it.

If you don't tell, I won't!

8 ounce package baby spinach washed and dried
1 cup shredded cabbage
2 packages bacon(about 4 ounces) cooked, cooled and cut into small pieces
1 cup scrambled eggs, cooked, cooled and crumbled into small pieces
½ red onion sliced and then cut slices in half, cut in half again
16 ounce Poppy Seed dressing
¼ cup parmesan cheese

Mix all together in a large salad bowl and toss until all contents are well coated with dressing. Serve immediately. Serves 10-12.