Sharee Woodruff

Tomato Basil Parmesan Soup

1 1/2 cups diced tomatoes with juice (you can use canned)

1/2 cup finely diced celery

1/2 cup finely diced carrots

1/2 Tbsp fresh oregano or ½ tsp dried

2 cups chicken broth

1/4 cup flour

1/2 cup parmesan cheese

1/8 tsp black pepper

1/8 cup vegetable oil

1/2 cup finely diced onions

2 Tbsp fresh basil or 1/2 Tbsp dried

1/4 cup butter

1 cup half and half

1/2 tsp salt

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

4.  Place in blender to make a smooth soup if desired.

Cream Cheese Roll-ups

Ingredients

8 slices of white bread, crusts removed

1/2 package (4 ounces) cream cheese, softened

3/8 cup (6 Tablespoons) confectioners sugar

1/2 cup sugar

¾ teaspoon ground cinnamon

3/8 cup (6 Tablespoons) butter, melted

Directions

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.