FRENCH CREAM OF TOMATO SOUP
(Helen Corbitt)
3 Tbls butter
3 Tbls flour
1 small onion, chopped
2 cups diced tomatoes, drained
1/8 tsp soda
1 tsp salt
3 cups half and half
1 cup cooked rice
Melt butter, add flour and cook until bubbly. Add onion, tomatoes, soda and salt. Cook for 5 minutes. Add half and half and simmer for 15 minutes. Add hot rice and stir.
GLAZED CITRUS BREAD
6 Tbls butter
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 tsp salt
2 tsp baking soda
1/2 cup milk
3/4 tsp lemon extract
Grated rind of 1 lemon
1/2 cup nuts
GLAZE
Juice of 1 lemon
1/2 cup powdered sugar
Cream butter and sugar. Beat in eggs. Sift together dry ingredients and add to sugar and eggs
alternately with milk. Beat in lemon extract and grated rind. Stir in nuts. Pour into loaf pan. Let rise for 20 minutes. Bake at 350 for 45 to 1 hour until loaf tests done. While warm, brush with
glaze.
STUFFED MUSHROOMS WITH SAUSAGE
18 large fresh mushrooms, stems removed
3 tbls butter, divided
1/2 cup diced onion
1 tsp minced garlic
8 oz Italian sausage, casing removed
4 oz cream cheese
1/2 cup Monterrey Jack cheese
1/4 cup parmesan cheese
1/4 cup chopped parsley
1/3 cup breadcrumbs
Saute onion, garlic and sausage in 1 tbls butter until sausage is browned; drain. Mix together sausage, garlic, onion, cream cheese, 3 tbls parsley, parmesan cheese and Monterrey Jack cheese. Spoon into mushroom caps. Brown breadcrumbs in remaining 2 tbls butter. Sprinkle breadcrumbs over mushrooms. Bake at 350 for 20 minutes. Garnish with remaining parsley.
LEMON MELTS
1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter
Beat butter, add dry ingredients. Chill for 1 hour. Drop by teaspoonfuls onto baking sheet. Bake
for 20 minutes at 300. Cool
Glaze
1 cup powdered sugar
1 Tbls melted butter
1 tsp vanilla
1 Tbls lemon juice
1 Tbls milk
Mix together. Dip the tops of the cookies into the glaze. Let set.
GARLIC CHEESE SPREAD
8 oz butter
16 oz cream cheese
1 clove garlic
1/2 teaspoon each basil, chives, dill, marjoram, thyme and pepper
Mix butter and cream cheese together. Add other ingredients and blend. Chill and serve with crackers.
CLOUD BISCUITS
2 1/2 cup self rising flour
1 Tbls sugar
1/2 cup butter flavored shortening
1 egg, beaten
2/3 cup milk
1 Tbls melted butter
Combine flour and sugar. Cut in shortening with pastry blender. Combine egg and milk; add to flour mixture, stirring until dry ingredients are moistened. Turn dough onto floured surface. Roll to 1/2” thickness; cut with biscuit cutter. Bake at 450 for 10-12 minutes until golden brown. Brush with melted butter.
