An Easy Dinner with a Little Pizazz

Grilled Cheese Sandwiches and Tomato Soup is a common pair. Here is a way to Jazz them both up for a yummy meal.

Grilled Roast Beef Sandwiches
INGREDIENTS FOR 4 SERVINGS:
1 Medium Onion, Sliced
1 Medium Green Pepper, Sliced
½ Lb. Fresh Mushrooms, Sliced
2 to 3 Garlic Cloves, Minced
2 Tbs. Canola Oil
¼ tsp. Salt
1/8 tsp. Pepper 8 Slices Sourdough Bread
8 Slices Colby-Monterey Jack
8 Slices Swiss Cheese
8 Slices Deli Roast Beef
½ C. Butter, Softened
INSTRUCTIONS:
In a large skillet, sauté the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese (1 of each kind of cheese), two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Tomato Tortellini Soup
INGREDIENTS FOR 10 SERVINGS:
1 Pkg. (9 oz.) Refrigerated Cheese Tortellini
2 Cans (10-3/4 oz. each) Reduced-Sodium Condensed Tomato Soup, Undiluted
2 C. Vegetable Broth

2 C. Milk
2 C. Half-and-Half Cream

½ C. Chopped Oil-Packed Sun-Dried Tomatoes
1 tsp. Onion Powder

1 tsp. Garlic Powder
1 tsp. Dried Basil

½ tsp. Salt
½ C. Fresh Shredded Parmesan Cheese

Additional Shredded Parmesan Cheese, Optional
INSTRUCTIONS:

Cook tortellini according to package directions. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired

Roasted Tomato Soup

It would be a perfect day for this today since it is pouring down rain.


3 Lbs. Tomatoes
1/3 C. Olive Oil, Divided
6 Garlic Cloves, Minced
2 Tbs. Chopped Fresh Thyme (2 tsp. Dried)
2 C. Chopped Onion
¼ C. Minced Fresh Basil (1 Tbs. Dried)
1 Can Chicken Broth
1/3 C. Half-and-Half Cream
Salt and Pepper to Taste
1 Tbs. Sugar
Core tomatoes; place in a roasting pan. Drizzle with ¼ C. oil; sprinkle with garlic and thyme. Bake uncovered, at 350 for 1 hour, turning occasionally. In a large sauce pan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; Cook for 5 minutes. Puree in a blender and return to pot. Add broth; bring to a boil. Cook and stir for 5 minutes. Stir in half and half, sugar, salt, and pepper.
We topped ours with freshly grated Parmesan Cheese.