Recipe Wrap-Up

by Cate on October 4, 2005

Take-out tonight, so no dinner report. I know I have a few recipes to post, so you’ll find them below.

In the meantime, had a few latecomers to WDB #3, so if you checked out the round-up yesterday, you might want to go back for another look-see. The latecomers are raising the bar now … including food in the pics with their pups! Ahhh, something to shoot for next weekend! ;) Love the picture of Layla eyeing the cupcake.

Until tomorrow…

Cheeseburger Soup
1/2 lb browned ground beef
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1-1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.

Roast Tomato and Prosciutto Salad
Serves 4
4 roma tomatoes (I used much more), quartered lengthwise
cooking spray
6 slices prosciutto (again, I used more)
1/3 cup olive oil
1 garlic clove, crushed
1 ciabatta bread loaf
1 avocado, diced
Balsamic vinegar

Preheat oven to 350. Spray a roasting pan. and arrange tomato slices on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast on lower oven shelf for about 40 minutes, or until light golden. Meanwhile, place prosciutto in a single layer on a lightly greased baking tray. Roast on shelf above tomatoes for about 10 minutes or until golden and crisp. Transfer to wire rack to cool (I didn’t). Combine 2 T oil and garlic in small bowl. Cut approximately 1-inch thick slices from ciabatta loaf. Brush one side with oil mixture. Place bread in a single layer on baking sheet. Bake on shelf above tomato for 10 minutes or until crisp and lightly toasted. Set aside to cool. Break prosciutto into pieces. Place roast tomatoe on toast. Then top with avocado and prosciutto pieces. Drizzle with balsamic vinegar and olive oil, then a little salt and pepper.

Note: I did make some changes to the recipe and the above one is my modified one. Separately, the roasting of the prosciutto really brings out its saltiness, so if you’re not big on salt, you might want to skip the roasting part.

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{ 1 comment… read it below or add one }

Sara October 4, 2005 at 3:35 pm

Wow that tomato and proscuitto salad sounds delish! I’m going to have to try that.

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