Busters Recipes

Mom's Chunky Tomato Soup

1 can (14.5 ounces) stewed tomatoes undrained
1 can (10.75 ounces) cream of celery soup
1 can (10.75 ounces) tomatoe puree
1 soup can of whole or skim milk
1 tablespoon butter
2 slices of mild cheddar cheese, or 1/3 cup
pre-shredded cheddar cheese
2 slices of whole-wheat or white bread

Place the stewed tomatoes with theri liquid and the celery soup, tomato puree and milk in a 2 quart saucepan and heat over mediun heat, stirring just to combine. Bring to a boil, then reduce the heat to low and let the soup simmer, uncovered, until the flavors blend, 4 to 5 minutes.
Meanwhile, make the grilled chees cubes. Place half of the butter in a small nonstick skillet over medium high heat. Place the cheddar cheese between the bread slices and , if necessry, trim cheese slices to fit the bread.
Place the sandwich in the skillet and dot the top with the remaining butter. Cook the sandwich until the bottom is golden, 1 to 2 minutes, then flip it with a spatula. Cook the second side until the cheese is melted and the bread is crusty and golden brown 1 to 2 minutes longer. Remove the sandwich from the skillet with a spatula and use a sharp knife to cut it into 30 small croutonlike pieces.

< Prev		Next >