Tomato Soup & Cheese Zombies

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Tomato Soup

  • 1/2 cup butter
  • 1 med onion finely diced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 (29 oz.) can tomato sauce
  • 1 (29oz.) can diced tomato with juice
  • 1/4 cup honey
  • 1 tsp. dillweed
  • 1/2 tsp. black pepper
  • 1 tsp. chili powder
  • 1 tsp. dried basil

In a medium sized stock pot saute onions in butter on medium heat until they are translucent. Wisk in flour until smooth. Allow the flour mixture to cook for 1-2 min. Add 3 cups of chicken stock. Wisk until flour mixture and chicken stock are fully incorporated. Add the rest of the ingredients. Simmer on medium-low for 20-40 minutes. Enjoy!

Notes from Maureen: I always double this recipe. I do not double the butter or flour. My family prefers smooth tomato soup… so I run my onion through the food processor before sauteing and I also blend the diced tomatoes before they are added. This soup freezes beautifully!

*Thank you Jessica Argon for this recipe!

 

Cheese Zombies

  • 1 package dry yeast
  • 3 cups luke warm water
  • 6 cups flour (usually 7 – 7 1/2 cups)
  • 1/4 cup sugar
  • 1 Tbsp. salt
  • 1/4 cup butter
  • 8-16 ounces cheese

Mix the yeast and water in a smaller bowl and set aside while mixing other ingredients.

Combine together flour, sugar, salt, and butter. Add the yeast mixture to the flour mixture. Add an additional 1 – 1 1/2 cups so the dough is less sticky. Add small amounts of flour as needed to make it easier to work with. Kneed the dough for 2 – 5 minutes. Place in a lightly greased bowl. Cover with a towel and allow to rise for 1 hour.

Divide dough in half. Place one half in the bottom of your pan. Lay out slices of cheese next to each other leaving a half inch space on the outer edges. Place the second half on top. Seal the two layers together by pressing your fingers around all the edges. Bake at 425 for 20 min. The top will be golden brown. Remove from oven. Lightly brush with 1 Tbsp. butter. Cool 5-10 minutes before slicing into them. Enjoy!

Notes from Maureen: I use my Kitchen Aid with the paddle attachment for this recipe. The Pampared Chef bar pan does an amazing job baking these. I’ve never had them stick because my pan is well seasoned. You may need to grease your pan. A cookie sheet would work great too. The original recipe called for american cheese. We prefer medium cheddar and I have never tried it with american. I’m unsure of the recipe’s author.

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