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Spicy Cream of Tomato Soup
Submitted by: Angelsgifts
2 tins of chopped tomatoes
1/4 pint of hot milk
1 onion, diced
2 tablespoons butter (margarine)
2 tablespoons plain flour
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 teaspoon mixed herbs
1 tablespoon sundried Tomato Oil
(optional)
Melt the butter in a large saucepan and sundried tomato oild (optional). Add the diced onions, cook on a lower heat until the onions are soft. Add the two tablespoons of flour and stir constantly, this should result in a doughy mixture. Add half of the hot milk gradually and add seasonings. Heat the tomatoes on high until bubbling, take off of the ring and add the baking soda. Once the bubbling stops add this to the doughy mixture and stir constantly to avoid lumps. Simmer for another ten minutes and serve. Serves 2.

Apple and Feta Pan Fried Pizzas
Submitted by: Angelsgifts
1 (6.5 ounce) package pizza dough mix
1/2 cup hot water
5 tablespoons Olive oil
8 ounces feta cheese, crumbled
sprigs fresh thyme
1/2 tablespoon butter
4 apples, chopped
In a medium-size mixing bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85F/35C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds. Preheat the oven to 300F (150C). In a large skillet, heat the Olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked place the circles on a cookie sheet. Lay the feta and thyme on top of the circles. Bake the pizzas until the feta bubbles, about 10 to 12 minutes. While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter or margarine and a few sprigs of thyme. Mix the apples into the skillet and cook until the apples are soft and golden. Lay the apples on top of the pizzas, and serve. Makes 8 small pizzas.

Yummy Bruschetta
Submitted by: Angelsgifts
1 loaf crusty French bread (baguette)
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 balls of fresh Mozzarella, sliced
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate. Preheat oven to 375F (190C). Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250F (120C). Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately. Makes 12 slices.

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