Recipe Exchange

Last Thursday, I hosted a little Recipe Exchange Party. The theme was Fall Recipes, and each lady brought a dish of her favorite fall recipes. We had such a great evening eating and talking that truly we can't wait for the next month's get together (the theme for next month is Favorite Pies, yum!). I thought I could share some of those recipes with you. The Basil Tomato Soup and the Banana Pudding is found in the October issue of Southern Living, and the Grilled Roast Beef Sandwich is found in the Taste of Home's Quick Cooking website. In the soup recipe, I added some fresh dill as well (a half of the bunch you buy at the grocery store). It gives the soup a distinct taste and aroma. As for the Grilled Roast Beef Sandwich, when I have more than four guests, I use French or European style bread, cut it in half, put all the ingredients in between, and then put it in the oven for about 15 minutes in 400 degrees temperature. In the Banana Pudding, I always double the pudding recipe. It makes it way more creamy. (The pictures are not mine.) Enjoy!

BASIL TOMATO SOUP



Total: 1 hour, 10 minutes

Yield: Makes 15 cups

Ingredients

• 2 medium onions, chopped
• 4 tablespoons olive oil, divided
• 3 (35-oz.) cans Italian-style whole peeled tomatoes with basil
• 1 (32-oz.) can chicken broth
• 1 cup loosely packed fresh basil leaves
• 3 garlic cloves
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1 (16-oz.) package frozen breaded cut okra

Preparation

1. Sauté onions in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.

2. Process basil, next 4 ingredients, 1/4 cup water, and remaining 2 Tbsp. oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated.

3. Meanwhile, cook okra according to package directions. Serve with soup.

Southern Living, OCTOBER 2010

Grilled Roast Beef Sandwich

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 medium onion, sliced
• 1 medium green pepper, sliced
• 1/2 pound fresh mushrooms, sliced
• 2 to 3 garlic cloves, minced
• 2 tablespoons canola oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 slices sourdough bread
• 16 slices Colby-Monterey Jack or Swiss cheese, divided
• 8 slices deli roast beef
• 1/2 cup butter, softened
• Garlic salt, optional

Directions

• In a large skillet, saute 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, 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. Yield: 4 servings.

Banana Pudding

This is definitely a cookie lover's version. Serve right away if you like crispy cookies, or chill overnight for softer texture. Delicious served warm, at room temperature, or chilled. If you omit the meringue, you won't need to bake the pudding.

Total: 2 hours, 15 minutes
Yield: Makes 8 servings

Ingredients

• Pudding
• 1 (12-oz.) package vanilla wafers
• 5 ripe bananas, sliced
• 2 cups milk
• 1/2 cup sugar*
• 1/3 cup all-purpose flour
• 3 egg yolks
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• Meringue
• 3 egg whites
• 1/4 cup sugar

Preparation

1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.

2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.

3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.

4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.

**1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)