Feeling frazzled? Worn down and worn out? Suffering from a temporary but severe case of the post-Christmas blahs?
Well, today’s twosome may not totally cure this seasonal malady, but there’s nothing like a dose of something in the comfy food category to make at least some of the symptoms disappear. Especially when that something’s not just satisfying, it’s a snap to make.
The following cheesewich shared by Carol Cole of Camano Island is one of those things, and it’s snappy besides.
“This cheese sandwich was a family favorite to serve with chili in the 1960s,” she says. “I remember eating dinner on TV tables in the den in front of the television with a bottle of pop, a bowl of chili and a Wonder bread cheese sandwich.
“Things have changed a little, but cheddar on a good piece of bread still makes a good sandwich.”
Now, you can make a pot of chili, as Carol’s family did, to go with the sandwiches. Or, if a soothing bowl of tomato soup sounds even better and easier, you can whip up the following recipe that’s been a favorite with Forum folks ever since it was first printed Jan. 20, 1993.
So popular is this soup, actually, that George Spencer of 4B’s Restaurants in Missoula, Mont., told us, “We serve this old-fashioned cream of tomato soup in each of our restaurants in Montana, New Mexico, North Dakota and Washington every day.”
It’s a real old-timey sort of soup, the kind your mother, grandmother or elderly aunt might have simmered up when you were just a little tad. If not, you might have missed something there, so let this be your introduction to tomato soup “the way things used to be.”
2cups grated cheddar cheese
1egg, beaten
1/2teaspoon paprika, plus extra for topping
1/2teaspoon Worcestershire
1tablespoon butter, melted
Bread slices, halved
In small mixing bowl, combine grated cheese, egg, paprika, Worcestershire and melted butter; mix together thoroughly, then spoon on bread. Sprinkle with additional paprika to taste. Put bread on a cookie sheet and broil 2 to 3 minutes, until the cheese is melted and bubbly.
1can (29 to 32 ounces) diced tomatoes, undrained
11/8cups undiluted chicken broth
2tablespoons butter
2tablespoons sugar
1tablespoon chopped onion
Pinch baking soda
2cups cream
In heavy saucepan or kettle, combine tomatoes, chicken broth, butter, sugar, onion and baking soda; cover and simmer 1 hour. Heat cream in top of double boiler, stir into hot tomato mixture and ladle into bowls.
Makes 2 quarts.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
