Roasted Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

11/2008 - Ina Garten

Nacho Turkey Casserole

5 cups slightly crushed tortilla chips

4 cups cubed cooked turkey or chicken

2 16-ounce jars salsa

1 10-ounce package frozen whole kernel corn

1/2 cup dairy sour cream

2 tablespoons all-purpose flour

1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through.

Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

11/2008 - Thanksgiving Leftovers

Jiffy Corn Soufflé

1 box Jiffy corn muffin mix

1 can cream corn

1 can regular corn, drained

2 eggs

8 oz. sour cream

1 stick butter

Chopped jalapenos and/or pimentos optional (to taste)

Preheat oven to 350 degrees. Melt butter and add slightly beaten eggs and sour cream. Stir in canned corn, cream corn and corn muffin mix. Spray non-stick spray in a rectangular baking dish and then pour in batter. Bake uncovered for 45 minutes.