GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo

QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two-piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

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REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference