O/L tomato soup and biscuits

[Guest guest]

These are my adaptations of recipes from my Oster Kitchen Center cookbook.

My son, Benito, asks for " Mas " for both.

 

Jo

 

Cream of Tomato soup

 

2 1/2 to 3 cups crushed tomatoes (I use canned, but peel if fresh)

1 to 1 1/4 cup milk (whole cow milk is best)

5 TBSP salted butter

up to 1 tsp salt

pepper

crushed dill to taste

dash of garlic

 

Heat and serve, or simmer while biscuits bake.

 

Cheese and Dill biscuits

 

2 cups white flour

1 tsp baking soda

1 tsp baking powder

1/2 to 1 tsp salt

1 cup milk (cow works best), curdled with vinegar

sprigs of crushed dill

2 oz cheddar or colby cheese

 

Mix dry ingredients, add cheese and mix. Add milk and combine. Drop by wooden

spoonfuls onto baking stone and bake at 450 degrees F for 10 min.