Dagmar Jewkes
For the Soup:
1 1/2 lbs. broccoli, cut into bite-sized pieces
6 bouillon cubes
1 quart water
2 cups milk
1/3 c. flour
1 to 1 1/2 cups shredded cheese
Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.
For the Paninis: (Makes 4 sandwiches)
4 slices of your favorite bread (or roll)
Mustard
Ranch dressing (light)
2 slices of cooked, crispy bacon
8-12 slices of turkey deli
1 avocado
Cheese
Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.
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