Saturday Night Specials

STRESS Most of the time we do not have allot of important and pressing things going on in our lives. Then today comes the some what fun and scary at the same time HAT day. Will the dress match the hat. Will I look like a goof at the Phantom. When my Grandmother died several years ago she was in her late nineties. She left a very large collection on hats. So my Mother formed a little hat Guild in honor of Grandmother. All of the daughters, granddaughters and granddaughter in-laws received a hat and each year after the celebration we exchange the hats. So you have a different hat and a different dress each year. Just not today we have an OPEN HOUSE while we are at the Phantom, and a concert to attend tonight and trying to help my daughter find a dress to match her hat because she did not know she would be in town to attend. A two year old at our feet at all times. AHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH Stay tuned tomorrow I will post some pictures of the fun day. You do not want to miss tomorrows CHOCOLATE.

At one of my favorite restaurants when, I have the rare roast beef sandwich that I shared a couple of weeks ago. I always have as a side dish of the French Onion Soup. This was a first for me and the hubby loved it said it tastes better then the restaurant. I do not agree I am my own worst critic. It was fun and different to make and we enjoyed it.

French Onion Soup

3 large onions, sliced
1/4 cup margarine or butter
1 tablespoon all- purpose flour
2 can (101/2 ounce each) condensed beef broth
2 cups water
1 teaspoon Worcestershire sauce
6 slices French bread, Toasted
3 cups shredded Monterey Jack or Mozzarella cheese (12 ounces)

Cook onions in margarine in Dutch oven over medium heat, stirring occasionally, until onions are tender and just begin to brown: sprinkle with flour. Gradually stir in 1 can broth. Heat to boiling, stirring constantly. Stir in remaining broth, the water and Worcestershire sauce. Heat to boiling: reduce heat. Simmer uncovered 5 minutes.

Place 1 slice toast in each of 6 ovenproof soup bowls or casseroles. Pour soup over toast: sprinkle with cheese. Set oven control to boil and/ or 550 F. Broil soup with tops 3 to 4 inches from heat until cheese is melted and light brown, about 5 minutes. Makes six 1 cup serving.