Fall Picnic Show

Tomato Soup

1 carrot, diced
½ onion, diced
3 ribs celery, diced
4 sprigs fresh thyme
1 teaspoon oregano
1 can diced tomatoes
2 cups chicken stock
½ cup heavy cream
2 tablespoons sugar
Oil and butter
Salt and pepper

Sauté carrots, onion, and celery in a little oil and butter until tender.  Add oregano, thyme, diced tomatoes and chicken stock to veggies and allow to boil.  Add sugar and cream.  Puree soup in a blender or food processor until smooth.  Return to pan.  Season with salt and pepper.

Bacon and Veggie Sandwiches

4 oz. cream cheese, softened
3 Tablespoons mayo
2 Tablespoons each of yellow and orange pepper, finely diced
1 scallion, green part, thinly sliced
Alfalfa sprouts
Crisp slices of bacon
Pinch of salt and pepper
Hearty bread

Combine cream cheese and mayo in a bowl until thoroughly mixed.  Add peppers, scallions and salt and pepper.  Assemble sandwiches by spreading cream cheese mixture on both slices of bread.  Place bacon and bean sprouts on sandwich.  Enjoy!

Peach and Raspberry Crisp

5-6 peaches, pitted and sliced
2 cups raspberries
1 cup sugar
Flour
Salt
Baking powder
1 stick butter, cold
¾ cup heavy cream

Combine fruit and sugar in large bowl and allow to hang out.  Meanwhile, combine flour, salt and baking powder in another bowl.  Cut cold butter into flour mixture until it resembles coarse meal.  Add cold cream all at once to flour and mix until just combine.  Place fruit in individual ramekins and top with crumble mixture.  Place in a 350 degree oven for 30-35 minutes or until brown and bubbly.