Good Morning!

As I begin posting my menu for today, I hewar the sweet sound of my ceiling being repaired...I will keep you all postea on that.

Tonight I decided to make a soup from the leftover Italian meal we had on Monday. Sausages are plentiful in my leftovers since I am the only one that eats them at home. But my ulterior motive for adding them is that the leftovers make a truly yummy soup. This soup is delicious coupled with a piping hot loaf of Rosemary Cheese Toast. An easy to make "garlic-type" bread. It makes good use of my rosemary bush outside my front door.

Italian Sausage Soup
makes 6 servings

1/2 lb. Italian sausage or all the leftover sliced sausages from the leftover sauce
2 c. leftover marinara sauce
2 cans (13 3/4 oz.) chicken broth
1 t. dried basil
1/2 c. orzo
salt and pepper to taste

In a large soup kettle, add the sliced leftover sausages, 2 c. of sauce and 2 cans of broth. Blend together well. Bring to a boil and add the orzo and basil. Simmer for about 25 min.

Rosemary Cheese Toast

1 loaf French or Italian Bread
1/2 c. butter, softened
1 t. rosemay leaves, crumbled
1/4 t. black pepper
3 minced garlic cloves
1 c. shredded cheddar
1 c. shredded mozzarella

Slice bread into 1/2 inch sliced, blend butter and all spiced along with the garlic and spread on slices. Combine the cheeses and sprinkle on top of the slices. Broil til cheese melts. Serve immediately.