March 6, 2020

Ella’s Kitchen

A smorgasbord of sandwiches with a side of soup. Add any salad and you have a great meal for the month of March. For a Friday Lenten meal, choose from one of the grilled cheese sandwiches, the beef and vegetable with pasta soup (just omit the meat when making the soup) and a salad of your liking.

Grilled Cheese with a Seasoning Twist

  • 8 slices white or light wheat bread
  • 4 slices Swiss cheese
  • 4 slices Muenster cheese
  • 1 teaspoon poppyseed
  • 1 teaspoon anise seed
  • 1/4 cup butter, softened
  • 1/4 cup mayonnaise
  • 2 teaspoons minced garlic or minced onion

Place a slice of Swiss cheese on four of the slices bread. Sprinkle with 1/4 of the poppyseed and 1/4 of the anise seed. Place a slice of Muenster cheese on top. Now cover with the remaining slices of bread. Cream together the butter and mayo, stirring in the garlic. Coat both sides of the sandwiches with the butter/ mayo mixture. Grill on both sides until golden brown.

Hearty Vegetable Pasta Ground Beef Soup

  • 1 pound ground round or sirloin
  • 1 packet dry onion mix
  • 2 Tablespoons dried parsley
  • 1 Tablespoon oregano
  • 6 cups water
  • 1 can diced fire roasted tomatoes, do not drain
  • 1 cup cubed potatoes
  • 2 1/2 cups pasta, your choice
  • 1 (12 ounce) package of frozen mixed vegetables
  • Salt and pepper to taste

Brown meat in a large soup pot. Sprinkle on the onion mix, parsley and oregano. Add water, potatoes and tomatoes. Cover and simmer on medium/low heat for an hour. Add the pasta and frozen vegetables. Cover and simmer on medium for another 20 minutes or until pasta is tender. Season with salt and pepper.

Chicken, Ham and Cheese on Light Rye

  • 8 slices of light rye bread
  • 4 slices pepper jack cheese
  • 4 slices Swiss cheese
  • 12 slices deli thin sliced chicken breast
  • 12 slices deli thin sliced ham

1/3 cup softened butter seasoned with 2 teaspoons minced garlic and 2 teaspoons celery seed

Place a slice of the pepper jack cheese on four of the slices of bread. Put three slices of the chicken on top of the cheese. Now cover with a slice of Swiss cheese. Add three slices of the ham. Cover with the other slice of bread. Spread the seasoned butter on both sides of the sandwiches and grill.

Cheddar Cheese and Apple on Cinnamon Swirl Bread

8 slices of cinnamon swirl bread

6 slices sharp cheddar cheese

12 – 16 slices of a crisp eating apple

1/4 cup creamy peanut butter.

About 1/4 cup butter, softened

Spread a light coating of peanut butter on four of the slices of bread. Place 3 to 4 of the apple slices on top. Put 1 1/2 slice of cheddar cheese on top of the apples. Cover with the remaining slices of bread. Butter both sides of the sandwiches and grill until golden brown.

Chicken Fajita Soup

  • 1 pound of boneless skinless chicken breasts
  • 2 (10.75 ounce) cans of condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 cup frozen Lima beans
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1 1/2 cups water
  • 2 teaspoons ground cumin
  • 1 teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Place chicken breasts in a slow cooker. In a mixing bowl, combine cream of chicken soup, salsa, corn, Lima beans, black beans, water cumin, and cilantro. Pour over chicken. Cover and cook slowly for 4 to 6 hours. Remove the chicken breasts from the cooker and shred with two forks. Return shredded chicken to the cooker and add the cheese. Continue cooking until cheese is melted.

Serve with garnishes of your choice: sour cream, diced tomatoes, green onions, fresh cilantro, avocado, tortilla chips.

[Ella can be contacted at or Ella at 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

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