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Jo's Baked Garlic Soup Recipe
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Stephen Ceideburg 2 c Diced fresh tomatoes 15 oz Garbanzo beans, undrained 4 Or 5 summer squash, sliced 2 lg Onions, sliced 1/2 Green pepper, diced in cups -dry white wine 4 Or 5 cloves fresh garlic, -minced 1 Bay leaf 2 ts Salt 1 t Basil 1 Bay leaf 1 1/4 c Grated Monterey Jack cheese 1 c Grated Romano cheese 1 1/4 c Heavy cream or whipping -cream Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA. "I'll never live this down;' teased grandmotherly Jo Stallard as she was crowned with a tiara of fresh garlic and draped in garlic wreaths. A vegetarian, Jo has turned her cooking talents to adapting recipes for meatless cooking. This delicious soup has always been a winner with her friends, she says, and so it was, too, with the 1980 Great Garlic Cook-off celebrity judges. Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15 minutes longer. Do not allow to boil.
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