4 garlic cloves, peeled
2 tablespoons vegetable oil
4 cans (14-1/2 ounces each) stewed tomatoes
1/2 cup whipping cream
6 slices bread, crusts removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread. (To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.) Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400° for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately. Yield: 6 servings.
2 tablespoons vegetable oil
4 cans (14-1/2 ounces each) stewed tomatoes
1/2 cup whipping cream
6 slices bread, crusts removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread. (To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.) Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400° for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately. Yield: 6 servings.
