I've been making this soup for several years, and it's one of my favorites. It is thick, creamy and savory.

Reviewed On: Feb. 11, 2012

I have been making this bread for years, and I love it. It is a hit at pot lucks, too. 1) I think it should be credited, it is from the Good Housekeeping Cookbook, mine was published in 1980. 2) I use butter rather than margarine 3) Heat the milk and butter to 120-130 degrees. "Very warm" is not descriptive enough. An electronic temperature probe is excellent, it alarms when the temperature is reached so I don't have to stand there and watch it. 4) I too have tried 2 pounds of cheese and found it too much. I use 1 pound. 5) My recipe gives the oven temp as 375 degrees for one hour.

Reviewed On: Dec. 11, 2011

This the best grilled cheese ever. I used real cheese: muenster, a little swiss and cheddar. The combination with the pesto was awesome. I served with Garden Fresh Tomato Soup from this site, and my husband said "I wonder what the poor people are eating tonight?" Contrast that with toasted American cheese on Wonder Bread, served with High Fructose Corn Soup, er, I mean Campbell's Tomato Soup...

Reviewed On: Sep. 13, 2011