Tomato-Basil Parmesan Soup in the Crockpot (Jill Walker)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Luscious Slush Punch (Jill Walker)

This punch was served at Savannah Fox's baby shower.
  
2 c white sugar (reduce to 1 c for more tart drink)
6 c water
2 (3 oz) pkgs strawberry flavored gelatin mix
1 (46 oz) can pineapple juice
2/3 c lemon juice
1 quart orange juice
2 (2 liter) bottles Sprite

In a large saucepan, combine sugar, water and gelatin.  Boil for 3 minutes.  Stir in pineapple juice, lemon juice, and orange juice.  Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place frozen contents of one container in punch bowl, and stir in 1 bottle of Sprite until slushy.