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The rest of the packages are going out today, sorry it has taken so long, and thanks for understanding . 😉

Here is another recipe from Miss Stephanie. Enjoy your weekend everyone. I am taking my grandkids up to visit their da and I’m visiting with Denny with some of our kids.

Z Seawitch

Cheap, Fast, and Good Recipe

By Beverly Mills and Alicia Ross

Workman Publishing 2005

Cheryl’s Tortellini and Spinach Soup    pg 17     serves 4     ~ 25 minutes


  • 1 package (10oz) frozen chopped spinach
  • 2 tsp olive oil
  • 1 med onion
  • 1 clove garlic
  • 2 cans (14 oz each) chicken broth
  • 1 can (14oz) diced tomatoes
  • 1 tsp sugar
  • 2 c frozen cheese tortellini
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 lg egg


1.)  Remove the spinach from packaging and microwave, uncovered, on high for about 5 minutes.

2.)  Heat the oil in a pot over med heat. Peel and finely chop the onion, adding as go. Add the garlic. Cook, stirring, until the onion tender (~2-3 minutes). Add 2 cups water and the broth; raise the heat to high and bring to a boil.

3.)  Remove the spinach from microwave and drain it well, squeezing out the excess water. Add to the pot. Add tomatoes with juice and sugar. Stir well.

4.)  Add the tortellini and bring the soup back to boil. Reduce heat to med, maintaining a slow boil, and cook until pasta is tender (~4-5 minutes).

5.)  Meanwhile, combine the cheese, salt, pepper, and egg in a small bowl and stir vigorously with a fork or whisk. Set aside.

6.)  When pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly. Cook, stirring, for 2 minutes. Then remove from heat, spoon the soup into shallow bowls, and serve.


Stephanie (Girl Friday)