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• Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.
• Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.
• Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.
• While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.
• Ladle soup into bowls; serve with sandwiches.

Pie Filling

• Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.
• Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.
• Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell.

meringue

• For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.
• Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary.

• Add all your ingredients ground beef, onion, and bell pepper, everything except for potatoes cheese and milk to your skillet and cook on medium heat till lightly brown.
• Then add potatoes and cook over a low to medium heat for about 15 more minutes with the lid on stirring occasionally.
• Then add milk right into the cast iron skillet you are cooking in and stir in evenly. Lay cheese across the top and cook in a 375-degree oven for 15 to 20 minutes. The cheese will be bubbly and will form a delicate crust on top of your 100 year old casserole.

• Prick the potatoes with a fork and microwave on high until tender, 10 to 20 minutes.
• Meanwhile, heat grill to medium-high. Place the mushrooms and garlic on a large piece of heavy-duty foil and sprinkle with 1/4 tsp each salt and pepper. Fold up the sides and add the wine, then seal the foil to form a pouch.
• Season the steak with 1/2 tsp each salt and pepper. Grill the steak to desired doneness, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
• While the steak is cooking, place the mushroom pouch and potatoes on the grill. Grill the potatoes until just tender, about 5 minutes. Grill the mushrooms, shaking the pouch occasionally, for 8 minutes. Transfer the mushrooms (and any juices) to the bowl and toss with the spinach, parsley and sour cream.
• Serve the steak with the mushrooms and potatoes topped with sour cream, if desired.