MINESTRONE SOUP

MINESTRONE SOUP

3 quarts beef stock 2 c. soaked Great Northern white beans 1/4 c. chopped fresh basil 2 tsp. finely chopped garlic 3 c. meatless spaghetti sauce 2 carrots, finely diced 4 ribs celery, finely diced 1 med. onion, finely diced 1 zucchini, finely diced 2 c. finely diced lean beef 1 lg. potato, finely diced 1/4 c. pepe pasta (very sm. grains of pasta) 3 fresh Italian plum tomatoes, finely diced Salt & pepper to taste 1/2 bag fresh spinach, washed, blanched & chopped Bring stock to boil, add soaked beans; simmer until beans are almost tender. Add basil, garlic and spaghetti sauce. Simmer for 15 minutes. Add carrots, celery, onion, zucchini and meat. Simmer until vegetables are almost tender, stirring constantly. Add potato and pasta, stirring until both are cooked. Add tomatoes, simmer until cooked and season soup with salt and pepper to taste. Before serving, stir in spinach and cook briefly.

CHUNKY CHICKEN CACCIATORE

CHUNKY CHICKEN CACCIATORE

Combine the following to coat chicken: 1/2 c. flour 1/2 tsp. garlic salt 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. paprika 1 chicken, cut in serving pieces, dredged in flour mixture 1/4 - 1/3 c. olive oil 2 medium yellow onions, sliced or chopped 1 green pepper, sliced or chopped 4-5 cloves garlic, sliced or crushed 2-3 medium tomatoes, chopped 2-3 celery ribs, sliced 2 8 oz. cans tomato sauce 1/2 tsp. oregano 1/4 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. salt After chicken is coated with the flour mixture, brown in hot oil and add the remaining ingredients. Simmer together until the chicken is done. If needed, use the left-over flour mixture to thicken the sauce. Serve over hot cooked spaghetti or fettucine, with salad and garlic bread. For a variation you can cut the chicken into bite sized pieces before you start.

SPAGHETTI BOLOGNESE

1 lb. ground round 1 (15 oz.) can whole tomatoes 1 (15 oz.) can tomato sauce 2 med. onions 5 garlic cloves 6 or 7 lg. mushrooms 1 green pepper 2 tsp. ready to use oregano 2 tsp. ready to use basil 1 bay leaf 1/2 tsp. dry thyme Fresh ground pepper to taste 1/2 c. olive oil 1 lb. spaghetti Parmesan cheese, grated Extra virgin olive oil Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large skillet on burner and heat olive oil on medium high setting. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later. Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. Simmer for 30 minutes. Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese. Mix well. Remove sauce from stove and pour into a bowl. Spaghetti bolognese is now ready to serve.

Beef Lasagna

Lasagna Recipe

Easy Lasagna

• 8 ounces lasagna noodles
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 8 ounces mushrooms, optional
• 1 jar (about 16 ounces) spaghetti sauce, your favorite
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon dried leaf basil, crumbled
• 1 1/2 cups ricotta cheese
• 2 cups shredded Monterey Jack cheese
• 3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.