Title: Mamma Mary’s Pasta E Fagioli
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; minced
2 tb Olive oil
1 cn Tomato sauce (8 oz)
1 c Water
1 cn Cannellini beans (16 oz)
1/2 lb Ditalini or elbow macaroni
Fresh parsley; chopped
Cheese; grated

In a saucepan, fry the garlic gently in the oil until
golden brown. Add the tomato sauce and water, and let
cook for 10 minutes. Add beans, stir gently, continue
to cook on simmer. Cook ditalini or elbow macaroni al
dente, drain and add to bean mixture. Stir gently. If
it gets too thick, add a little more water. Add
parsley. Serve immediately, or else the pasta will
absorb all the liquid. This is so good that I would
double the recipe, because it is delicious when
sprinkled with grated cheese, with Italian bread
dipped in the sauce. Some people love it cold the next
day, or you can add a little water and warm it up.
Enjoy! Serves 4.

VARIATIONS: Omit the can of tomato sauce and it
becomes a “white sauce” utilizing the white bean
juice. Pasta e Fagioli is great with a sprinkle of
crushed, dried hot pepper flakes. ALTERNATIVE:
Replace cannellini beans with a can of chick peas,
sweet peas, black eye peas or lima beans – whatever
matches your wallpaper best!

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Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
Categories: Cookies
Servings: 60

2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
1 c Nuts, chopped

Preheat oven to 375’F. In small bowl, combine flour, baking soda and salt;
set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until
creamy. Add eggs, 1 at a time, beating well after each addition. Blend in
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll
House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as directed;
spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until
golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen
cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough
in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
until firm. On waxed paper, shape each dough half into 15″ log; wrap in
waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375’F. Cut each log into 30 (1/2") slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown.
Makes 5 dozen.

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Title: Artichoke Dip #1
Categories: Appetizers, Dips, Spreads, Cheese
Yield: 4 servings

1 c Parmesan Cheese
1 c Mayonnaise
1 1/2 c Artichoke Hearts
Garlic Powder

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold
or heated 10 to 20 minutes in 350xF oven or until cheese is melted (do not
heat in microwave). Serve with chips or as a spread on french bread.

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Title: Pizza on Rye
Categories: Pizza, Kids
Servings: 6

8 oz Tomato sauce
1/4 ts Basil
1/8 ts Oregano
5 Or 6 slices of rye toast
8 oz Sliced mozzarella cheese
Parmesan cheese

Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye
toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle
with Parmesan cheese and broil until bubbly. For variety, I top my pizza
with onions, pepperoni, and sometimes canned shrimp.

Randy Rigg

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Title: JAN’S GERMAN APPLE CAKE – PJXG05A
Categories: Breads, Quickbreads, Fruits, Ethnic
Yield: 8 servings

1 c Sugar
1/2 c All-purpose flour
3/4 c Whole wheat flour
1/4 c Oat bran
3/4 ts Baking soda
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Allspice
2 Eggs
1 ts Vanilla
2 Granny smith apples; chop
1/2 c Golden raisins

Preheat oven to 350 deg. Spray loaf pan with Pam or
other veg. spray. In one small bowl; beat together
eggs, veg. oil and vanilla. Mix together all dry
ingredients in a large bowl. Add liquid ingredients to
dry and mix well. Fold in chopped apples, walnuts, and
raisins. Spoon into loaf pan until half full. Bake in
preheated oven for 50-60 mins. Check center with
toothpick to see if done. Remove and cool on wire
rack.

One of my dearest friends gave me this recipe. Judy
Garnett/pjxg05a Raleigh, NC

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Title: PEAR MINCEMEAT
Categories: Desserts
Yield: 5 servings

1 c Currants
1 c Sultana raisins
1/2 c Dried apricots, chopped
1 Lemon, juice grated rind
1 Orange, juice grated rind
1/2 c Brown sugar, lightly packed
2 ts Ground cinnamon
2 ts Ground nutmeg
1/2 ts Ground ginger
1 pn Pickling salt
4 1/2 lb Pears (10 large)
1 c Slivered blanched almonds
1/4 c Rum

In a large stainless steel or enamel saucepan, combine currants, raisins,
apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
ginger and salt.

Peel, core and chop pears to yield 10 cups. Stir into fruit mixture. Bring
to a boil; reduce heat. COVER and simmer 30 minutes, stirring
occasionally.

Fill boiling water canner with water. Place 5 clean pint mason jars in
canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing compound.

UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
minutes until very thick. Stir in almonds and rum; simmer 5 minutes
longer.

Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust head space to 1/2 inch. Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining mincemeat.

Cover canner; return water to a boil. Process 20 minutes at altitudes up
to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars.

Label and store in a cool, dark place.

Source: Bernardin Guide to Home Preserving revised Canada 1992. Shared but
not tested by Elizabeth Rodier Aug 93

—–

Vince’s Cornicopia Vegetable Soup

Recipe By : Restaurant recipe given to Bev Engelauf, friend of owners
Serving Size : 4 Preparation Time :0:07
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds marrow shanks
water
1/4 teaspoon hot pepper sauce
1/4 cup beef base, restaurant style
salt and pepper
1 cup chopped onions
2 medium carrots — chopped
3 stalks celery — chopped
2 medium potatoes — chopped
1/2 cup barley
1/2 cup tomato paste

~Beverly has known the Cuccia’s for years. Vicki graciously gave her the
recipe. It’s an all day soup, slow simmer, it needs skimming. You could
substitute meaty bones. Beef base is sold retail at quantity grocers and
membership stores. This recipe does not use instant barley.

– Put bones in soup kettle and cover with water. Bring to boil, cover and
reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco,
beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally.

– Strain broth and scrape any meat from bones. Put strained broth and bits
of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring
to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
Add tomato paste and simmer another 15 minutes.

(Press Enterprise – 9 May 1996)

– – – – – – – – – – – – – – – – – –

Title: Pretzels for the Breadmaker
Categories: Machine, Kids
Yield: 18 servings

-ELAINE RADIS BGMB90B
-DONNA GERMAN

MMMMM————————–PRETZELS——————————-
2 1/2 ts Yeast
4 c Flour
2/3 ts Salt
1 1/3 tb Sugar
2 1/2 tb Margarine; or butter
1 1/3 c -Water

MMMMM———————-WATER FOR ‘BATH—————————
4 c -water; at a simmer
5 ts Baking soda

Add into the bread machine in this order. Set on manual.

FORMING: Cut dough into short strips, roll into ropes and shape into
pretzels. Cover with a tea towel and let rise for 45 minutes.

BATH: In a cast iron or OTHER NONALUMINUM pan, bring almost to a boil
4 cups of water and 5 teaspoons of baking soda. Gently place (by hand
or using slotted spoon) the pretzels into the water for approximately
15 seconds on each side turning once. Do NOT let water come to a
boil. Remove pretzels and place on a greased baking sheet. Sprinkle
with coarse salt (kosher). Bake at 475 for 12 minutes.

NOTE: In my oven it took only about 10 minutes so watch carefully. Do
NOT make the strips too fat; they really puff up. If you are on a
salt-free diet use sesame, poppy, garlic; whatever you like on the
outside…the WHOLE family, both upstairs and downstairs loved them
and the DAK did all the hard work.

* If you use a machine that needs the water first add ingredients in
reverse order.

FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and Grandma Elaine’s
kitchen.

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Maple Cherry Syrup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Maple syrup
1 c Sugar, brown — packed
1/2 c Honey
2 ea Orange — juiced w/1tsp. peel
2 ea Lemon — juiced w/1tsp. peel
2 tb Butter/margarine
1 t Cinnamon, ground
1 c Cherries, tart, dried
-chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium
saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10
minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

– – – – – – – – – – – – – – – – – –

Title: Escarole, Beans, and Pork Ribs Soup
Categories: Soups, Pork, Beans, Italian
Yield: 8 Servings

2 lb Pork ribs, country style
1 T Olive oil
1 lg Onion, chopped
2 qt Chicken broth
2 T Tomato paste
Salt pepper
Garlic powder
Red pepper
2 lb Escarole
30 oz Cannellini beans

Use a large pot, coat with olive oil and lightly brown pork ribs. Add
chopped onions; saute together. Add broth, tomato paste, and
seasonings to taste; cook for one hour. Wash and cut escarole in
large pieces; cook for 3 minutes in boiling water; drain but reserve
liquid. Add escarole and beans to rib/broth mixture. If extra liquid
is needed to maintain souplike consistency, add from reserved liquid;
stir together; simmer for a few minutes to allow flavors to mingle.

Serve with hot Italian Bread.

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