Author: jim

Pasta Fagioli – ala Andy

Ingredients:

  • 1 teaspoon Butter
  • 1/2 cup Olive Oil
  • 1/4 cup Diced Celery with Leaves
  • 1 1/2 cup Diced Onion
  • 2 Cloves Garlic – Chopped
  • 1/2 cup Pancetta
  • 3 cans Cannellini Beans with Juice
  • 2 quarts Chicken Stock
  • 2 cups / 1 can Whole Tomatoes – Squished
  • 1/2 teaspoon Crushed Red Pepper
  • 4 leaves Basil
  • 1 splash Fresh Parsley

Instructions:

Put Butter and Olive Oil in Pot.  Heat until it Smokes.
Add Pancetta.  Cook 3 minutes.
Add Onion, Garlic and Celery.   Cook until translucent.
Add Beans with the Juice from the can.
Mix well smashing some Beans.
Add Chicken Stock.
Boil.
Add everything else except Parsley.
Simmer 30 minutes.
Add Salt and Black Pepper to taste.

Serve over al dente pasta (small shells – elbows).
Top with Parsley, Olive Oil, and Parmesan Cheese.

Mangia!

Stuffed Green Pepper Soup

Serves: 10

Ingredients:

  • 2 lb ground beef
  • 2 envelope dry onion soup mix
  • 2 can (14.5 ounces) diced tomatoes
  • 2 can (15 ounces) tomato sauce
  • 2 cup cooked white rice
  • 4 large bell peppers, chopped
  • 2 beef bouillon cubes
  • 1/4 cup packed brown sugar
  • 4 tablespoons apple cider vinegar
  • 2 (14 ounce) can beef broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup of carrots
  • 3 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper to taste
  • 1 cans of Tomato Soup
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoon cumin
  • 2 cup ketchup
  • 2 teaspoon paprika
  • 2 teaspoon Italian seasoning
  • 2 bay leaf
  • 1 (8 ounce) can tomato paste
  • mozzarella cheese for finishing (optional)

Instructions:

In a large pot, brown beef, onion, garlic, celery, carrots thoroughly. Stir in dry soup mix, beef bouillon cube, tomato paste and heat thoroughly. Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.

Grandma Stump’s Rice Pudding

Ingredients:

  • 1/3 cup of rice (Carolina rice)
  • 1 Quart of milk
  • 1 Egg
  • 1/2 cup of sugar
  • 1 Tsp Vanilla
  • pinch of salt
  • cinnamon

Instructions:

In a good heavy pot, bring rice, salt and milk to a boil.  Reduce to simmer and cover.  Let simmer for about 1 hour and 15 min.  Beat egg and sugar together.  Add a little of the hot rice and milk to the egg and sugar mixture.  Repeat until the egg mixture is warm enough not to curdle when you pour it all back into the pot of rice and milk. Bring to a boil and remove from heat.  Stir in the vanilla.  Pour into 1 Quart casserole pan.  Sprinkle with cinnamon.  COOL, refrigerate, and serve cold.

Published
Categorized as Dessert

Peanut Butter Cookies

Serves: 4 dozen 2 inch Cookies

Ingredients:

  • 1 and 3/4 cup sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup creamy or chunky peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • sugar
  • confectionery sugar
  • chocolate kisses

Instructions:

Mix together flour, baking soda, & salt.  In a separate bowl, stir margarine until soften.  Mix in peanut buter until blended.  Gradually add sugar and brown sugar, mixing until creamy & well blended.  Beat in egg & vanilla.  Stir in flour mixture until well mixed.  Shape dough into 1 inch balls.  Roll in sugar & place on ungreased baking sheet.  Bake in 375°F oven 12 minutes or until lightely browned.  Remove from oven & quickly press chocolate candy firmly into top of each cookie.  Cookie will crack around the edges.

Published
Categorized as Cookies