Pasta Fagioli (Macaroni and Beans)

Ingredients

2 tbs olive oil

1 small onion minced

2-3 cloves of garlic minced (I like 3)

1 15oz can of Cannellini Beans (white beans)

1 large can of tomatoe sauce

salt and pepper to taste

1/2 to 1 tsp of sugar

2 tsps of oregano or Italian Seasoning Blend

4oz of ditalini macaroni

Directions

Saute the onion and garlic in oil until soft but not browned. Add tomatoe sauce and simmer for about 1 hour. Drain beans reserving one cup of liquid for sauce. Add the liquid to the sauce and continue cooking stirring constantly until the sauce becomes thick and smooth. Add drained beans, sugar, salt, pepper and oregano or Italian seasonings and cook 15 mins longer.

Cook your macaroni about 10 mins or according to package directions DO NOT OVERCOOK. Drain it very well in a collander until it is completely liquid free and add it to your beans and sauce. Heat it for about 5 mins until it is very hot. Use lots of grated Romano cheese when you serve it and a loaf of Italian bread.

Serves 4

Corn and Crab Soup

INGREDIENTS:

2 – 3 Tablespoons bacon grease or margarine
6 – 9 ears fresh corn, cut off cob or
1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2 – 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste

TO PREPARE:

Saute in grease the corn, onion, bell pepper. When onion begins to clear, add the celery and green onions. Let these two wilt, then add the shrimp and crabmeat. Saute until shrimp are pink. Add soup and small amount of milk to thin. Season with salt and pepper. Don't let soup boil. You want thick cream soup but you may need to add more milk.

NOTE: Recipe is good doubled.

A Palate of Tastes

Ingredients:

3/4 teaspoon anise seeds

1/2 cup chocolate chips

2-1/2 Tablespoons sugar

5 or 6 sheets phyllo pastry

6 Tablespoons unsalted butter, melted

Directions:

Grind the anise seeds in a spice grinder or with a pestle in a mortar. Combine the ground anise seeds, chocolate chips and sugar in a food processor. Process until finely ground.

Cut the pastry sheets crosswise into halves. Cover with plastic wrap and place a damp tea towel over the top. Arrange 1 sheet of the pastry at a time on a work surface with the longest side facing you.

Brush the bottom half with some of the unsalted butter. Spoon a heaping Tablespoon of the chocolate mixture lengthwise across the center of the pastry and fold in half toward you to enclose the chocolate. Brush the top with some of the melted butter.

Starting with the chocolate side, roll the pastry tightly to form a straw. Arrange seam side down on a cookie sheet. Repeat the process with the remaining pastry, remaining butter and chocolate mixture. Bake at 375 degrees for 14 minutes or until light golden brown. Remove to a wire rack to cool. Break each straw into halves before serving. Serve with vanilla or coconut ice cream for a real treat.

Yields: 20 – 24 straws

Pan Navajo (Navajo Fry Bread)

Ingredients

2 cups flour Cornmeal or flour

4 teaspoons baking powder Shortening

2/3 cup warm water, approximately

Directions

Combine flour, baking powder, and salt in a large mixing bowl. Add warm water to flour mixture and work into a smooth and elastic dough. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. Heat 2 inches of shortening in a heavy pan at medium-high heat. Fry the dough, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.

* For small servings, the ball of dough should be about the size of an egg. For larger servings, the ball of dough should be about the size of a lemon.

Yield: 6-8 servings

Pasta with Fresh Tomato and Basil Sauce

Ingredients:

2-1/2 pounds ripe tomatoes at room temperature

1-1/2 cups loosely packed fresh basil at room temperature

1/3 cup fine quality imported olive oil

3 garlic cloves

2 Tablespoons fresh parsley

salt and pepper, to taste

1 pound linguine, or imported fettuccine noodles

Directions:

Process all ingredients except pasta in a food processor. Set this sauce aside. Cook pasta, boiling approximately seven minutes, until al dente. Drain. Place in a large bowl and pour sauce over it. Toss and serve immediately. No cheese is needed.

Note: The success of this dish depends on the ingredients being of fine quality and at room temperature.

Servings: 6 - 8

Rice Supreme

Ingredients:

1 stick butter or margarine

1 large onion, chopped

1 cup diced celery

1/2 cup chopped bell pepper

1/2 cup sliced green onion tops

1/4 cup chopped pimientos

1/4 cup chopped parsley, fresh or dried

2 cups cooked rice

1 (10-3/4 ounce) can cream of chicken or

cream of mushroom soup

Dash of garlic powder

Salt to taste

Pepper to taste

6 thick slices Velveeta cheese

1/2 cup buttered bread crumbs

Directions

In skillet, melt butter or margarine and saute onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375 degree oven for approximately 10 minutes, making sure cheese is melted.

Note: May be prepared ahead of time and refrigerated.

Servings: 8