1 TBSP. OLIVE OIL
½ C. CHOPPED CELERY
½ C. CHOPPED CARROT
½ C. CHOPPED ONION
½ TSP. DRIED THYME, CRUSHED (OPTIONAL)
2-13 3/4 OZ. CANS CHICKEN BROTH
1-17 OZ. JAR RAGU CHEESE CREATIONS DOUBLE CHEDDAR PASTA SAUCE
1-10 OZ. B0X CHOPPED BROCCOLI, THAWED AND DRAINED
DIRECTIONS:
IN A 3 QT. SAUCEPAN HEAT OIL.
SAUTE VEGETABLES (EXCEPT BROCCOLI) AND THYME UNTIL VEGETABLES ARE TENDER.
ADD BROTH.
BRING TO BOIL.
REDUCE HEAT TO MEDIUM AND SIMMER UNCOVERED 10 MINUTES.
IN A FOOD PROCESSOR OR BLENDER, PURÉE VEGETABLE MIXTURE (EXCEPT BROCCOLI) UNTIL SMOOTH.
RETURN TO SAUCEPAN.
STIR IN DOUBLE CHEDDAR PASTA SAUCE AND BROCCOLI.
COOK 10 MINUTES OR UNTIL HEATED THROUGH.
(DO NOT BOIL)
YIELD: 6 (1 CUP) SERVINGS
6-8 HARD-SHELL CLAMS
1 QT. PLUS 2 TBSP. WATER, DIVIDED
1 C. DRY WHITE WINE
2 ONIONS, THINLY SLICED
1 RIB CELERY, CHOPPED
3 SPRIGS PARSLEY
1 BAY LEAF
¾ LB. FRESH OCEAN PERCH OR SNAPPER FILLETS
1 CAN WHOLE PEELED TOMATOES UNDRAINED
1 TBSP. TOMATO PASTE
1 CLOVE GARLIC, MINCED
1 TSP. DRIED OREGANO LEAVES, CRUSHED
SALT AND PEPPER, TO TASTE
½ TSP. SUGAR
2 LARGE RIPE TOMATOES
2 LARGE POTATOES
1 LB. FRESH HALIBUT OR HADDOCK
½ LB. FRESH MEDIUM SHRIMP
2 TBSP. CHOPPED FRESH PARSLEY
CELERY LEAVES FOR GARNISH
DIRECTIONS:
SCRUB CLAMS WITH STIFF BRUSH UNDER COLD RUNNING WATER.
SOAK CLAMS IN LARGE BOWL OF COLD SALT WATER FOR 30 MINUTES.
REMOVE CLAMS WITH SLOTTED SPOON.
DISCARD WATER.
REPEAT SOAKING 2 MORE TIMES.
TO MAKE FISH STOCK, COMBINE 1 QUART WATER, WINE, ONIONS, CELERY, PARSLEY SPRIGS, AND BAY LEAF IN 6-QT. STOCK OR DUTCH OVEN.
BRING TO BOIL, REDUCE HEAT TO LOW AND ADD PERCH.
GENTLY SIMMER 20 MINUTES.
STRAIN FISH STOCK THROUGH SIEVE INTO LARGE BOWL.
REMOVE PERCH WITH SLOTTED SPATULA.
SET FISH ASIDE
DISCARD ONION, CELERY, PARSLEY SPRIGS, AND BAY LEAF.
RETURN STOCK TO POT.
PRESS CANNED TOMATOES AND JUICE THROUGH SIEVE INTO STOCKPOT.
DISCARD SEEDS
STIR IN TOMATO PASTE, GARLIC, SALT, AND PEPPER. SIMMER, UNCOVERED 20 MINUTES.
COMBINE CLAMS AND REMAINING 2 TABLESPOONS WATER IN LARGE STOCKPOT.
COVER AND COOK OVER MEDIUM HEAT 5-10 MINUTES UNTIL CLAMS OPEN.
REMOVE IMMEDIATELY WITH METAL TONGS AS THE OPEN.
DISCARD ANY CLAMS WITH UNOPENED SHELLS.
RINSE CLAMS.
SET ASIDE.
CUT FRESH TOMATOES IN HALF.
REMOVE STEMS AND SEEDS.
COARSELY CHOP TOMATOES.
PEEL POTATOES.
CUT INTO CUBES.
SKIN HALIBUT.
CUT INTO 1-1/2 X 1-INCH PIECES.
ADD FRESH TOMATOES, POTATOES, AND HALIBUT TO SOUP MIXTURE IN STOCK POT.
BRING TO A BOIL, REDUCE HEAT TO MEDIUM-LOW.
COVER AND COOK 12-15 MINUTES UNTIL POTATOES ARE FORK TENDER.
REMOVE SHELLS FROM SHRIMP UNDER COLD RUNNING WATER.
DE-VEIN SHRIMP.
ADD SHRIMP TO SOUP MIXTURE.
COOK OVER MEDIUM HEAT 1-2 MINUTES JUST UNTIL SHRIMP TURN OPAQUE AND ARE COOKED THROUGH.
FLAKE RESERVED PERCH WITH FORK.
STIR IN PERCH, RESERVED CLAMS AND CHOPPED PARSLEY INTO SOUP.
GARNISH, IF DESIRED.
SERVE IMMEDIATELY.
YIELD: ABOUT 10 CUPS
1 POUND MUSHROOMS (YOUR CHOICE)
1/4 CUP BUTTER
3 TABLESPOONS FLOUR
SALT AND PEPPER
1 CUP HEAVY CREAM (WHIPPING)
1 CAN (14-1/2 OUNCES) CHICKEN BROTH
1 TABLESPOON SHERRY (IF DESIRED)
SLICE ENOUGH MUSHROOMS TO MEASURE 1 CUP.
CHOP REMAINING MUSHROOMS.
MELT BUTTER IN SAUCEPAN OVER MEDIUM HEAT.
STIR IN ALL MUSHROOMS.
COOK ABOUT 10 MINUTES, STIRRING OCCASIONALLY, UNTIL MUSHROOMS ARE GOLDEN.
SPRINKLE WITH FLOUR AND SALT.
COOK, STIRRING CONSTANTLY, UNTIL THICKENED.
GRADUALLY STIR IN CREAM AND BROTH.
HEAT UNTIL HOT.
STIR IN SHERRY.
SEASON TO TASTE WITH SALT AND PEPPER (FRESH GROUND IS BETTER)
1 POUND ITALIAN SAUSAGE, CUT INTO 1 INCH PIECES
2 CUPS BROCCOLI FLORETS
1 CUP MOSTACCIOLI PASTA, UNCOOKED
2-1/2 CUPS WATER
1/4 TEASPOON BASIL
SALT AND PEPPER TO TASTE
1/2 CUP ONION, CHOPPED
1 CLOVE GARLIC, MINCED
28 OUNCES ITALIAN-STYLE TOMATOES, UNDRAINED
10-1/2 OUNCES BEEF BROTH
COOK SAUSAGE IN DUTCH OVEN, STIRRING OCCASIONALLY, UNTIL BROWN.
DRAIN.
ADD REMAINING INGREDIENTS, BREAKING UP TOMATOES.
HEAT TO BOILING; REDUCE HEAT TO MEDIUM-LOW.
COVER AND COOK ABOUT 15 MINUTES, STIRRING OCCASIONALLY, UNTIL MOSTACCIOLI IS TENDER.
STIR IN REMAINING PARSLEY.
2 LBS. BEEF BONES
3 RIBS CELERY
2 CARROTS
1 ONION, HALVED
1 BAY LEAF
6 C. COLD WATER
1 EGG
4 TBSP. CHOPPED FRESH PARSLEY, DIVIDED
SALT AND PEPPER
½ TSP. DRIED MARJORAM LEAVES, CRUSHED
½ C. SOFT FRESH BREAD CRUMBS
¼ C. GRATED PARMESAN CHEESE
1 LB. GROUND BEEF
14 ½ OZ. WHOLE PEELED TOMATOES, UNDRAINED
½ C. UNCOOKED SMALL MACARONI
DIRECTIONS:
TO MAKE STOCK, RINSE BONES.
COMBINE BONES, CELERY, CARROTS, ONION AND BAY LEAF IN A 6 QUART STOCKPOT.
ADD WATER AND BRING TO A BOIL.
REDUCE HEAT TO LOW.
COVER PARTIALLY AND SIMMER 1 HOUR, SKIMMING FOAM OCCASIONALLY.
PREHEAT OVEN TO 400º.
SPRAY 13 X 9-INCH BAKING PAN.
IN A MEDIUM BOWL, WHISK TOGETHER EGG, 3 TBSP. PARSLEY, MARJORAM, SALT AND PEPPER.
STIR IN BREAD CRUMBS AND CHEESE.
ADD BEEF AND MIX WELL.
PLACE MEAT MIXTURE ON CUTTING BOARD.
PAT EVENLY INTO 1 –INCH THICK SQUARE.
WITH SHARP KNIFE, CUT MEAT INTO 1-INCH SQUARES.
SHAPE EACH SQUARE INTO A BALL.
PLACE MEATBALLS ONTO PREPARED PAN.
BAKE 20-25 MINUTES UNTIL BROWN ON ALL SIDE AND COOKED THROUGH TURNING OCCASIONALLY.
DRAIN ON PAPER TOWELS.
STRAIN STOCK THROUGH SIEVE INTO LARGE BOWL.
SLICE CELERY AND CARROT AND SET ASIDE.
DISCARD BONES, ONION AND BAY LEAF.
TO DEGREASE STOCK, LET STAND 5 MINUTES TO ALLOW FAT TO RISE.
HOLDING PAPER TOWEL, QUICKLY PULL ACROSS SURFACE ONLY, ALLOWING TOWEL TO ABSORB FAT.
DISCARD TOWEL.
REPEAT AS MANY TIMES AS NECESSARY TO REMOVE ALL FAT.
RETURN STOCK TO STOCKPOT.
DRAIN TOMATOES, RESERVING JUICE.
BRING TO A BOIL; UNCOVER AND BOIL 5 MINUTES.
STIR IN MACARONI.
SEASON WITH SALT AND PEPPER.
COOK 6 MINUTES STIRRING OCCASIONALLY.
ADD RESERVED VEGETABLES AND MEATBALLS.
REDUCE HEAT TO MEDIUM.
COOK TEN MINUTES UNTIL HOT.
STIR IN REMAINING PARSLEY.
¼ LB. GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES
2 MEDIUM ZUCCHINI, CUBED
1 LARGE POTATO, CUBED
½ LB. CABBAGE, SHREDDED
1/3 C. OLIVE OIL
3 TBSP. BUTTER
2 MEDIUM ONIONS, CHOPPED
3 MEDIUM CARROTS, CHOPPED
3 RIBS CELERY, CHOPPED
1 CLOVE GARLIC, MINCED
1-28 OZ. CAN PLUM TOMATOES, UNDRAINED
3-1/2 C. BEEF BROTH
1-1/2 C. WATER
SALT AND PEPPER
½ TSP. CRUSHED BASIL
¼ TSP. CRUSHED ROSEMARY 1 BAY LEAF
1-16 OZ. CA CANNELLONI BEANS
FRESHLY GRATED PARMESAN CHEESE
DIRECTIONS:
HEAT OIL AND BUTTER IN DUTCH OVEN OVER MEDIUM HEAT.
ADD ONIONS AND COOK UNTIL SOFT AND GOLDEN.
STIR IN CARROTS AND POTATOES.
COOK AND STIR ABOUT 5 MINUTES.
STIR IN CELERY AND GREEN BEANS.
COOK AND STIR ABOUT 5 MINUTES.
STIR IN ZUCCHINI.
COOK AND STIR ABOUT 3 MINUTES.
STIR IN CABBAGE AND GARLIC.
STIR 1 MINUTE.
DRAIN TOMATOES, RESERVING JUICE. ADD BROTH AND JUICE TO DUTCH OVEN.
COARSELY CHOP TOMATOES AND ADD TO DUTCH OVEN.
STIR IN SPICES.
BRING TO A BOIL OVER HIGH HEAT.
REDUCE HEAT AND SIMMER COVERED 1-1/2 HOURS.
RINSE CANNELLINI BEANS, DRAIN AND ADD TO DUTCH OVEN.
UNCOVER AND COOK OVER MEDIUM LOW HEAT AN
ADDITIONAL 30-40 MINUTES MORE UNTIL SOUP THICKENS, STIRRING OCCASIONALLY.
REMOVE BAY LEAF.
SERVE WITH CHEESE.
3 CANS (14-1/2 OUNCES EACH)
1 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
1/2 CUP CARROTS, CHOPPED
2 CANS NAVY BEANS, DRAINED AND RINSED (15-16 OUNCES )
1 TEASPOON OREGANO
1 CUP UNCOOKED DITALINI PASTA
2 SLICES BACON, COOKED AND CRUMBLED
1/4 CUP FRESH PARSLEY, CHOPPED
HEAT 1/4 CUP OF BROTH TO BOILING IN DUTCH OVEN.
STIR IN ONIONS, CELERY AND CARROTS.
COOK UNTIL VEGETABLES ARE TENDER.
STIR IN REMAINING BROTH BEANS AND SEASONINGS.
HEAT TO BOILING.
STIR IN PASTA.
SIMMER UNTIL PASTA IS TENSER.
REMOVE BAY LEAF.
STIR IN BACON.
SERVE SOUP TOPPED WITH PARSLEY.
YIELD: 8 SERVINGS
1/4 CUP CUT-UP BACON OR LEAN SALT PORK
1 ONION, CHOPPED
2 CANS MINCED CLAMS (6-1/2 OUNCES EACH)
1 MEDIUM POTATO, FINELY CHOPPED
SALT AND PEPPER TO TASTE
2 CUPS MILK
COOK MEAT AND ONION IN SAUCEPAN OVER MEDIUM HEAT, STIRRING FREQUENTLY UNTIL ONION IS TENDER AND MEAT IS CRISP.
DRAIN CLAMS, RESERVING LIQUID.
ADD ENOUGH WATER WITH THE CLAM LIQUID TO MEASURE
1 CUP.
STIR CLAMS, CLAM LIQUID, POTATO AND SEASONINGS INTO BACON AND ONION.
HEAT TO BOILING; REDUCE HEAT.
COVER AND SIMMER ABOUT 15 MINUTES OR UNTIL POTATO IS TENDER.
STIR IN MILK.
HEAT, STIRRING OCCASIONALLY, JUST UNTIL HOT.
DO NOT BOIL!
1 PACKAGE DRIED SPLIT PEAS
WATER
1 ONION, FINELY CHOPPED
HAM BONE (WITH SOME MEAT ON IT)
1/2 BAG BABY CARROTS
SALT AND PEPPER TO TASTE
1 CUP MINCED CELERY (IF DESIRED)
IN LARGE POT, PLACE HAM BONE AND ENOUGH WATER TO COVER.
BOIL HAM BONE UNTIL MEAT COMES OFF EASILY.
ADD REMAINING INGREDIENTS AND BRING TO BOIL.
REDUCE HEAT AND SIMMER 2-1/2 OR UNTIL PEAS ARE NO LONGER
PEAS.
TASTE AND RE-SEASON AS NECESSARY.
YIELD: 6-8 CUPS
(IF LIQUID BECOMES TO THICK, ADD A LITTLE WATER)
1 CUP COOKED HAM, CUBED
3 CUPS BEEF BROTH
1-1/2 TEASPOONS BASIL
1 TEASPOON MARJORAM LEAVES
SALT AND PEPPER TO TASTE
1 CUP CELERY, CHOPPED
1/2 CUP ONIONS, CHOPPED
1 BAY LEAF
1 CAN STEWED TOMATOES
15-16 OUNCES KIDNEY BEANS, DRAINED
15-16 OUNCES NAVY BEANS, DRAINED
15-16 OUNCES GARBANZO BEANS, DRAINED
15-16 OUNCES BLACK-EYED PEAS, DRAINED
GRATED CHEESE, IF DESIRED
MIX ALL INGREDIENTS, EXCEPT CHEESE IN LARGE SAUCEPOT.
COVER AND HEAT TO BOILING.
REDUCE HEAT AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY.
REMOVE BAY LEAF.
SERVE SOUP WITH CHEESE.
YIELD: 8 SERVINGS
1 onion, chopped finely
1 stalk celery, chopped
¼ c. butter
2 c. chicken stock
3 lbs. asparagus, trimmed, cut into 1 inch pieces
(reserve 1/3 of the tips and steam)
2 baking potatoes, cut into 1 inch cubes
2 tbsp. basil
2 c. milk
2 c. cream
salt and pepper
Directions:
Sauté the onion and celery in the butter until softened.
Add the chicken broth, asparagus, potatoes, basil and milk.
Cook until softened, about 20 minutes.
In small batches, purée in a blender
Return to stove and add the cream.
Salt and pepper to taste.
Serve with the steamed asparagus tips.
