October 2004

Recipe from Beverly Marson

Italian Sausage Soup

(Serves 10-12)

1 1/2 lbs Italian sausage, med. spice, cut 1/4 inch slices

2 cloves garlic, minced

2 onions, chopped

2 lbs tomatoes, peeled and cored (or large can of tomatoes)

11/2 cups dry red wine

5 cups beef stock

1/2 tsp. dried basil

1/2 tsp. dried oregano

3 TB chopped fresh parsley

1 med. green pepper, seeded and chopped

2 med. zucchini, sliced 1/4" thick

2 cups bowtie pasta

salt and pepper to taste

1/2 cup freshly grated parmesan cheese

In Dutch oven, cook sausage over med. heat until lightly browned, 7-10 minutes. Remove with slotted spoon to a plate. Drain all but 3 TB of fat from the kettle. Add garlic and onions to the kettle, saute for 2-3 minutes or until transparent. Add slightly cooked sausage and cook another 2-3 minutes, stirring constantly. Add the tomatoes, stirring to break apart. Add wine, stock, basil and oregano and simmer uncovered for 30 minutes. (At this point, you may refrigerate.) Skim the excess fat from the top. Reheat. Add parsley, green pepper, zucchini and noodles. Simmer covered for 25 minutes or until noodles are al dente. Serve in a deep soup bowl passing the parmesan in a separate bowl.

First Monday White Chili

Recipe from Katty Geer

(Serves 4)

1 lb. cooked chicken, cubed

1/4 cup onion, chopped

1 cup chicken broth

1 (4 oz.) can green chilies, chopped

1 (15oz.) can white beans*, undrained

1 TBSP. olive oil

1 tsp. garlic, chopped

1 tsp. cumin

1/2 tsp. oregano leaves

1/2 tsp. cilantro leaves

1/4 tsp. red pepper

*Cannelini, but white northern beans are OK too

For garnish: sliced green onions, shredded Monterey Jack cheese, sour cream, cilantro

Heat oil in 2-3 quart saucepan. Add onions, cook 2 minutes. Stir in broth, chilies, and spices. Simmer 30 minutes. Stir in beans and cooked chicken. Simmer 10 - 20 minutes. May also server over rice.

Cranberry Cheese Ball

from the kitchen of Martha Noble

3 – 8 oz pkg Cream Cheese
1 pkg Fruit bits (dried fruit 6 or 7 oz.)
1 tsp Lemon Juice
½ c Confectioners sugar
1 tsp Vanilla
1 pkg Dried Cranberries ( 6 or 7 oz)
1 small can crushed Pineapple
Chopped Pecans

Soften cream cheese to room temp. Beat cr. cheese, lemon juice, vanilla, sugar and pineapple until well blended. Stir in cranberries and fruit bits. Shape into 2 balls and chill. Smooth out balls and roll in chopped pecans. (I toasted my pecans in butter and salt and then chopped. I thought it added a nice flavor to have that salty taste from the pecans.) Refrigerate at least overnight. May be tightly wrapped and frozen. Enjoy! Serve with ginger snaps.