Genoa, Italy Style Minnestrone - Mom

 Soup

2 C coarsely chopped onions

1 C sliced celery

1/4 C chopped fresh parsley

2 garlic cloves, minced

1/4 C oil

5 C beef broth

3.5 C water

1/2 C dry red wine (or water)

16oz can tomatoes, undrained, cut up

15oz can tomato sauce

2 C coarsely chopped cabbage

1 C sliced carrots

2 tsp dry basil leaves

1/2 tsp salt

1/4 tsp pepper

1.5 C sliced zucchini

1 C Green Giant frozen cut green beans

4oz spaghetti, broken into 2-3 pieces or 1 C elbow spaghetti

15.5oz can kidney beans, undrained

16oz can garbanzo beans, undrained

Pesto Sauce

1 C freshly grated parmesan 

1 C fresh basil leaves

6-8 T olive oil

2 T lemon juice

In 8qt saucepan, saute onions, celery, parsley and garlic in oil till tender. 

Stir in beef broth, water, wine, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to boil. Reduce heat, cover and simmer 1 hour. 

Stir in remaining soup ingredients. Simmer covered an additional 15-20 min or until vegetables and spaghetti are tender. 

In food processor or blender, blend parmesan cheese and basil. Gradually add oil a T at a time until smooth thick paste is formed. Blend in lemon juice. 

Pesto sauce to be added to individual servings as desired. Sprinkle with additional parmesan if desired.

Makes 19, 1 cup servings

TIP: Once C grated parmesan and 1/4 C dry basil leaves can be substitured for freshly grated parmesan and fresh basil leaves

Zucchini Combo - Deanna

 3 medium zucchini and/or summer squash

2 cups sliced fresh mushrooms

1/4 tsp garlic powder

1/2 tsp salt

1/4 cup butter

2 medium tomatoes, cut into wedges

1/4 cup grated parmesan

Slice zucchini and combine with mushrooms in 1 1/2 quart glass casserole dish. 

Sprinkle with garlic powder and salt. Dot with butter.

Microwave covered, 5-8 min on high or until zucchini is tender.

Stir in tomatoes and cheese

Microwave, covered 2-3 minutes or until hot

Fresh Salsa - Tina

8-10 diced garden tomatoes

1 - 8 oz can tomato sauce (optional)

1/4 cup fresh cilantro, chopped

1/2 tsp salt

3-4 tomatillo chilis, chopped *

1 Tbsp red wine vinegar

1 clove garlic, crushed (more optional)

3-4 green onions chopped

1 tsp sugar

*Boil chilies about 3-4 minutes. Slice in half. Remove most of seeds with a knife. Try not to touch the seeds, they are hot. Chop. Can use jalapeno or other peppers.

Mix all ingredients. Refrigerate at least 24 hours before serving

Deluxe Peas & Celery - Mom

 2 Tbsp butter

1 cup sliced mushrooms

1/2 cup celery, bias cut

2 Tbsp finely chopped onions

1/2 tsp salt

black pepper to taste

1/4 tsp savory salt

1 10 oz pkg frozen peas, cooked and drained

Melt butter and saute mushrooms, celery and onions. Add salt, pepper and savory salt. Mix in cooked peas. Serves 6