Ingredient:
- 1 c. finely minced celery
- 1 c. finely minced onion
- 1 c. finely minced carrot
- 1/4 c. butter
- 1/2 c. garbanzo beans
- 1/2 c. kidney beans
- 1/2 c. whole dried peas
- 1/2 c. white pea beans
- 3/4 c. sliced carrots
- 3/4 c. coarsely chopped onion
- 3/4 c. sliced celery
- 3/4 c. chopped bell pepper
- 1/2 c. rice or barley
- 1 c. shell macaroni
- 2 tbsp. minced parsley
- 1 tsp. oregano
- 1 tsp. basil
- 2 tsp. soy sauce
- Pepper to taste
- Parmesan cheese
Direction:
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. |
Ingredient:
- 3 eggs, separated
- 2 cups milk
- 1 cup plus 3 tablespoons sugar, divided
- 4 tablespoons cornstarch, divided
- 1 teaspoon vanilla
- 2 tablespoons or 1/4 stick butter
- 2 bananas, sliced
- vanilla wafers
Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.
Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.
MERINGUE
In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.
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