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Category:Soups - Author:N/A- Contributor:
MINESTRONE
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.
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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:
Ingredient:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise



Direction:
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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