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:
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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