Saturday, October 25, 2008


1 roll (about 12 oz.) of Jimmy Dean sausage (I use original flavor)
1 onion, diced
5 cups beef broth
1 cup water
1 (28 oz.) can of diced tomatoes
1 cup thinly sliced carrots (I just buy the pre-cut matchstick carrots)
1/4 t. basil
1/4 t. oregano
1 (8 oz.) can of tomato sauce
1 T. parsley
Brown the sausage with the onion. Then transfer to large stock pot. Add the other ingredients and bring to a boil then turn down to low and simmer until the carrots are tender. (This usually takes about 30 min.)
Then add:
2 chopped zucchini
1 (8-12 oz.) bag of tortellini (I use the frozen kind and just let it sit out for 20-30 minutes so it's not quite so frozen when I put it in.)
Then simmer for another 20-30 minutes.

1.5 - 2 cups of matchstick carrots
1 cup chopped celery
1 chopped onion
2 t. tarragon
2 t. thyme
2 t. basil
1 t. garlic salt
1/2 cup water
Bring to a boil, then turn on low when onion and celery and turning clear. (5-10 minutes)
Then pour in:
1/2 cup flour
1 T. chicken granules
1/4 cup sugar
1 (46 oz.) can of tomato juice (not V8, just the straight tomato juice.)
1 (28 oz.) can of diced tomatoes
Let that simmer on med or med-low for about 20 minutes.
Then add:
2 cups of half and half
Stir that in and then you're done!

Dissolve 2 T. yeast and 1-2 T. sugar into 1.5 cups of warm water.
Let that rise for 5 minutes.
Then add:
2 T. sugar
1/2 t. salt
3 cups flour
Knead into a smooth ball. (You may need to sprinkle a little more flour). Let rise for 15 minutes. Then roll out the dough on a floured surface and cut into strips.
Melt 3-4 T. butter or marg. in a jellyroll pan. Dip breadstick strips into melted butter on both sides and then fit them all onto the jellyroll pan. I like to add parmesan cheese, garlic salt, parsley, etc. on top of them.
Bake for 20 minutes at 375 degrees.

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