Tasty and Easy Recipes

Ingredients:
1 pound bulk Italian sausage
2 cups onion, chopped
2 cloves garlic, finely chopped
7 cups water
4 medium carrots, pared and sliced
2 15-ounce cans diced tomatoes, undrained
6 beef bullion cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1-1/2 cups zucchini, coarsely chopped
1 15-ounce can garbanzo beans, drained
1 cup elbow macaroni

Method:
In a large kettle, brown sausage, onion, and garlic; drain off fat.
Add water, carrots, tomatoes, bouillon cubes, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add zucchini, garbanzo beans, and macaroni. Cover; cook 20 minutes or until macaroni is tender.

Ingredients:
1 16-ounce package fresh or frozen cheese tortellini
4 ounces provolone cheese, cut into 2″x1/4″ strips
1 11-ounce can corn, drained
1 9-ounce package frozen spinach, thawed, squeezed to drain
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 6-ounce can pitted ripe olives, drained and sliced
1-1/2 cups creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 2-ounce jar diced pimiento, drained, if desired

Method:
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.
In very large bowl, combine tortellini, provolone cheese, corn, spinach, artichoke hearts, and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, garnish with pimiento.

Ingredients:
1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 35-ounce can Italian plum tomatoes
1 35-ounce can whole tomatoes
salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups pareve chicken broth
Fontina cheese, grated

Method:
In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid.
Simmer uncovered for 30 minutes. Season with salt and pepper.
In a food processor or blender, puree tomato mixture in small batches. Return mixture to saucepan. (Soup can be stored in refrigerator up to one day ahead at this point.)
In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining 2 tablespoons basil, garlic and Italian seasoning and saute’‚ for 5 minutes.
Combine saute’ed herbs with pareve chicken broth and tomato mixture. Simmer until heated through. Serve immediately and garnish with grated Fontina cheese.