Tasty and Easy Recipes

Ingredients:
12 ounces lean ground beef or lean ground lamb
1 small fennel bulb, chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
4 cups beef broth
2 cups water
1 teaspoon dried oregano, crushed
2 bay leaves
1/4 teaspoon cracked black pepper
1/2 cup orzo pasta
4 cups shredded escarole, curly endive, and/or spinach

Method:
In large saucepan cook beef, fennel, onion, and garlic, uncovered, over medium-high heat for 5 minutes or until meat is browned and vegetables are nearly tender, stirring occasionally. Drain fat, if necessary.
Add broth, water, oregano, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove bay leaves. Reserve for garnish, if desired.
Stir in orzo. Return to boiling; reduce heat to medium. Boil gently, uncovered, 10 minutes or until pasta is just tender, stirring occasionally. Remove from heat; stir in escarole.
To serve, ladle hot soup into bowls. Top with reserved bay leaves.

Ingredients:
1 lb. sausage meat
2 tsp. salt
2 cups celery, cut in 1/2″ pieces
2 tsp. Italian seasoning
1 cup onion, chopped
1 tsp. oregano
2 green peppers
1 tsp. sugar
2 lb. zucchini, grated (6 small)
1/2 tsp. basil (dried)
2 28-oz. cans tomatoes
1/4 tsp. granulated garlic

Method:
Brown the sausage meat, and then drain off the fat.
Add the celery and cook for 10 minutes, and then add the remaining ingredients, EXCEPT the green pepper. Cover and simmer for 20 minutes.
Add the green pepper, and simmer for 10 more minutes.
Serve with Italian bread. Freezes well.

Serves: 4 to 6
Ingredients:
3 boneless, skinless chicken breasts (6 halves)
2 eggs, slightly beaten
1/4 cup coarse bread crumbs
1 tbsp. freshly chopped Italian parsley
1/3 cup chicken broth
1 tsp. salt
1/8 tsp. freshly ground black pepper
4 tbsp. olive oil
1 large clove garlic, slightly crushed
1-1/2 cups chicken broth

Method:
Remove and discard all tendons and fat from the chicken breasts. Grind or chop very fine and place in a bowl. Add the eggs, crumbs, parsley, and 1/3 cup chicken broth.
Season with salt and pepper and mix.
Heat the olive oil in a large skillet together with the garlic. Shape the meat into 20 ovals or balls and brown them in the oil on all sides. Discard the garlic and add 1-1/2 cups of chicken broth. Cover the skillet tightly and simmer for 15 to 20 minutes.
These chicken balls can be stored frozen and reheated by simmering together with your favorite stewed vegetable (or tomato sauce) until heated through.