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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:CHEESECAKE COOKIES - Author: - Contributor:
Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar

until light and fluffy. Add flour and nuts; blend until

mixture resembles crumbs. Set aside 1 cup mixture. Press

remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let

cool. Beat sugar and cream cheese until smooth. Add remaining

ingredients and beat well. Spread over crust. Sprinkle

reserved crumbs on top, pressing down lightly with fingers.

Bake for 25 minutes, cool, and cut into bars. Store in

refrigerator.
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