Tuesday, July 19, 2011

Marilyn's Pasta E Fagioli Soup

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Marilyn Kihara made ths delicious tomato-based soup as a late night treat while we were visiting Seattle.  This soup closely resembles Olive Garden Pasta E Fagioli soup.  It is the perfect meal for those chilly nights as it is a hearty soup that tastes delicious and warms you up.  You can substitute ingredients with whatever you have on hand.  In Marilyn's version, she replaced kidney beans with corn, used Italian sausage instead of ground beef and stewed tomatoes for diced tomatoes.  Here's a great photo of Ray and Mare at the Halekulani Hotel on Waikiki Beach.

Ingredients:
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (61 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley
1 tsp Tabasco sauce (optional)
1 (20 oz) jar spaghetti sauce
8 oz pasta
Brown beef in a skillet.  Drain fat.  Add all ingredients to crock pot except for the pasta.  Cook on low heat 7-8 hours or high 4-5 hours.  During the last 30 min. on high (or 1 hour on low), add the pasta.  Serve with a tossed green salad and garlic bread.  

Glenda's Buttermilk Pie

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This is a simple but elegant dessert from Glenda Stephens (picture on the right) that will surely please your guests.  The pie will disappear quickly, as it soon becomes everyone's favorite.  The top of the pie is chewy and delicious, while the rest of it melts in your mouth.  Serve with sweetened whipped cream and fresh fruit.  Your house will smell like freshly made waffle cones as the pie bakes.  Pure heaven.

Ingredients:
1-1/2 cup sugar
1 cup buttermilk
1/2 cup Bisquick
1/3 cup melted butter
1 tsp vanilla
3 eggs

Blend all ingredients together with a mixer for 1 min.  Pour into a greased 9" pie pan.  Bake at 350 degrees for 50-60 min.  Insert a toothpick to test for doneness.  Cool.  Serve with sweetened whipped cream and fresh blueberries.  Absolutely wonderful.