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.  

Corinne's Pot Roast

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This recipe comes from my buddy, Corinne Gooden and is a classic recipe that turns out every time I make it.  You insert garlic cloves into the pot roast before cooking, so that you get a wonderful bite of roasted garlic along with the tender roast beef.  The meat is so moist and juicy that it literally melts in your mouth.  So good!

Ingredients:
3 lbs. boneless beef chuck roast
10 cloves garlic, peeled and halved lengthwise
2 tsp coarse salt
1/2 tsp pepper
2 T vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2/3 cup water
Dry red wine, optional

Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1-1/2" deep all over the roast.  Insert the garlic cloves as deep into the slits as possible.  Season with salt and pepper.  In a Dutch oven, heat oil over high heat.  Sear meat on all sides until well browned, 4-6 min. per side.  Add onions, carrots, celery and 2/3 cup water.  Cover and simmer 3-3-1/2 hours, turning 2-3 times (or place in a 325 degree oven, turning the meat every hour).  Add more water or wine if needed.  Transfer meat to cutting board and let stand for 10 min.  Slice meat and serve with thickened pan juices.

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.