Mom and I would spend quiet mornings together doing housework and errands in town.
Even when I started school it was half day so I still got another year of time alone with mom, forever tying me to her apron strings.
Peek inside. I am sure you will find something you like.
These RECIPES may not have been laboratory tested and are not necessarily original, but their mark has been established by family members, friends, and my husband.
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.
Thursday, April 11, 2013
Soup for Your Belly
There is nothing better than a bowl of warm and
steamy soup on a dark, damp, rainy day.Yes, you guessed it, it is raining here today.I snatched this recipe up from my
mother-in-law.It is an Italian soup
that uses penny pinching ingredients, which when mixed together make a most
flavorful soup.Be sure to have some
crusty Italian bread for sopping up some of the wonderful broth.This soup comes with an added bonus.As you can see it takes only a few
ingredients that couldn’t be easier to put together and cooked in about an
Greens & Beans Soup
1 large escarole cleaned and chopped
¼ lb. bacon or pancetta 1 small onion chopped 2 cloves garlic minced 4 cans chicken broth 1 can cannelloni beans rinsed and drained Dash nutmeg Salt and Pepper to taste Parmesan Cheese for topping
Fill a large bowl full of ice cold
water and leave it in the sink.Remove
outer leaves from escarole and discard them.Chop the remainder of the escarole into bite size pieces.Place into bowl of water in the sink.Push down and stir escarole in the water
repeatedly to remove the and grit that gets stuck in the lower part of the
leaves.Drain and rinse a couple of
Chop bacon into ¼” pieces. Sauté in
large stock pan until bacon is almost crisp.Add garlic, salt, pepper, nutmeg and onion sauté until translucent.Add escarole, chicken broth and beans.Bring to full boil for 15 minutes and then
turn down to a simmer for 30 minutes. Serve with crusty bread and sprinkle of Parmesan.