Let’s Do Italian Recipes by Gloria Rae
Gloria’s Minestrone Soup First, you must have a large stock pot (much bigger than a Dutch oven pot) with a lid. Ingredients: 8 slices of bacon chopped reasonably fine ½ small package of pepperoni diced up fine 2 large onions diced fine 2 carrots diced fine 3 stalks of celery diced 5 large cloves of garlic minced fine 1 good-sized zucchini quartered lengthwise and sliced fairly thin. Do not peel skin. 1 large red pepper seeded and diced ¼ of a cauliflower – use no stems- just separate and use small florets 1 x 28 oz can of diced tomatoes 1 x 28 oz can of Hunt’s tomato sauce (original flavour) 1 x 19 oz can of red kidney beans – drained and washed with cold water 1 x 19 oz can of mixed 6 bean medley – drained and washed 2 litres of chicken broth 1 tbsp. of dried oregano 2 Parmesan cheese rinds – just the rinds, not with cheese attached – or 1 ½ cups of grated parmesan cheese 1 tsp of dried basil 1 package of frozen and chopped spinach Small amount of spaghetti broken lengthwise four times 1 extra litre of chicken broth which you will need to add to the soup when its finished, so soup is not too thick. Directions: Put the bacon into the soup pot on low heat and brown slowly so the bacon fat releases but do not brown bacon until crisp. Add pepperoni and saute a bit longer. Add onions, carrots, celery and garlic and saute for a few minutes more. Add zucchini, red pepper, cauliflower, tomatoes & juice, 2 litres of chicken broth, tomato sauce, oregano and parmesan cheese rinds. Important Note: If you are not using cheese rinds do not add the grated cheese at this time or your soup will burn on the bottom of pot.
Italian Cream Cake Ingredients: ½ cup margarine, softened ½ cup shortening 2 cups white sugar 5 egg yolks 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 1 ½ cups flaked coconut 1 cup chopped pecans 5 egg whites 8 ounces cream cheese ½ cup margarine, softened 4 cups confectioners’ sugar 1 teaspoon vanilla extract ½ cup chopped pecans
To advertise here, please contact Gloria@villagerpublications.com 5. Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in a mixing bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted. Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. 2. Beat egg whites until they form stiff peaks. 3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans. 4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to a wire rack to cool completely.
Page 8 Lambeth Villager • September 2024
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