__________________________________________________ P ASTA E. FAGIOLI SOUP Mary Ellen Lewis ___________________________________________________ 1 lb ground beef 1 cup cannellini beans 1-1/2 tsp oil 5-1/2 cups beef stock 3/4 cup chopped onion 1-1/2 tsp oregano & 1-1/4 tsp pepper 1 cup slivered carrots 2-1/2 tsp parsley 1 cup diced tomatoes 24 oz spaghetti sauce 1 cup red kidney beans 4 oz dry pasta (shell macaroni) 1-1/4 green tabasco sauce DIRECTIONS: Saute beef in oil until browned. Add onion, carrots, celery & tomatoes. Simmer for about 10 min. Transfer to a pot. Drain & rinse beans. Add to pot & stir. Add beef stock, oregano, pepper, parsley, tabasco sauce, spaghetti sauce, & pasta. Simmer until carrots & celery are tender, about 45 mins. Makes about 4-1/2 quarts. __________________________________________________ P ECAN CRANBERRY SALAD Carolyn Smith ___________________________________________________ 1 15 oz crushed pineapple drained 1 16 oz can whole berry cranberry sauce (juice reserved) 1 cup water 1 6 oz can frozen orange juice 1 cup chopped pecans concentrate 1 3 oz pkg orange Jello 1 3 oz pkg cherry Jello DIRECTIONS: Spray 6 cup mold with non-stick cooking spray. Combine reserved pineapple juice & water. Bring to a boil & remove from heat. Pour in large bowl, add gelatin & stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate & nuts. Mix well. Pour gelatin mixture into mold & refrigerate until firm. __________________________________________________ P IMENTO CHEESE Frances Ann Boyd ___________________________________________________ 2 lb velveta cheese 1 small can evaporated milk 1 cup Miracle Whip ( do not use low fat ) 3 T vinegar (salad dressing) 1/4 cup sugar large jar of diced pimento DIRECTIONS: Place milk, salad dressing, sugar & vinegar in top of double boiler. When mixture gets hot, add chunks of Velveta & stir until melted. Remove from stove and add pimento. Let cool at room temperature, then refrigerate.
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