#7) Turkey Minnestrone

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1 turkey carcass
2 onions
1 stalk celery
3 parsley sprigs
1 bay leaf
1 carrot

1 onion, chopped
1 T. butter
1 clove garlic, minced
3 c. cooked turkey meat
1 can (about 16 oz.) each: undrained tomatoes, garbanzo beans, navy beans
3 carrots, sliced
3 stalks celery, sliced
2 t. each: salt, basil
1 t. oregano
1/2 t. pepper
1/4 lb. linguine noodles

Put the turkey carcass and enough water to cover in a large kettle. Heat to boil, cover, reduce heat to low and simmer for 1 hour. Then add the next 5 ingredients (onions through carrot) and simmer, covered, for 3 hours. Remove the carcass, strain and save the broth, discarding the vegetables and spices.

Saute the onion and garlic in the butter in a small skillet over low heat for 5 minutes. Add onion/garlic mixture, turkey, tomatoes, beans, carrots, celery, salt, basil, oregano and pepper to soup stock. Cook uncovered, stirring occasionally until vegetables are tender. Add the linguine and cook until done. Serve with parmesan cheese, if desired. Serves 6-8.

A long process but worth it for the rich, unique taste. AN OLD FAMILY RECIPE.

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#6) Firehouse Chili

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olive oil
3 onions, chopped
4 garlic cloves, minced
1 pound pork, cut into 1/2 inch cubes
3 pounds chuck roast, cut into 1/2 inch cubes
1 pound ground chuck
3 hot red peppers, minced
3 jalapeno peppers, minced
2 T. cilantro, finely chopped
1 12-ounce can beer
1 12-ounce jar salsa
4 T. chili powder
1 t. paprika
1/4 t. each: cayenne pepper, beef bouillon, basil and oregano
1/2 t. each: ground marjoram and thyme
1 1/4 t. ground cumin
3-4 medium tomatoes, chopped
2 ounces whiskey (optional)

Saute onion and garlic in olive oil in large pot. In large skillet, brown meat in portions. Use 1 T. of olive oil for each 1 pound of meat as it is browned. When meat portion is browned, add it to the pot with the onion and garlic. Season with salt and pepper to taste.

Add all remaining ingredients except whiskey. Simmer, covered, about 2 1/2 hours. Add whiskey, if using, and simmer an additional 30 minutes. Serves 6.

Serve with bowls of grated sharp cheese and chopped onions. The guys really love this meaty recipe.

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#5) Lasagna

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The key to good lasagna is a good sauce. There will be plenty of sauce leftover to freeze for another meal.

SPAGHETTI SAUCE
2 T. olive oil
3 carrots, shredded
4 stalks celery, diced
2 onions, diced
1/2 green pepper, diced
5 eyes garlic, diced
1 1/2 lbs. ground beef
4 small or 2 large cans tomato paste
1/4 t. ground cloves
1/2 t. nutmeg
1 t. black pepper
1 T. salt

Heat oil in a large (5 quart) kettle. Add the carrots, celery, onions, green pepper and garlic. Saute over medium heat for 10 minutes. Then add the ground beef and cook until slightly browned. Add the tomato paste. Rinse each can of tomato paste with water to equal 3 cups and add this to kettle stirring all ingredients well. Add all the spices, stirring well again. Cover and simmer on low heat 3-4 hours.

LASAGNA
9 cooked lasagna noodles
1 cup ricotta cheese1 1/2 cups shredded mozzarella cheese

Layer the bottom of a 13" x 9" pan with 3 noodles. Spread spaghetti sauce over the noodles to cover. Drop 1/2 of ricotta by spoonful over the sauce. Sprinkle 1/3 of the mozzarella over this. Repeat twice more, but the last/top layer has only the mozzarella cheese. Bake, covered, for one hour in a 350 degree oven. Serves 6 generously.

This is the dish that guaranteed a successful marriage.The recipe is worth the effort. AN OLD FAMILY RECIPE

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