Minestrone With Italian Sausage

McCall's Cookery

1 cup dried white navy beans (Great Northern)

2 cans (10 3/4-oz size) condensed chicken broth, undiluted

Salt

1 lb sweet italian sausage

1 small head cabbage ( 1 1/2 lb)

4 carrots (1/2 lb)

2 medium potatoes (3/4 lb)

1 can (1 lb) Italian-style tomatoes

2 medium onions (1/2 lb)

1/4 cup olive or salad oil

1 stalk celery

2 zucchini (1/2 lb)

1 clove garlic

1/4 teaspoon pepper

1/4 cup chopped parsley

1 cup broken-up thin spaghetti

Grated Parmesan cheese

Day before: In bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day, drain. Turn chicken broth into a 1 quart measure; add water to make 1 quart. Pour into 8 quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to boiling; reduce heat; simmer, covered, 1 hour.

Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour. Drain well. Saute over medium heat until browned all over. Slice sausage 1/4 inch thick on the diagonal; set aside.

Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick. Pare carrots; slice on diagonal 1/4 inch thick. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to soup with tomatoes. Cover; cook 1/2 hour longer.

Meanwhile, peel onions; cut in half; slice thinly. In hot oil in medium skillet, saute onion, stirring, about 5 minutes. Remove from heat. Slice celery, on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper.

Cook slowly, covered and stirring occasionally, 30 minutes. Add sausage; heat through. Serve hot, with Parmesan cheese. Makes 5 quarts, 10 servings.

Pasta Salad with Salami and Cheese

Creative Cooking - Pasta

1 pound pasta shells

6 tablespoons red wine vinegar

salt and petter to taste

1/2 teaspoon paprika

5 tablespoons extra-virgin olive oil

2/3 pound Swiss cheese, cut into strips

1/2 pound salami, cut into thin strips

2 red peppers, seeded and diced

1/2 cup sliced radishes

Cook pasta in boiling, salted water until just tender, following package directions; drain and set aside to cool.

Blend vinegar, salt, pepper, paprika, and oil together. Combine cooled noodles, cheese, salami, diced pepper, radishes, and dressing. Cover and refrigerate until ready to serve.

Broccoli and Gruyere Gratin

Real Simple November 2009

2 large bunches broccoli, roughly chopped (about 12 cups)

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

2 cups grated Gruyere (8 ounces)

Kosher salt and black pepper

Heat oven to 375º F. Fill a large saucepan with 1 inch of water and tit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. lace the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Make Ahead: Leave at room temperature for up to 2 hours or refrigerate for up to 1 day. Bake at 375º F from room temperature, 40 to 55 minutes.