Minestrone
Ingredients
½ lb Ray's Own Brand Bratwurst
6 c. beef stock
1 ¼ lb bacon, finely cut (cooked)
2 c. shredded raw cabbage
1 c. diced carrots
1 c. diced onions
1 ½ can stewed tomatoes
Salt & pepper to taste
¼ lb. elbow macaroni
¼ c. chopped parsley
¼ c. parmesan cheese
1 c. dry red wine
1 lb. dry red kidney beans
1 cup canned potatoes
1 cup diced celery
1 or 2 cloves garlic, minced
1 tsp. mixed Italian spice
Preparation
In a large kettle, combine the first 12 ingredients and simmer for ½ hour. Add parsley. Just before serving add cheese. Makes 3 quarts.
Tagliatelle with Spinach and Walnut Sauce
Ingredients (serves 4)
1lb fresh spinach
1/2lb Ray's Own Brand Bratwurst
½ oz. butter
1 clove garlic
2/3 cup light creme
½ cup walnut pieces
12 oz tagliatelle
Salt
Oil
Parmesan Cheese
Preparation
Wash the spinach and discard any tough leaves and stalks. Put it into a roasting or boiling bag with only the water clinging to it, tie loosely and cook on full power for 6 minutes, until the leaves have collapsed. Puree the spinach in a blender. Put the bacon on a plate covered with absorbent paper towels and cook on full power for 2 minutes until done. Put the butter in a small bowl with the garlic, add the bacon and cook on full power for 4 minutes. Set aside, covered. Put the tagliatelle in a deep bowl and just cover with boiling water. Add a pinch of salt and a few drops of oil and cook on full power for 6 minutes. Let the bowl stand, covered, while you reheat the spinach cream sauce if necessary. Drain the pasta and stir in the cream sauce. Top with the garlic and bacon. Serve hot with Parmesan cheese.
Penne With Zucchini and Pistachio Nuts
Ingredients (serves 4)
14 oz penne (pasta quills)
Salt
2-3 tbsp olive oil
10 oz. baby zucchini, sliced
2 tbsp. water
1 clove garlic, crushed
1/3 cup pistachio nuts, shelled
Freshly ground black pepper
Parmesan cheese (optional)
Preparation
Put the penne in a deep pot and just cover with boiling water. Add a pinch of salt and a few drops of the oil, cover and cook on full power for 9 minutes. Set aside, covered. Put the zucchini in a dish with water, cover with vented plastic wrap and cook on full power for 3 minutes. Put the olive oil in a dish and cook on full pow3re for 30 seconds. Add the garlic and cook on full power for 1 minute. Drain the zucchini and add them with the pistachio nuts. Stir well to coat in the oil. Cover and cook on full power for 1-2 minutes. Drain the pasta; pour over the sauce and season with black pepper. Offer Parmesan cheese at the table if desired.
SAUSAGE BURRITOS with Linguica or Salchicha Caballero
Ingredients
¼ LB Ray's Own Brand Linguica or Salchicha Caballero (spicy linguica)
1 can pinto beans
1 can pinto beans refried
1 onion
Pepper jack cheese ¼ cup
Tortillas (corn or flour)
Preparation
Saute 1 onion chopped with sausage. Combine all ingredients. Simmer until thick and creamy. Good Burrito filling.
Macaroni Cheese with Bratwurst and Tomato
Ingredients: (Serves 4)
1 C. short cut macaroni
Salt and freshly ground pepper
½ tsp. oil
1 tbsp. butter
2 ½ cups Mornay Sauce
½ cup grated cheese
1 tbsp fresh breadcrumbs
Slices of pre-cooked Ray's Own Brand Bratwurst Sausage
2 tomatoes, sliced
Preparation
Preheat the oven to 400 F. Cook the macaroni for 7 minutes in boiling salted water to which a few drops of oil have been added. Drain well. Preheat the oven to 400 F. Butter an ovenproof dish and prepare the sauce. Mix the macaroni with the sauce and pour into the dish. Sprinkle with grated cheese mixed with fresh breadcrumbs. Arrange the bacon slices on the top of the macaroni alternately with tomato slices. Cook in the oven for 15-20 minutes until bacon is cooked.
Sausage Supper Soup
Ingredients
1 lb Ray's Own Brand Swiss Sausage
2 c. chopped onion
1 c. sliced carrots
1 c. sliced celery
½ lb sliced mushrooms
1 28 oz can whole peeled tomatoes, cut up
2 potatoes, peeled and cubed
1 c. dry spinach noodles
1 c. dry egg noodles
3 tbsp parsley flakes
8 c. beef stock
1 clove garlic, minced
1 tsp. brown sugar
½ c. white wine
3 c. shredded cabbage
Salt & pepper to taste
1 c. parmesan cheese
Preparation
Bring broth to boil in large stockpot. Add all remaining ingredients except the cheese. Cover, bring to boil. Break up the vegetables. Reduce heat, cover and simmer 10 minutes or until vegetables are tender and spaghetti is cooked. Garnish with parmesan cheese. Makes 8 quarts, freezes well.
Spaghetti with Clams
Ingredients (Serves 4)
1 onion, peeled
2 cloves garlic, crushed
4 tbsp. olive oil
6 beef tomatoes, peeled and diced or
1 ½ cups canned tomatoes
4 tbsp white wine
Salt and freshly ground pepper
3/4 lb Ray's Own Brand Italian or Hot Italian Sausage
2 tbsp. freshly chopped parsley
3/4 lb spaghetti
1 tbsp butter
Pinch of nutmeg
Preparation
Dice the onion finely, peel and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent and the sausage is cooked. Add the tomatoes, white wine and seasoning. Simmer for 12 minutes. Meanwhile, cook the spaghetti in plenty of boiling salted water for about 12 minutes. Drain and toss in a little melted butter, add a shake of pepper and nutmeg. Add the parsley to the sauce and stir well. Combine with sauce and serve at once.
Italian Styled Chowder
Ingredients
2 links of pre-cooked Ray's Own Brand Italian Sausage
1 lb zucchini, sliced & cubed
1 bay leaf
2 med. Onions, sliced
½ tsp. salt
1 (15 ½ oz.) can garbanzo beans
¼ tsp. pepper
1 (14 ½ oz) can tomatoes, chopped
2 tsp. minced garlic
¼ c. margarine
1 tsp. minced basil leaves
1 ½ c. white wine
1 c. Romano cheese
1 c. Jack Cheese
1 c. whipping cream
Preparation
Combine zucchini, onion, beans and liquid, tomatoes and their liquid, butter, wine, garlic, basil and bay leaf in a 3-quart baking dish. Cover and bake at 400 degrees for a least 1 ½ hours, stirring once halfway through. Season to taste with salt and pepper. Very slowly, stir in cheeses and slightly warmed cream. Bake 15 minutes longer. (Makes 3 quarts. Leftover chowder freezes beautifully.)