MINESTRONE

1 (6 oz.) can tomato paste

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, finely chopped

2 tbsp. vegetable oil

1 (16 oz.) can whole tomatoes,

undrained

2 c. water

1 c. green cabbage, shredded

2 med. carrots, pared & sliced

3/4 tsp. basil

1 bay leaf

1/4 tsp. oregano/salt

1/8 tsp. pepper

1/2 c. ditalini

1 (16 oz.) can cannelini beans,

undrained

Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper. Bring to a boil. Cover. Lower heat and simmer for 25 minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir in beans with liquid. Cook, covered, for 10 minutes or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick.

TONY'S MINESTRONE

1 tbsp. olive oil
1/2 c. bacon, chopped
1 clove garlic, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1 tsp. parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, chopped
1 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, sliced
4 to 5 fresh basil leaves, chopped
2 potatoes, diced
1 can red kidney beans
1/4 sm. cabbage, shredded
2 zucchini, diced
1 c. shelled peas or frozen
1/2 c. mushrooms, sliced
1 1/2 qts. College Inn chicken stock
4 tbsp. Romano cheese
1 tbsp. hot sauce
1 c. macaroni or any hard pasta
1 c. red wine

Place olive oil in a large soup pot. Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little. Add tomato paste, diluted in 1 cup red wine. Cook 5 minutes. Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes. Add pasta and cook 10 minutes longer. Sprinkle soup with Romano cheese. Serves about 5 or 7.

CLAM CHOWDER

2 slices bacon
1 med. onion, chopped
2 med. potatoes, peeled and cubed
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 c. water
2 (10 oz.) cans clams
2 tbsp. butter
2 c. milk

Chop bacon; fry until almost crisp. Add onion; saute'. Add potatoes, salt, pepper and water. Cook for 10 minutes over medium heat. Drain clams, reserving liquid; chop clams. Add clams, clam liquid butter and milk to potato mixture. Heat to serve temperature, but do not boil.
Yield: 4 servings.

VICHYSSOISE

1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half

Simmer until potatoes are soft and blended. Stir in: 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.

MINESTRONE

1 lb. shin beef with bone
5 qt. water, cold
3 tbsp. salt
1 c. dried red kidney beans
2 tbsp. olive oil
2 cloves, garlic
1 minced med. onion
1/2 c. snipped parsley
1/2 lb. lean ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. finely shredded cabbage
1 1/2 c. diced carrots
1 #2 1/2 can tomatoes
1 1/2 c. broken spagetti
1 c. thinly sliced zucchini

Day before: In large kettle, place shin beef with bone, salt, beans. Bring to a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion parsley, ground beef and pepper until onion is tender; discard garlic. Remove bone from soup; cut off meat. Add meat to soup, along with onion mixture, celery, cabbage, carrots, tomatoes. Simmer covered 20 minutes or until vegetables are tender. Refrigerate. About 30 minutes before serving: skim fat from soup. Bring soup to a boil, add spaghetti, zucchini. Cook covered about 10 minutes. Add salt and pepper to taste. Top soup with cheese. Serves 8. Croddy

AMBROSIA DELUXE

1 (11 oz.) can mandarin oranges,
drained
1 (20 oz.) can pineapple chunks,
drained
1/3 c. shredded coconut
1/2 c. miniature marshmallows
1/2 c. plain low-fat yogurt

Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup.

CORN CHOWDER

2 tbsp. oil
1 med. onion, minced
4 med. potatoes
1 (16 1/2 oz.) can creamed corn
2 c. milk
Salt and pepper to taste
1/4 c. water

After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown. Add 1/4 cup water; cover and let steam for about 15 minutes or until potatoes are cooked. Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil. Joyce Sinman Ms. Larson, 6

CORN CHOWDER A LA NEW ENGLAND

1 reg. size can creamed corn
1 sm. can corn niblets
2 - 3 sm. pieces salt pork OR
1/8 lb. butter
2/3 c. chopped onions
3 - 4 c. homog. milk
1 1/2 - 2 med. sized potatoes

Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add creamed corn to onions and fat. Add corn niblets and warm milk. Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste.