Totellinini Soup

I made this soup awhile back. I had started it and then left a message for Dean when he got home to have some soup. He saw the tortellini in the fridge... and drained it, not realizing when I said "soup" I meant "soup" so he had just the pasta part, and for some reason wasn't a big fan of this dish until I made it again for him.... with the liquid. :-)





1 garlic finely chopped

1 med celery stalk finely chopped

1/2 small onion chopped

1 small carrot chopped

1 1/2 tablespoon margarine

3 cans chicken broth ( or 4 cups water and 3 oxo cubes )

2 cups water

1 package of tortellini

1 tablespoon parsley

1/2 teaspoon nutmeg

1/4 teaspoon pepper

1/8 teaspoon crushed chili's



Cook garlic, celery, onion and carrot in butter over medium heat for 10 minutes

Stir in chicken broth and water, heat to boiling

Stir in tortellini, cover and simmer 20 minutes.

Stir in parsley, pepper and nutmeg.

Cover and cook 10 more minutes.

Serve with Parmesan cheese


recipe from Bink Treyturik

Nacho Dip

I first tried this at a pool party. It was so yummy, I couldn't believe when I read the recipe how easy it was to make!

1 can re fried beans

2 cups ( or so ) Salsa dip

1 block of cream cheese

grated cheddar cheese ( enough to cover the size of your pie dish )

tortilla chips

Spread cream cheese in a microwavable bowl

Spread beans, then salsa

Top with cheddar cheese.

Melt in microwave or oven

Serve and enjoy!



Sorry that's Nacho Libre, not Nacho Dip!

Testa Dura Sauce

My family on my dad's side were born in Calabria, so he is Calabrese. The word Tetsa Dura means hard headed, and the 2 words Calabria and Testa Dura go hand in hand. Not that I'm saying my family is hard headed, just don't ask them about making " white pasta sauces" they won't acknowledge it as belonging with pasta!


28 oz can of Tomatoes
Olive oil to coat bottom of pan
1 medium onion
dash salt
pinch of pepper
chopped garlic clove
dash of chili peppers
teaspoon basil
teaspoon parsley

Fry onion in oil, add tomatoes. Bring to boil and add spices.

Use on tortellini or any quick pasta. Also good for Chicken Parmigiana.

Chicken Parmigiana

This is one of my favorites, and I have a panic attack when I can't find the recipe, even tho I have made it 1000 times, I need the recipe in front of me! So now, it is in a safe place. :-)



3 whole chicken breasts ( boneless also works )

1/2 cup fine seasoned dry bread crumbs

1/2 cup grated Parmesan cheese

1 large egg

1/4 to 1/3 cup olive oil

2 cups spaghetti sauce ( canned or make your own, I'll post a sauce later )

1 garlic clove, crushed

1 teaspoon dried oregano

1 pkg ( 8 oz ) mozzarella cheese cut into 6 slices

3 cups hot cooked pasta

2 tablespoons minced parsley

1. preheat the oven to 350F. Remove and discard skin from each chicken breast: cut each breast in half. In a shallow bowl, combine bread crumbs and 1/4 cup of the Parmesan cheese. Place egg in another shallow bowl and beat thoroughly.

2. Dip a chicken piece into beaten egg, letting excess drip off, then dip chicken into bread crumb mixture, turning it to coat thoroughly. Shake to remove excess crumbs. Repeat until all chicken pieces are coated.

3. In a large skillet, heat 1/4 cup of the Olive oil over medium-high heat until hot. Add half of the chicken pieces: saute' 5 minutes on each side, turning once, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary.

4. In a small bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13 x 9 x 1 3/4 inch baking dish. Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet a aluminum foil. Bake 40 minutes.

5.Remove foil from baking dish . Top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Return dish to the oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.

6. To serve: Toss hot cooked pasta with 1 tablespoon Olive oil and the minced parsley. Transfer pasta to the center of a serving platter; arrange chicken parmigiana around the pasta and serve immediately.

Makes 6 servings

Gramma's Pasta Sauce

Well I was going to start the Cook Book with the recipe that has been requested the most. But..... that recipe is one that I cannot share. I promise to make it for you whenever you ask, but... hahaha I cannot give away my secret. So, NO you can't have my Gramma's Spaghetti sauce recipe, but I will give away the Lasagna recipe :-)

1 pound ground pork,

1 pound ground beef

2 Med onions chopped

1 garlic clove chopped

3 1/2 Tbsp olive oil

3 28oz cans tomatoes

1 can tomato paste

4 tbsp parsley

1 tsp salt1 tsp basil

1 tsp oregano

1/2 tsp pepper

1 box oven ready lasagna

healthy wedge of ricotta cheese

block of mozzarella cheese

1 cup grated Parmesan cheese

saute' onion and garlic in olive oil. Add meat and brown, stir in tomatoes and spices, simmer 15 minutes.

Spread about 1 cup meat sauce in deep dish, layer noodles, meat sauce, cheese, keep layering til done. Sprinkle top with Parmesan. Cover with tinfoil and cook in 350 oven for 30 minutes. Take cover off and cook 15 more minutes. Let stand 15 minutes before cutting. ENJOY :-)