Three Tomato Sauce

Ingredients:

• 1 pound spaghetti
• 1/2 cup oil packed sun-dried tomatoes, thinly sliced, oil reserved
• 4 garlic cloves, minced
• 1/4 to 1/2 tsp red pepper flakes
• 1 can (28 oz) whole peeled tomatoes
• 1 pound cherry tomatoes, halved

Preparation:

1. Cook spaghetti until al dente. Reserve 1 cup pasta water (or do what I do and use heavy whipping cream instead of the pasta water). Return to pot.
2. Heat 2 tbsp sun-dried tomato oil in a large saucepan over medium heat. Add garlic and red pepper flakes; cook until fragrant (about 30 seconds). Add canned tomatoes, with juice, and sun-dried tomatoes. Simmer gently, breaking up canned tomatoes, about 15 min.
3. Add cherry tomatoes; simmer about 10 minutes.
4. Add to pasta. Season with salt and pepper. Toss, adding pasta water (or whipping cream) as necessary.

Makes a lot of pasta and the leftovers are great, too.

Wild Rice Soup

(Courtesy of Best of Byerly's Cookbook)

"This is Byerly's #1 most popular recipe! It's elegant, rich and a meal in a bowl - Minnesota style. Serve it with fresh fruit and crusty rolls or crackers."

Ingredients:

• 6 tablespoons margarine or butter
• 1 tablespoon minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/3 cup cooked diced ham (I actually used bacon instead of ham)
• 1/2 cup finely shredded carrots
• 3 tablespoons chopped slivered almonds
• 1/2 teaspoon salt
• 2 tablespoons dry sherry (optional - I generally leave it out)
• 1 cup half-and-half
• Snipped fresh parsley or chives

Preparation:

1. Melt butter in saucepan; saute onion until tender in melted butter. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
2. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes.
3. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley.

Variation:

• Chicken Wild Rice Soup. Reduce chicken broth to 2 1/2 cups. Substitute 2 cups cubed, cooked chicken for ham. Omit salt. Substitute 1 (12 ounce) can evaporated skimmed milk for the half-and-half. Prepare as directed.

Four Cheese Bow Tie Pasta

Ingredients:

• 2 cans (14.5 ounces each) diced tomatoes
• 1 package bow tie pasta
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded mozzarella cheese
• 1 1/3 cups grated Romano cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 cup crumbled blue or Gorgonzola cheese
• 1/2 cup minced fresh parsley

Preparation:

1. Drain tomatoes, reserving 1 1/4 cups juice; set aside. Cook pasta according to package directions; drain.
2. In a saucepan, melt butter over medium heat. Stir in the flour, salt, and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
3. In a large bowl, combine the pasta, sauce, and reserved tomatoes. Stir in the cheeses and parsley; toss gently. Place in a greased 3 1/2 qt. baking dish. Bake, uncovered, at 375 for 30-35 minutes or until golden and bubbly.

YIELD: 12 SERVINGS

Sausage and Zucchini Soup

Ingredients:

• 1 pound seasoned ground sausage
• 1 medium onion, diced
• 1 (28 ounce) can stewed tomatoes
• 2 (14 ounce) cans beef broth
• 2 medium zucchini, diced or sliced (about 2 cups)
• 2 small carrots, diced
• 2 stalks celery, diced
• 4 large mushrooms, sliced
• grated Parmesan cheese for garnish

Preparation:

1. Crumble and cook sausage and onion in large saucepan over medium heat until sausage is browned. Drain off any drippings.
2. Add remaining ingredients except cheese; simmer, uncovered, over low heat about 40 minutes or until vegetables are tender.
3. Garnish with cheese.
4. Refrigerate leftovers.