Garlic, Cheese and Pimento Bread 1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
2 medium cloves garlic, peeled and forced through a press
2 tablespoons finely chopped fresh parsley
1 teaspoon dried Italian herbs, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
L 1 (7-ounce) can whole pimentos, drained and coarsely chopped
1 (11-inch) loaf French bread, cut in half lengthwise
Combine the mozzarella and ricotta cheeses, the garlic, parsley, Italian herbs, salt, pepper and pimentos. Spread on half the bread and top with the second half; press lightly.
Wrap the bread in foil and bake in a preheated 400-degree oven 20 minutes. Let cool a few minutes before cutting.
Beef and Vegetable Soup 1 tablespoon corn oil
1 pound stewing beef cut in 1/2 -inch cubes
1 pound sweet Italian sausage links, sliced
1 can (28-ounces) tomatoes
3 cups water
1 cup chopped onion
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 large potatoes, peeled and cut in 1/2 -inch cubes
1 cup sliced celery
In a large, heavy kettle, heat oil, add beef, and brown on all sides. Remove meat with slotted spoon, and set aside. Add sausage to kettle, and brown on all sides. Drain off drippings. Add tomatoes, water, onion, salt, Worcestershire sauce and reserved, browned beef. Heat to boiling, reduce heat to simmer, cover and cook until almost tender -- about 1 1/2 hours. Add cubed potatoes and sliced celery, and simmer until vegetables and meat are tender, about 20 minutes more.