Knife and Fork Soup

 My dad used to make this soup frequently and loved it.  I recently found out that my sister, Joan originally shared the recipe with him.  It is a delicious sausage/ vegetable soup.

Knife and Fork Soup

1 1/2 lb. Italian smoked sausages, cut into bite-sized chunks

1 cup sliced carrots

1 onion, diced

1 cup thinly sliced celery

1 envelope onion soup mix

2 T. sugar

1 tsp. salt

1/4 tsp. red pepper flakes

1/2 tsp. oregano

6 cups boiling water

1 quart diced tomatoes

1 zucchini, diced

1 package frozen hashbrowns

1 can green beans

Put all in a soup pot except the potatoes and beans.  Cook for about 1/2 hour.  Add the hashbrowns and bean.  Heat until the potatoes are cooked.  Serve with crusty bread.

Sausage Roll

 I follow Jenna Bush Hager on Instagram.  She recently published this recipe for Sausage roll.  I had to try it.    I didn't get the back story, but it is someone's grandma's famous recipe.  It was fun and easy to make and very tasty.

Sausage Roll

1 lb pizza dough 

1 1/2 lbs sausage (you can use sweet or hot)

 2 cups shredded Mozzarella cheese

Garlic powder

Black pepper

Olive oil for brushing the top

Dried oregano

Preheat oven to 350

On a floured pastry board, roll out dough to abou 12 x 8 inches.  Let dough rest for about 10 minutes.

Meanwhile, break up sausage in a skillet over med heat and cook until browned.  Drain.

Spread the sausage and the cheese onto the dough, leaving about 1/2 inch all around the edge.  Sprinkle with garlic powder and black pepper.  Roll the dough up like a cinnamon roll.  Crimp it closed and place seam side down on the baking sheet.  Brush with olive oil and sprinkle with oregano.

  Bake until golden.  It should be about 30-35 minutes.

Slice.  We liked it served with  Marinara sauce for dipping or topping.

Allison's Tortellini Soup

 Browsing through my sister Patty's cookbook, I saw this recipe for Tortellini soup.  It is Patty's daughter, Allison's recipe.  Allison says it is her family's favorite soup.  So I had to try it!  It is delicious !

Allison's Tortellini Soup

1 lb. mild sausage

1 cup water

1/2 cup apple juice

1 tsp. basil

1 tsp. oregano

2 cloves garlic, minced

1 onion, chopped

4 cups beef broth

4 carrots, chopped

1 28 oz. can crushed tomatoes (I used diced)

1 cup diced zucchini

1 green pepper, chopped

4 T. parsley, chopped

8 oz. (about 2 1/2 cups) tortellini

Fresh grated Parmesan cheese

In a large soup pot, brown sausage.  Add chopped onion and garlic and cook until tender.  Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper.  Simmer until vegetables are tender.  Add the tortellini and cook about 10 more minutes.  Serve with grated Parmesan cheese on top.

Pizza Spaghetti Casserole

My husband loves this dish!

Pizza Spaghetti Casserole
1 jar marinara sauce (24 oz)
1 or 2 cans crushed tomatoes (depending on how much spaghetti you use.  If you use the full lb, you may want to use 2 cans crushed tomatoes)
12 oz- 1 lb. spaghetti
2 cups grated Mozzarella cheese
1 lb. sweet Italian sausage
1 8 oz. box mushrooms, sliced
About 1/4 cup parmesan cheese
4 oz. pepperoni slices
Other toppings of choice: sliced olives, green peppers, onions, tomatoes, spinach, etc.

Preheat  oven to 350.
Spray a 13x 9 pan.
Bring a large pot of salted water to a boil.  Break the spaghetti into 1/3rd and put them into the boiling water.  Cook until el dente.  Drain and put into the bottom of the 13 x 9 pan.
In a large skillet, put about 1 T. olive oil and add the sausage.  Cook until browned.  Put the sausage over the spaghetti, leaving the oil in the pan.
Put the mushrooms in the hot pan and saute for about 5 minutes.
Mix together the pasta sauce and tomatoes and put onto the spaghetti and sausage.  Use a fork to get the sauce down into the spaghetti.  Top with the cheeses, mushrooms, pepperoni, and other toppings of choice.
Bake until hot and bubbly and cheese is melted- about 20-30 minutes.

Baked Ziti

This Baked Ziti recipe is delicious.  It is gooey and cheesey and sausagey and yummy.  

Baked Ziti

3 cloves garlic, minced or pressed

1 large onion, diced

1 pound Sweet Italian Sausage

1 pound ground beef

1 large can whole tomatoes with juice

2 cans tomato sauce or 1 jar marinara sauce

2 teaspoons Italian seasoning

Red pepper flakes - a pinch to 1/2 tsp. to taste

Salt and Pepper, to taste

16 ounces pasta (ziti or whatever you prefer), cooked til it's not quite el dente.  It still should bite back a bit when you bite it.

1 15 oz. tub whole milk ricotta cheese

1 1/2pound mozzarella cheese, grated

1/2 cup grated parmesan cheese

1 egg, beaten

Fresh minced parsley

Heat a couple of Tablespoons of olive oil in a large, heavy pot.  Add the onion and cook until it starts to soften.  Add the garlic and cook another minute.  Add the meats and cook until browned.

 When browned, add the tomatoes, Italian seasoning, salt and pepper, pepper flakes and marinara.  Simmer for about a half an hour, stirring occasionally.  Remove 3-4 cups of the sauce from the pot and put in a bowl to cool.  

Heat the oven to 375.

In another large bowl, mix together the ricotta, about 2 cups of the mozzarella, parmesan, egg, parsley, salt and pepper.  Stir lightly.  

Drain the pasta and rinse under cool water.  Put it in the bowl with the cheese mixture and toss to combine.  Leave it with large lumps of the cheese mixture- don't stir too well.  Add the reserved and cooled meat sauce and toss.

Spray a large lasagna dish or roasting pan.  Add half of the pasta mixture, then half of the sauce, then half of the remaining mozzarella.  Repeat all three layers.  Bake for 20 minutes or until bubbly and hot and the cheese on top is melted.  Remove from the oven and let it stand for at least 5 minutes before serving.     

Recipe Source:  The Pioneer Woman