Bruschetta (Favorite Family Recipes)
4 large tomatoes, diced
6–7 sprigs fresh basil, finely
chopped
1/4 C. balsamic vinegar
1/8 C. olive oil
1 tsp. minced garlic
Salt and pepper to taste
1 baguette loaf, sliced at an
angle
Mozzarella or provolone
cheese, sliced
In a medium bowl, combine tomatoes, basil, vinegar, oil, garlic, salt, and pepper. Set aside. Layer a cookie
sheet with baguette slices; top each piece of bread with a slice of cheese. Broil in the oven for a minute or two,
watching closely; the cheese should melt and get only slightly toasted. Remove and serve with the tomato mixture in a bowl on the side; scoop the tomato mix on the bread just before eating.
Zuppa Toscana Soup (Favorite Family Recipes)
3 14-oz. cans chicken broth
2 C. whipping cream
Red pepper flakes to taste
Salt and pepper to taste
1 small onion, diced and
sautéed
1/2 pkg. bacon, cooked and
crumbled
4–5 C. kale, chopped
1 lb. mild Italian sausage,
cooked
3–4 potatoes, scrubbed and
cut into slices or small chunks
(do not peel)
Put everything except potatoes in a large slow-cooker; cook on high for 3–4 hours. (You can either form the
sausage into small rounds, fry, and pat with paper towels, or you can fry it as you would ground beef.) Add potatoes the last 40–60 minutes of cooking time (if you add them too soon they will get mushy).
