In this issue:

Wednesday's O.A.M.C. Recipe: *One Skillet Supper*
Requests & Replies from Subscribers:  Nightmare Soup

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

One Skillet Supper

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beef                      Main Course
O.A.M.C.                    Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean Ground Beef -- browned and drained
16 ounces Tomato Sauce
1 medium Sweet Onion -- chopped
2 ounces Chili Peppers, canned -- Mild, roasted
1 cup Water
2 cups Macaroni -- uncooked
1 teaspoon Salt
1 tablespoon Sugar -- or Splenda
2 teaspoons Chili Powder

Brown ground beef and onion in heavy skillet, breaking meat apart with a fork. Stir in
remaining ingredients. Bring to boil; cover pan. Simmer, stirring often to prevent sticking.
Cook until macaroni is tender, 20 - 30 minutes.

To freeze for later use, do not continue cooking after adding macaroni. Label and freeze in
an air-tight container for up to six weeks.

To use, thaw overnight in refrigerator. Simmer in skillet for 15 - 20 minutes and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 23g Fat (53.4% calories from fat);
19g Protein; 27g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 760mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I love this site. I've gotten many wonderful recipes here. Thanks, Kaylin! My request is for
what I think is a "Southern" iced tea recipe, because the best iced tea I've ever had was
made by my step-grandmother's family in Florida. I don't know if it contained sugar or
lemon, but it was refreshing and just right. I have tried and tried to figure it out. I end up
with iced tea that is too strong, too weak, too sweet, too lemony, etc. I even bought a Mr.
Coffee "The Iced Tea Pot" and can't get it right. Sun tea recipes are welcome, but I'm in
Minnesota and, while it isn't winter here all year long, it's only hot enough for sun tea a few
months out of the year. (Also, any interesting recipes for the Mr. Coffee "The Iced Tea Pot"
are welcome.) Thanks for your help! Craving some South in the North-

Kristi

Hi Everyone,

We received an Emerilware 4-in-1 stovetop smoker for Christmas. It comes with only 4
recipes for smoking. I have searched the net for more but I am unable to come up with any.
Emeril doesn’t have any on his site and I called the manufacturer and they don’t have any
either. Does anyone have any? I would love to be able to smoke a turkey breast or pork
roast. Thank you in advance.

Debra

Hello!

I received an electric pressure cooker for Christmas. It came with instructions but
no recipes! I would appreciate any recipes, tips, etc, Thank you!

Kari Place

~ Subscriber Responses ~
 

This is for Jeanette:

Olive Garden Toscano Soup

2 3/4 c. chicken stock or broth
1/4 c. heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb. spicy Italian sausage
1/4 t. salt
1/4 t. crushed red pepper flakes

Combine stock and cream in a saucepan over medium heat. Slice the unpeeled potato
into 1/4 inch slices and then quarter the slices and add to soup. Add the kale. Grill or
saute sausage. When cooked and cooled, cut the sausage at an angle into slices about
1/2 inch thick. Add to soup. Add spices and let soup simmer for about 2 hours. Stir
occasionally.

Barbara Poulsen                       bjpoulsen@earthlink.net
 

Here is a recipe that I have adapted from the KopyKat website. I love it!

Olive Garden Zuppa Toscana

1# spicy sausage links (about 5 or 6 links)
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 med. onions, diced
6 slices bacon
2 cloves minced garlic
2 C. kale leaves, cut in half, then sliced (or frozen spinach)
4 cans chicken broth
1 qt. water
2 C. heavy whipping cream

We can't get fresh kale here, so I use the frozen spinach and it works well. Also, I can't
always get the spicy sausage so will use the mild and add red pepper flakes. I also use
more bacon!

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25
minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are
almost clear. Remove bacon and crumble.
Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and
potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4
minutes and serve.

**Very good. Just like Olive Garden’s but you don’t have to drive 120 miles to get it.

Sheryl K. Cheely              skc102@hotmail.com
 

This is in response to Jeannette's request for a recipe close to the Zuppa Toscana at Olive
Garden. I don't know where my mom found this recipe or it's real name. My family calls it
Nightmare Soup, because both me and my brother had bizarre nightmares after eating it
(gotta be that spicy sausage). But that certainly won't stop us from eating it again,
because it is delicious! Mmm-just writing about it makes me wish I had some now! Enjoy!
PS: I'm pretty sure the soup at Olive Garden says is contains andouille sausage.

Nightmare Soup

¾ c onions, diced 1/8"
1 slice bacon, diced ¼"
1¼ t garlic cloves, minced
1 oz chicken bouillon
1 qt (4 c) water
2 medium potatoes, diced
2 c cavallo greens (kale can be substituted), cut in half, then sliced into 1/16" strips
1½ c hot & spicy sausage links, precooked, cut in ½ lengthwise, then cut at angle in ¼" slices
¾ c heavy whipping cream, room temperature.

Place sausage links onto sheet pan and bake 300 for 15-20 minutes or until done. Place
onions and bacon in 3-4 qt saucepan and cook onions over medium heat until the onions
are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and
potatoes, bring to a simmer for 15 minutes. Add kale and sausage and simmer 15 minutes.
Remove from heat, allow to cool somewhat, then stir in cream slowly to prevent curdling.
(My mom takes a little of the soup out of the pot and slowly stirs in a little cream, and
keeps doing that until all of the cream is incorporated, then slowly pours the "creamed"
soup back into the pot.)

Kristi Thompson                  kristi55057@copper.net
 

Hi Kaylin and Jeanette,

I found this recipe on the foodnetwork site. I have not tried it, so can't tell you if it is any
good--it sure sounds good though.

Toscano Soup       Recipe courtesy Palazzo, Playacar, Mexico

3 teaspoons truffle oil
4 cloves garlic, chopped
1/2 pound Portobello mushrooms, chopped
1/2 pound mushrooms, chopped
1/2 onion, chopped
2 carrots, chopped
1/2 pound calabaza, chopped
3 bay leaves
2 quarts chicken stock
1 pound cooked white beans
Toast, as a garnish
Chopped tomatoes, as a garnish
Shredded mozzarella, as garnish

Saute in a large pot, in truffle oil, the garlic, mushrooms, onion, carrot, squash, and bay
leaves until soft. Add chicken stock, cooked white beans and simmer for 15 minutes.
Garnish with a piece of toast, some tomatoes, and some mozzarella.

Jennifer Brown              jlb@sbcglobal.net
 

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