Minestrone a La Milanese - Eileen Ostler

1/4 lb. bacon
1/2 cup diced onion
1 clove garlic, quartered
6 beef bouillon cubes
6 cups boiling water
1/2 cup peeled, sliced carrots
1/2 cup diced celery
1 cup fresh green beans, cut in 1/2-inch slices
1/2 cup peeled, sliced potatoes
1 cup sliced zucchini squash
1 cup shredded cabbage
3 medium tomatoes, peeled and diced
1/4 cup chopped parsley
1 teaspoon basil leaves
1/2 tsp. freshly ground pepper
Grated Parmesan cheese

Place Dutch oven over medium heat. Add bacon and cook until bacon is browned and crisp. Remove bacon and drain on paper towels. Add onion and garlic to bacon fat in dutch oven and cook, stirring occasionally, until lightly browned. Add bouillon cubes, water, carrots, celery, green beans, and potatoes. Reduce heat to low. Cover with vac-control valve closed. Simmer 20-25 minutes. Add squash, cabbage, tomatoes, parsley, basil leaves and pepper. Cover and simmer 10 minutes. Crumble bacon and stir into hot soup. Serve with Parmesan, Mozzarella, or cheddar cheese sprinkled over the top. Makes about 2 quarts. Enjoy!!

Italian Beef Stir Fry Shelley Taylor/ Eileen Ostler

1 lb. Beef cut into thin pieces (can use Pork or Chicken instead)
2 cloves garlic (I buy the chopped garlic at Costco and use that)
1 Tbs. olive oil
1 cup cherry tomatoes halved
2 med. zucchini sliced
1/3 cup reduced fat Italian dressing
2 cups hot cooked pasta
Parmesan cheese

Cook beef, and garlic in oil till beef is no longer pink. Season with salt and pepper to taste. Remove with a slotted spoon and keep warm. Add zucchini and stir fry 2-3 min.  Return beef to pan and heat through, then add spaghetti and dressing, heat through again then add tomatoes. Serve and top with parmesan cheese.

Tortillas - Louise Day

4 cups flour (use 1/2 white and 1/2 wheat)
1 tsp salt
1 tsp baking powder
1 to 1 1/2 c hot water
1/4 c shortening or butter

In a medium bowl combine flour, baking powder and salt. Cut in the shortening with a fork until it forms fine crumbs. Gradually stir in water and press into a ball. Kneed on a lightly floured surface until smooth. Divide into 12 pieces and roll each piece out into a 6 inch circle. Cook over low heat without oil for 1 1/2 minutes on each side or until the surface is speckled brown.

Tortilla de Patata - Lisa Mercer

Heat olive oil in a pan the size you want your omelet to end up. Do not use a pan larger than the largest plate you could flip it onto! Fry cubed potatoes with salt and garlic (powder or fresh to taste) in the oil until soft but not crunchy. While they are cooking beat the eggs until frothy.

• For the small tortilla I used a small frying pan, 1 1/2 small potatoes, and 4 eggs

When the potatoes are soft, use a slotted spoon to remove them from the pan and add then to the whipped eggs. Check the pan to make sure there is a generous amount of olive oil in the bottom, add more if necessary. Mix the eggs and potatoes together and dump them back in the pan. Cook the mixture on medium-low heat until the top is only s bit sloshy. Giggle the pan to make sure the omelet is loose. Place a dinner plate on top of the pan and hold it there as you quickly invert the pan so that the omelet is on the plate. Then slide the omelet back into the pan to cook the other side. Use a knife to test for doneness.

You can add onions, ham and/or other ingredients to this and eat it alone. We like to eat it as is in a sandwich with bread, mayo and salsa.

Shrimp Stirfry - Noe Clark

Warm frying pan with oil enough to cover the pan and add:

• broccoli florets, snow peas, matchstick carrots

Cook in oil for several minutes and add 1c chicken broth and cook until the vegies are soft and pliable.

Cook Noodles: In a separate pan (large) warm oil (enough to cover the pan) and add the noodles. Noe used Yaki-Soba Japanese style pan fry noodles. Fry the noodles in the pan, they will turn from dull to shinny when they are done.

Add the cooked vegetables to the fried noodles and add:

• sliced, uncooked mushrooms
• more chicken broth

Mix the sauce and add it to the vegies and noodles, cook until the mushrooms are done:

• 1 c oyster sauce
• 3/4 c soy sauce
• ground pepper
  

Cook the shrimp, in the pan you used for the vegies, in oil and chicken broth. They will turn an orange-pink when they are done. When the mushrooms are done in the noodle pan add the shrimp, toss, and serve.

Asian Markets:
900 s 700 e SLC
Perez Polynesian Market in West Valley