Fantastic Food

ITALIAN SAUSAGE SOUP 1 ½ lbs mild Italian sausages, cut into ½ inch slices 2 cloves garlic, minced or pressed 2 large onions, chopped 1 large can (about 28 oz) Italian-style tomatoes 3 cans (14 ½ oz each) regular-strength beef broth 1 ½ cups water ½ tsp dry basil 1 Tbs dry parsley 1 medium-size chopped green pepper 2 medium-size zucchini (1/2” slices) 5 oz (about 3 cups) bow-shaped noodles Grated Parmesan cheese (optional) 1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes). 2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes...

1 medium onion, minced 2 green bell peppers, chopped 1 lb. bacon 3 Tbs. worcestershire sauce 2/3 cup Ketchup 1 15 oz. can pineapple tidbits, drained (or crushed pineapple) 8-9 cups pork & beans (or 1 3lb., 5oz. can + 1 1lb. 15 oz. can) 1 cup brown sugar 2 Tbs. molasses 1 1/2 Tbs. red vinegar Directions: Cook bacon so that it's easily crumbled.  Using a couple Tbs. of leftover bacon grease, saute onion and peppers for 2 or 3 minutes, then add all remaining ingredients except  pork & beans.  Simmer for a few minutes, then mix with pork & beans in a large bowl.  Pour in a greased 9x13 baking dish and bake @ 350 degrees for 1 hour, uncovered.  (it might not all fit in the 9x13 dish, especially if you use more beans.  I typically cook it in the next size smaller and put the rest in another dish, then put them in the oven together.)  Serves 15 or so.

Yet another recipe from Tyler Florence, but with a few of my own changes. *This feeds a good size crowd, probably 15 or so depending on the appetites...   Ingredients Dry Rub: 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 2 tablespoons coarse sea salt 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt Cider-Vinegar Barbecue Sauce: 1 cup cider vinegar 2/3 cup yellow or brown mustard 1 cup ketchup 2/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon kosher salt 1 teaspoon cayenne 1 tablespoon worcestershire sauce 1/2 teaspoon freshly ground black pepper Pan drippings from the pork *The sauce smells VERY strongly of vinegar (and this is quite a bit toned down from his original recipe), but don't worry--when mixed with the meat, it all comes together perfectly! 12 hamburger buns 1 recipe Cole Slaw, recipe follows Pickle spears, for serving Directions Mix the paprika, garlic power,...