Marya's Vegetable Soup

1. Saute (in olive oil) for 5 mintues:
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 1 can of corn (drained/dried) *I usually drain, and add them the last minute so the saute-mix doesn't get too watery from the moist canned corn.
• 2 cloves (minced) garlic
2. Add:
• 3 c. broth (use either chicken or beef bouillon, or combine--good any combo)
• 1- 14 oz. OR 28 oz. can of diced tomatoes (drained)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt
3. Simmer for 15 minutes.
4. Add, and simmer for 5 more minutes:
• 1-2 potatoes dieced (approximately cm cubes)
• 1/2 c. diced zucchini (appproximately)
5. Pour a healthy spoonfull (possibly even 1/4 cup) of Balsamic Vinegar into the soup and stir; taste for RIGHTNESS, and vwahh-laahh!

*None of the measurements need to be exact, and you'll be able to eye up "enough" when you've done this a bunch of times.  Also, I just make with whichever of the above ingredients are in the house; you can add or remove any of the veggies, and it will still be good.  Enjoy!

Tom Martin's Zucchini & Cabbage Soup

1. Saute (olive oil) for 5 minutes:  
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 2 cloves garlic (minced)
2. Add: 
• 3 c. broth (I use broth from chicken bouillon cubes)
•  1 1/2 c. diced green cabbage
• 1/2 c. green beens (cut)
• 14 oz. can whole tomatoes (drained and cut)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt 
3. Simmer for 15 minutes.
4. Add 1/2 c. diced zucchini, and simmer for 5 more minutes.

This is the recipe exactly as I learned it (this is Marya).  I loved it, but over time have developed my own vegetable soup using this as my starting point.  The recipe I have developed is listed next, but this original frame is delicious, too...a good one after St. Patrick's day with lots of leftover cabbage!

Venison Bolognese

This tastes just like the sauce I had in Italy.  Good for if you're putzing around the house or near the kitchen for an afternoon.

1 T olive oil
1 T butter
1 carrot peeled and diced
1 onion minced
1 clove garlic minced
1 celery stick minced
1 pound ground venison (or lean beef)
1/2 pound bacon, minced (use scissors to cut crosswise)
2/3 c red wine
Nutmeg
1/3 c milk
1 c chicken broth
2 T tomato paste
1/3 c cream or milk
salt & pepper

Heat butter and olive oil on medium.  Add vegetables and stir until soft, 10 minutes.

Add meats and stir until deep brown and crumbly (recipe calls for 60-90 minutes for best flavor.  I did for 60 and no complaints.)  Stir around from time to time scraping bits off the bottom of the pan as they brown up.

Put heat to high and add wine, stirring until it is evaporated (1-2 minutes.)  Reduce heat to medium and add a pinch of nutmeg, 1/4 t salt and a few shakes of pepper.  Stir in 1/3 c milk and stir until almost evaporated.

Dilute Tomato paste in a small bowl with a little of the hot chicken stock.  Add Tomato mixture to the rest of the stock and stir all into the meat mixture.  Reduce heat to low and half cover, letting the sauce thicken  But don't let it get too thick and burn.  The recipe originally calls for 90 minutes but I did this for 20 and it was still great.

Stir in 1/4 c milk right at the end before serving.  Toss this over a pound of drained, cooked penne.  Its AWESOME!

Mom's Brownies (Betty Crocker's "Fudgy Brownies")

BROWNIES:
2 squares (1 ounce each) unsweetened chocolate
1/2 cup margerine or butter
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 cup chopped nuts

1. Heat oven to 350 degrees
2. Heat chocolate and butter/margarine in 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat.
3. Mix in sugar, eggs and vanilla.  Stir in remaining ingredients.
4. Spread in greased square pan, 9x9x2 or oblong baking dish, 12x7 1/2x2 inches.
5. Bake 20-25 minutes, until brownies begin to pull away from sides of pan. 
6. Cool slightly; cut into about 2-inch squares.  Frost if desired.

BROWNIE FROSTING:
2 squares chocolate
3 T. margarine
1 T. butter
1 1/2 cup powdered sugar
1 tsp. vanilla
Evaporated milk

1. Melt the chocolate, margarine, and butter together.
2. Stir in the vanilla, and then the powdered sugar (gradually).
3. Add evaporated milk until it looks like the correct consistency (do this gradually, as well, because once you add too much, it is hard to bring it back to "normal").