1 1/2 lbs. mild Italian sausage (or mix with hot if preferred) Cut into inch chunks.
2 cloves garlic mashed
2 large onions, chopped
l large can Italian style tomatoes - 28 oz.
3 cans (14 oz. each) beef broth
1 1/2 cups dry red wine
1/2 tsp crumbled basil (or several leaves fresh chopped)
3 Tblsp. chopped parsley
2 medium zucchini, sliced
1 or 2 cups spinach noodles ( or macaroni or lentil)
1 medium green pepper, chopped
In large soup pan or Dutch oven, cook sausages. Drain off fat. Add garlic and onion and cook till limp. Stir in tomatoes and liquid and break up with spoon. Add broth, wine and basil. Simmer uncovered for 30 minutes.

Add parsley, pepper, zucchini, noodles and cook 25 minutes.

You may add more wine, broth, or fillings as you wish to make a larger a batch. Serve with grated Parmesan cheese.

This is served as a main course so you could have sour dough bread or similar with it.

LINDA’S BROCCOLI SOUFFLÉ

1 packet broccoli wokly
2 cans cream of mushroom soup
1 cup mayonnaise
1/4 cup dried onions (or fresh if preferred)
3 eggs (beaten)
2 cups cheddar cheese
Ritz Crackers (1-1/12 tubes)
Marge or butter
Microwave broccoli for four minutes (drain in colander)

Mix all ingredients except crackers and butter… add broccoli…place in 9×13 dish (sprayed with Pam)……crush crackers in plastic bag with rolling pin and spread over top of mixture…dot top with butter or marge and bake for 40 minutes at 350 degrees or until golden on top

Enjoy!

My late husband Stuart just loved this dish.

EAST AFRICAN KEBABS BY: SHAMEEN KALLA (My late husband, Moeiz’s recipe!)

INGREDIENTS:

3 lb ground beef
1 Fresh Whole Wheat Bread - from a bakery (the lighter the bread the better the kebabs)
2 tsp ground cumin
3 tsp Garam Masala (from specialty Indian store)
1 tsp Salt (adjust to your taste)
2 tsp Soya Sauce-dark
1 Egg
5 Crushed Jalepeno (adjust to your taste)
1 tsp black ground pepper
1/2 cup chopped cilantro
1 tsp crushed garlic
1 tsp crushed ginger

METHOD:

Soak bread in water for about 10 mins - then mush it up
finely and squeeze the water out.
Add the rest of the ingredients and mix well except egg
Add 1 beaten egg to the mixture (it is very important that it is well mixed
as the key to light kebabs is the mixing - it incorporates air inside the mixture)
The mixing takes at least 15 mins and should be done by your hands
Form into round ball (small ping pong size)

Fry at high heat (very important)

Serve with fresh slices lemon slices for squeezing and ketchup or Tamarind sauce.