Real Recipes

1 pound asparagus stalks
3 large red peppers
3~1/2 Tbls. olive oil
1 Tbls. balsamic vinegar
1/2 tsp. fresh thyme leaves
salt and pepper

Peel the asparagus, if necessary, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, balsamic vinegar and thyme. Taste for seasoning and add salt and pepper, if desired. Place equal amounts of the puree on 4 serving dishes. Top with equal amounts of asparagus.

1/3 pound sweet Italian sausage to 1/2 pound
1 can stewed tomatoes-15 oz. chopped
4 cans sliced mushrooms-8 oz. each do not drain
1/4 tsp. onion and/or garlic powders to 1/2 tsp.
1/2 tsp. basil and/or oregano
3 cans Italian-style green beans-16 oz. each- 2 of them, drained
1/2 C. Parmesan cheese

Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Cook, covered, in a crock pot on low up to 3 hours or bake at 250 degrees in a covered casserole for 30 minutes to 2 hours.