Eve is a fabulous cook and I was thoroughly stuffed when I left her home. There was no need to stop for dinner in route home. She was even kind enough to send some leftovers for my dear husband.
Before I knew it, the sun was setting and I needed to head back home. We quickly cleared the table, and the teapot tour began. Tune in tomorrow to see some of Eve's teapot collection.Starter for a cold day: Choirmaster's Sausage Tortellini SoupSandwich course:Turkey roll-ups with Olive tapenade topping on cheese breadRoast beef on marble rye with horseradish creamMarinated cucumber and cream cheese on French baguette slicesLady Mary's warm Crab puffs on focaccia crackersMinced ham with artichoke Parmesan spread and Swiss cheeseScone course:Smucker's cherry preservesSmucker's Apricot preservesDevon creamDownton sour cream scones a la EveDesserts:Shortbread rounds.Clothespin cookies with pastry cream fillingLemon PizzellesIrish Cream browniesTarte au citron with home raised lemon(We dined next to her fruit laden lemon plants. Are there more tartes in the future?)TeasQueen CatherineTropical GreenOur place settings
Sips and Smiles,
Teresa and the Teapot
Church cookbook recipes
Choirmaster’s Italian Sausage Soup with Tortellini
1 lb. Italian sausage 2 cups tomatoes, seeded, chopped
1 cup onions, coarsely chopped or 2 large cans diced tomatoes
2 cloves garlic, chopped 1 cup sliced carrots
4 cups beef broth or stock ½ teasp. basil leaves (dried)
3 tablespoons chopped fresh parsley ½ teasp. oregano (dried)
1 medium green pepper (½ inch dice) 3 cloves garlic, chopped, crushed
½ cup dry red wine 1 cup sliced zucchini
Grated Parmesan cheese 8 oz frozen or fresh cheese filled
If cased sausage, remove from casings. Cut sausage into small pieces and brown in heavy skillet, set aside. Put 1 or 2 tablespoons sausage drippings into a heavy 5 quart Dutch oven pan, sauté onions and garlic until unions are tender but not brown. Add beef broth, wine, tomatoes, carrots, basil oregano, diced green peppers and browned sausage. Bring to a boil, immediately reduce heat and simmer, uncovered, about 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley, garlic. Simmer, covered, additional 15-35 minutes or until tortellini are tender. Sprinkle grated Parmesan on top each serving. Serves 8 to 10. Recipe from DON SHEARER, Choirmaster at Strongsville United Maethodist cCurch
I use Bob Evans sausage most of the time for this. Dei Fratelli tomatoes, diced Italian in the big cans, are best unless you have fresh summer ones. For the wine, I have used everything from Chianti to Sangiovese and Sangiovese is not a dry wine, but they all work. Any and all of the ingredients can be played with as to amount and I always put some of the Parmesan in the soup before finishing, because it tastes better that way. There was some in yesterday’s soup.