• 1/3 cup Olive Oil
• 1 large Yellow Onion, cut into thin rings
• 4 large Carrots, peeled and thickly sliced
• 1 Fennel Bulb, chopped
• 2 large Potatoes, peeled and diced
• 1 Green Bell Pepper, cored, seeded and cut into ½ inch squares
• 3 medium-size Zucchini, diced
• 1 ½ cup slice Green Beans, preferable diagonally slices
• 1 medium size Green Cabbage, shredded
• 5 cups Beef Stock
• 5 cups Water
• 1 can (35 ounces) Italian Plum Tomatoes
• 2 tablespoons dried Oregano
• 1 tablespoon dried Basil
• Salt and Pepper to taste
• Outer rind of a two inch chunk of Parmesan or Romano cheese
• 1 ½ cup Cannellini (white kidney) beans, drained
• 1 pound cheese stuffed Tortellini
• 1 ½ pounds sweet Italian Sausage, pan fried, drained and sliced
• Freshly grated Fontina cheese

Stir in the carrots and sauté 2 to 3 minutes, stirring occasionally.

Add the fennel, potatoes, green pepper, zucchini, and green beans, sautéing each vegetable 2 to 3 minutes before adding the next. When all the vegetables have been added to the pot, stir in the cabbage and cook 5 more minutes.

Add the stock, water, tomatoes in their juices, oregano, basil, and salt and pepper to taste and bury the Parmesan rind in the middle of the soup.

Heat to boiling.

Reduce heat and simmer covered for over low heat for 2 ½ to 3 hours. The soup will be very thick.

Fifteen minutes before you serving the soup, stir in the cannellini beans and tortellini. Raise the heat to cook the tortellini, but stir the soup occasionally to keep it from sticking to the bottom of the pot.

Just before serving, stir in the sausage and garnish the top generously with Fontina Cheese.

• 1 lb. Tomatoes, seeded and diced
• ½ cup sliced Scallions
• 1/3 cup sliced Black Olives
• ½ cup crumbled Feta Cheese
• 2 Garlic Cloves, minced
• 1 Tbs. Olive Oil
• 1 Loaf of Italian Bread

Set aside.

Cut the Italian bread into one inch slices and toast the slices.

Spoon the mixture over the toasted slices and arrange nicely on a platter.

• 1 pkg. (15 oz.) refridgerated prepared apple crusts (2 crusts)
• 4 lbs. Granny Smith Apples, peeled, cored and sliced about ½ inch thick
• ½ cup chopped walnuts
• 1 ¼ cup confectioners sugar
• ½ teaspoon ground nutmeg

Spray a 9 inch pie pan with butter flavored cooking spray.

Press one of the pie crusts firmly into the bottom of the pie pan.

Combine apples, chopped walnuts, confectioners sugar, and nutmeg in a bowl. Stir gently, but mix well.

Spoon the mixture into the pie pan, then lay the other pie crust over the top of this filling.

Pinch around the edges of the pie crust to seal it and poke holes in the top of the crust with a fork.

Coat the top crust with butter flavored cooking spray.

Bake 1 hour and 10 muinutes or until crust is golden brown.

Serve with ice cream on top for extra special treat!