Sandi's Tuscan Soup (or something like it)

First let me apologize for this long over due posting.   Now, get excited for Sandi's Tuscan Soup!  I found this recipe online and adapted it so it is more like how I remember Sandi's soup from the good old days in the Pi Shack.

Ingredients:
6 cups chicken broth
1 small sweet onion
1 lb mild Italian sausage links
2 large Yukon gold potatoes
2/3 of a bunch of fresh kale
1/4 cup evaporated milk
salt & pepper to taste

Directions:
1. Chop the onion, & cube the potatoes.
2. Cut the kale down the stalk and cut it up into bite size pieces.  Note that kale does not shrink as much as spinach does.
3. Remove the skin from the sausages and crumble it into a frying pan.  Add the onions and cook on medium heat until browned & no longer pink.  Put the sausages & onions into a strainer and run it under cold water.
4. Add the sausages, onions, chicken broth and potatoes to a large pot. Boil until the potatoes are cooked.
5. Add the kale and continue to cook until the kale is lightly cooked.  Season to taste.
6. Remove from heat and add the evaporated milk.
7. Enjoy!

Ragu

Ingredients:
1 tbsp olive oil
2 tbsp butter
1 small carrot
1 small celery
1/2 small onion
6 slices bacon or prosciutto
1 lb ground beef, pork, or veal
2 tbsp white wine
1.5 cups milk
1.5 tbsp tomato paste
2 tsp ground nutmeg
1 cup Vegetable Broth
1 lb Rigatoni
Parmesan
1/2 cup Parmesan
salt and pepper to taste

Recipe:
1. Chop the carrot, celery and onion.  Crumble the bacon or slice the prosciutto/ pancetta.
2. Heat the oil and butter in a large sauce pan over medium heat.
3. Add the carrot, celery, onion and bacon.  Cook until the onion is translucent.
4. Increase the heat and add the gound meat. Mix thoroughly. Cook until the meat is browned.
5. Optional: Drain any excess oil from the pan.
6. Add the white wine and let it bubble until it has evaporated.
7. Lower the heat.  Add enough milk to cover the meat.  Add the tomato paste and nutmeg.
8. Simmer rapidly until milk has reduced by half.
9. Lower the heat.  Heat up the vegetable oil until it is warm.  Add enough of the oil so that the meat is covered.
10. Simmer gently for 1 hour, stirring from time to time.
11. Meanwhile, cook the pasta.
12. Once everything is complete add the sauce to the pasta, stirring in the parmesan.

The Best Pasta Salad... Ever!

This is a modified version of the recipe I found on AllRecipes.com. That website is quite amazing! Anyways here is the recipe:

Ingredients:

• 1 lb. Spiral Tri-Colored Pasta
• 1/4 lb Genoa Salami
• 1/4 lb Pepperoni
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 box of Cherry or Grape Tomatoes
• 1/2 lb Italian Cheeses (a mix of Parmesan and Asiago is good)
• 1 0.7 oz Packet of Italian Dressing (dry)
• 3/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
  
• 2 tbsp Oregano
• 1 tbsp Parsley
• Salt & Pepper to Taste
• Optional: Black Olives
  

Directions:

• Boil water and cook pasta until it is al dente.
• Meanwhile, cut up the bell peppers into bite size pieces. Also, cut up the salami and pepperoni into strips.
• Drain and rinse pasta under cold water until room temperature.
• Combine the peppers, tomatoes, salami, pepperoni, cheese, olives if desired, dry Italian dressing, and pasta into a LARGE mixing bowl. Toss all ingredients together. Cover and refrigerate for 30-60 minutes.
• While this is in the fridge, make the dressing by combining the olive oil, balsamic, oregano, parsley, and salt & pepper in another bowl. Whisk until mixed well.
• Just before you are ready to serve the salad, add the dressing. Toss the pasta salad until sufficiently mixed.
• Enjoy!