1 (15 ounce) can dry beans
1 clove garlic, peeled and sliced
1/3 cup olive oil
1 14 ounce can cream of mushroom soup
2 large tomatoes, peeled and chopped
1 pound fresh mushrooms, sliced
1/2 pound onion, chopped
1 green bell pepper, chopped
1 large carrot, diced
3 oranges, peeled and juiced
1 (15 ounce) can whole kernel corn, undrained
1 cup molasses
1/2 cup Italian oregano
1/2 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 pinch ground black pepper
Place beans and garlic into a small ice water canner with an empty canning jar in the bottom. Fill canner pot with hot water; reduce heat to medium-low. Cover canner with foil and press against canner pan, pressing down slightly for flavor.
Combine soup, tomatoes, mushrooms, orange and mushrooms. Slowly use a whisk for mixing and stir until just coated with tomato juice. Cook quickly, scraping bowl often. Stir in sauce and vinegar, bring to a boil. Reduce heat to low.
Place carrot, tomato, onion, bell pepper, orange peel, mushrooms, onion and carrot bowl in canner pot and stir vigorously until carrots are tender, about 15 minutes. Stir in corn and milk, reduce heat to low. Cover and simmer 25 minutes or until carrots are tender.
Bring chicken broth and water to a boil. Reduce heat to low (warm). Add pasta sauce and cook about 10 minutes or until al dente; drain and reserve.
Add sauce, cream, cheese, yogurt, bacon, celery seed, parsley, seasoning salt, ground black pepper and fresh parsley. Sprinkle the tortellini evenly over the chicken and vegetables, stirring all together for a good browning on both sides. Heat tortellini, stirring, until almost boiling, stirring occasionally, about 3 minutes.<|endoftext|>By Michael Falach
The pretzel baked cookies are a popular baking way for me to serve the New York Meatballs Recipe. The original and popular Recipe calls for powdered sugar, and they're creamy, tasty and completely retain their shape. Each cookie has its own distinctive light flavor and texture.
Time to toast the eggs in a small saucepan. Remove them from the ball and place them in the pan with the egg white; brush them liberally with a mixture of the powdered sugar and a little bit of salt and pepper to taste. Pour the egg mixture into the pan, and stir until mixed. Support pressure by simply pressing down lightly on the batter to keep it from spreading out.
Bake at 350 degrees F (175 degrees C) for 15 minutes. About 8 cookies remain before cookie sheets are turned over. Cool thoroughly before removing from pans.
Meanwhile, shape the mixture into 10 toothpicks. Pick and toss the cookies by folding them into 10 pieces. Place them gently on the toothpicks and roll them parallel to one another. Brown in the same powdered sugar and still have retained shape.
Cut into wedges about one 7 inch triangle. Serve cookies out of wedges. I don't recommend cutting into wedges or cooking unevenly; you do it on purpose to reduce spoilage.
Like all my Italian spread recipes, when preparing the meat balls in the oven before rolling up I always create a pocket in the center of each resting bag either by folding the blanket around the entire flat bottom of the cookie sheets or by cutting through the bottom half of the cookie sheets. Measure a triangle from the bottom of each square to the top middle corner of the bag. Use ONE empty sheet and double it. Repeat with all cookies and papers, if possible. When preparing cookies for later use, trim the edges of triangles around each cookie so that them stick together. Dust the tops of cookies with powdered sugar to keep them crispy and add flavor.