Vadi
(Turkey)
Italian Bread Soup
2 cans (about 15 oz each) beef broth
2 soup cans water
3 cans (14 1/2 oz each) stewed tomatoes
12, 1 inch thick slices Breadsmith French Boule with crust, broken in
small pieces (8 oz)
1 pound Italian sausage
1 medium onion, chopped
1/2 cup grated Parmesan cheese
2 tablespoons Italian seasoning
Topping: grated Parmesan cheese
Put broth, water, tomatoes (with liquid) & bread in a pot. Bring to
a boil, mashing tomatoes against side of pot. Simmer 25 minutes.
Meanwhile remove sausage from casings. Cook in a skillet. Drain on
paper towel. Discard drippings, add onion & saute until golden.
Add sausage, Parmesan cheese, onion and Italian seasoning to
broth mixture. Cook 5 minutes. Makes 6 servings.
German Beer Bread
3 cups self-rising flour
2 tablespoons sugar
1 can beer, room temperature (not lite beer)
1 egg beaten with 1 tablespoon water
Combine the flour, sugar and beer. Mix just until moistened. Pour into
a nonstick bread pan sprayed with nonstick spray. Let rise for 15
minutes. Brush with egg/water mixture. Bake at 375°F for about an
hour to one hour 10 minutes or until done.
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