• 2 cups lentils
• 1/2 lb each of sweet and hot sausage (optional)
• 8 cups water
• 2 cups chicken broth
• 8 oz sliced pepperoni
• 1 cup chopped onion
• 16 oz can of tomatoes
• 2 1/2 tsp salt
• 1/2 tsp oregano
• 1/4 tsp sage
• 1/4 tsp cayenne
• 2 medium carrots sliced
• 2 stalks celery sliced

1. Wash lentils and remove stones
2. If using sausage, slice thin and fry.  drain
3. Place lentils and sausage in 6 quart cauldron with water and broth, and everything up until cayenne.  Bring to a boil.
4. Reduce heat, cover and simmer 30 minutes, stirring occasionally.
5. Add carrots and celery.  Simmer another 40 minutes.

Enjoy.  I love you

• 1 lb hot sausage cut into pieces
• 1 lb sweet sausage cut into pieces
• 4 1/2 cups water
• 3 heads of escarole
• 2 Tbsp salt

Fry the sausage with 1/4 cup of water in ungreased 12″ frying pan until thoroughly cooked. 
Drain off excess fat and set pan aside.
Wash and separate escarole leaves
Bring water to boil and add salt. 
Drop in escarole leaves and stir until all are added.
When water has boiled, simmer 10 minutes
Transfer cooked escarole dripping with water to pan with sausage
Cook on low heat for 5 minutes
Salt & Pepper to taste

I love you

2 Tbsp olive oil
large onion chopped
2 cloves garlic minced
1/2 tsp marjoram
1/4 tsp chopped roseemary
1 package of frozen spinach – thawed
1 can chick peas – drained
2 cups canned beef broth
1 14 oz can diced tomatoes *optional
4 cups water
1 cup small pasta
1/4 tsp salt
1/8 tsp pepper
1/2 cup grated parmesan

1. Saute onion in oil 10 mins
2. Stir in garlic, marjoram and rosemary, saute 2 mins longer
3. Add spinach and cover and cook 5 mins til tender
4. Add chick peas, broth and water, simmer over med heat
5. Add pasta and cook uncovered 10 mins more
6. Stir in S&P
7. Serve with parmesan

I love you