Curt’s Hot Fudge

Ingredients

1 oz/cube Baker’s Chocolate

¾ cup Sugar

¼ cup (1/2 stick) butter

2 Tbsp Corn Syrup

Dash of Salt (about ¼ Tsp)

¼ cup Milk

2 Tsp Vanilla

1. Melt Chocolate on stovetop on medium heat
2. Add butter, sugar, corn syrup and salt
3. Blend on Medium
4. After blended, add milk and bring to a boil.
5. While it is boiling, keep checking thickness.  When barely thick, take off the heat.
6. Add Vanilla, blend.
7. Let sit 5-10 minutes, serve over ice cream.

Reitha's Minestrone Soup, Milan Style

Ingredients:
1 Cup kidney beans (canned) (drained)
1 Cup uncooked rice (or barley)
1/2 Cup olive oil
2 #2 cans canned tomatoes
2 cloves garlic
4 Cups chopped spinach (frozen)
2 Pinches sage
Salt and pepper to taste
4 quarts prepared soup stock
2 sliced onions
2 T chopped parsley
4 stalks celery, diced
4 Cups shredded cabbage
4 Cups chopped carrots
1/2 Cup grated parmesan cheese

In large pot saute in hot oil garlic, onion & fresh vegatables for 10 mins. Stir. Add rice, beans, salt & pepper and soup stock. Cover. Simmer until beans & rice are tender (approximately 1 to 1-1/2 hours. SERVES 12 to 16.

(NOTE: You can also add meat to the soup. Slices of cooked beef taste great - added by Matthew Revak)