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Lazarus Meal

Vegetable Soup

1 small head of green cabbage, chopped into small pieces
3 - 4 stalks of celery, chopped
1/2 of 1 lb. bag of baby carrots, chopped
3 - 4 onions, chopped
1 small zucchini, washed and sliced in 1/4 inch pieces
3 - 4 white potatoes, peeled and diced
3 cloves garlic, minced
2 bay leaves
1 - 1 lb. can of northern beans or 2 cups of fresh cooked beans
1 small can chi-chi beans, rinsed and drained
1 28 oz. can of diced tomatoes
1 28 oz. can of crushed tomatoes
3 quarts of water
4 chicken and 4 beef bouillon cubes (vegetable cubes may also be used)
1 cup of pearl barely
1 cup of frozen corn
1 cup of frozen green beans
1 1/2 cups of ditalini macaroni (uncooked)
olive oil for frying vegetables
parmesan-romano cheese for garnish
3 - 4 tbs. of dried parsley (twice that much if using fresh)

Have a large soup pot ready. In a frying pan, heat a small amount of oil until hot, add cabbage, season with salt and pepper and fry until soft. Repeat with celery, carrots, onions, zucchini, and garlic. Transfer fried vegetables to soup post as you go. Fry potatoes also. Add northern beans, chi-chi beans, tomatoes, water, bouillon and barley, bay leaves, parsley and bring to a boil. Turn heat to low and simmer about an hour. Add frozen vegetable and continue to cook for about another 30 minutes or until the vegetables are tender.

In another pot, boil water and cook ditalini pasta - aldente, and drain. Add to soup pot. Serve with a generous sprinkle of grated cheese.

Lazarus Meal Soup (Feeds 60 People)

1 large cabbage
1 large bunch of celery
1 - 2 lb bag of baby carrots
2 1 lb. bag of frozen diced onions
5 lb. of potatoes
2 - 3 zucchini
3 28 oz. cans of diced tomatoes
3 28 oz. cans of crushed tomatoes
2 1 lb. can of northern beans or 1/2 lb. dried beans - cooked
1 large can of chi-chi beans
10 beef and 10 chicken bouillon cubes
1 1/2 cups of barley
5 bay leaves
About 1/2 cup of dried parsley
1 1 lb. bag of frozen corn
1 1 lb. bag of frozen green beans
(you could use 2 bags of frozen mixed vegetables instead)
1 1/2 cups of grated parmesan- romano cheese
3 cups of uncooked ditalini
6 quarts of water

Use the same cooking instructions as in the above recipe!

Easy Foccacci Bread

Use a bag of pre- made bread dough. Defrost and let rise. Spread a little olive oil on the bottom of a 9" x 13" cookie sheet. Press dough into sheet. Sprinkle with salt, pepper, garlic power, onion power and parmesan - romano cheese. Bake at 425* for 12 - 15 minutes.

Hint: Olives, thinly sliced sweet onions or chopped chives are a nice addition to this type of bread.