Sophia Shurmatz Rassel



	The above recipe is in the handwriting of Sophia SHURMATZ Rassel



	Pasta Fagiole

	Olive oil Salt
	3 celery stocks Pepper
	2 buds garlic 15 1/2 oz can great northern beans
	1 small can tomato paste Ditalini macaroni cooked
	grated parmesan cheese

	Save about one cup of water from already cooked noodles to add to sauce if too thick.
	Heat olive oil in dutch oven or deep pan, brown celery in olive oil
	over meium low heat till transparent. Add garlic and brown no more than three
	minutes. Add tomato paste and two cans of water. Stir till blended well. Sprinkle
	grated parmesan cheese in sauce (to taste), add salt and pepper (to taste). Let
	simmer 15-20 mins. Add great northern beans W/juice to sauce, and cook five mins.
	If sauce is too thick add water from noodles a little at a time, as needed.
	Dish sauce over noodles in single bowls. Add more parmesan to taste, if needed.
	Bon Appetite!



	Caramel Corn


	32 cups popped corn
	2 cups salted peanuts
	1 cup butter or margarine
	1/2 cup light corn syrup
	1 cup sugar
	1 cup firmly packed dark brown sugar
	1 teaspoon salt
	1 teaspoon baking soda
	1 teaspoon vanilla extract
	1 teaspoon maple flavoring

	Combine popped corn and peanuts in a large mixing bowl; set aside.
	Combine butter, corn syrup, sugar, and salt in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in soda and flavorings. Pour over popcorn mixture; mix well.
	Spoon mixture onto three 15 x 10 x 1-inch jellyroll pans. Bake at 250 degrees for one hour, stirring occasionally. Remove from oven; stir occasionally while mixture cools. Store in an airtight container.