A few of my favorite Soup, Salad and Bread Recipes

Ravioli Soup

1/2 lb. ground beef
1/2 lb. ground pork
1 onion chopped
2 cloves garlic minced
1 (28oz) Italian tomatoes
1 (12oz) tomato paste
2 (14.5 oz)cans beef broth
1 T. Sugar
1 tsp. Italian seasoning
1/4 cup dry bread crumbs
1/2 cup Parmesan cheese
1(12 oz) frozen ravioli
Brown beef and pork with onion. Combine all remaining ingredients except ravioli. Bring to a boil. Reduce heat and simmer 30 minutes. Cook ravioli in water until almost done. Drain, add to soup. Serve with garlic bread and sprinkle with Parmesan cheese.

Spinach Strawberry Salad

2 bags fresh spinach
1 sm. red onion (opt.)
1 qt. fresh strawberries, sliced

DRESSING:
1/2 c. sugar
1 tbsp. poppy seeds
2 tbsp. sesame seeds
1 1/2 tbsp. onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 c. salad oil
1/4 c. cider vinegar
Mix dressing early. Or use 1 bottle poppy seed dressing. Tear washed spinach into bite sized pieces. Place in salad bowl. Toss with dressing. Add strawberries and onion, if desired. Toss lightly.

Quick Monkey Bread

1 package frozen (yeast) dinner rolls
1 package regular butterscotch pudding
1/4 cup chopped nuts (Optional)
3/4 cup brown sugar
6 tablespoons melted butter
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon. Cover with towel and let rise over night or at least 8 hours.

Bake 350°F for 45 min to 1 hour. COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.