The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.
Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
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From Jerry’s Foods, in Edina, Minnesota and Sanibel, Florida
Hearty Chili with an Italian Twist
Ingredients
1 lb. bulk Italian Sausage
1 lb. lean ground beef
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This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!
Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.
Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna. 2. Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!
Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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