Recipes To Die For!

"Recipes by Syd"
submitted by
12 GAUGE GOURMET CHEF

Syd Myers

PITA is proud to award the title of
12 Gauge Gourmet Chef to Syd.
Sue Brewer, PITA Secretary

This is from Syd Myers of Hydesville, CA
Syd was the first PITA 12 gauge gourmet!

Syd's Italian Sausage Minestrone Soup

Ingredients:
1Tblsp olive oil
1/2 cup chopped onion
2 teasp. dried basil leaves
3 cans (14oz ea) beef broth
1 (15-16oz) great northern beans, drained & rinsed
28oz can of diced tomatoes un-drained
1 cup zucchini, cut lengthwise in half, then cut into 1/4" slices (1cup)
1 cup frozen cut green beans
1# sweet Italian Sausage
2 med. carrots, coarsely chopped (1cup)
2 teasp. finely chopped garlic
1 cup uncooked small elbow macaroni

1. In 5 quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 min.
     Stirring frequently, until sausage is no longer pink; drain.

2. Stir in broth, tomatoes, and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low.
     Cover; cook 7 -8 in., stirring occasionally.

3. Stir in macaroni, zucchini, and frozen green beans; heat to boiling. Cook over medium-high heat 5-6 min., stirring occasionally,
     until vegetables are hot and macaroni is tender.

                           Enjoy!

The name originated as she made it for Rusty & Sue Brewer to sample at the PITA shoot at Sierra Vista, AZ.

Syd was the first PITA 12 gauge gourmet!

1 jar marinara sauce or 3 cups of homemade spaghetti sauce
1 box 14 manicotti shells
5-6 Italian sausage mild links or buy bulk Italian sausage
15 oz Ricotta cheese
8 oz mozzarella cheese, shredded
4 oz romano cheese, shredded
1 egg beaten

Cook pasta until done, rinse and drain.
Remove sausage from casing and cook until done.
Mix egg & ricotta cheese then add mozzarella and 3 oz of the romano cheese and cooked sausage.
Stuff the pasta shells with the cheese mixture. Place in a 9x13 glass pan, cover with sauce and bake at 350 degrees for 45 minutes. The last 5 minutes sprinkle with the remain romano cheese and bake until melted.

Great served with a green salad and garlic bread.

Each month, PITA will select a winner from shooters who have submitted recipes for this contest. The winner will have his/her photo taken and included with the winning recipe. Each winner will be awarded a "really kewl" chef's apron. When you see someone wearing one of these aprons around the camping grounds - show them reverence for their culinary talents - they are an official "12 GAUGE GOURMET"!