Page 23 The Islamic Bulletin Volume XXX No. 30 Instructions: 1.Preheat oven to 350 degrees. Butter a 9x11 pan. 2. Boil water in a large pot. Add package of pasta to the boiling water, adding olive oil and salt. Cook pasta until “al dent” and drain. Add butter and set aside. 3.Fry one onion. Add your ground beef until fully cooked. While cooking, add your salt, pepper, and allspice to add a depth of flavor. When the ground beef is cooked, mix the tomato paste into it and set aside. 4. In a large pot, heat at medium heat, butter and corn oil. Slowly, add 4 heaping tablespoons of flour. Whisk continuously until creamy for about 2-3 minutes. Making sure to constantly stir pot, gradually add your milk. Keep stirring at lowheat, until it thickens. Once it begins to boil, turn it off. Add salt and pepper. 5. Into the greased pan, add 1/2 of your Penne Pasta on the bottom. Then layer your ground beef on top, pressing firmly on the pasta with your hands. Add your remaining pasta and pour your sauce till it is completely covered. Bake into the oven for 30-40 minutes until the top is golden brown. 6. Serve warm and enjoy! Ingredients: Meat Mixture 1 onion 1 (6 ounce) can of tomato paste salt and pepper to flavor 1 teaspoon of allspice one pound of ground beef Béchamel sauce: 1/2 stick of butter 4 heaping tablespoons of flour 5-6 cups of flour salt and pepper to flavor corn oil Pasta: 1 package of penne pasta 1 1/2 teaspoon of olive oil 1 tablespoon of butter Ingredients: 3 tablespoons olive oil 1 whole onion 1/2 cup chopped zucchini 4 potatoes of potatoes, chopped 1 huge red tomato 1/2 cup frozen cut green beans 1/2 celery stalk, chopped 4 cloves minced garlic 4 cups vegetable broth 2 cans red kidney beans, drained 2 cans of small white beans 1/2 cup shredded carrots 2 tablespoons minced fresh parsley 1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 3 cups of hot water 3 cups of baby spinach leaves 1/2 cup small shell pasta During the beautiful month of Ramadan it’s nice to find delicious, made for large crowds’ recipes. What better way to break the fast than with a comforting ,hearty soup. Shock full of vegetables, this Minestrone Soup recipe is sure to please you and your family .Follow it with a piping Bechamel dish. Evenly layered with spiced ground beef, pasta, and bechamel, a creamy sauce consisting of butter, flour, and milk .This Bechamel recipe is perfect for preparing ahead of time, ready for Iftar dish. Instructions: 1. Heat three tablespoons of olive oil over medium heat in a large soup pot. 2. Sauté celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. 3. Add vegetable broth to pot, add the whole onion, tomato, beans, carrot, hot water, and spices. 4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. 5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. 6. Remove the full onion and tomato and blend it in a blender and stir it back into the soup. 7. Serve warm and Enjoy!! Bechamel Minestrone
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