Oklahoma Beef Noodle Bake

Some of my favorite cookbooks are from the Gooseberry Patch. Here is a new recipe we tried yesterday!

1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn

Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.

Low Fat Tortellini Soup

One of the cookbooks I got from my Grandma's collection was a Kiwanis Cookbook. I got this recipe from it and tried it today. It was very flavorful!

2 T. olive oil
2 cloves garlic minced
1 med. onion chopped
1 green pepper chopped
1 red pepper chopped
2 lg. carrots chopped
1 stalk celery chopped
2 (28 oz. total) diced tomatoes
1 c. dry white wine
5 c. chicken broth
9 oz. chicken tortellini
1 1/2 T. dried basil
Parmesan cheese (opt)

Heat oil in large Dutch oven or soup pot. Add garlic. Saute 3 minutes. Add onion. Saute' 5 more minutes. Stir in 28 ounces tomatoes (liquid included), wine, chicken broth and basil. Bring to boil and simmer 30 minutes. Cook tortellini separately according to package. Add tortellini to soup 5 minutes before serving. Parmesan cheese may be sprinkled on each serving if desired. Serves 6 to 8.