Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle

 My dear friend and former neighbor, Sue Clark made this as a birthday gift by request for me! We moved and my daughters make it for me every year! YOU will NOT be disappointed!

Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle
1 cup Butter
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking soda
1 cup sour cream
1 tsp. almond extract

Cream sugar and butter together. Add eggs 1 at a time, beating welll after each egg. Add flour, baking soda and sour cream. Mix well. Add extract. Mix. Pour into  well greased bundt pan and bake at 350 degrees for 1 1/2 hours.  cool slightly and remove from pan. When totally cooled, drizzle dark and white chocolate. Can add a caramel ganache drizzle as well.

Buon apettito

PASTA E FAGOLI

My Nana Ortenzi used to make this wonderful soup. So I made my version of it. OK Ortenzi /Ordille cousins...what do you think??? Is it right?

PASTA E FAGOLI

3 teaspoons oil

2 lbs ground beef or Italian sausage (or a mixture of both)

1 1/2 cups  carrots, chopped                      

1 1/2 cups   onions, chopped

5 stalks celery, diced

48 ounces diced canned tomatoes

2 14 oz cans red kidney beans

2 14 oz cans white cannelli beans

8 cups beef stock

3 teaspoons oregano

2 1/2 teaspoons pepper 

3 teaspoons Italian seasoning                                                 

5 tablespoons fresh parsley, chopped

1 1/2 teaspoons Tabasco sauce (more or less to taste)

48 ounces tomato sauce

8 ounces dry small elbow macaroni

Directions:

1. Sauté meat in oil in large 10 quart pot until beef  browns. Drain.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot along with beef stock, oregano, Italian seasoning, pepper, Tabasco, sauce and pasta .
4. Simmer until celery and carrots are tender, about 45 minutes.
5. Serve, topped with fresh parmesan   
6. NOTES : Makes 10 quarts! Just cut the recipe down for smaller batches or FREEZE for later or SHARE with friends. Serve with crusty Italian bread and a salad!