Almond-Pecan Shortnin’ Bread
2 sticks butter
1/3 cup brown sugar
2 cups flour
1 cup chopped almonds
1/2 cup chopped pecans
1/4 tsp. almond extract
In mixing bowl, cream butter until smooth.
Add brown sugar and continue beating until fluffy.
Gradually add flour and blend well.
Stir in almonds, pecans and almond extract.
Shape dough into a flat disc, wrap in plastic wrap and refrigerate until firm (about an hour).
Preheat oven to 325º.
On lightly floured surface, roll dough into a 10” x 12 1/2” rectangle about 1/4” thick.
Cut the dough into 2 1/2” squares, then cut each square into two triangles.
Using a metal spatula, transfer triangles onto ungreased baking sheets.
Bake 20 minutes or until lightly browned.
1 pound lean ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 – 14 12/ oz. cans diced tomatoes, undrained
2 – 14 1/2 oz. cans reduced-sodium beef broth
1 8 oz. can tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 tsp. Italian seasoning
1/4 tsp. pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese
In a large saucepan, cook beef, green pepper and onion over medium heat 6 to 8 minutes or until meat is no longer pink, breaking up beef into crumbles.
Add garlic; cook 1 minute longer.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper.
Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10 to 12 minutes or until pasta is tender.
Sprinkle with cheese.
From Taste of Home