Frank A. Casale of Williamsport, author of "Hey ... Don't Throw That Away!", has provided recipes from his book, which may be bought at Triangle Tavern, 300 Shiffler Ave.
Collard greens
4 cups collard greens, cut up
1/2 large onion, diced
1 14-ounce can of chicken broth
2 tablespoons of butter
Pinch of salt
Pinch of pepper
Using a 4-quart pan over medium heat, add butter and onions and saute for about two minutes. Add chicken broth, salt and pepper and let simmer for five minutes. Add collard greens and stir thoroughly.
Bring to a boil and simmer for 1/2 hour. Set aside to cool before refrigerating.
Variations include:
Collard greens with sweet sausage - Add one link of already cooked sweet sausage that is cut into 1/4-inch slices.
Collard greens with white northern beans - Mix one cup of collard greens with one cup of white northern beans.
Collard greens with pasta - Combine 1 cup collard greens, 1 cup sweet sausage and 1 cup of pasta to a 10-inch iron skillet with 2 tablespoons of melted butter. Fry for two minutes. Serve with thin slice of Italian buttered toast.
Baked ziti or rigatoni
1 cup ricotta cheese
1 cup mozzarella cheese
4 cups cooked rigatoni or ziti,
1 leftover meatball (optional)
1 1/2 cups sauce
1/2 cup parmesan cheese
2 tablespoons dried parsley
In a 3-quart pan or large bowl, mash meatball, ricotta, parmesan, mozzarella, sauce and parsley together and mix thoroughly. Add ziti or rigatoni and stir all together.
Place in small, 9-inch pie pan, preferably glass, and sprinkle the top with a handful of mozzarella cheese.
Cover with foil and bake 20 minutes.
