Soft Breadsticks

1 package active dry yeast
2 teaspoons sugar
1 cup warm water
1 cup warm milk
1 egg, lightly beaten
1/2 cup vegetable oil
1 teaspoon garlic salt
1 cup whole wheat flour
5-6 cups all purpose flour
1/4 cup cornmeal
1/2 teaspoon italian seasoning
butter for brushing tops
more garlic salt
parmesan cheese for sprinkling

Dissolve yeast and sugar in warm water; let stand for five minutes. Add the milk, egg, oil, salt, whole wheat and 3 cups white flour. Beat until smooth. Beat five minutes longer. Stir in enough remaining flour to make a soft dough. Knead 8-10 minutes, turn into greased bowl, cover, and allow to rise for one hour. Divide dough into 8 pieces. Combine cornmeal and italian seasoning, sprinkle over work surface. Roll each section of dough into the cornmeal and shape into a 15 inch long rope. Divide into 3 pieces, twist each, and place on greased baking sheet. Let rise for another 10-15 minutes, bake at 400 for 8-12 minutes. Brush twists with butter, sprinkle with garlic salt and parmesan. Delish!!

Toscana Soup

(like Olive Garden's)

1 lb. Italian sausage
8 ounces smoked bacon, chopped
5 cups water
4 chicken boullion cubes
3 large potatoes, scrubbed, cut into quarters, and thinly sliced
3 cloves garlic, minced
1 onion, chopped
2 cups fresh spinach, chopped
2 cups half and half

Brown sausage, drain and set aside. Fry bacon, drain and set aside. Mix water, boullion cubes, potatoes, garlic and onion in a pot. Simmer over medium heat, about 10-15 minutes. Add sausage and bacon. Simmer 10 minutes. Add spinach and half and half. Season with salt and pepper. Heat through but do not allow to boil.