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HAZELNUT AND SUN-DRIED TOMATO PESTO

~Submitted by Barbara, Chula Vista, CA

2 cups sun-dried tomatoes
3 cloves garlic
1 1/4 cups olive oil
1/2 cup hazelnuts, chopped
1/2 cup Romano cheese
1/2 cup Parmesan cheese

Blend tomatoes, garlic, and olive oil in a food processor until smooth. Add hazelnuts and cheeses. Process until the pesto is slightly chunky OR smooth, according to your taste. Use on pasta, vegetables, rice, potatoes, seafood, or in soup.

Compliments of Hazelnut Marketing Board, Tigard, Oregon




APPLE FRITTERS, MANDARIN STYLE

~Submitted by Pat, Auburn, WA

Delicious dessert and fun for a group

2 or 3 apples, peeled cored and cut each into 8 slices

Batter:
1/4 cup all-purpose flour
1-1/2 tbsp. cornstarch
1 egg white, slightly beaten
1/2 cup water

Syrup:
2/3 cup sugar
1/2 cup water
1 tbsp. oil

1 bottle (24 oz.) peanut oil

Rub oil in a bowl large enough to hold all the apple slices, set aside. In another bowl, put 3 cups very cold water with a few ice cubes, set aside. Mix batter and set aside. Prepare apples and sprinkle lightly with flour. Dip all apple slices into batter. Meanwhile heat wok with 1 bottle peanut oil and deep-fry all apple slices until golden brown, about 7-10 minutes. While apples are frying, combine sugar, water and oil in a saucepan, boil until syrup forms a thread when a chopstick (wooden spoon) is pulled out of it. Put fried apple in this syrup and stir so each slice is coated well. Put apple slices into greased bowl and serve with the bowl of iced water. Each apple slice is dipped into the cold water before eating.

Source: "The Wok Way", by Winnie Tuan




BREAD & BUTTER PICKLES

~Submitted by LaDonna, Corvallis, OR

When I took a trip to PA. I picked up this great Lancaster County Amish Recipe booklet. This is a wonderful recipe from that book.

1 Gal sliced cucumbers
2 Medium onions
2 peppers (I use 3, one orange or yellow and a red)
1/2 C Salt
5 C Sugar
5 C Vinegar
2 Tbs. Mustard seed
1 Tsp. turmeric
1 Tsp. Cloves

Slice onions, cukes and peppers: dissolve salt in water and soak mixture for 3 hours. Drain the salt water from the cukes. Mix vinegar, spices and sugar in a large pot. Bring to a boil and add cucumber mixture. Let cook for 3 to 4 minutes then hot pack. These are such good pickles!




NEW AMERICAN PEAS AND CARROTS

~Submitted by Patricia Collins, Hahnville, LA

8 ounces baby carrots, peeled
8 ounces sugar snap peas, trimmed
3 tablespoons Lime Ginger Butter*, cut into pieces
2 teaspoons sugar
Salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish

Bring a saucepan of water to a boil. Add the carrots, and simmer 7 minutes. Drain, rinse under cold water, and drain again.

Meanwhile, bring another saucepan of lightly salted water to a boil. Add the snap peas, and simmer 3 minutes. Drain, rinse under cold water, and drain again.

Combine the carrots, snap peas, Lime Ginger Butter, and sugar in a 10 inch skillet. Toss over medium heat until the vegetables are glazed and heated through, 3 to 4 minutes.

Season with salt and pepper, sprinkle with chives, and serve

Serves 2 to 4




BANANA PEANUT SALAD

~Submitted by Edna, Decatur, IL

2 eggs, beaten
1/2 cup water
1/2 cup sugar
1/4 vinegar
6 bananas
1 regular size can peanuts, chopped fine

Cook eggs, sugar, water and vinegar until slightly thick, then cool. Layer the salad--2 sliced bananas, 1/3 of the sauce, 1/3 of the peanuts: repeat 3 times.

Serves 6.




PINEAPPLE UPSIDE DOWN GINGERBREAD

~Submitted by Larry Holmes, Ontario, Canada

Topping:
1 tablespoon butter
1/3 cup fancy molasses
¼ cup sugar
6 pineapple slices
6 maraschino cherries

Cake Batter:
1/3 cup shortening
1/3 cup sugar
½ cup fancy molasses
1 ½ cups sifted flour
¾ teaspoon salt
¾ teaspoon baking powder
½ teaspoon each ginger and cinnamon
¼ teaspoon cloves
½ teaspoon baking soda
½ cup sour milk*

Place butter in a 9-inch square pan or casserole dish, melt, add molasses and sugar. Over this arrange pineapple and place a cherry in the center of each slice.

Cream shortening, sugar and baking soda. Add fancy molasses. Stir in one-fourth of sifted dry ingredients. Beat in egg. Add remaining flour and sour milk  alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake in 350° F for 1 hour. Cool 10 minutes, turn out upside down.

*Sour milk: Pour 1 teaspoon lemon juice in measuring cup and add enough milk to make ½ cup. Let sit for 5 minutes to curdle.




IMPOSSIBLE PIZZA PIE

~Submitted by Ann, FL

1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 can (8 ounces) pizza sauce
1/2 package (3 1/2-ounce size) sliced pepperoni*
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese

Heat oven to 400°. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.

Makes 6 to 8 servings

1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein

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For Two...

BROCCOLI WITH BROWNED BUTTER
Cooking for 1 or 2

~Submitted by Jean, Syracuse, NY

For 1:
1 small Head broccoli
1 tbs. butter
dash nutmeg
salt and pepper

For 2:
1 small head broccoli
2 tbs. butter
dash nutmeg
salt and pepper

Cut broccoli into florets. Steam or boil in a small amount of water for 10 minutes, or until just tender. Melt butter with nutmeg over low heat until butter is light brown, not scorched. Pour butter over broccoli. Add salt and pepper as desired.