1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.

3 oz Olive oil

1 Onion; finely chopped

3 Garlic cloves; chopped

1 tb Basil

1 tb Nutmeg

2 tb Sugar

Salt and pepper 4 cn Plum tomatoes; peeled (28 o

-z. cans) 2 cn Tomato paste (10 oz. cans)

6 oz Red wine; dry

3 tb Butter

Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you
e done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpinos Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking

2 t Cornmeal

10 oz Can Pillsbury

-Refrigerated All Ready -Pizza Crust ———————————-TOPPING———————————- 1/4 c Olive oil

4 Garlic cloves, chopped

2 T Chopped shallots or onion

1 T Balsamic vinegar

1/3 c Grated Romano or Parmesan

1/2 t Dried basil leaves

1/2 t Dried thyme leaves

1/2 t Dried oregano leaves

1/4 t Red pepper flakes

6 oz Sliced Havarti or

-Monterey Jack 16 oz Pkg Green Giant Frozen

-Broccoli Cuts, thawed, -well drained 7 oz Jar roasted red peppers,

-drained, sliced into 2 x -1/4″ strips 1/2 c Grated Parmesan or Romano

Heat oven to 425 degrees. Lightly grease 12″ pizza pan or 13 x 9″ pan; sprinkle with cornmeal. Unroll dough; press in bottom

and up sides of greased pan to form a rim. Bake for 5 to 8 minutes or until light golden brown. In food processor bowl with metal blade or blender container, combine oil, garlic, shallots, vinegar, Romano, basil, thyme, oregano and red pepper flakes; process until smooth and set aside. Arrange Havarti over partially baked crust. Place broccoli evenly over cheese. Dollop oil mixture evenly over top. Arrange pepper strips over broccoli; sprinkle with Parmesan cheese. Bake for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately.

1/2 c Brown lentils soaked for 1hr

1 l Onion, finely chopped

1/2 ts Mashed garlic

1/2 ts Grated ginger

1 Fresh green chilli

Seeded and finely chopped 4 T Ghee

1 Cinnamon stick

2 Cloves

1 Bay leaf

1/2 ts Turmeric

1 ts Salt

1 c Long grain rice

Soaked for 1 hour 1/2 c Red lentils

2 T Chopped spring onions

Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes until beginning to soften. Drain Cook the onion, garlic, ginger and chilli in the ghee until soft and lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook for 2 minutes, stirring. Add the drained rice and lentils, mix well, then add water to cover by 3-cm. Bring to boil, then cook on very low heat until the liquid has been

absorbed, about 20 minutes. Stir in the chopped spring onion. Remove cinnamon stick before serving.

—–

——————–FROM CHEF FREDDYS——————– 1/4 c HEINZ 57 Sauce

1/4 c Apple jelly

1/4 c Apple juice

1 ts Cornstarch

1/8 ts Cinnamon [ground]

1 ds Allspice [ground]

1 lb Pork loin [boneless]

1/4 c Flour

1/4 ts Salt

1/8 ts Pepper

1 tb Vegetable oil

2 lg Apples [Granny Smith, or

Golden Delicious] [peeled- -quartered & sliced ?”thick 1 tb Butter

1) In a small bowl, combine the 57 sauce, jelly,

apple juice, cornstarch, cinnamon, and allspice; then set aside… Cut the pork into 4 slices, and flatten each to ?” thickness… 2) In a small bowl, combine the flour, salt and pepper, and then dust the pork slices lightly with it… Then saut? the slices in a large skillet and the oil until cooked, about 3 min on each side; remove and keep warm… 3) In the same skillet, saut? the apples in the butter for 2 to 3 min. and then remove from the skillet, and pour in the 57 sauce mixture,and heat stirring constantly, until

the jelly is melted and the sauce thickens… 4) Return the apples to the sauce in the skillet and heat through… Spoon the apples (and sauce) over the pork just before serving… From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY. (315) 786-1120

—–

4 c Sliced peaches

1/2 c Orange juice

3 tb Honey

2 tb Finely chopped

Candied ginger 1 ds Salt

Candied ginger adds delightful zingo. Serve plain or over vanilla ice cream. Combine all ingredients, mixing gently. Cover; chill thoroughly. Spoon into chilled sherbet glasses. Makes 5 servings.

1 pk Applesauce Spice Cake mix

1 c Water

3/4 c Vanilla frosting

2 tb Oil

6 c Maple nut, butter brickle,

Or cinnamon ice cream 1>. Heat oven to 3500F. Generously grease and flour bottom, sides and rim

of two 9-ich pie pans or round cake pans**. In a large bowl, blend all ingredients, except the ice cream, until moistened. Beat two minutes at highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. 2>. Bake at 3500F for 25 to 30 minutes; DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely before filling. 3>. In a large bowl, blend softened ice cream until smooth. Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If desired, drop spoonfulls of ice cream topping on top, swirl with a knife. Freeze pies at least 2 hours before serving. Store in freezer. Once pies are frozen, wrap airtight to avoid freezer burn. ** Do NOT use 8-inch pans. They are too small.

2 c Dry red kidney beans

5 c Water

2 Yellow onions, chopped

1 Green papper, chopped

2 Stalks celery, chopped

2 Cloves garlic, crushed

1 c Low-sodium tomato sauce

1 cn Stewed tom. low sod. 15 oz.

4 ts Chili powder

2 ts Ground cumin

1/4 ts Crushed red pepper

1/8 ts Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994