• 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
• 3/4   cup packed brown sugar
• 3/4    cup cider vinegar
• 1/4     cup golden raisins
• 2         Tablespoons finely chopped red onion
• 2         Tablespoons finely chopped pickled ginger
• 1          Tablespoon chili powder
• 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!

Ingredients:

Flour for the work surface and rolling pin

• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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Serves : 6                Preparation Time : 10 minutes

Ingredients

• 4 teaspoons                           grated lemon zest
• 4 teaspoons                           grated lime zest
• 1/2 cup                                   lemon juice
• 1/2 cup                                   lime juice
• 1/4 cup                                   superfine sugar
• 1 pinch                                    salt
• 2 cups                                     crushed ice
• 1 cup                                       100% Agave Tequila (Resposado Tequila)
• 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

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Serves : 1

Ingredients

• 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
• 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
• 1/4 cup                                                      Cranberry Juice
• 1 cup                                                          Ice cubes
• 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

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Lemon cream cheese topping for Carrot Cakes and Pound Cakes

Ingredients

• 3/4 cup                         powdered sugar
• 1 x 3 oz                          pack of cream cheese
• 1 tablespoon                fresh lemon juice
• 1 teaspoon                    finely grated lemon peel
• 1 teaspoon                    vanilla
• 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

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Ingredients

• 2 tablespoons                   butter or margarine
• 2 tablespoons                   all purpose flour
• 1 cup                                  milk
• 1/2 teaspoon                    dry mustard
• 1/2 teaspoon                    salt
• 1 dash                                ground red pepper (cayenne)
• 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

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Serves : 8

Ingredients

• 3 cups                                    low salt chicken broth
• 1  1/2 lbs                               thin asparagus spears, trimmed
• 2 teaspoons                           good olive oil
• 1   1/4 cups                           chopped green onions
• 1/3 cup                                  minced shallot
• 1 teaspoon                             sugar
• 1 tablespoon                          minced garlic
• 1  1/2 tablespoons                Dijon mustard
• 1 tablespoon                          fresh lemon juice
• 1 teaspoon                             grated lemon peel, zest for extra garnish
• 1/2 cup                                  diced seeded red bell pepper
• +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

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Serves : 12             

Ingredients

• 1 package                      Vanilla instant pudding
• 1  1/2 cups                    cold milk
• 1/2 cup                          whipping cream, whipped
• +                                     Brandy to taste

Mix the pudding with milk, add to whipped cream. Flavor to taste with brandy.

NOTES : This sauce is a topping for MARIEs STEAMED PUDDING. Even though it is made from instant pudding it gets good reviews.

Recipe by : Marie

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Serving size : 1                   

Ingredients

• 1/2 cup                   Sweet butter
• 2                              egg yolks
• 1  teaspoon             lime juice
• 1 teaspoon              tarragon vinegar
• 1/4 teaspoon          salt
• 1 dash                      cayenne pepper (for Hollandaise version)

Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

Recipe by : Barbara Crowe

Here is what Barbara wrote about this recipe :

I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

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Serves : 12                  Preparation Time : 10 minutes

Ingredients

• 1                        egg
• 1 cup                 butter
• 1 cup                 brown sugar
• 1/2 cup             orange juice

Cook all the ingedients together in the top of a double boiler until thickened.

Serve Hot.

NOTES : This is a topping for Marie’s Steamed Pudding

Recipe by : Marie

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Serving size : 1 ????                  Preparation Time : 15 minutes

Ingredients

• 1 tablespoon                    ginger, freshly grated – add more to taste
• 2 tablespoons                  brown sugar,  add more if needed
• 1 tablespoon                    honey, add more if needed
• 1/2                                    medium grated onion
• 1                                        lemon or lime, juiced
• 1                                        pressed clove of garlic
• 3 tablespoons                  soy sauce (light)
• 2 tablespoons                  dry white wine
• 1/2 teaspoon                   hot pepper sauce

Combine all the ingredients, except the onion. Taste for sweetness. Adjust the sugar and the honey if necessary. Saute the onion for about 1 minutes, in a little olive oil. Add the ginger mixture and cook for about 1 minute to thicken slightly

NOTES : Double this recipe. Use 1/2  for salmon marinade, and the other 1/2 for a warm table sauce.

Recipe by : Dianne Vandevelde

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Ingredients

• 1/2  cup                          packed with cilantro leaves
• 1  1/2 cups                     packed with parsley leaves
• 2 tablespoons                fresh oregano leaves
• (or                                   1 tablespoon dried oregano leaves)
• 2                                      Jalapeno peppers, stemmed, halved and seeded
• 2                                      bay leaves, center stem removed
• 5                                      cloves of garlic
• 3  tablespoons               fresh lemon juice
• 1 teaspoon                     salt
• 1/2 teaspoon                 freshly ground pepper
• 1/4 cup                          sherry vinegar
• 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

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Ingredients         

• 1 cup                         Mirin
• 1/2 cup                     light Soy Sauce (preferably Yamasa brand)
• 1 teaspoon                dried red chili flakes, or to taste
• 2 tablespoons           fresh lemon juice

Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.

Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.

NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.

Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.

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Serves :   8

Ingredients

• 12  - 16                            medium Tomatoes
• 3                                      onions, sliced
• 1 tablespoon                  fresh basil OR 1 teaspoon dried basil

• butter
• buttered bread crumbs
• salt and pepper to taste

Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in  3 tablespoons butter until transparent but not brown.

Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.

Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.

Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.

NOTES : This casserole can be prepared up to the baking part on the day before the brunch.

Recipe By :  Linda McBride

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Serves :     8-10                                         Preparation Time :

Ingredients

• 1 1/2 – 2 lbs                           bulk sausage pork
• 3/4 cup                                   uncooked oats
• 2/3 cup                                   peeled apple, chopped
• 3/4 teaspoon                         salt
• 1/2 teaspoon                          sage, crushed
• 1/2 teaspoon                          basil, crushed
• 1                                               egg
• 2/3 cup                                   milk
• 1 can                                        peach halves, drained

NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.

Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.

Suggested Wine : Mimosas

Recipe By :  Linda McBride

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Ingredients

• 2 cups                                  Steel cut oats
• 3 cups                                  boiling water
• 1 cup                                    total of raisins, dried cherries and dried cranberries
• 1/2 cup                                toasted almonds or toasted pecan pieces
• 2 tablespoons                     light brown sugar
• milk
• yogurt
• fresh fruit, like berries, peaches or what ever you like

In a heat proof bowl, mix oats with boiling water and let stand, covered for one hour. Stir in dried fruit and refrigerate overnight or up to a week. Stir in nuts and brown sugar.

To serve, pour 1/2 cup of milk in a bowl, put 1/2 cup of muesli over the milk and top with a little yogurt and fruit.

NOTES : This muesli grows on you as you eat it. It has the ‘crunch factor’ which comes from not cooking the oats. I served it as a side dish at a brunch. Piled in a glass bowl and I drizzled about a tablespoon of warmed honey on the top to give it some life.

Each gues may customize their own bowl of muesli, by providing bowls of fruit, additional toasted almonds, yogurt and a pitcher of milk near the big bowl of muesli.

The first time I served this dish, I also served bagels and lox. I presented the lox on a bed of butter lettuce, on a platter with sliced tomatoes, red onion and capers. Don’t forget the cream cheese and butter. Oh, Jack wanted eggs, so I prepared a herb frittata. Too much food for 6 people, but there was something for everyone. What I did not do was serve a pastry of coffee cake and next time, I would bake my mothers apple cake. Probably no one would want to eat it except Jack, but it makes the house smell great!

Recipe By : adapted from Food and Wine

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Serves 8

Ingredients

• 9                                  buttered white bread slices, medium thick
• 1 1/2 lbs                     Sharp Cheddar cheese, grated
• 1                                   bunch green onions, finely chopped
• 1 1/2 teaspoons         salt
• 1/2 teaspoon             dry mustard
• 3 cups                         milk
• 1 dash                         Tabasco sauce
• 6                                  large eggs, lightly beaten
• pepper to taste

Cut off the crusts from the bread and butter each slice. Cut into 1/2″ cubes.

Saute green onions until transparent. Butter a 2qt casserole and arrange a layer of bread cubes on the bottom, placing a generous amount of grated cheese over it. Add a second layer, and last layer of cubes with the remaining cheese over it.

Mix salt, pepper and mustard together and blend it into the milk. Add onion, Tabasco and eggs and mix well. Pour over bread and cheese in the casserole. cover with wax paper.

Refrigerate overnight.

Two hours before serving, remove from the fridge. Let stand at room temperature for one hour. Preheat oven to 350. Place casserole in a pan of water and bake for one hour or until the cheese charlotte is WELL BROWNED and firm.

Let stand a few minutes before serving.

NOTES : This is a wonderful brunch dish. I buy the pre-grated cheese if pressed for time. To cut fat, which i do not recommend, use canned skim milk and reduced fat cheese. This is the usual menu for a McBride Brunch. Cheese Charolotte, Sausage Ring, either Saute Cherry tomatoes or Scalloped tomatoes, Chilled Asparagus with dressing, assorted muffins or cord bread and last but not least Mimosas.

Recipe by : Linda McBride

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Ingredients

• banana
• orange and grapefruit slices
• strawberries
• pineapple
• kiwi
• raspberries
• fresh mint optional

Use a clear glass bowl, and start at the bottom, and layer upwards.

Peel,  slice and layer bananas, peel, slice or section oranges and grapefruit. Remove as much pith as possible from the citrus. Add citrus layer. Slice the strawberries, layer over the citrus. Layer fresh pineapple chunks over the strawberries, and top with raspberries and kiwi slices.

NOTES : I have used frozen raspberries and it’s OK.

This is just a very basic recipe. The point is that it should look pretty with the contrasting layers. The first serving destroys the look, and that’s OK too. It’s too bad that this has to be assembled the morning of the brunch. You can prep a lot of it, peel, but not slice the citrus. wash the strawberries, and cut the pineapple. A garnish of fresh mint is nice too.

Yoghurt and/or whipped cream can be served on the side, as well as granola

Recipe by : Linda McBride

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Serving Size : 12

• 1 package                     Fresh cranberries
• 1 medium                     orange
• 1                                     lemon
• 2 cups                           sugar, start with 1 cup

Cut the orange and lemon into eights and process or grind in a blender to fairly tiny pieces. This means the entire fruit, skins and all, just the ends removed. Grind the cranberries as well. Place all the ingredients in a large bowl and stir. These flavors should ‘get to know each other’ for several days before serving.

Serving ideas : Serve with poultry or pork

NOTES: This uncooked cranberry relish has turned into a family favorite at holiday time.

Recipe By : Jack’s Mother

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Serving size : 1

Ingredients

• 1/2 cup                                Raisins
• 1/2 cup                                fresh tangerine or orange juice
• 3 tablespoons                     unsalted butter
• 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
• 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
• 1 teaspoon                           sugar
• Salt and Pepper to taste

Combine the raisins and the juice and let macerate for 30 mintues

Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

Serving ideas : With pork tenderloin

NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

Recipe by : CECI (from Martha)

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• 2                                Eggs
• 5 tablespoons          fresh lemon juice
• 2 tablespoons          Dijon mustard
• 1 cup                          corn oil
• 1 cup                          light olive oil
• 2 lemons                   zest
• 1/4 cup                      Dill, tarragon or parsley , finely chopped
• black pepper to taste

Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds

While the machine is running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.

Lightly fold in the lemon zest and pepper. Add the herbs if desired. cover and refrigerate for at least 2 hours before serving (the flavors will intensify)

Recipe By : The New Basics

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• 9                                        Kiwi fruit, peeled, cubed (1/4″)
• 3 tablespoons                  fresh mint leaves, finely chopped
• 1 tablespoon                    honey
• 1 1/2 tablespoon             fresh rosemary, chopped (optional)

Mix all ingredients in a bowl – May be prepared 4 hours ahead, cover and chill

Notes : This is a different and quite pleasant accompaniment to lamb I have never used the rosemary in the recipe. At first the honey might seem to be overpowering the kiwi, but the flavors blend nicely after a short time

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Preparation Time : 10 minutes

Ingredients

• 1 bunch           Chives, minced (about 1 ounce)
• 1/4 cup            Extra virgin olive oil
• Salt

In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use. (The chive oil can be refrigerated for up to 5 days).

NOTES : Use this oil to drizzle on the Asparagus Vichyssoise

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Ingredients

• 1 1/2                              Ripe Mango, peeled and diced
• 1 cup                              Canned Black beans, rinsed and drained
• 1/2                                 Red Bell pepper, diced
• 1                                      Jalepeno
• 2                                     Scallions, minced
• 1 1/2 tablespoons        Fresh Lime Juice
• 1 tablespoon                 Olive Oil
• 1 tablespoon                 Cilantro, roughly chopped
• 1 1/2 teaspoon             Cider Vinigar
• 1/2 teaspoon                Sugar
• 1/2 teaspoon                Kosher Salt
• pinch                              Cayenne Pepper

Combine all ingredients

Can be refrigerated up to 6 hours

Serve Chilled or at room temperature

Notes : Use this salsa as an appetizer served with tortilla chips or toasted pitta bread, OR as a condiemetn with fish, pork or chicken.

Marty and Bino served this salsa as an appetizer summer 2001. I’m serving it this evening as a condiment to grilled Game Hens. We’ll also serve coconut rice, baked butternut squash and salad. I never count the condiment as a “dish” – a lot of people aren’t even willing to taste fruit salsas as an accompaniment to the entree.

Recipe by : Marty

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Ingredients

• 1/2                        Fresh Pineapple, chopped
• 1                            Jalepeno, minced and seeded
• 1/2 cup                 Cilantro, roughly chopped and packed
• 1/2                         Fresh Lime, juiced
• 1 Teaspoon           Olive Oil (Optional)
• 1 Tablespoon        Minced red onion (Optional
• Salt

Combine all ingredients a few hours before serving.

Serving Ideas : Pineapple salsa is great with fish

NOTES : This recipe can be created exactly to your taste and ingredients. Aside from the fruit, you can add diced red pepper and/or red onion. Use a mixture of fruit such as nectarine, kiwi, pear, papaya and mango. Orange segments used with teh above ingredients works well with poultry. I’ve seen melon and stawberry salsa, but it didn’t appeal to me, it might to you. so experiment and have fun with it.

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Serving size : 8                Preparation time : 20 minutes

Ingredients

• 2 ears                          GRILLED CORN , cut kernels from ear (cut about 1 c.)
• 1                                   red bell pepper, diced small
• 1                                   scallion, sliced thin
• 1/2                               jalapeno, minced
• 1 1/2 teaspoon           vegetable oil
• 1  teaspoon                 ground cumin
• 1 1/2 tablespoons      fresh lime juice
• 1 tablespoon               chopped fresh cilantro
• 1/8 teaspoon              salt

Place all ingredients in a medium bowl, toss well and serve

NOTES  : Adjust jalapeno to suit your taste. I used a lot more jalapeno and cilantro.

See the recipe GRILLED CORN (click link) for grilling instructions

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• 4 RED ZINGER TEA BAGS
• 4 LEMON ZINGER TEA BAGS
• 1 CUP APPLE JUICE
• 4 CUPS BOILING WATER

POUR WATER OVER THE TEA BAGS IN A HEAT RESISTANT  2 QUART CONTAINER.

COOL. ADD THE APPLE JUICE AND WATER TO FILL CONTAINER. CHILL.

SERVE OVER ICE WITH A SLICE OF LEMON OR LIME.

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Preparation Time : 30 minutes

• 1  POUND               FRESH BASIL LEAVES
• 1  CUP                      CHOPPED FRESH PARSLEY
• 3/4  CUP                 EXTRA VIRGIN OLIVE OIL
• 1/2  CUP                  WALNUT PIECES
• 1/4  CUP                  NUTRITIONAL YEAST FLAKES  (from health food stores)
• 5  CLOVES              PEELED GARLIC, OR MORE
• 1/4  CUP                  LEMON JUICE
• 1   TEASPOON        SEA SALT, TO YOUR TASTE

1. Place all ingredients EXCEPT basil and parsley in the food processor and process until smooth.  Stop and scrape the sides of the bowl with a rubber spatula at least once.
2. Remove stems from the basil .. Add the basil leaves one handful at a time processing in between handfuls  just long enough to roughly chop the leaves and make room for more.
3. When all leaves are in, process everything until smooth …about 1 minute.
4. Serve or chill immediately.

- – - – - – - – - – - – - – - – - -

NOTES : Wow, the serving possibilities for this pesto are extensive…on pasta, as dip for crackers or bread, or as a condiment for fish. The bright green color is  absolutely inviting and no one believes there is no dairy in this recipe. Thank you Jen !!!

Recipe By     : JENNIFER LYNN

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Serving Size  : 1                                       Preparation Time : 5 minutes

Ingredients:

• 1/2  cup                          soy sauce, plus 2 tbsp. more
• 1/4  cup                          brown sugar
• 1/4  cup                          Jack Daniels
• 2  tablespoons               lemon juice
• 2                                      cloves  garlic, crushed
• fresh ground pepper, to taste

Mix all the ingredients together. Marinate meat for three hours at room temp or overnight in the fridge.  This recipe is good for grilling meats.

NOTES : This recipe was originally used to marinate a whole filet of beef .  It is great for other cuts of beef and also for pork tenderloin. Take care not to over marinate.
I usually use 4 cloves of garlic, and the juice of 1/2 of a large lemon.

Recipe By     : NANCY KINDLEY

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Serving Size  : 1                                           Preparation Time : 10 minutes

Ingredients:

• 1   cup                         sliced almonds or pecan halves
• 1/4  cup                      sugar
• 1/2  teaspoon            cayenne pepper

Put all ingredients in a 10″ skillet.  Using low heat and not stirring too often, cook until sugar caramelizes and nuts brown. Turn onto a cookie sheet, foil or parchment paper to cool. Break apart to use as a salad topping.

NOTES : If the sugar doesn’t quite caramelized, but the nuts are getting too brown for comfort, stop cooking and turn the nuts the nuts out of the pan. These nuts are still tasty in a salad even if the sugar hasn’t all melted.
I use these nuts in any salad that I’ve put fruit in, like the Pear and Feta Salad. It’s always a good idea to toss the salad and then put the nuts over the dressed greens.

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Serves : 25 pieces                                               Preparation Time : 15 minutes

Ingredients:

• 3/4 cup  (3oz)           Parmesan cheese, freshly shredded
• 1                                   baguette
• 1/4 cup                       good olive oil
• kosher salt
• freshly ground pepper

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4 inch thick slices. 20-25 slices.

Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with s & p.
Sprinkle with the cheese.
Bake until browned and crisp.( Maybe 15 minutes. Watch them. )

Serve at room temperature

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NOTES : These are delicious. Don’t worry if they seem too crisp. Serve with salads and soup. Especially good with Gazpacho.

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Serves: 2-4

Ingredients:

• 1         Small can frozen limeade
• 4         jiggers Tequilla
• 1          jigger Triple Sec
• 1/2      bottle Dos Eques beer
• 1/3      blender ice

Blend and serve as desired–salt glass rim or not, ice cubes or not.

My sister, Joyce, used this recipe for more parties than I can remember. Always fun, tho. You can make several batches in advance and store them in your freezer.

Recipe by: Joyce

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