Category: Recipes

Buttercup Squash Soup

Ingredients:
6 Buttercup Squash, 4 Cups 
Butter 2 T.
Flour, 2 T.
Chicken broth, 101/2 oz. 
Apple Juice, 1 c.
Half & Half, 1 c.
Nutmeg, 1/4 tsp.
Salt, 1/4 T.

 

Wash, peel and cut squash into cubes.
Melt butter medium heat, add flour gradually, stirring until smooth and bubbly.
Add chicken broth and apple juice, bring to a boil.
Add cubed squash. Bring to a boil then reduce heat and simmer until soft, about 20 minutes. Cool thoroughly then puree. Return to pot and stir in half and half, nutmeg and salt. Stir thoroughly and serve warm.

Makes 4 cups.

 

 

 

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Blender Pesto

Ingredients:
Basil, 2 c. 
Olive Oil, 1/2 c.
Pine Nuts, 2 T.
Garlic Cloves, 2 peeled, lightly crushed
Salt, 1 tsp.
Parmesan Cheese, Freshly Grated, 1/2 c.
Romano Pecorino Cheese, Freshly Grated, 2 T.

Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the container with a spatula. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter. You can add in an additional spoon of Pine nuts here if you like.

Before spooning the pesto over the pasta, add it to a tablespoon or so of the hot water in which pasta has boiled. 

 

Recipe by Marcella Hazen (The Classic Italian Cookbook)

 

 

 

 

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Sandy’s 7 (or 8) Layer Dip

Make layers in 11 x 9 inch disposable pan.

1.  Refried Beans
2.  Avocado Dip
3.  1/2 c. Mayonaise + 8 oz. Sour Cream-Spread + 4 Tsp. Taco Seasoning Mix,
      all mixed together
4.  Chopped Tomato
5.  Chopped Onions
6.  Chopped or Sliced Black Olives
7.  Extra Sharp (or Share) Shredded Cheese

Add an extra layer…

8.  Chopped Lettuce

Enjoy!

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