-WALNUT PESTO SAUCE – 8 oz Cream cheese spread 7 oz Prepared pesto 1/2 c Walnuts; chopped, toasted 1/3 c Milk 1 Garlic clove; minced 1/8 ts Ground red pepper Prepare grill for cooking. Place aluminum drip pan in center of charcoal grate under grilling rack. Arrange hot coals around drip pan. Place turkey on […]

Soak minced onion in wine vinegar until softened. Mix with other ingredients. Marinate meat in closed plastic container for 24 hours turning after 12 hours.

Combine all ingredients. Heat to boiling, then simmer 30 minutes. Optional: add a squeeze or two of lime juice.

Saute garlic & shallots in butter till transparent. Add tomatillos & tomatoes, saute 5 minutes. Add cognac, tarragon, salt & pepper. Simmer 8 minutes. Serve over fish dishes.

Grind together onions, bell pepper, celery and garlic. Mix all the ingredients together and cook on medium to low heat for 1-1/2 to 2 hours. Makes 3-1/2 quarts.

Combine all ingredients in a bowl. Mix thoroughly. Makes about 1/2 cup.

1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. 2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated.

Place all ingredients in a blender or food processor bowl and chop to a fine mash. Place in a tightly sealed glass jar and store in refrigerator. Keeps well. Great for garlic bread, or any recipe calling for mashed garlic.

To prepare: With floured hands, on a floured surface, standing on a floured floor, and just generally surrounded by mounds and mounds of flour, combine the ingredients in a greased 5-5/8″ by 16-3/8″ pan, then pour the mixture carefully into an ungreased 4-3/8″ by 18-7/8″ pan and heat it until a 1-3/8″blister forms when you […]

Combine all ingredients in a bowl. Makes about 1/3 cup.