Susan's "How To"
BBQ London Broil
Debbie's Onion Soup
German Potato Salad
Irish Fruit Cake
Italian Pot Roast
Judi's Fruit and Dip
Pumpkin Chiffon Pie
Shrimp Fra Diablo
Spicy Jim's Recipes
Susan Pork Chops
How To Cook DVDs:
Summer Side Dishes
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I got this basic recipe from Rhoda
Obst, the mother of our video editor at Melovision. Whenever we would be working
there to edit one of our videos, she would provide lunch. One summer she made Pesto
with pasta. It was wonderful! She told me she sometimes adds mayonnaise to it
to use it as a spread or as salad dressing. I always learned something from Rhoda
during these lunches. This Pesto recipe was one of the jewels she passed along.
She has since retired but I did see her recently. If you freeze it, she told
me, freeze it without the cheese for a better result. Add the cheese when you
defrost it. She also told me you won't measure the ingredients after awhile and she
was right again. Thanks Rhoda!
2 Cups fresh basil leaves
1/2 Cup Olive oil
2 Tablespoons pine nuts (Rhoda & I substitute walnuts)
2 Cloves garlic (I use lots of the chopped garlic from a
1 Teaspoon salt (I dont use salt)
1/2 Cup Parmesan cheese
2 Tablespoons Romano cheese
The original recipe calls for 3
tablespoons butter but Rhoda and I dont use any.
Blend together the basil, garlic, nuts,
salt, and olive oil in a blender or food processor. When the consistency looks good
(creamy), remove and put into a bowl. Stir in the two cheeses until all is blended.
When you boil your pasta, take 1 or 2 tablespoons of the pasta water and stir into the
pesto to thin slightly, according to taste.