Pesto

CILANTRO PESTO
It can be spread about a tbs or 2 on a flour tortilla, top with beans, cheese, chopped onions and tomatoes, and a product called Soyrizo, which is a meatless sub for chorizo. Bake in the oven until cheese is bubbly, then cut in triangles and serve with fresh salsa, guacamole, etc. 

2 bunches cilantro, washed well, most stems cut short
Handful of pine nuts
6-9 cloves of garlic (use to your taste)
Olive oil

Once cilantro is washed, toss into blender. Add pine nuts and garlic. Start pouring in (at a trickle) the olive oil and start your blender. Add just enough olive oil to puree it all and blend it well. I pour it into ice cube trays and freeze and put them into a freezer bag when done. This way you have the pesto whenever you need it. I use about 3 cubes for 2 large tortillas.

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PIE!!!!

HOLLY'S "BEST" APPLE PIE 

4 cups sliced apples 
1/2 cup melted butter or margarine 
2/3 cup sugar 
2 tablespoons flour 
3/4 teaspoon ground cinnamon 
1/4 teaspoon nutmeg 
1 (9-inch) unbaked pastry shell

TOPPING: 
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter or margarine (leftover from filling)
1/2 cup chopped pecans (optional)

Pour melted butter over sliced apples and soak a few minutes. Combine sugar, flour, and spices. Remove apples from butter (reserve any that is left and use in topping). Coat apples with sugar mixture and pour into pastry shell. Combine topping ingredients and crumble over apples. Bake at 400º for 40-45 minutes, or until brown and apples are tender. Serve warm with a scoop of vanilla ice cream.
From The Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America, copyright 1999. Available now wherever books are sold. Return to Main Page
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