Fresh Basil Pesto

The new things you learn about those you love...Who knew my husband liked Pesto? I didn't..*sigh*! So with an overabundance of basil, I think I will make some of this over the weekend and freeze it!

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Sea Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts, pulse them a few times first before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.




Makes 1 cup.


Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.


*TIP: If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use some, defrost and add in the grated Parmesan or Romano.

Southern Style Chicken and Dumplings

Every time we visit my Dad and Stepmother in southern Ohio we can't go away without having Betty make a huge pot of these, they are to die for!!

Ingredients

2 cups all-purpose flour

3 tablespoons shortening

1 teaspoon salt

1/4 cup water

Directions

1. Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.

2. On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips. Tear 1 inch long pieces of dough from these strips and drop in with your simmering chicken and broth.

3. Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat.

Kentucky Style Fried Green Tomatoes

In my experience with these the only way to get the best flavor is to cook them in saved bacon grease. Saving bacon grease in our family goes back to my Great Grandma Prince. Our Family mostly being from the south traditions like this continue. I still save my bacon grease in a mason jar for later uses.

Ingredients

1/2 cup bacon grease

1/3 cup all-purpose flour

3/4 cup panko bread crumbs

1/4 teaspoon ground black pepper

1 egg

1/4 cup milk

1 green tomato, cut into 1/4 inch slices

Directions

1. Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, panko bread crumbss and pepper. In another small bowl, whisk together the egg and milk using a fork.

2. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

3. Serve hot.

*Note: double or triple the recipe if serving more people