Basil Pesto

Blend:
1 cup of fresh basil leaves
1 garlic clove
1/4 cup pine nuts
1/3 cup olive oil
1/2 cup grated Parmesan cheese

Serve!

Merry Christmas and Happy New Year!

from Susan's Kitchen!

Pangi's Fried Rice

Ingredients:

Canola, peanut or vegetable oil
Two diced carrots
One lb medium shrimp - deveined - drained on paper towel
Pinch of salt
One teaspoon white sugar
Two teaspoons chili pepper sauce
One lb of bean sprouts - remove brown tail - wash - dry on paper towel
One cup frozen green peas
1/2 lb honey ham - diced
One very large onion - diced - white, yellow or red
Two large raw eggs
1 1/2 cups of uncooked rice - cook day ahead if possible - if not, make sure it's cool
Medium sweet soy sauce - enough to color rice
One tsp Jasun style sesame oil

Instructions:

Select LARGE pot or wok to cook the ingredients. Add just enough oil to the bottom. Pangs used about 1/4 cup. Heat the oil and get it HOT. Be careful not to burn it. Put diced carrots in pot and cook five minutes, stirring constantly.

Add shrimp, salt, sugar, chili pepper sauce. Cook about three minutes. Remove all ingredients from pot and put in a large bowl.

Pour a little oil in pot and heat it. Add bean sprouts, stirring constantly. Cook two minutes. Add green peas. Continue to stir and cook two minutes. Add ham. Stir and cook two more minutes. Remove all ingredients from pot and layer on top of carrot, shrimp, and sprout mixture in huge large bowl.

Add two tablespoons of oil. Heat up and cook onions for three minutes, stirring constantly. Whip up eggs in a small bowl. Add to onions and stir for thirty seconds. LOWER FIRE.

Add cooked rice to onions/eggs and mix it up well. Add soy sauce to rice mixture, enough to give the rice a Carmel color. Add sesame oil. Stir well.

Fold ingredients in large bowl into the rice mixture. Stir thoroughly.

Absolutely the most delicious fried rice in the South!

Three Envelope Roast

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Roasted Pecans a la LeBoeuf

4 cups Pecans
3 Tablespoons Butter
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Tabasco
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Salt

Coat Pecans and spread evenly on foil covered flat pan.  Roast at 300 degrees for 30 minutes.  Stir pecans after 15 minutes and place back in oven for the final 15 minutes.  Enjoy.

Sassy's Dessert

Sassy's Dessert 

2 packages of instant vanilla pudding mix
1 2/3 cups of unsweetened pineapple juice
12 oz. can crushed pineapple
8 oz. Cool Whip
1 10 oz. angel food cake - torn
Mix pudding mix and pineapple juice together in bowl
Stir in un-drained pineapple
Fold in Cool Whip
Layer cake with mixture
Cover and Chill for 3 hours

Grilled Figs with Goat Cheese and Prosciutto

INGREDIENTS

12 good-sized fresh figs

1/4 cup soft goat cheese

12 thin slices prosciutto

1 tablespoon honey (or sugar free alternative)

1 tablespoon balsamic vinegar

DIRECTIONS

1. Heat grill to medium high.

2. Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.

3. Wrap each fig with a piece of prosciutto.

4. Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.

5. Mix the vinegar and honey together, drizzle over the grilled figs and serve!

from http://www.framedcooks.com/2012/07/grilled-figs.html

Picture by Susan Richey