Hazelnut Pesto
Chicken & Pine Nuts
Granny Gilbertson's Wonderful Walnut Pound Cake

* Hazelnut Pesto 4 ounces

* hazelnuts 2 cloves garlic, peeled

* 1 teaspoon salt

* 2 large handfuls fresh parsley, washed and dried

*1 cup extra virgin olive oil

* 1 pound thin, flat pasta

Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth.) Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce. Serves 6.

* 4 chicken breasts, boned and skinned

* 4 tablespoons extra virgin olive oil

* 1 sprig each resemary & thyme

* 1 lime, juice & grated peel

* 3 ounces pine nuts, lightly toasted*

* 1 tablespoon capers

* 2 cloves garlic, finely chopped

* 4 ounces white wine

Cut each chicken breast into thick strips. Heat the olive oil in a seasoned pan. Fry the chicken pieces with the rosemary and thyme until the chicken is golden. Add the remaining ingredients and bring to a boil. Reduce the heat to medium and let the sauce thicken while the chicken continues to cook (about 5 minutes). Discard the herbs. Serve the chicken on warmed plates and moisten with sauce.

To toast pine nuts, preheat the oven to 450°. Place the nuts in a shallow tin and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.

* 2 sticks butter, softened

* ½ cup butter-flavored Crisco

* 3 cups sugar

* 5 large eggs

* 4 cups all-purpose flour

* ½ teaspoon baking powder

* 2 teaspoons black walnut flavoring

* 1 cup milk

* 1 cup walnuts

Cream butter and Crisco together with the sugar. Beat in eggs, one at a time. In a separate bowl, combine flour and baking powder. Add the walnut flavoring to the cup of milk. In a baggie, coat the walnuts in 2 tablespoons of flour and set aside.

Alternatively mix together the flour, milk, and creamed butter and sugar. When batter is well mixed, fold in the walnuts. Pour the batter into a greased and floured tube pan, and bake for 1 ½ hours at 325° F.

Sauteed Scallops with Pistachios
Oriental Stir-FryChicken and Cashews
Almond Divinity

* 4 tablespoons unsalted butter

* 1 clove garlic, finely chopped

* 1 ½ tablespoons finely chopped shallot

* 1 ½ pounds scallops*

* ? cup lemon juice

* ½ cup pistachios, shelled, peeled and roasted

* salt and pepper to taste

Over medium heat, melt butter in a large skillet. Add garlic, shallots and scallops, and saute for about 3 to 5 minutes, until scallops are opaque. Add the lemon juice and pistachios, and toss to mix well. Heat through and season with salt and pepper. Garnish with lemon slices. Serves 4 to 6.

Bay scallops can be left whole; sea scallops should be cut in half.

To shell and peel pistachios, drop the shelled nuts into boiling water for 3 to 5 minutes. Drain, remove shells and skins, and allow the nuts to dry. To roast pistachios, preheat oven to 350° F, place nuts in a single layer in a shallow pan and roast for 5 to 10 minutes, stirring often.


* 2 tablespoons dry sherry

* 1 egg white pinch of salt

* 1 pound chicken breast, cubed

* 2 tablespoons hoisin sauce

* 1 tablespoon soy sauce

* 2 teaspoons sesame oil

* 2 tablespoons canola oil

* 2 green peppers, seeded and cubed

* 1 cup mushrooms, cut in quarters

* 1 clove garlic, finely chopped quarter-size piece of ginger, finely chopped

* 4 scallions, thinly sliced

* 1 cup cashews

Make marinade by combining sherry with the egg white and salt; marinate chicken for 2 hours. Combine hoisin and soy sauce with sesame oil and set aside. Coat wok with canola oil and heat. When the oil is very hot, lower the heat slightly and stir-fry peppers for one (1) minute. Add mushrooms, garlic, ginger and scallions, and stir-fry for 30 seconds. Increase the heat, add chicken, and toss well. Pour in the sauce and cook for 1 minute or more to coat and cook chicken thoroughly. Stir in nuts for the last 30 seconds and serve immediately over sticky rice

* 2 cups granulated sugar

* 2 cup light corn syrup

* 2 cup water

* 3 teaspoon salt

* 2 egg whites

* 2 teaspoon almond extract

* 1 cup toasted slivered almonds

* 2 squares semi-sweet chocolate, melted

Cook the sugar, corn syrup, water and salt to 265° F on a candy thermometer, stirring until sugar is dissolved. Syrup should form a hard ball when dropped in cold water. Just before the syrup is ready, beat egg whites in an electric mixer until stiff. Add the syrup to the egg whites in a slow, fine stream, beating constantly. When the mixture becomes heavy, replace the electric beater with a wooden spoon. Add the extract and continue beating until the mixture just holds its shape when dropped from a spoon. Add the nuts, mixing quickly. Spread mixture into a greased 8x8-inch pan, top with a coating of melted semi-sweet chocolate and allow candy to cool. Cut into squares and serve.





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