Pesto

1. 1 pound linguine noodles
2. 2 ½ cups fresh basil leaves
3. 6 tablespoons olive oil
4. 1/3 cup pine nuts (when not available, blanched almonds may be used)
5. ¾ cup Parmesan cheese
6. ¾ teaspoon salt
7. ¾ teaspoon black pepper

In a blender crush up basil leaves, olive oil, pine nuts, cheese, salt, and pepper. Blend until a thick sauce.

In 1-gallon pot add linguine to boiling water to which you have added ½ teaspoon salt. Boil linguine 10 minutes until the pasta is cooked. Drain thoroughly. Rinse with cold water. Put pasta in a warm serving dish, and spoon pesto sauce over pasta. Serve immediately.

Serves 4

Stuffed Eggplant

1. 2 eggplants (cut in half. Lengthwise)
2. 1 small can of tomato puree (8 oz.)
3. 1 cup bread crumbs
4. 2 zucchini (chopped in ¼ - inch cubes)
5. 1 pound mozzarella cheese (grated)
6. 1½ cups oil or ghee
7. 1½ teaspoons black pepper
8. 1½ teaspoons salt
9. ¼ teaspoon hing
10. 1 teaspoon lemon juice
11. 1 tablespoon basil leaves
12. 1 tablespoon oregano flakes

In large skillet heat 1 cup oil or ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It's ready when you can push a knife point through easily. Turn off flame and set aside.

In one-quart saucepan add ¼ cup oil or ghee. When heated add 1 teaspoon black pepper, hing, and lemon juice. Quickly add tomato puree. Add ½ cup water, 1 teaspoon salt, and basil leaves. Cook on medium heat for ½ hour, stirring often.

In small skillet add last ¼ cup of oil or ghee. When hot add ½ teaspoon black pepper. Quickly add chopped zucchini, add ½ teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add bread crumbs and lower heat. (Spiced bread crumbs may be used, but then refrain from using salt.) Cook for 2 more minutes.)

Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on top of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot.

Serves 4

Herb Rolls

1. 2 tablespoons yeast
2. 1 ½ cups warm water (105°)
3. 1/3 cup buttermilk
4. 1 tablespoon sugar
5. 1 teaspoons salt
6. ½ cup melted butter
7. 3 cups flour
8. 1 teaspoon oregano
9. 1 ½ teaspoons basil leaves
10. 1 tablespoon chopped parsley
11. ¼ teaspoon hing

In a large bowl add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt, and sugar.

Gradually stir bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (approximately 45 minutes). Fold dough over, punch down, and knead 1 minute.

Preheat oven to 375°. Grease muffin pans.

Make 36 small balls about 1-inch each. Fill greased muffin tins with 3 balls each. They will look like a cloverleaf.

Cover and let rise for 1 hour.

Bake for 15 minutes or until golden brown. Serve hot with butter.

Makes 1 dozen rolls.

Batter-Fried Mozzarella

1. 1 pound mozzarella cheese (cut in 1 ½ inch cubes)
2. flour for coating
3. 1 cup buttermilk
4. bread crumbs for coating (spiced)
5. oil or ghee for deep frying
6. basil leaves for garnishing

Coat the cheese in flour, dip into the buttermilk, then into the bread crumbs. Repeat the process.

Deep fry cubes a few at a time in hit oil or ghee until golden brown. Drain on absorbent paper. Serve hot, garnished with basil leaves.

This can also be served with a sweet-and-sour sauce, or tomato chutney

Serves 4

Vegetable Salad

1. 1 8-ounce can pitted black olives (drained)
2. 1 16-ounce can water-packed artichoke hearts (drained)
3. ½ pound hard Italian cheese (cut in ½-inch slices)
4. 3 medium size tomatoes (cut in eighths)
5. 3 tablespoons olive oil
6. 1 ½ teaspoons lemon juice
7. 2 teaspoons chopped fresh basil leaves
8. ½ teaspoon salt
9. ½ teaspoon black pepper
10. pinch of hing

In bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving.

Serves 4

Lemon Sherbet

1. 1 cup whipping cream
2. 1 cup yogurt (plain)
3. 2/3 cup sugar
4. juice from 1 lemon
5. a drop of yellow food coloring (if desired)
6. 1 ½ teaspoons grated lemon peel

In a bowl combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time if desired. Put in freezer. Stir every 45 minutes until frozen (about 5 hours).

Serves 4