1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.

4 oz Unsweetened chocolate; cut

-up 3 Eggs; beaten

1 1/2 c Granulated sugar

1/2 c Cooking oil

2 ts Baking powder

2 ts Vanilla extract

2 c All-purpose flour

Powdered sugar; sifted 48 Milk chocolate kisses with s

-tripes Recipe by: BH&G, Christmas Cookies 1994 Stir the chocolate in a small heavy saucepan over low heat until melted. Cool. Combine the eggs, sugar, melted chocolate, oil, baking powder and vanilla extract in a large bowl. Gradually add the flour, stirring until combined. Cover; chill for 2 hours, or until easy to handle. Preheat oven to 375 degrees. Shape the dough into 1 1/4-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until the edges are set and the tops cracked. While still hot, press a kiss into the center of each cookie. Cool on a wire rack. Penny Halsey (ATBN65B). —–

9 oz Semisweet chocolate chips

2 c All-purpose flour

1 ts Baking powder

1 c Butter or margarine; room

-temp 1 c Light-brown sugar; packed

2 lg Eggs; at room temp

1 ts Vanilla extract

3/4 c Walnuts; coarsely chopped

1. Heat oven to 350~ F. Grease a 13×9-inch baking pan.

Line with foil. Grease foil. 2. Melt 1 cup chocolate chips in a small saucepan over low heat,

stirring often. Remove from heat and cool slightly. 3. Mix flour and baking powder. In a large bowl, beat butter and

sugar with electric mixer until fluffy. Beat in eggs; one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture until blended. Scoop half into a second bowl. 4. Stir melted chocolate into remaining batter until blended. Spread

chocolate batter in prepared pan. Drop tablespoonfuls of the plain batter over chocolate layer. Spread carefully in an even layer. Sprinkle with remaining 1/2 cup chocolate chips and the walnuts. 5. Bake 30 to 35 minutes until edges begin to pull away from sides of

pan. 6. Cool in pan on wire rack before cutting in bars. Makes 24 bars.

Per bar: 221 cal, 3 g pro, 25 g car, 13 g fat, 38 mg chol with butter, 18 mg chol with margarine, 108 mg sod. Exchanges: 1 starch/bread, 2/3

fruit, 2 1/2 fat. Source: February 1994 Woman’s Day Magazine —–

3/4 c Flour

1/4 c Soy flour

1 c Yellow cornmeal

2 tb Sugar

4 ts Baking powder

1 t Salt

1 c Buttermilk

1/4 c Soy oil

2 Eggs — slightly beaten

1/2 c Shredded cheddar cheese

1/4 c Chopped green chilies

Preheat oven to 425 degrees. Spray muffin pans with non-stick spray. In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Yields 12 muffins. (Per Serving): 165 calories/5 grams protein/17 grams carbohydrates/7 grams total fat/2 grams saturated fat/33 mg cholesterol/383 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council