Creamy Pesto Base

1/2 c. honey panko (any Oriental store or esp. Japanese store has this)
- if you can't find honey panko, use regular panko - add 1/2 t. honey (or to taste) when making liquid dressing - don't add honey to powder mix!

1/3 cup both onion, garlic powders - not granular, not pieces
1 Tblsp each dill weed, celery seed, white (or black) pepper (ground fresh if poss.)
2 Tblsp regular Spike (try a health food store or the nutrition section)
- Spike can be increased to 1/4 cup; I don't cook with salt. I have gotten used to the saltless taste. If you like salt, add more Spike or add regular sea salt to the liquid-powder mix. Just make sure to clean your blender ASAP - salt will corrode the blender blades!! Don't use the salt-free Spike with this - it doesn't work.

1 cup dried parsley flakes (try getting them in bulk - lots cheaper!fresher!)
1/2 cup dried basil
2 Tblsp dried basil

Put the panko in the blender. Whirl until powdered. Add parsley and basil, powder. Add rest of ingredients. Powder again until mixture resembles a fine green dust. You will have to stop, remove blender bowl, and give it a thump a few times, as the powder clings to the bowl and base. Try not to stir it with a tool unless the tool is ABSOLUTELY DRY. When thoroughly powdered, add the 2 T. basil to powder for looks. Don't powder again after adding. Package very tightly - a glass canning jar is great. Make sure the ring is tight; this stuff WILL clump in damp areas if not sealed very well.

To make dressing:
1 Tblsp dry mix to 1 cup milk and 1 cup mayo makes a thin dressing. You can substitute 1/4 to 1/3 cup sour cream for an equal part of the milk to thicken it - play with it the first few times you make this. Remember to add the honey if you need to!

I happen to use rice milk for everything, and non-dairy sour creams, so I use 1 cup Best Foods mayo, 1/2 cup original Rice Dream rice milk, and 1/2 cup Tofutti sour cream or 3/4 cup rice-based sour cream alternative. DO NOT USE IMO. This will be a little greener than the restaurant version, but it tastes the same.

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Spaghetti Sauce for Spaghetti Lovers

Ingredients:
1 can peeled tomatoes (without salt)
1/2 cup chopped green peppers
1/2 cup chopped onion
1 tsp. oregano
1 tsp. parsley
1/2 cup diced cooked mushrooms (It can be canned.)

Preparation:
Put all the ingredients in a blender and add 1 cup of water. Refrigerate. When you serve it, you add the parmesan cheese. The cheese will complete the sauce.

Bon Appetite!

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