VONNIE'S END-OF-THE-SUMMER PESTO RECIPE

half a bottle of lemon juice
3 cloves garlic
1 cup grated Romano cheese
1-lb bag of shelled walnut pieces
1/2 cup olive oil
shopping-bag crammed full of basil

Wash basil and pull off leaves and tips from the stems.
Drain.

If you have a food processor, it's easy: put everything in, mix.

If you own a blender: pulverize walnuts and cheese. Remove to a bowl.

Pack in a garlic clove, about half a blenderful of basil leaves and tips (flowers are fine, too), and add lemon juice to nearly the surface of the basil.
Liquefy garlic-basil-lemon-juice mixture.
Add nut-cheese mixture until you get the desired texture.
Add a bit of oil if you need to wet the pesto more.
Remove immediately to storage container, top off with a film of oil (to stop oxidation).
Repeat until you are out of basil.

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CORINNA'S SPINACH POTATO SALAD

Here's the recipe, more or less... really it's more of an idea

2-3 pounds red potatos, boiled, quartered into big bite-sized chunks
(use more really, and C size is about right if they are available. DON'T
PEEL!)

1 bunch fresh spinach, torn or cut into smallish strips.  (Buy a bag of
the pre-washed, or spend all day washing it)

1-2 cups cottage cheese, pureed in a blender or food processer.  You can
mix mayo in (the original recipe called for a cup), but it tastes fine
made with just low-fat cottage cheese, and just a spoonful of mayo.  I
put in some mustard, and a little vinegar until it tasted potato-salady.
Also black pepper.

1 onion, chopped - red is pretty, but a vidalia or TX1015 is good too.
i.e., get a sweet onion.  
AND/OR chopped fresh chives.

Once the potatos have cooled a bit, mix it all together.  I found it
easier to mix the spinach into the dressing first and then add the
potatos.  

By the way, don't overcook the taters or it will be mushy because it is
kind of hard to mix.

Enjoy!

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\f0\fs24 \cf0 PUMPKIN CAKE\
A family staple. It tastes even better after 1 day in the fridge.\
\
Preheat oven to 350 F.\
Grease and flour a tube or bundt pan.\
\
In 1 large bowl mix together really well:\
2 C sugar\
2 C flour\
1 tsp. salt\
2 tsp. soda\
2 tsp. cinnamon\
1 tsp. nutmeg\
1/2 C white raisins (optional)\
\
In  1 medium bowl, beat together:\
4 eggs\
1 1/2 C vegetable oil (can substitute applesauce for part of oil)\
1 can pumpkin (about 2 C)\
\
Then add wet ingredients to the dry ingredients.\
Make sure that batter is well-beaten.\
Pout into greased and floured tube of bundt pan.\
Bake for 1 hour, or until done.\
\
Let cool and frost with cream cheese frosting (below) or sift powdered sugar on top.\
Store in refrigerator.\
\
CREAM CHEESE FROSTING\
Can be used on other cakes.\
\
Have butter and cream cheese at room temperature. \
\
Blend well to spreading consistency:\
1/2 box powdered sugar (a little less than 2 C)\
1/2 stick butter (1/4 C)\
1 pkg. cream cheese (8 oz.)\
1 tsp. vanilla\
1/2 chopped pecans or walnuts (optional)\
\
Frost the cake immediately. Do not put frosting back into fridge because it will be harden and your work will be for naught.\
\
Enjoy!\
\
\
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