Tasty and Easy Recipes

Ingredients:
2 cups fresh basil
3 cloves garlic
1.5 teaspoon salt
1/4 cup olive oil
3 tablespoons butter or margarine
2 tablespoons Parmesan cheese
1.5 tablespoon Romano cheese
1 (16-ounce) package very thin spaghetti

Method:
Prepare the basil by rinsing it and tearing off the leaves. Discard the stems.
Chop the garlic in a food processor or blender. Add the basil and salt. Process. Add the olive oil. Process until smooth.
At this point you can put the pesto aside for later use, or freeze it. When ready to serve, mix the butter or margarine into the pesto with a fork and blend well. Blend in the cheeses. Set aside.
Make the spaghetti according to the package directions. Drain.
Mix the pesto into the pasta.

Ingredients:
1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 35-ounce can Italian plum tomatoes
1 35-ounce can whole tomatoes
salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups pareve chicken broth
Fontina cheese, grated

Method:
In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid.
Simmer uncovered for 30 minutes. Season with salt and pepper.
In a food processor or blender, puree tomato mixture in small batches. Return mixture to saucepan. (Soup can be stored in refrigerator up to one day ahead at this point.)
In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining 2 tablespoons basil, garlic and Italian seasoning and saute’‚ for 5 minutes.
Combine saute’ed herbs with pareve chicken broth and tomato mixture. Simmer until heated through. Serve immediately and garnish with grated Fontina cheese.

Ingredients:
1/4 lb. butter or margarine
1 teaspoon marjoram
1 cup chopped celery
1 bay leaf
1 cup chopped onion
4 cups pareve chicken or vegetable broth
1/2 cup chopped carrots
2 cups whipping cream or soy milk
1/3 cup all-purpose flour
1/2 teaspoon paprika
2 (1 lb. 12 oz.) cans whole tomatoes (2x800gm tins)
1/2 teaspoon curry powder
2 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon basil

Method:
Melt butter or margarine in a large saucepan. Saute’ celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly.
Add tomatoes, sugar, basil, marjoram, bay leaf, and broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree soup.
Add cream, paprika, curry powder, and pepper. Stir to blend. Add salt to taste. Serve hot or cold.
May be refrigerated several days or frozen. Can be made in the microwave.