Fish With Citrus Pesto

Fish fillets (salmon, swordfish, etc)

1 bunch fresh basil, stemmed (about 3 cups)

½ cup toasted almonds or pine nuts

1 clove garlic

½ tsp. salt

½ tsp. pepper

1 lemon, zested and juiced

1 orange, zested and juiced

½ cup extra-virgin olive oil

1 cup grated Parmesan cheese

Directions: In a food processor, blend basil, nuts, garlic, zests, juices, salt, pepper

until mixture is finely chopped. With the machine running, gradually add olive oil

until mixture is smooth and creamy. Transfer to a bowl, and still in Parmesan

cheese.

Brush sides of fish fillet with olive oil. Season with salt and pepper. Grill.

Transfer grilled fish to serving plates. Top with citrus pesto. Garnish with lemon

slices and serve.

Comment: The pesto is worth the effort. It really perks up the fish. I suspect it would be good with pasta as well.

Grandma Hart's “Funeral Cake”

1 box Swiss cake      1 1/2 c. milk

1 pkg. Instant vanilla pudding      ¾ c. oil

3 eggs

Directions: Beat. Put in 3 layer pans. Bake 350 degrees for 25-30 minutes.

Icing:

1 cup sugar

1 cup confectioner sugar

8oz. Cream cheese

8oz. Cool Whip

2 Hershey bars - shaved/grated

Directions: Mix together all ingredients except Hershey bars. Once mixed, add shaved Hershey

bars to the mix. Ice all 3 layers of the cake. Save some of the Hershey bar to put on

the top of the cake.

Comment: This cake is really good. Someone brought it to my Gramdma Hart's

funeral luncheon. Everyone loved it, but we did not know the name of the cake, so

we began referring to it as Grandma's funeral cake. Once we got the recipe with the

official name, it was too late, the cake already had a name! :)

Old Fashioned Sugar Cream Pie

1 cup sugar

5 T. Flour

Dash of salt

2 cups whipping cream

1 cup half-and- half

2 egg yolks

1 tsp. vanilla

Cinnamon

Directions: If a convection oven, preheat to 325. Regular oven, preheat to 350.

Mix the sugar with the flour until completely blended…completely blended is

essential. Add the salt and whipping cream. Blend the half-and- half with the yolks

and stir into the sugar mixture, then add the vanilla. Just blend the mixture; do not

beat it. Pour into an unbaked pie shell and sprinkle cinnamon on the top.

Bake the pie until the filling is completely set when the pie is jiggled or until it

bubbled through for 10 minutes. In convection oven, this takes an hour and 15

minutes. In a regular oven, start checking after an hour.

Comment: From Gerschuh’s Restaurant in Greenville, Ohio - an original drive-in

across from the Darke County Fair Grounds. Famous for all its pies, the Sugar

Cream Pie was the best seller.

Creamed Oven Chicken

4 chicken breasts      ½ cup flour

1 tsp. salt     2 tsp. paprika

½ tsp. pepper      1 can cream of chicken soup

4 oz. mushrooms      ¼ cup margarine

Directions: Combine flour, salt, pepper, paprika. Coat chicken in flour mixture.

Melt margarine in baking dish. Place chicken in dish. Bake at 350 degrees for 30

minutes.

Mix soup and mushrooms. Pour over chicken. Return chicken to oven for 15

minutes or until soup bubbles. Remove chicken; use pan drippings for gravy.

Comment: Depending upon size of chicken breasts, may need a second can of soup.

Coconut Christmas Cookies

1½ cups sugar      1 cup margarine

1 tsp. almond extract      2 eggs

4 cups flour      ½ cup coconut

1 tsp. baking soda mixed in 2 tsp. hot water.

Beaten egg whites (in addition to 2 eggs above)

Coconut to garnish

Directions: Soften margarine. Blend sugar, margarine, and almond extract. Beat in

2 eggs. Add soda mixture and flour. Add coconut. Roll into balls. Dip in beaten

egg whites. Roll in coconut.

Place on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Comment: Aunt Nancy loves these!