Entrees

Index Entrees Recipes:

Grecian Pasta

2 tablespoons olive oil, divided
2 cloves, minced
1/2 thinly sliced red pepper
1/2 thinly sliced yellow pepper
1/2 thinly sliced green pepper
2 large ripe tomatoes, peeled, seeded and diced in ½ inch pieces (2 cups)
4 ounces soft goat cheese (Chevre)
Cooked Penne pasta
1/2 cup coarsely chopped toasted hazelnuts
1/2 cup cooked artichoke hearts, quartered
1/2 cup Kalamata or Sicilian olives
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste

In a large skillet, heat one tablespoon olive oil. Over medium heat, sauté garlic until softened, about two minutes. Add peppers and sauté for another two minutes. Add tomatoes and stir just until they release their juices, about two minutes. Stir in goat cheese to make a creamy sauce. Toss with cooked pasta, hazelnuts, artichokes, olives, and basil. Drizzle with lemon juice and remaining olive oil. Season with freshly ground black pepper to taste.

Tip:
To peel tomatoes, spear the stem end with a fork. Holding the fork, immerse tomato in boiling water for about one minute. Cool by holding the tomato in a stream of cold water. The peel should slip off easily.

Tip:
To seed tomatoes, cut in half horizontally. Place one half in the palm of your hand like you were holding a baseball for an overhand throw. Firmly squeeze at the same time, making a downward throwing motion over the sink or waste basket. Most of the seeds will come out. Just don’t let loose!

Medallions of Pork, Shanghai

2 tablespoons frozen orange juice concentrate
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
1/2 teaspoon sesame oil
Pinch crushed hot, red pepper flakes
1/3 cup water
1 pork tenderloin (8 ounces), sliced in 1/2 thick pieces
2 teaspoons vegetable oil
salt and pepper to taste
6 green onions, diagonally sliced
1 cup whole, fresh pea pods, stems removed
1/2 cup fresh red pepper strips
1/2 cup fresh green pepper strips
1/2 cup fresh or canned, drained mandarin orange slices
3 cups cooked long grain, white rice
1/2 cup coarsely chopped hazelnuts
1/4 cup chopped parsley

In a small bowl, whisk together orange juice concentrate, soy sauce, vinegar, brown sugar, ginger, cornstarch, sesame oil, red peppers, green peppers and water. Set aside.

Trim fat from pork and slice into ½ inch rounds. Place meat between two sheets of plastic wrap and press with palm of hand until ¼ inch thick. Heat oil in wok or skillet. Over medium high heat, brown pork on both sides and cook just until meat is firm and white, about three minutes. Season with salt and pepper and remove from skillet. Place green onions, pea pods and peppers in skillet and stir just until heated through, about two minutes. Remove from skillet and add to meat.

Pour sauce into skillet and simmer until slightly thickened. Return meat and vegetables to skillet, toss with the sauce. Add mandarin orange slices and spoon mixture over cooked rice. Sprinkle with hazelnuts and parsley.

Turkey Nut Burgers

1 pound ground turkey meat
1/2 cup fresh bread crumbs
1/3 cup coarsely chopped, toasted hazelnuts
1/4 cup coarsely chopped fresh or frozen cranberries
1/4 cup chopped celery
2 tablespoons minced onion
2 tablespoons minced fresh parsley
1/2 teaspoon dried ground sage
1 large egg, slightly beaten
1 teaspoon salt
Several grinds freshly ground black pepper

Thoroughly mix all ingredients in a large bowl. Form into six patties and either broil about three inches from the heat for about two minutes on each side, or sauté in a small amount of vegetable oil about two minutes per side or until they are browned, firm and an opaque white color at the center.

Pork Chops with Apple and Hazelnut Stuffing

4 boneless pork chops, cut about 3/4 inch thick
2 tablespoons olive oil, divided
3 cloves garlic, peeled and chopped
1 medium tart apple (like Granny Smith) peeled, cored and diced
2 tablespoons apple flavored brandy (Applejack)
2 cups fresh breadcrumbs
1/2 cup coarsely chopped, toasted Oregon Hazelnuts
1 teaspoon salt
1 teaspoon chopped, fresh parsley
1/2 teaspoon fresh or dried thyme
1/8 teaspoon black pepper
1/4 cup chicken stock

Serves 6

Apple juice, apple cider or chicken stock may be substitute for the apple brandy in this recipe.

Cut a pocket in the pork chops by slicing the meat horizontally in half, cutting to within 1/2 inch of the sides. Set aside.

Heat 1 tablespoon oil in large skillet. Saute' garlic and apple for 2 to 3 minutes. Add brandy, cook 1 more minute and remove from heat. Stir in all the remaining ingredients except the chicken stock. Transfer stuffing to a mixing bowl. Pack several tablespoons of the stuffing into the pocket in the pork chops. Set aside remaining stuffing.

Heat remaining oil in skillet. Saute' chops for about 4 minutes on each side, seasoning with additional salt and pepper. When meat is done (165 degrees through the thickest part) remove to platter and keep warm.

Add 1/4 cup chicken stock to pan, stirring to release any meat and stuffing particles that have stuck to the pan. Cook until almost all of the liquid has evaporated and stir in remaining stuffing. Serve on the side with the chops.

Oregon Trail Risotto-Oregon Hazelnut-Sausage Mix

5 German or Italian sausages (1 1/2 lbs.)
1 1/2 cups red onion, coarsely chopped
2 tablespoons butter
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
2 bananas, sliced
3/4 cup halved Oregon hazelnuts
1/2 cup currants or raisins
4 cups cooked rice
salt and pepper to taste
Garnish:
- 2-3 hard-cooked eggs, sieved
- Finely chopped parsley, basil, chives

Serves 6

Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and sauté until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.

Hazelnut Beef Stir Fry

1 lb. beef top round, cut in thin strips
3 tablespoons teriyaki sauce
2 tablespoons oil (divided)
2 teaspoons cornstarch
1 green pepper, cut into 3/4-inch slices
2 carrots, sliced pre-cooked tender crisp
6 green onions, cut into 2-inch slices
3/4 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings

Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve.

Baby Artichoke & Oregon Hazelnut Sauté

12 artichokes, small size (2 per serving, depending on size)
1/2 cup olive oil
1-1/2 cups red onions, bite-size pieces
1-1/4 cups Oregon hazelnuts, coarsely chopped
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 cup dry white wine
salt and pepper
whole roasted Oregon hazelnuts
oregano sprigs
2-1/2 lbs. lean pork tenderloin, roasted

Yield: 6 servings

Rinse artichokes, remove outer leaves until light green leaves appear. Reserve outer leaves and cut off stems and top quarter of each artichoke.

Cut artichokes into halves and sauté in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin.

Oregon Hazelnut Barley Casserole

1 cup pearl barley
6 tablespoons butter
1/2 cup Oregon hazelnuts, chopped
1 medium onion, finely chopped
1/4 cup green onion or chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 14-oz. cans chicken broth, undiluted
parsley for garnish

Yield: 6 servings

Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1-1/2 quart casserole. (Freeze or chill at this point if desired) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375 degrees for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.

Toasted Oregon Hazelnut Cakes

2 cups roasted Oregon hazelnuts
1-1/2 tablespoons fresh basil, minced
1-1/2 tablespoons fresh thyme, minced
2 teaspoons fresh marjoram, minced
1 cup minced onion
2 10-inch flour tortillas, dried on griddle or grill then crumbled/chopped
2 cups grated muenster or emmentaler cheese (1/2 pound)
1 teaspoon ground black pepper
1 teaspoon salt
2 eggs
vegetable oil

Yield: 6 servings (3 cakes each).

Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mixture in the bowl of a food processor fitted with a metal blade; pulse until coarsely chopped. Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure 1/4 cup portions and use your hands to shape into oval cakes (you should have 18 cakes). If preparing ahead, separate the cakes between layers of wax or parchment paper, wrap tightly with plastic wrap and refrigerate until ready to cook. Lightly oil a cast-iron skillet or griddle and heat over medium heat. Grill hazelnut cakes until golden brown, about 2 to 3 minutes on each side.

Hazelnut Manicotti

1 package (8) manicotti
1 cup roasted & coarsely chopped Oregon hazelnuts
1 package frozen chopped spinach, thawed and drained well
1/2 cup cottage cheese
1/2 cup green onions, sliced
1 teaspoon garlic salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 eggs, slightly beaten
2-3 cups spaghetti sauce

Precook manicotti in boiling water until partially softened (about 5 minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375 for 40-45 minutes. Allow 1 or 2 per person.

Lamb Sirloin With Hazelnut Sauce

1 lb. boneless American lamb sirloin steaks, cut 3/4" thick
1-1/2 slices firm-textured whole wheat bread, torn in small cubes
1/4 cup beef broth
2 tablespoons apple juice or white wine
1/3 cup roasted Oregon hazelnuts
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 teaspoon olive oil
dash ground red pepper
1 tablespoon fresh snipped parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
whole Oregon hazelnuts (optional)

In a small bowl, combine bread cubes, broth and apple juice. Let stand 5 minutes. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil and red pepper. Process until smooth. Spoon into bowl and chill several hours. Sprinkle lamb steaks with salt and black pepper. Broil or grill four inches from heat for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness. Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, if desired.

Oregon Hazelnut-Orange-Beef & Broccoli

3/4 lb. well-trimmed beef top sirloin steak,
(cut into thin slices, about 1-inch)
1-1/2 tablespoons soy sauce
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2-1/2 cups small broccoli florets
1 red bell pepper, cut into short, thin strips
2/3 cup salsa sauce
1 teaspoon sugar
1/3 cup undiluted orange juice concentrate
1 tablespoon cornstarch
4 to 5 green onions, cut into 1/2-inch pieces
3/4 cup roasted & chopped Oregon hazelnuts

Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in frying pan and add the meat and quickly fry. Add the broccoli and red pepper. Add the salsa and cook until vegetables are tender crisp. Combine the orange juice and cornstarch and add to the meat mixture with the green onions and cook until thickened. Top with the hazelnuts and serve with rice, if desired.

Hazelnut Beef & Onions In Pockets

2 tablespoons sugar
1/4 teaspoon pepper
1/2 cup soy sauce
1-12 lbs. boneless lean beef steak (such as sirloin)
1/2 cup roasted & chopped Oregon hazelnuts
2 tablespoons salad oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 onions, sliced
cabbage and carrot slaw*
4-6 rounds of pocket bread, cut into halves

Yield: 4 to 6 servings

Slice meat into small strips about 1/8-inch thick and 2 inches long. Marinate meat in soy sauce, sugar and pepper for 2 to 3 hours. In a frying pan, place salad oil, garlic, ginger and onion slices. Sauté until onions are transparent. Add drained meat and stir fry until meat is done. Add nuts and mix. To serve, place a spoonful of cabbage and carrot slaw in open pocket bread and some of the meat mixture.

*Cabbage and carrot slaw

In a bowl, stir together 3 tablespoons white vinegar and 2 tablespoons sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots. Cover and chill up to 4 hours.

Hazelnut Beef Stir Fry

1 lb. beef top round, cut in thin strips
3 tablespoons teriyaki sauce
2 tablespoons oil (divided)
2 teaspoons cornstarch
1 green pepper, cut into 3/4-inch slices
2 carrots, sliced (pre-cooked tender crisp)
6 green onions, cut into 2-inch slices
3/4 cup roasted & chopped Oregon hazelnuts

Oregon Hazelnut Bell Pepper & Leek Sauté

2 red bell peppers
2 green bell peppers
2 leeks
2 tablespoons butter
1/2 cup roasted & chopped Oregon hazelnuts
salt & pepper to taste

Yield: 4 to 6 servings

Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium sauté pan. Add the peppers and the leeks; cook over medium heat for a minute or two. Add hazelnuts, and continue cooking for another five minutes. Add salt and pepper, to taste.

Spicy Chicken & Hazelnut Enchiladas

1 lb. fresh tomatillos (or 1 12-ounce can)
2 cloves garlic, peeled
2 jalapeno peppers, seeded
2 tablespoons cilantro leaves
2 tablespoons onion
1/3 cup sour cream
1/3 cup plain yogurt
1 tablespoon honey
1/4 teaspoon salt
1/3 cup canned diced green chilies
6 corn tortillas
2 cups cooked shredded chicken
2 cups shredded jack cheese
1 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings

If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350 oven until heated through, about 20 minutes.

Hazelnut Chicken Stir Fry

1 tablespoon oil
1 pound boneless chicken breast, sliced
2 medium carrots, sliced diagonally
1 medium onion, sliced
1 green pepper, chunked
2 cups broccoli flowerettes
1 cup sugar snap pea pods
1/2 cup roasted & chopped Oregon hazelnuts
1 can undiluted cream of mushroom soup

Yield: 6 servings
Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot oriental noodles.

Hazelnut Chicken Mandarin

2 whole chicken breasts (skinned & boned), cut into narrow strips
2 tablespoons oil
1 large red pepper, cut into strips
1/2 pound mushrooms, sliced
1 cup sliced celery
6 ounces pea pods
6 green onions, sliced
3/4 cup regular strength chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
5 teaspoons cornstarch
1 11-oz. can mandarin oranges, drained
3/4 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings
Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice.

Oriental Hazelnut Chicken

1-1/2 pounds boned, skinned chicken breasts
4 tablespoons sherry
2-1/2 tablespoons soy sauce
1-1/2 teaspoons sugar
1/2 cup cornstarch
1 large egg, well beaten
1/2 cup butter
1 cup halved Oregon hazelnuts, coarsely chopped
1 teaspoon finely chopped fresh ginger (1/4 tsp. powdered)
1 medium clove garlic, minced (1/2 tsp. garlic powder)
1/2 cup hot water
1 8-ounce can sliced bamboo shoots, drained
cooked rice or linguine

Yield: 6 servings

Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Sauté hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and sauté with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.

Jamaica Style Hazelnut Chicken

2 large whole chicken breasts, split
salt & pepper to taste
1/4 cup margarine
1 6 ounce can orange juice concentrate, thawed
1 bay leaf
juice of small lime
2 firm ripe bananas, thinly sliced
1/2 cup roasted & finely chopped Oregon hazelnuts

Season chicken with salt & pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.

Frontier Hazelnut Vegetable Pie

1 cup fresh broccoli, chopped*
1 cup fresh cauliflower, sliced*
2 cups fresh spinach, chopped*
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup cheddar cheese, grated (4 oz.)
1 cup coarsely chopped Oregon hazelnuts
1-1/2 cups milk
1 cup Bisquick
4 eggs
1 teaspoon garlic salt
1/4 teaspoon pepper

Yield: 8 servings

Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion, green pepper and cheese. Divide into two well-greased 8-inch pie pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture. Bake at 400 for 35 to 40 minutes, until golden brown. Allow to stand for 5 minutes before cutting.

* 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.

NOTE: This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.

Hazelnut Fish Sauté

1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pounds fillets of sole
3/4 cup butter or margarine
1 cup thinly sliced hazelnuts (4 oz.)
1/4 cup lemon juice
1/4 cup chopped parsley

Yield: 6 servings

Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, sauté fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; sauté until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.

Catfish With Oregon Hazelnuts

1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup finely ground roasted Oregon hazelnuts
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 catfish fillets (6 oz. each)
1/4 cup olive oil
2 tablespoons coarsely chopped roasted Oregon hazelnuts

Yield: 4 servings

Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole. Dredge catfish in cornmeal and flour mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet over medium heat. Add catfish and cook about 4 minutes on each side, or until golden brown. Transfer to serving plate, and garnish with chopped hazelnuts and orange twists.

Northwest Salmon Hazelnut & Juniper Berry Sauce

4 salmon steaks
1/4 cup Oregon hazelnuts, broken
3 Juniper berries, crushed
1/2 cup brandy
1/2 cup cream

Yield: 4 servings

Sauté salmon steaks and remove from pan. Add hazelnuts and Juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks.

NOTE: You can add broken Oregon hazelnuts to any quick sauce to achieve a nutty flavor. (It must be a quick sauce to maintain the crunch.)

Oregon Hazelnut Medley (Microwave)

3 cups cooked rice or bulgar, rinsed & drained
1/2 cup apple chunks
1/2 cup dark raisins
1/2 cup roasted Oregon hazelnuts
1/2 cup mushrooms, quartered
1/2 cup onion, coarsely chopped
3 cups bok choy, leaves and tender stems
1 cup chicken broth

Yield: 8 servings

Pour hot water over raisins and soak 20 minutes. Drain and use the liquid in your favorite bread or stew recipe. Prepare vegetables as indicated, and slice bok choy diagonally through the leaves and stems. Cover and microwave all vegetables in chicken broth on FULL POWER for 2 minutes or until crisp tender. Remove vegetables from broth and reserve. Prepare roux:

1 tablespoon flour
1 tablespoon butter
1/4 cup fresh parsley, finely chopped
dash cayenne

Mix flour and cayenne. Rub butter into flour mixture until smooth. Add 1/4 cup broth from vegetables and stir until blended; gradually add this mixture to the rest of the broth and stir until smooth. Add parsley and microwave on FULL POWER for 90 seconds, stirring every 30 seconds until thick. Toss rice, vegetables, hazelnuts, raisins and thickened broth until well mixed. Adjust salt. Heat through on full power for 1 minute.

Pesto Hazelnut Club Sandwich

3 slices Western Oregon Hazelnut Bread
2 oz. sliced turkey
2 oz. sliced ham
1 slice provolone cheese
lettuce
2 tomato slices
1 tablespoon pesto mayonnaise

Toast the bread and spread with the pesto mayonnaise (1 tablespoon pesto, mixed with 1/2 cup mayonnaise). Fill with the meats and cheese and top with the lettuce and tomatoes.

Hazelnut Tropical Chicken

1/2 cup raisins
3/4 cup orange juice
2 lbs. cut-up chicken (any pieces you enjoy)
1/2 cup flour (seasoning salt to taste)
3 tablespoons olive oil
1/2 cup mandarin oranges
1 cup sliced mushrooms
1 cup Oregon hazelnuts, cracked
1/2 cup pineapple chunks, drained
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/4 cup sherry

Yield: 4 servings

Soak raisins in orange juice for at least 1 hour. Dust chicken pieces in seasoned flour and sauté in olive oil in heavy frying pan until brown. Place chicken in a baking pan with remaining ingredients. Bake at 350 for 45 minutes, basting frequently with juices.

Penne Pasta

2 1/2 quarts water
2 teaspoons salt
8 to 10 ounces Penne Pasta

In a four-quart kettle bring the water to a boil. Add salt and pasta, stir and cook until just barely tender, about eight to ten minutes. Drain and rinse.

White Rice

2 cups cold water
1 teaspoon salt
1 teaspoon vegetable oil
1 cup long grain white rice

In a two-quart saucepan, bring water, salt and oil to a boil. Reduce heat and simmer. Cook uncovered until most of the liquid evaporates and steam holes or “rice eyes” appear, about ten minutes. Cover and continue to simmer for several minutes until rice is tender and liquid disappears. Let stand, covered, for several minutes. Fluff with fork and serve.