Green Chile-Cilantro Pesto

2 c. fresh cilantro; slightly packed
1 1/2 c. Parmesan cheese; grated
4 (4 oz) can medium-hot green chilies; chopped
1 jalapeño chile, seeded and chopped fine
1/4 c. pine nuts
2 garlic cloves; peeled
1/2 c. olive oil
Salt & pepper

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, until lightly browned, about 3 minutes.
2. Puree cilantro, cheese, green chilies, jalapeño, pine nuts and garlic in a food processor until smooth, scraping down sides as necessary.
3. With processor running, add oil in steady stream until emulsified.
4. Season with salt & pepper and toss with cooked pasta.

Sauce makes enough for 1 pound of pasta.

Herb Pesto

From:  Rachel Vanderlaan

2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper

1. In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
2. With processor running, add oil in steady stream until emulsified.  
3. Season with salt & pepper.

Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.

Teriyaki Meatballs

From: Marianne Stoker

Note: I double the meat to make 24 meatballs or just buy meatballs from Costco

Meatballs:
1/2 lb. ground beef
1/2 cup soft bread crumbs
2 T. milk
1 T. finely chopped onion
1 egg
1/4 tsp. salt

Sauce:
2 T. cornstarch
1/2 cup sugar
1/3 cup soy sauce
1 clove garlic; minced
1/2 tsp. ground ginger
2 1/4 cups beef broth

Preheat oven to 375 degrees
Combine beef, bread crumbs, milk, onion, egg and salt; mix thoroughly but lightly.
Shape into 12 meatballs (remember to double if you have a larger family or using as an appetizer)
Place in a baking dish, bake for 25-30 minutes or until browned

SAUCE:
In sauce pan, blend together cornstarch, soy sauce, sugar, garlic and ginger.
Gradually stir in beef broth.
Cook over medium low heat until thickened.

Add meatballs to sauce and serve!

Serve with rice and stir-fry vegetables or leave in crockpot for an appetizer.

Serves 6