Author Archives: Erika Benda

2 cups packed fresh basil leaves 4 large cloves garlic 1 cup pinenuts (shelled walnuts may be used as substitute) 3/4 cup olive oil 1 cup grated parmesan cheese 1/4 cup grated romano cheese salt and pepper to taste (optional) … Read More »

INGREDIENTS 1 green bell pepper, seeded, finely chopped (about 1 cup) 1 red bell pepper, seeded, finely chopped (about 1 cup) 6 jalapeño peppers, seeded finely chopped (about 3/4 cup) 1-1/2 cups  cider vinegar 1/2 tsp.  butter or margarine 6-1/2 … Read More »

Green Tomato Bread 2 eggs 2 c sugar 1 c oil 3 t vanilla 2 c green tomatoes (grate and drain juice) 3 c flour 1/2 t baking powder 1 t baking soda 1 t salt 1 t cloves (ground) … Read More »

Chocolate Chip Zucchini Bread makes two 9″x5″ loaves Ingredients 2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 cup vegetable oil 2 cups grated zucchini (you may easily go up to 4 cups! If so, add extra 1/2 … Read More »