Sun Dried Tomato Pesto Torte

My friend (hi Robyn) was just visiting from Boise and mentioned how much she loves this recipe. It's another great holiday dip that can be made ahead of time. Take this to your Christmas party . . . it's delicious.

1 8 oz. package cream cheese, softened
1/2 cup crumbled feta cheese (2 oz.)
2 cloves garlic, minced (I like more than 2 cloves)
1 T. milk
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh parsley sprigs
1/2 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
3 T. olive oil
2 T. pine nuts
1/2 cup oil-packed dried tomatoes, drained and finely chopped
french bread slices

In food processor bowl combine cream cheese, feta cheese, 2 cloves garlic and milk. Cover and process or beat with electric mixer on medium speed till almost smooth.

For pesto combine basil, parsley, parmesan cheese, 1/4 cup nuts, 2 cloves garlic and olive oil. Cover and process or blend till almost smooth.

Line 4 cup mold with plastic wrap and sprinkle the 2 T. roasted nuts over bottom of mold. Spoon 1/4 cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.

Sprinkle tomatoes atop cheese in mold Add another 1/4 cheese mixture and remaining pesto. Spread remaining cheese mixture atop and cover and chill at least 4 hours or overnight. To serve, unmold onto platter and serve with French bread.

Egg Rolls

1 lb. uncooked medium shrimp
1 lb. uncooked bonless lean pork
4 oz. fresh mushrooms
8 green onions
1 red pepper, seeded
8 oz. Chinese cabbage
1 can water chestnuts
3 T. sherry
1 1/2 T. soy sauce
2 t. grated pared fresh ginger root
1 t. sugar
1/2 t. salt
1/4 cup water
1 1/2 T. cornstarch
24 spring roll or egg roll wrappers
3 cups vegetable oil

Finely chop shrimp, pork, mushrooms, onions, pepper, cabbage and water chestnuts using cleaver or food processor. Add sherry, soy sauce, ginger, sugar and salt and mix well.

Mix water and cornstarch in small bowl until blended. Place 1/4 cup filling evenly across corner of each wrapper and brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling folding in the corners.

Heat oil in wok over high heat until it reaches 375 and fry 3 to 4 rolls at a time until golden, 3 to 5 minutes. Drain on absorbent paper.

P.S. I frequently use only chicken in these egg rolls. I posted the recipe the way I learned it . . . I mostly make chicken only egg rolls.

Calzones

1/2 lb. pork sausage
1 cup chopped onion
1/2 cup chopped pepper
2 medium tomatoes
1/3 cup tomato paste
1 t. dried basil
1/2 t. dried thyme
1.5 cups shredded mozarella cheese

1 beaten egg

Mix and fill pizza dough like turnovers. Bush with egg and bake at 375 for 30-35 minutes.

Pot Stickers

Mix following ingredients together:

1 lb. ground pork
1 T. sherry
1 T. soy sauce
1/2 t. salt
1 T. water
1 can water chestnuts, drained and finely chopped

Fill Won ton wrappers with pork mixture and fry in 2 T. oil. Add water to skillet and cover immediately.

Sesame oil/soy sauce dip:

3 T. white vinegar
3 T. soy sauce
2 t. sesame oil
sambal oelek (or chili oil)

Chinese BBQ Pork

2 whole pork tenderloins
1/4 cup soy sauce
1 T. brown sugar
1 T. honey
2 t. red food coloring
1/2 t. ground cinnamon
1 clove garlic
1 green onion

Combine soy, sugar, honey, food coloring, cinnamon, garlic and onion. Add pork and marinate overnight. Bake at 350 for 45 minutes to an hour.