RECIPES

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Read about this month's recipe submitter -- Holly and Barry Mawby

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CUCUMBER CUPS

Cucmber Cups

2   large cucumbers (seedless preferred)
1   8-oz. pkg. cream cheese, softened
⅓   cup onion, finely chopped
1   T. fresh dill weed, snipped
1   T. milk
⅛   tsp. salt
⅛   tsp. pepper
2   T. pistachio or pine nuts, finely chopped
Peel cucumbers; cut each crosswise into eight chunks. Using a melon baller, hollow one end of each chunk; set aside. Combine cream cheese, onion, dill, milk, salt, and pepper; spoon into hollowed cucumbers, mounding slightly. Sprinkle with nuts. Makes 16 servings.

Holly and Barry Mawby member, Northern Plains Electric Cooperative

PESTO

Pesto 1 cup fresh basil leaves

½   cup fresh parsley
½   cup grated parmesan cheese
¼   cup pine nuts, walnuts or other bland nut
1   clove garlic, pressed or minced
⅓   cup olive oil
     Pinch of salt
Combine all ingredients, except olive oil, and process in blender or with steel blade in processor until smooth. Add olive oil slowly through the tube until the mixture is the consistency of butter. Serves two to four.

Holly’s note: Pesto is one of the easiest ways to use and preserve basil, and it freezes well. Use pesto on pasta, atop a sliced baguette, as a side or quick topping on chicken breast, or drizzled on eggs for breakfast!

Holly and Barry Mawby member, Northern Plains Electric Cooperative

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RECIPES