Recipes Included On This Page NapaStyle Salsa di Parmigiano - Veggie No Bake Oatmeal Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * NapaStyle Salsa di Parmigiano - Veggie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Parmesan cheese -- broken into 1-inch chunks 8 ounces Asiago cheese -- broken into 1-inch chunks 1 tablespoon chopped garlic 1 teaspoon freshly ground black pepper 2 tablespoons chopped basil 2 tablespoons chopped scallions 1 teaspoon pepper flakes 1 1/2 cups extra-virgin olive oil Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.) Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving. Source : "NapaStyle newsletter" S(MC format by Chupa Babi): "02.14.06" Copyright : "2006 NapaStyle Inc." Yield : "2 cups" NOTES : Chef's Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless. Contributed to the FareShare Gazette by Chupa; 7 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 592 Calories; 57g Fat (85.9% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 875mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 9 1/2 Fat. * Exported from MasterCook * No Bake Oatmeal Cookies Recipe By : Ilene D. Warfield Serving Size : Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine -- (1 stick) 2 cups sugar 4 tablespoons cocoa 1/2 cup milk 1/2 cup peanut butter 2 1/2 cups minute oats 1/2 cup pecans -- chopped Boil margarine, sugar, cocoa and milk for 1 1/2 minutes. Add peanut butter, oats and chopped nuts. Mix well. Drop by teaspoonfuls onto waxed paper. Let set until cooled. Randy Rigg The Chocolate Recipes Archive - July 1996 This archive was compiled by Monee Kidd <mck@choco.com>. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 18 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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