TO TOAST NUTS

Spread nuts evenly on an ungreased baking sheet and bake 10 to 15 minutes at 350, stirring occasionally.

TO TOAST COCONUT

Spread a thin layer of coconut on an ungreased baking sheet and bake 10 minutes at 350, stirring occasionally.

TO GRATE CHEESE EASILY

When you need to grate a block of cheese if you will put it in the freezer for 10 to 20 minutes it will grate easily.

PESTO

2 Cups Fresh Basil Leaves, firmly packed
3 Cloves Garlic, minced
1/2 Cup Pine Nuts
1/2 Cup Fresh Parsley, chopped
3/4 Cup Grated Parmesan Cheese
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
2/3 Cup Olive Oil

Place all ings. except oil in a blender or food processor fitted with a steel blade. Process until ings. are finely chopped. With processor running, pour oil into mixture. Store in airtight container in ref.
Can be used with cooked pasta, spread on meat and broil or spread on bread and bake or add to sour cream for a veg. dip.

PORK 'N' BEAN BREAD

2 Cups Granulated Sugar
1 Cup Veg. Oil
3 Eggs
1 Can (16oz.) Pork and Beans, drained
2 Cups All-purpose Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Raisins
1 Teaspoon Vanilla Extract

Preheat oven to 325. In a large bowl, mix sugar, oil, eggs and beans, beating until smooth. In a seprate bowl, combine next 4 ings. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Pour into a 13 x 9 sprayed cake pan. Bake 45 minutes or until done. Cool completely on a wire rack before removing bread from pan. Or can use 2 loaf pans and bake for 50 to 55 minutes.

PISTACHIO-COCONUT MOUSSE MIX

1 Box (3 1/2 oz.) Instant Coconut Cream Pudding Mix
1 Box (3 1/2oz.) Instant Pistachio Pudding Mix
2 Envelopes (one 2-6-ounce box) Whipped Topping Mix

Topping:
2/3 Cup Flaked Coconut, toasted
1/3 Cup CHopped Pistachio Nuts

For mousse mix, combine all ings. in a large bowl. Place mixture in airtight container or resealable plastic bag. For topping combine coconut and nuts. place in a small jar.

To serve: combine 1 cup mix with 1 1/4 cups milk in a large bowl. Beat with an electric mixer at high speed until fluffy, about 3 to 4 minutes. Serve immediately or store covered in ref. up to 2 hours. Sprinkle with topping before serving.

MALTED MILK COOKIES

2/3 Cup Marg.
1/2 Cup Confectioners Sugar, sifted
21/4 Cups All-purpose Flour
1/2 Cup Malted Milk Mix
3/4 Cup Crushed Malted Milk Ball Candies
1 Pack(11.5oz.) Milk Chocolate Chips

In a mixing bowl, cream marg. and sugar. In a separate bowl, combine flour, malted milk mix, and crushed candies. Add to creamed mixture with vanilla and blend. (mixture will be crumbly). Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or alum. foil. Ref. 8 hours or overnight. Preheat oven to 350. Shape dough into 1-inch balls and place on ungreased baking sheets. Ref. for 15 minutes. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks. Using a fondue fork dip each cookie in melted chocolate. Place on wire rack with waxed paper underneath. Allow cookies to sit overnight to harden completely.