Warm Blueberry Sauce for Pancakes

ngredients

• 2 1/2 cups fresh or individually frozen blueberries (not in juice)
• 1/3 cup sugar (can use Splenda for a sugar-free version)
• 1/2 cup orange juice

• 1 tablespoon cornstarch
• 2 teaspoons lemon juice

Instructions

1. Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
   
2. While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.
   
3. Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
   
4. Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
   

The Olive Garden Minestrone Soup

3 Tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable stock
2 15 oz. cans red kidney beans, drained
2 15 oz. cans white beans or great Norther beans, drained
1 14 oz. can diced tomatoes
1/2 cup Julienned carrots
2 T. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dreid thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta
(also used a pound of dried multi bean dried mix and fresh herbs instead of canned beans and dried herbs)
1.  Heat two tablespoons olive oil over medium high heat in a large saucepan or stock pot until onions begin to turn translucent.

2.  Add stock to pot, plus drained beans,tomatoes, carrot, spices, an hot water.  Bring soup to a boil, then reduce heat and simmer for 20 minutes.

3.  Add spinachleaves and pasta and cook for an additional 20 minutes or until desired soupy thickness

www.topsecretrecipes.com
Makes about eight 1 1/2 cup servings.

Spicy Herb Roasted Nuts from Sunset magazine November 1997

1 1/2 cups almonds
1 1/2 cups walnut halves
1 cup hazlenuts
1 cup pecan halves
1/2 cup maple syrup
1/8 tsp. cayenne
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh savory leaves
1 1/2 teaspoons chopped fresh marjoram leaves
3 Tablespoons olive oil
About 1 teaspoon kosher salt

1.  Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10-by15 inch rimmed pan.  Sprinkle nuts with 1 tsp. salt.

2.  Bake in a 300º degree oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.

3.  Let cool.  Taste and add more salt if desired.

Makes 5 cups

Peanut Butter Pretzel candies

1 cup chunky peanut butter...3 T. butter...1 cup powdered sugar...1 cup crushed thin pretzel sticks, 1 cup choc chips, 2 T. vegetable oil

In a 1 quart glass measure combine peanut butter, and butter Microwave 30 - 40 seconds.  Stir with a fork until well-blended then stir in pretzels until well-blended.  Using scoop, shape into balls

Place onto wax paper and refrigerate 1 hour.  To dip candies, melt chocolate and dip into chocolate,  place onto  wax paper, refrigerate until set

Fudge

1 stick margarine, 1 pkg. choc chips...melt over low heat....with hand mixer add 2 cups powdered sugar, 1 egg, 1 tsp. vanilla and 1 cup chopped nuts...beat and pour into wax paper lined pan