Take time to savor the flavor of holidays

Recipes

Basil Pesto

The pesto turns brown if exposed to air, so keep it covered.

3 packed cups fresh basil leaves

2 large cloves garlic

1⁄2 cup pine nuts or almonds

2 tablespoons parsley

3⁄4 cup Parmesan cheese, grated

1⁄2 cup olive oil

2 tablespoons butter

2 tablespoons cream cheese

Combine all ingredients in food processor or blender. Start low, then medium speed until it forms a smooth paste. Serve over hot linguini or spread on fish or chicken before baking. Freeze leftovers.

Taco Salad

1 pound lean ground beef

1 envelope taco seasoning mix

1 cup water

1 medium head lettuce, shredded

1 large tomato, cut into pieces

1 small red onion, thinly sliced

1⁄4 cup green pepper, sliced

1 small can sliced black olives

1 can kidney beans, well drained

1 cup cheddar cheese, shredded

1 (6-ounce) package corn chips

Low-calorie salad dressing

In a skillet, brown ground beef.

Add water and taco seasoning. Simmer uncovered about

10 minutes.

In a skillet, brown ground beef. Add water and taco seasoning.

Simmer uncovered 10 minutes.

In large bowl, combine lettuce,

tomato, onion, green pepper, olives and kidney beans.

Toss with just enough salad dressing to moisten.

Place some of the salad on individual plates or in salad bowls. Top the salad with a scoop of the meat, then add cheese and corn chips.

Serve with a store-bought taco sauce, hot or mild, to spoon over salad.

Hearty Autumn Soup

1 1⁄2 pounds ground beef

2 1⁄2 to 3 quarts water

1 large onion, chopped

4 to 5 stalks celery with leaves, chopped

3 to 4 carrots, sliced

1 large can tomatoes

2 teaspoons parsley

3 to 4 cubes beef bouillon

Salt and pepper

2 large potatoes, diced

1 1⁄4 cup elbow macaroni

Brown beef. Add water, onion, celery, carrots, tomatoes, parsley, bouillon and salt and pepper. Simmer 1 hour. Add potatoes and cook for 30 minutes. Add macaroni and cook for 10 to 15 minutes.