SHERRY CHEESE BALL
3 cups (about 12 oz)
shredded sharp Cheddar cheese
1 package (8 oz) cream cheese, softened
1 to 2 tablespoons dry sherry
3 drops bottled hot pepper sauce
1/4 cup chopped shelled pistachios
Crackers or vegetable slices
Combine cheese, sherry,
mustard and hot pepper sauce in mixer bowl; beat until thoroughly
combined. Chill about 1/2 hour or until firm enough to handle.
Form into ball; roll in pistachios. Serve with crackers or
vegetables. Makes one 4-inch ball.
PISTACHIO TURKEY SALAD
3 cups shredded turkey or
1 cup seedless green grapes, halved
1 small green onion, chopped
2/3 cup shelled natural pistachios, lightly toasted
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lemon juice
3/4 teaspoon minced fresh dill or tarragon, or 1/8 to 1/4 teaspoons dried
Salt and pepper to taste
In a medium mixing bowl
combine shredded turkey or chicken, grapes, green onion, and 1/2 cup
pistachios. Coarsely chop remaining pistachios and set aside.
In a small mixing bowl stir together mayonnaise, sour cream, lemon juice,
dill or tarragon. Fold mayonnaise mixture into turkey mixture.
Season with salt and pepper to taste. Serve on salad greens.
Garnish with a sprinkling of chopped pistachios. Makes 4 to 6
1 clove garlic, minced
1/4 cup chopped onion
2 tablespoons olive oil or butter
1/2 cup coarsely chopped pistachios
1/4 cup each chopped ripe olives and minced parsley
1 teaspoon lemon juice
1/8 teaspoon each pepper and basil, crushed
8 ounces spaghetti, cooked and drained
1/3 cup grated Parmesan cheese
Saute garlic and onion in
oil until onion is tender. Add remaining ingredients except
cheese. Toss together; heat 2 minutes. Toss with Parmesan
cheese. Makes about 6 to 8 side dishes or appetizer servings.
Delicious served with chicken or scallops.
6 oz. rotini or shell
Oregano dressing, recipe follows
2 cups torn fresh spinach
1 cup each chopped tomato and blanched pea pods
1/4 cup chopped shelled natural pistachios
Grated Parmesan cheese, optional
Cook rotini in boiling
salted water according to package directions; drain. Add drained
pasta to Oregano Dressing; cool at room temperature and marinate. To
serve, combine pasta and marinade with spinach, tomato, pea pods,
pistachios and pepper to taste. Sprinkle with Parmesan cheese.
Makes 8 servings.
Oregano Dressing: Combine 1/4 cup each oil and red wine vinegar, 3/4
teaspoon crushed oregano and 1/8 teaspoon garlic powder. Makes 1/2
PISTACHIO BREAKFAST DRINK
1 1/2 cups pineapple juice
4 oz plain low-fat yogurt
1 ripe banana
1 tablespoon wheat germ
1/4 cup finely chopped natural pistachios
Blend juice, yogurt, banana
and wheat germ together in blender. Sweeten to taste with
honey. Pour into 4 glasses and sprinkle with pistachios. Makes
4 cups green, red and yellow
bell pepper strips, 3/4-inch wide
1 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped pistachios
1 can (4 oz) diced green chilies
1/4 cup finely chopped onion
Arrange peppers on
broiler-proof pan or platter. Sprinkle with cheese, pistachios,
chilies and onion. Broil or bake at 450 degrees F. until cheese
melts. Makes 8 servings.
2 quarts popped popcorn
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon soda
1 cup pistachios
Keep popcorn warm in 250
degree F oven while preparing coating. Melt butter in large
saucepan; stir in sugar, corn syrup and salt. Bring to boil; stir
constantly. Reduce heat to medium; boil without stirring, 5
minutes. Remove from heat; quickly stir in vanilla and soda.
Place popcorn in large, heat-proof bowl; slowly pour syrup over
popcorn while stirring. Add pistachios; mix thoroughly. Turn
into greased 15 x 10 baking pan; bake at 250 degrees F for 1 hour,
stirring every 15 minutes. Remove from oven; cool. Break into
serving-size pieces. Store in tightly covered container. Makes
FISH FILLETS WITH
2 cups unsweetened pineapple
Dash cayenne pepper
1/4 cup plain low-fat yogurt
6 white fish fillets (7 oz each)
1/4 cup coarsely chopped natural pistachios
1 1/2 tablespoons chopped fresh chives or green onion
Heat oven to 375 degrees
F. Combine pineapple juice and cayenne in saucepan. Bring to a
boil; boil gently 15 to 20 minutes or until mixture reduces down to 2/3
cup. Remove pan from heat. Whisk in yogurt; set aside.
Place fish fillets on lightly oiled baking dish; cover with foil.
Bake 6 to 10 minutes or until fish turns opaque. Just before
serving, reheat sauce. (Do not boil sauce or it will curdle.)
Stir in pistachios and chives. Spoon sauce over fish and
serve. Makes 6 servings.
1 cup pistachios
1 cup sugar
1/2 cup butter or margarine, melted
2 tablespoons water
1 tablespoon light corn syrup
1/8 teaspoon lemon extract or vanilla
Place pistachios on baking
sheet; bake in 300 degree F. oven to keep warm while preparing
candy. Combine sugar, butter, water and corn syrup in
saucepan. Cook, without stirring, to soft crack stage (275 degrees
F) on candy thermometer. Add lemon extract and pistachios.
Pour onto foil lined baking sheet. Cool. Break into
serving-size pieces. Makes approximately 36 pieces.
PISTACHIO MERINGUE BITES
2 egg whites, at room
1/2 teaspoon each ground cinnamon and vanilla
1/2 cup sugar
1/2 cup pistachios
Beat egg whites, cinnamon
and vanilla until soft peaks form. Gradually add sugar; beat until
stuff peaks form. Fold in pistachios. Drop by teaspoonfuls
onto cookie sheet lined with brown paper. Bake at 325 degrees F. 20
minutes. Turn oven off and leave meringues in oven until cool.
Makes 3 dozen.
6 boneless, skinless
half-breasts of chicken
1 bunch (12 oz) fresh spinach, washed and stems removed
2/3 cup part skim-milk ricotta cheese
2 teaspoons Dijon-style mustard
1/3 cup coarsely chopped pistachios
1 clove garlic, minced
2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
Cherry tomatoes, for garnish
Heat oven to 375 degrees
F. Loosen the fillet piece from each half-breast; open up like a
book so breast lays flat. Flatten each breast to 1/4 inch
thickness. Season with pepper. Cover and cook 3 cups spinach
until wilted (refrigerate remainder for garnish). Drain. Rinse
under cold water; drain again. Pat dry and flatten with paper
towels. Place breasts skinned side down. Cover each with an
even layer of spinach. Mix remaining ingredients and spread evenly
over spinach to within 1/4 inch of edges. Roll up jelly-roll style,
starting from the shortest end. Arrange in a lightly oiled baking
dish, seam down. Cover with foil. Bake until chicken is
opaque, about 18 to 24 minutes. Refrigerate 3 hours. To serve,
cut each roll in 1/2-inch thick slices; arrange on reserved spinach
leaves. Garnish with cherry tomatoes. Makes 6 servings.
1/3 cup coarsely chopped
1/3 cup raisins
1 can (6 ounces) frozen apple juice concentrate, thawed, divided
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or allspice
6 small baking apples
1 cup low-fat yogurt
1 tablespoon honey
Mix pistachios, raisins, 2
tablespoons apple juice concentrate, vanilla, cinnamon, and nutmeg;
reserve. Remove apple core with a melon baller; do not break through
bottom of the apple. Fill each apple with pistachio filling.
Arrange apples in a shallow baking dish. Pour remaining juice
concentrate into pan. Bake apples at 375 degrees F., basting once,
until apples are barely tender when pierced with a knife, about 20
minutes. Mix yogurt and honey to make sauce; serve with warm
apples. Makes 6 servings.
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