Walnut Cilantro Pesto

Antique Mommy is at it again!

This looks like a pesto I could actually make -- since I do know how to operate a food processor!

And, since I LOVE me some cilantro, I do plan on trying it.

Passing it along.

Easy Special Sandwiches

I saw that my friend Judy had shared this recipe with someone on Facebook.

Totally ripped it off and slapped it up here on the blog!

Remind me that it's here (why, oh why, did the font just get smaller and I can't do a darn thing about it? Blogger makes me cuckoo!) Won't this be great with soups in winter and fall?

24 rolls (I like the Hawaiian brand)

deli meat of choice – I use three different kinds
cheese of choice

Marinade
½ stick melted butter
1/4t Worcestershire
1/4t poppy seeds
3/4t dry mustard
1 1/2t dry minced onion

Cut rolls in half, making a top and a bottom, like a sandwich
Place bottoms in 9x13 pan
Layer with your selection of meats and cheeses
Place the tops on each one
Prepare Marinade
Pour marinade over sandwiches
Refrigerate 2 hrs or overnight
Bake @ 350 for 15 minutes
Slice rolls apart & Enjoy!

Tex-Mex Black Bean Dip

1 t. oil
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. chopped tomato
1/3 c. bottled picante sauce
1/2 t. chili powder
1/2 t. cumin
1 (15 oz.) can black beans, drained
1/4 c. (1 oz.) shredded reduced-fat Monterrey Jack cheese
1/4 c. chopped fresh cilantro
1 T. lime juice

*Heat the oil in skillet
*Add onion and garlic to the oil to saute
*Add tomato though black beans, cook 5 minutes stirring constantly to thicken.
*Remove from heat; mash some with a potato masher.
*Add cheese, cilantro, and lime juice. Stirring until the cheese melts. Serve warm or at room temp.