Pesto

Bunches of basil (Thai, globe, sweet, lemon, Albahaca -- Albahaca is a favorite), you need several cups because it processes down, at least 4
2 cloves garlic, peeled, diced
black pepper
2 tbs. lemon juice
olive oil, some people like butter, 1/4 c. or more
roasted pine nuts, 2 tbs. or more
1/4 c.  grated  Fulvi Pecorino/Romano, I prefer it over Parmesan (Whole Foods has it)

Roast the pine nuts.  Using a regular processor or a hand-held one, pack in the basil.   Add oil, pepper, garlic, juice, nuts and cheese.  Process to a rich paste.  Serve on crisp toasted bread or with pasta, in casseroles, soups, pizza sauce....endless options.

Banana Pudding

3 eggs, separated
1 c. sugar
4 tbs. corn starch
2  12 oz. cans evaporated milk
1 c. water
1 tsp. vanilla extract
1/8 tsp. salt
vanilla wafers
bananas

Combine milk, sugar, egg yolks, corn starch, water, salt.  Cook over low heat, stirring almost constantly, until you have a custard.  Put the hot pan of custard in an ice bath (big pan full of ice water) and cool it down.  Add vanilla.  If you want meringue, prepare egg whites with a Betty Crocker recipe or your favorite meringue recipe.  Assemble pudding.  Chose a large deep bowl.  Line bottom with wafers, sliced bananas, then custard.  Repeat until you run out of custard.  You need at least two full layers.  Top with Cool Whip or meringue.  If meringue,  you need to bake the pudding at 325 degrees for a few minutes till the meringue is golden on top.  My Granny always placed a row of wafers all around the rim of the bowl as the grand finale.

Cole Slaw

1/2 head green cabbage
3 scallions, diced
1 1/2 tbs. sugar
2 tsp. Nakano rice vinegar, or Late Harvest Riesling vinegar
black  pepper, Sauer's coarse grind
1/2 c. Duke's  mayo (no substitutes)
1/4 tsp.celery seed (a must-do)

Carefully, with a very sharp knife, julienne the cabbage.  Be patient and cut very thin slices.  Then chop these pieces into a fine dice.  Mix all remaining ingredients  with cabbage and chill.