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Index of Recipes:
Corn Sauté With Hazelnuts
Zesty Oregon Hazelnut Broccoli
Hazelnut Wok Vegetables
Hazelnut Pilaf
Hazelnuts, Corn & Snow Peas
Green Beans & Leeks With Oregon Hazelnuts
Artichoke Rice With Oregon Hazelnuts
Leeks Mimosa With Oregon Hazelnuts
Oregon Hazelnut Broccoli
Oregon Hazelnut Stuffed Artichokes

Corn Sauté With Hazelnuts

• 4 cups whole kernel corn (fresh or canned)
• 3 tablespoons vegetable oil
• 1 large red pepper
• 5 - 6 chopped green onions
• 1 medium clove garlic, peeled and minced
• 3/4 teaspoon ground cumin
• 2 tablespoons honey
• 1/3 cup roasted & chopped Oregon hazelnuts
• salt and pepper to taste

In a large pan, heat oil over medium heat. Add onions, red pepper and garlic and sauté for 1 minute. Add corn and sauté for 6 to 7 minutes or until corn is tender and hot. Add cumin and honey and mix well. Add the hazelnuts and season to taste.

• 1 large clove garlic, minced
• 1 tablespoon oil
• 1 bunch (1-1/2 lbs.) broccoli, chopped
• 1/4 cup water
• 1/2 cup sour cream
• 1 teaspoon horseradish
• 1/4 teaspoon thyme
• 1/2 teaspoon marjoram
• salt & pepper to taste
• 1/2 cup roasted & chopped Oregon hazelnuts

Sauté garlic in oil. Add broccoli and water. Cover and steam until tender crisp over medium heat. (Most of the liquid should be gone.) Add sour cream and seasonings. Heat until hot and sauce slightly thickens. Add nuts, toss and serve.

• 2 tablespoons oil
• 2 cloves garlic, minced
• 2 teaspoons grated ginger root
• 1 cup coarsely chopped Oregon hazelnuts
• 1 small onion, diced
• 2 stalks celery, cut diagonally
• 1 green pepper, cut into strips
• 1/2 pound green beans, cut diagonally
• 1/2 pound mushrooms, quartered
• 2 carrots, cut diagonally into thin slices
• 1 small zucchini, sliced
• 1 small bunch bok choy or chard
• 1/4 pound tofu, cubed (optional)
• juice of 1/2 lemon
• soy sauce to taste

Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. Add onion, celery, pepper and beans; stir-fry over high heat about 4 minutes. Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam until tender (3-5 minutes). Add lemon juice and soy sauce; serve over rice.

• 3/4 cup uncooked rice
• 1/2 cup roasted & coarsely chopped Oregon hazelnuts
• 3/4 cup grated cheddar cheese
• 1/2 onion, diced
• 1 can (6-8 oz.) sliced mushrooms, drained (save liquid)
• 1 cup chicken broth
• 1/4 cup soy sauce

Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350. Fluff with fork before serving.

• 2 cups fresh cut-from-the-cob corn kernels
• 8 oz. fresh Chinese pea pods, sliced into thirds
• 3 tablespoons diced pimento, drained
• 2 tablespoons margarine
• dash of salt
• dash of pepper
• 1/3 cup roasted and chopped Oregon hazelnuts

In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4 minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes. Add hazelnuts and serve.

• Boiling salted water in 2 pans
• 2 lbs. fresh green beans
• 4 leeks
• 4 tablespoons butter
• 3/4 cup Oregon hazelnuts, toasted and chopped
• 1/2 teaspoon lemon juice
  

Trim off ends of beans and slice diagonally in 2" pieces. Trim outer leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.

• 2 jars (6 oz. each) marinated artichoke hearts
• 1 cup roasted & chopped Oregon hazelnuts
• 2 cups minute rice
• 2 cups water
• 2 chicken bouillon cubes
• 1 jar (2 oz.) chopped pimentos, drained
• 1/4 cup grated parmesan cheese
• chopped parsley
  

Drain artichoke marinade into cup and add enough water to equal 2 cups. Add bouillon cubes and bring to a boil. Add rice and cover. Remove from heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos and cheese. Spoon into serving dish, top with remaining artichokes and hazelnuts. Sprinkle with parsley.

• 1/4 cup Oregon hazelnuts
• 2 lbs. small leeks
• salt
• 2 hard-cooked eggs
• Parsley vinaigrette:
• 2 tablespoons white wine vinegar
• salt, freshly ground pepper
• 3 tablespoons each; hazelnut oil, vegetable oil
• 2 tablespoons chopped fresh parsley

Remove dark green ends of leeks and discard. Slit each leek lengthwise twice, beginning halfway through center of white part and slitting upward in direction of green tops. Dip repeatedly in a sinkful of cold water to remove any sand. Cut off roots. In a large saucepan of boiling salted water, cook leeks, uncovered, over medium heat about 10 minutes or until tender. Drain thoroughly. Cut in two or three pieces crosswise. Arrange on a platter reconstructing each leek and arranging so all point in the same direction.

Cut hard-cooked eggs in half and remove yolks. Chop egg whites separately from yolks. In small bowl, stir vinegar with salt and pepper, and whisk in oil. Add parsley, taste and adjust seasoning. To serve, spoon enough dressing over leeks to moisten them. Sprinkle egg whites in a row across their bases and then a row of hazelnuts next to the whites, then a row of chopped yolks. Leave top ends of leeks showing. Serve remaining dressing separately.

• 2 (10 oz.) packages frozen, chopped broccoli or 1-1/2 lbs. fresh
• 1/4 cup butter
• 3 tablespoons flour
• 1 tablespoon powdered chicken stock base
• 1-1/2 cups milk
• 1/4 cup water
• 1/4 cup butter
• 1 cup herb stuffing mix
• 1 cup roasted and coarsely chopped Oregon hazelnuts

Cook broccoli until tender, drain thoroughly; put into a buttered 1-1/2 quart casserole. In a saucepan, melt 1/4 cup butter, blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook, stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining 1/4 cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes.

• 4 medium artichokes
• 1/2 cup chopped & roasted Oregon hazelnuts (about 2 ounces)
• 1/2 cup seasoned (Italian style) dry bread crumbs
• 1/4 cup chopped pimiento-stuffed olives
• 1 clove garlic, pressed
• 2 tablespoons melted butter or margarine
• boiling water
• 1 teaspoon salt

Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired.

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