FILBERT RECIPES

Filbert Bars
Makes 2 dozen

Ingredients
3/4 cup all-purpose flour
1/2 cup filberts ground
1/8 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
6 tablespoons shortening
1/2 cup confectioners' sugar
1 teaspoon lemon zest

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix together the flour, hazelnuts, baking powder, spices and salt.
3 In a large bowl, cream the shortening and powered sugar. Beat in the lemon zest. Gradually stir in the dry ingredients.
4 Press the dough into an ungreased 9-inch square baking pan. Bake for 18 to 20 minutes, until the top is golden. Let cool in the pan or on a wire rack.

Oregon Trail Risotto With
Oregon Hazelnut-Sausage Mix
Serves 6

Ingredients
German or Italian sausages (1-1/2 lbs.)
1-1/2 cups red onion, coarsely chopped
2 tablespoons butter
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
2 bananas, sliced
3/4 cup halved Oregon hazelnuts
1/2 cup currants or raisins
4 cups cooked rice salt and pepper to taste
Garnish: 2-3 hard-cooked eggs, sieved Finely chopped parsley, basil, chives

Directions
Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and sauté until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.