Title: MUSHROOM, BECHAMEL, AND CHEESE PIZZETTE
Categories: Pizza, Cheese/eggs
Yield: 6 Servings

1 Recipe pizza dough
1 lb Mushrooms
2 tb Unsalted butter
Salt pepper to taste
1 c Bechamel sauce
1/2 lb Gruyere cheese;freshly grate
2 tb Parmesan cheese; fresh grate
2 tb Unsalted butter

“The cuisine of Piedmont in Italy has a decidedly French undertone.
Where else would you eat pizza with Bechamel Sauce? If you think this
combination is a bit rich, Waverly Root, in ”The Food of Italy,“
describes a similar pizzette to which freshly grated white truffle
was added. Extravagant, yes, but absolutely scrumptious. Dried
porcini or fresh golden oak mushrooms would also make an excellent
and less expensive variation.”

Preheat the oven to 500 degrees for at least 30 minutes. Lightly coat
a baking sheet with vegetable oil.

Clean mushrooms and slice thin, then saute them in 2 tablespoons of
butter until all their excess liquid has evaporated.

Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll
or press out each ball to the desired size. Arrange the pizzettes on
one or more prepared baking sheets. Spread each pizzette with some
Bechamel Sauce. Distribute the mushrooms over the sauce and top with
the cheeses. Dot each pizzette with butter and bake for 10 to 15
minutes, or until golden.

Yield: 6 6-inch appetizers size OR 10 to 12 4-inch party size
pizzette.

NOTE: Slomon suggests these crusts: Basic Pizza, Sicilian-style,
Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or Onion dough.

VARIATIONS

Soak 2 ounces of porcini in boiling water to cover for 10 minutes.
Rinse them well to rid them of their sand. Chop them roughly and
saute them in 2 tablespoons of unsalted butter for 3 minutes. Add the
mushrooms to the Bechamel and proceed with the recipe.

Fresh golden oak (also known as shiitake mushrooms) or other wild
mushrooms can be substituted for cultivate mushrooms. Halve the amount
indicated in the recipe and prepare them in the same manner as regular
mushrooms.

Source: “The Pizza Book” by Evelyn Slomon

MMMMM

This is a frozen dessert, that, with a little pre-planning,
is practically instant.

“INSTANT” SORBET
Take a can of juice-packed peaches or pineapple. Freeze it for
several hours. (That’s right, just put the can in the freezer!)
Open and dump frozen contents into food processor with metal
chopping blade in place or into a blender. Process until desired
consistency. Enjoy!

Note: You can also do this with frozen bananas. I find this is a
good way to use them this time of year when they get over-ripe so
quickly. Freeze them* in “zip-lock” type bags – peeling them when
frozen can give you frostbite! They end up very creamy–like very rich
ice cream…but with no added fat,sugar, etc… *w/o peels

Title: Pierogi (Peer-o-gee)
Categories: Side dishes, Ethnic, Pasta
Yield: 8 servings

2 c Flour
2 Egg
1/2 ts Salt
1/3 c Water
Savory cheese filling
1 1/2 c Farmer cheese
1 ts Lemon juice
1 ts Sugar
1 Egg
1 Egg yolk
1/4 ts Salt

1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I’ll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.

MMMMM

Title: Bagels
Categories: Breads, Original
Servings: 12

2 tb Yeast, dry; or
-2 packages
4 1/4 c Flour; sifted
-or as much as
-4 1/2 cups
1 1/2 c Water; tepid
3 tb Sugar
1 tb Salt

Combine water, sugar and salt. Add yeast to mixture. Beat at low speed
for
1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,
stir in
enough remaining flour to make a moderately stiff dough. Turn out on
floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.
Cut
into 12 portions. Shape into smooth balls. With floured finger, punch
a
hole in center and enlarge the hole working each into a uniform shape.
Let
rise 20 minutes. In large kettle put one gallon water and one
tablespoon
sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a
time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.

Debi LLora From Anne MacClellan disk 7/24/93

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BEER CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced onions
1 c Diced celery
1 c Diced carrots
1 c Diced mushrooms
3/4 c Butter
1/2 c Flour
1 t Dry mustard
5 c Chicken or vegetable stock
1 bn Broccoli
11 fl Beer (use a can or bottle
-and save a swallow for the
-cook!)
6 oz Cheddar cheese, grated
2 tb Grated parmesan cheese
Salt
Pepper

Saute the diced vegetables in butter. Mix flour and
mustard into saut zed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into
bite-sizes pieces. Steam until tender-crisp. Add beer
and cheeses to the soup. Simmer 10-15 minutes. Check
seasonings. To serve, place some broccoli into a soup
bowl and ladle the soup over it.
NOTES: Because of the cheese, this soup doesn’t
survive a night in the refrigerator very well.

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Title: Dang Good Pie
Categories: Pies, *
Yield: 4 servings

3/4 Stick butter
3 Eggs
3 tb Flour
1 1/2 c Sugar
1 c Crushed pineapple, drained
1 c Coconut flakes
9-inch unbaked pie shell

Melt butter and mix with remaining ingredients. Pour filling into
unbaked pie shell and bake 1 hour at 350 degrees or until set and
brown.

MMMMM

Title: ALSATIAN CASSOULET
Categories: Vegetarian, Vegan, Stews
Yield: 8 servings

1 lg Red cabbage; thinly sliced
2 lg Heads cauliflower; cut into
-florets
2 c Cooked seitan; chopped
2 c Unpeeled apples; sliced
2 c White beans; cooked
2 tb Caraway seeds
1/2 c Shallots; chopped
3 c Vegetable stock or dark beer
1 tb Pepper
1/4 ts Salt
1/2 c Whole wheat flour

Preheat oven to 450 deg.

Combine all ingredietns, except flour, in a large
roasting pan or casserole dish. Sprinkle top with
flour.

Place in oven and cook, uncovered, for 30 minutes.

Reduce heat to 250 deg. Cover and cook for 20 hours,
stirring occasionally. Serve hot.

Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g
carb; 5 g fat; 0 mg chol; 116 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

—–

Title: JO PARODI’S BAGNA CAULDA
Categories: Appetizers, Dips, Sauces, Italian
Yield: 4 servings

——————————–BAGNA CAULDA——————————–
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets

——————————–FOR DIPPING——————————–
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
– cut in 3 inch cubes

Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don’t
forget the French bread.

—–

Title: Chocolate-Oatmeal Raisin Cookies
Categories: Cookies
Yield: 1 servings

1 pk ; €
1 lb Cake mix
3/4 c Vegetable oil
2 Eggs
1 ts Vanilla extract
1/2 ts Cinnamon
1 c Quick cooking oats
3/4 c Chocolate-covered raisins

Recipe by: Sue Klapper Preheat oven to 375. In a large bowl, combine cake
mix,
oil, eggs, vanilla, and cinnamon; beat with an electric mixer until
smooth.
Stir in oats and raisins. Drop tablespoonfuls of dough about 2inches apart
on an
ungreased baking sheet. Bake 8 to 10 minutes or until edges are light
brown.
Transfer to a wire rack to cool completely. Yield:
about 4 dozen cookies. From: Quick Gifts of Good Taste.

—–

CRAB SOUP WITH SHERRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Shallot,finely minced
2 tb Butter
1 t Flour
5 c Milk,warm
1/4 ts Worcestershire sauce
1/8 ts White pepper
1 lb Crab meat,flaked
1 Egg yolk,beaten
Salt
1/2 c Sherry,at room temperature
Lightly salted whipped cream
Paprika

1. Saute the shallots in the butter in the top of a
double boiler over direct heat until very soft but not
browned. Stir in the flour. Add the warm milk slowly,
stirring as added. Place over simmmering water, add
Worcestershire sauce, pepper, and crab meat. Let cook,
stirring frequently, over, not in, simmering water for
15-20 minutes. (May be made ahead at this point up to
about 1 hour before serving.) Cover and keep over hot
water. stirring occasionally.
2. Add a little of the hot soup to the beaten egg
yolks and stir mixture back into soup. Season to taste
with salt. Add the sherry and heat to steaming hot.
3. To serve, ladle soup into warm bowls. Top each
serving with a little whipped cream, sprinkle with
paprika, and serve at once.

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