Deep dish pizza

Last night I made a deep dish pizza that was inspired by a recent
episode of “The Frugal Gourmet”. It turned out so well that I thought
I’d share it with you. I’m having leftovers for lunch today. I’m
also writing it up from memory and have no “real” recipe, so bear
with me.

CRUST:

Approx. 2 1/2 cups whole wheat flour
1 pkg. fast rising yeast
1 tsp. salt
1 tsp. sugar
1 cup of very warm water

FILLING:

1 package Health Choice brand shredded pizza cheese
2 cans whole tomatoes (plum would’ve been best, but I didn’t have any)
A generous handfull of fresh basil leaves, chopped (dried is o.k.if it’s
all you have)
Cracked black pepper, salt and oregano to taste
4 or 5 large cloves of fresh garlic, minced
1 very large onion, sliced thinly
2 10 oz. packages of frozen spinach, thawed
1 fresh tomato, thinly sliced

To make the crust, combine the yeast, salt, sugar, 1 cup of the flour
and the cup of warm water. Mix thoroughly. Since you aren’t proofing the
yeast first, the water needs to be a bit hotter than usual. Add enough of
the remaining 1 1/2 cups of flour to form a soft dough. Knead it for
a few minutes, then put it back in the bowl, cover and set aside to rise.

In the meantime, prepare the veggies. Saute the onions in some red wine
until caramelized. Squeeze the moisture out of the thawed spinach. Break
up the tomatoes slightly and set them in a seive to drain. You don’t want
them soupy. Save the juice for something else.

When the pizza dough has more or less doubled in bulk (usually in less than
an hour – I find you don’t need to be too technical with pizza dough),
punch it down. Lightly spray a 10 inch spring form pan with cooking spray.
Press the dough into the pan and up the sides. Spread the shredded cheese
over the crust. Top with the tomatoes which have been mixed with the
basil leaves. Season with the salt, oregano and black pepper. Sprinkle
the minced garlic over the tomatoes, then the add the sauteed onions.
Top the onions with the spinach and then arrange the sliced tomato
decoratively on top. Bake at 425 in the middle of the oven for about
45 minutes or so. Since it’s so thick, it takes quite awhile for the
filling to heat all the way through. It makes a lovely presentation
when you remove the ring from the spring form pan.

The fillings I used are what I happened to have around the house. You
can use anything you wish. I think artichokes, mushrooms, eggplant,
roasted peppers and brocolli would be especially good. I was quite
pleased with the way the Healthy Choice fake cheese melted. Recently,
I tried the Kraft fatfree singles (sharp cheddar flavor) and found them
to be as good as any full fat processed cheese slice (for what that’s
worth). They melted well as part of a burrito filling.

Polenta-Millet Bread

Recipe By : Rustic European Breads From Your Bread Machine
Serving Size : 10 Preparation Time :0:00
Categories : Bread Machine Grains
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Tsp Active Dry Yeast
3/4 C Water — PLUS
2 Tbsp Water
3 Tbsp Honey
1 1/2 C Bread Flour
1/2 C Whole-Wheat Flour
1/3 C Millet — I used amaranth
1/3 C Polenta
1 Tbsp Wonderslim — *see NOTE
1 Tsp Salt

Book by Linda West Eckhardt and Diana Collingwood Butts

*NOTE: Original recipe called for 2 T vegetable oil.

Dough Setting
Makes one 1 1/4 lb loaf

Some breads happen to be high in fiber and rich in taste and this is one of
them. Serve it with hearty fish soups, stews such as cassoulet or as a base
for bruschetta. If you don’t have polenta, cornmeal can be substituted.
Directions are for the dough setting, although this bead can be made and
baked in a 1 lb machine. (The flavor will not be the same.) In either
event, serve this loaf warm.

Add all ingredients to the bread machine pan. Process on the dough setting.
Meanwhile, lightly grease a baking sheet or place a piece of parchment paper
on a peel.

Remove the dough to a lightly floured surface and knead for a few seconds to
remove any remaining air bubbles. Shape into a ball and flatten slightly
with the palm of your hand. Place on the prepared baking sheet or peel.
Cover the dough loosely with plastic wrap or a damp tea towwl and set aside
to rise in a warm draft-free area until doubled in bulk, about 1 hr.
Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles
if you are not using a baking sheet.

When the dough has doubled in bulk, score the top with a sharp knife or
razor blade held at a 45 deg F angle to the bread. Bake for 30 min, or
until medium brown, on the middle brown, on the middle rack of the preheated
oven on the baking stone or tiles. Transfer from the baking sheet or stone
to cool on a rack. Store wrapped in a plastic bag.

Incredibly good.

Entered into MasterCook II and tested for you by Reggie Dwork

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NOTES : W/millet and wonderslim: W/amaranth with wonderslim:
Cal 144 Cal 158.8
Fat 0.6g Fat 1g
Carbs 30.5g Carbs 33g
Fiber 2g Fiber 2.9g
Protein 4.4g Protein 5g
Sodium 216mg Sodium 217mg
CFF 4% CFF 5.5%

UMA SALADA PORTUGUESA – MIXED GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil
1/3 c Fresh lemon juice
Salt to taste
Freshly ground black pepper
1 Lettuce
1 bn Watercress
2 Tomatoes, thinly sliced
1 lg Purple onion, thinly sliced
-and separated into rings
2 c Sliced stuffed olives
Chopped parsley

1. place oil and lemon juice into a screw top jar.
season with salt and pepper
2. place top on jar and shake till dressing is
combined. 3. wash lettuce and watercress, drain well.
tear into small pieces 4. toss dressing through salad
greens and arrange on serving platter 5. arrange
tomato slices, onion rings and olives in circular
pattern 6. sprinkle with chopped parsley before
serving. serve immediately.

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Title: VEGAN: ALOO RASDAR
Categories: Vegetarian
Yield: 3 servings

MMMMM————————-VEGETABLES——————————
6 lg Potatoes, cut into about
-6 to 8 chunks each.
2 c Fresh or frozen green peas,
-the smaller the better
3 md Sized tomatoes, chopped
2 md Sized onions, diced
2 Green chili peppers, chopped
=0D
MMMMM——————–SPICES FLAVOURINGS————————-
1/2 ts Turmeric powder
1/2 ts Cayenne pepper powder
1 ts Garam masala powder
1 Clove garlic
A few stalks of cilantro
-and assorted herbs
Lemon concentrate
Salt
=0D
MMMMM—————————OTHERS——————————–
1 tb Vegetable oil
1 1/2 c Water

1. Pressure cook potato chunks and peas for about 6 minutes. 2. Dice
onions, chop ginger, green chili and garlic. 3. Heat a little oil, add
onions and saute till golden. Add chopped ginger, chopped garlic and
chopped green chili now and saute’. 4. Add turmeric powder, cayenne
pepper powder and garam masala powder. Stir continuously until
thoroughly mixed. 5. Add chopped tomatoes. Saute until tomato pieces
are wilted. 6. Add potatoes, peas from pressure cooker. Top with
1-and-1/2 cups of water. Add salt according to your taste. Simmer on
low heat until gravy thickens slightly. 7. Garnish with freshly
chopped cilantro, squeeze a few drops of lemon juice and serve hot.

NOTES: 1. This is a very simple thing, easy to make. 2. Total time
required is under 30 minutes.

I like this when it is accompanied by some cool cucumber-yogurt
raita, or with a salad of fresh sliced onions, tomatoes and cucumber
slices.

MMMMM

No Boil Lasagna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Out To M/C *Pat’s Collection
Cheese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pkg Gioia Lasagna — (16 oz)
1/3 water
1 qt spaghetti sauce
1/4 cup Parmesan cheese
1 lb ground beef
1 tbsp parsley flakes
1 cup water
1 dash nutmeg
1 container Ricotta cheese — (15 oz)
salt — pepper to taste
1 egg — beaten
1/2 cup Parmesan cheese
8 oz shredded Mozzarella cheese

Preheat oven to 375.
In saucepan brown ground beef, drain excess fat, add 1 quart spaghetti sauce
and 1 cup water,
bring to boil. In a large bowl mix together with ricotta cheese, beaten egg,
Mozzarella cheese,
1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, nutmeg. Add salt and
pepper if desired.
To assemble: use lasagna strips uncooked but rinse in hot water before
layering
in a 9×13 inch
baking pan. (Approximately 4 lasagna strips will fit in pan for single layer, 3
lengthwise and 1
crosswise.) Layer as follows: 1-2/3 cup hot sauce, lasagna strips, 1/2 cheese
mixture, 1-2/3 cup
hot sauce, lasagna strips, remaining sauce, top with 1/2 cup Parmesan cheese.
Bake at 375,
covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more
minutes. Let stand
for 5 to 10 minutes before cutting.
Serves 6 to 8.
Input: 01/16/92

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NOTES : Gioia Lasagna Box

Title: GYUNIKU NEGIMAKI (STEAK AND ONION SPRING ROLL
Categories: Chinese, Appetizers, Meats
Yield: 8 servings

4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3″ of stalk

PREPARE IN ADVANCE: Cut onions in half lengthwise, the
cut into 4″ pieces. Place the steak between sheets of
greasproof paper and pound into 1/8″ thickness. Cut
the steaks in half crosswise. Arrange the strip of
onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3″ from heat for
3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1″
pieces. Stand each piece on end.

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Slab O Scabs^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 To 16 raisins
2 slices Bread
Butter or margarine
Seedless berry jam
—–TOOLS—–
Toaster
Plate
Butter knife

Tear raisins into variously sized scab like pieces and set aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam. Artfully
arrange scabs on jam and eat.
Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part
of a sterile, non-medicated, bandage and apply it to the clean, dry appendage
of
your choice. Then tell your intended victim that you’re so hungry you could eat
a scab.
Whip off your bandage and chow do
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Date: Mon, 07 Mar 94 21:22:58 EST
From: Christina Hulbe

This is quite tasty on baked potatoes, jicama butterhead or boston
lettuce salad, green veggies, etc.

Citrus Salsa (modified from San Fran Chronicle
several years ago)
1 medium navel orange
1 large lemon
2 Tbsp finely chopped fresh rosemary
juice of one lemon (about 2 Tbsp)
1 Tbsp sucanat

Peel zest from the orange lemon, leaving the
white pith intact on the fruit. Slice half the
zest into very thin strips, about 1/16 inch thick.
Discard remaining zest or save for another use.

Cut the peeled orange lemon, including pith,
into quarters. Put fruit into food processor
or blender coarsely chop.

Pour fruit into a small saucepan stir in
rosemary, juice, sucanat. Cook over medium heat
for 2 or 3 minutes. Remove from heat, stir in
zest, let cool. Spoon into a sterilized jar
and refrigerate. The salsa will keep for 7 to
10 days.

Grand Marnier Cranberry Muffins

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 24 Preparation Time :0:00
Categories : Breads – Quick Citrus
Cranberries Muffins
Spirits Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice, Grand Marnier, and the oil
and set aside. In a large bowl, combine the flours, sugar, baking powder,
salt and orange zest. In another large bowl, beat the egg whites until
frothy. Combine the juice mixture with the beaten egg whites. Add the egg
mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have
been lined with paper cups. Bake for 25 minutes or until golden brown and
puffed.

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Title: Secret Kiss Cookies
Categories: Cookies
Yield: 36 servings

1 c Butter 1 c Walnuts, chopped fine
2/3 c Sugar 1 Pkg chocolate kisses
1 ts Vanilla 1 c Powdered sugar
2 c Flour

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For
each cookie, use about 1 T of dough to encase one candy piece completely.
Place on ungreased cookie sheet. Bake at 350 degrees until set but not
brown, about 8- 10 minutes. Remove and roll in powdered sugar.

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