Boboli Type Pizza Crust

Recipe By : Marcia
Serving Size : 1 Preparation Time :0:00
Categories : Machine Bread Dough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Red Star active dry yeast
1 teaspoon minced garlic
2 teaspoons parmesan cheese
1/2 teaspoon Italian seasoning
parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in
order listed by your manufacturer. It is a good idea to put the garlic
down inside the flour so it does not slow the yeast. Set breadmaker on
dough setting. When complete, form two crusts on pizza pans, sprinkle
with parmesan cheese, cover and let rise again. Bake 5-10 minutes at
about 450 F until light brown. Cool. Wrap tightly in foil and freeze
until you get the pizza urge. Great to have around for easy last minute
dinners. Good way for kids to make pizza too.

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NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from
Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese.
I micro the sausage so that it is not greasy when I put it on the pizza.
Dinner can be ready in minutes.

MARY ANNE’S CURRY SAUCE (FOR FONDUES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mayonaise
2 ts Milk-to desired consistency
1 pn Cayenne Pepper
1 1/2 tb Curry Powder

Mix all ingredients the night before your fondue and
refrigerate overnight. From the kitchen of Peggy and
Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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INDIAN TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 t Roasted, ground cumin seeds
1 t Lemon juice
1/4 To 1/2 teaspoon powdered
-hot red chile pepper or
-cayenne
Salt to taste

Combine tamarind and boiling water; let soak for at
least 1 hour.

Soak the raisins in 1/3 cup hot water for 1 hour.
Puree the raisins in a blender and set aside.

Squeeze the tamarind with fingers to break it up; push
through a sieve held over a bowl, rubbing as much of
the pulp through as possible.

Scrape the back of the sieve to collect all the pulp
remaining there. Stir in the pureed raisins and all
the remaining ingredients. Blend the mixture well,
cover and let stand at room temperature for several
hours.

Serve with fried foods and savory pastries. It will
keep in the refrigerator several days.

Variation: Add thin slices of 1 banana and serve as a
relish.

SF Chron 4/89

Posted by Stephen Ceideburg; January 19 1991.

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Title: PIER HOUSE KEY LIME PIE
Categories: Pies
Yield: 8 servings

————————–FILLING————————–
4 ea Eggs,separated
14 oz Sweetened condensed milk
1/2 c Key lime or Persian lime jui
1/2 ts Cream of tartar
1 ea 9″ graham cracker crust

————————-MERINGUE————————-
4 ea Egg whites
4 tb Sugar

Preheat oven to 325 degrees.With an electric
mixer,beat the egg yolks on high speed until thick and
light in color.Turn off mixer and add the condensed
milk,Mix on low speed.Still on low speed,add half the
lime juice,cream of tartar and then the remaining lime
juice.Mix until blended.
Pour into prepared crust and bake for 10 to 15
minutes or until the center is firm and dry to the
touch.Freeze for at least 3 hours before topping with
meringue.
To make meringue,heat the egg whites and sugar in
the top of a double boiler,stirring frequently,to 110
degrees.Beat on high speed until stiff peaks are
formed.Top the frozen pie and return it to the freezer
until ready to serve.It keeps for several days.Serves
8 to 10.

—–

Title: HAM PHYLLO ROLLS
Categories: Appetizers, Crocker
Yield: 15 appetizers

4 oz Bean sprouts, chopped
1 c Chopped fully cooked
-smoked ham
1 sm Onion, chopped
1 tb Margarine or butter
2 c Bite-size pieces spinach
1/2 c Chopped water chestnuts
1 tb Finely chopped gingerroot
2 ts Cornstarch
2 ts Soy sauce
5 Frozen phyllo leaves, thawed
1 tb Margarine or butter, melted
2 tb Dry mustard
1 tb Plus 1 1/2 ts cold water

Rinse bean sprouts under running cold water; drain.
Cook and stir ham, onion and 1 tb margarine in 10-inch
skillet until onion is tender. Stir in bean sprouts,
spinach, water chestnuts and gingerroot; cook and stir
2 minutes. Stir in cornstarch and soy sauce.

Cut stack of phyllo leaves lengthwise into halves. Cut
each half crosswise into thirds to make 30 squares,
about 5 1/2 x 5 1/2 inches. Cover squares with waxed
paper, then with damp towel to prevent them from
drying out.

Heat oven to 350F. For each roll, use 2 phyllo
squares. Place about 2 tb ham mixture slightly below
center of square. Fold corner of square closest to
filling over filling, tucking point under filling.
Fold in and overlap the 2 opposite corners. Roll up;
place seam side down on greased cookie sheet. Repeat
with remaining phyllo squares. Brush roqls with 1 tb
margarine. Bake until golden brown, about 25 minutes.
Mix mustard and water until smooth; let stand 5
minutes. Serve with rolls. 15 appetizers; 75 calories
per appetizer.

Do-ahead Tip: Before baking, place rolls on greased
cookie sheet. Cover tightly with plastic wrap.
Refrigerate up to 24 hours. Brush rolls with
margarine. Bake in 350F oven until golden brown, about
25 minutes.

Source: Betty Crockers Cookbook, 6th Edition

—–

Title: African Vegetarian Stew
Categories: Meatless, Low cal
Yield: 8 servings

4 sm Kohlrabies, peeled, chunks**
1 lg Onion, chopped
2 Sweet potatoes, peeled,chunk
2 Zucchini, sliced thick
5 Fresh tomatoes (16 oz can)
15 oz Can garbanzo beans liquid*
1/2 c Couscous or bulgar wheat
1/4 c Raisins
1 ts Ground coriander
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
1/2 ts Ground ginger
14 ts Ground cumin
3 c Water

** Parsnips may be substituted for the kohlrabi. * Chick-peas Serve
the couscous separately, if desired.

Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.

1/8 recipe – 241 calories, 2 bread, 2 vegetable exchanges 42 grams
carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: HEAVENLY HAWAIIAN RICE
Categories: Vegan
Yield: 6 servings

2 c Rice, uncooked
1 cn Pineapple, crushed
1/4 c Sugar
1 sm Cherries (jar) (optional)
Nuts (optional)
2 c Vegan whipped topping (opt)

Cook rice; drain and rinse. Add all other ingredients and mix. Serve
cold.

Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE

MMMMM

Title: CHINESE NEW YEAR NOODLES
Categories: Chinese, Vegetables
Yield: 6 servings

2 tb Peanut oil
1/2 ts Salt
3 ea Cloves garlic, chopped fine
1/4 ts Freshly grated ginger

————————VEGETABLES————————
6 ea Chinese dried mushrooms
-soaked for 2 hours, cut
-julienne
1 c Napa cabbage
1/4 c Dried lily buds soaked for
-one hour (opt)
2 oz Dried bean curd skin, soaked
-for one hour (opt)
1/2 c Bamboo shoots, cut julienne

—————————SAUCE—————————
2 tb Foo yee
1 tb Light soy sauce
1/8 ts Sugar
2 ts Sesame oil
1/2 ts Ground white pepper
1 ts Garlic red chile paste or
-more to taste

————————ADDITIONAL————————
4 oz Cellophane noodles (sai
-fun) soaked for one hour
2 c Chicken stock
Green onions, chopped

Remember the basic rule for chowing: Have everything
ready before you light the wok. Soak and prepare the
vegetables, mix the sauce, and then go to it. Heat
the wok and add the oil, salt, garlic, and ginger.
Chow for a moment and then add the vegetables. Chow
until hot and tender and then add the sauce, the
drained noodles, and the chicken stock to the wok.
Stir and simmer uncovered until the noodles are clear
and tender and have absorbed most of the broth. Taste
for salt and place in a serving bowl. Garnish with
green onions serve.

—–

Title: Spiced Date Drops
Categories: Cookies
Yield: 72 servings

2 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1 c Margarine; softened
1 c Sugar
3 Large eggs
1 ts Vanilla extract
8 oz Dates; pitted, chopped
1 c Black walnuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 1:45
1. Coarsely chop date and walnuts.
2. Sift together the flour, baking soda, salt, cinnamon and cloves;
set aside.
3. Place softened margarine or butter into large mixer bowl. Add
sugar, eggs and vanilla. Beat until smooth and fluffy using medium speed.
Stir in flour mixture with a wooden spoon until well combined. Stir in
dates and walnuts. Dough will be very stiff.
4. Cover tightly and refrigerate for 1 hour or more.
5. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly greased
cookie sheets. Bake in preheated 400-degree oven for 8-10 minutes or until
lightly browned. Do not overcook.
6. Remove to wire rack and cool completely before storing.

Yield: About 72 cookies.

—–

Savory Gaspacho (Aicr)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tomatoes
1 Cucumber
1 Red onion
1 Bell pepper
2 Celery stalks
5 Jalapeno peppers — seeded
BROTH:
4 c Tomato juice
3 tb Fresh lime juice
2 tb Red wine vinegar
1 1/2 ts Salt

Cut the vegetables in chunks and pulse in a food
processor until finely chopped. Combine them with the
broth ingredients. Mix, cover and refrigerate until
thoroughly chilled.

Serve topped with a dollop of low-fat, plain yogurt.

Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer
Inst for Cancer Res)

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