Super Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. powdered onion
1/2 Tsp. powdered garlic
1 Tsp. minced onion
1 Tsp. minced garlic
1/2 Tsp. marjoram
1 1/2 Tbsp. oregano

Mix with: 12 oz. tomato paste On crust put layer of sauce,
layer Mozzarella cheese, layer Parmesan or Romano cheese, then
desired toppings. Bake at 450 degrees for 8 minutes.

– – – – – – – – – – – – – – – – – -=20

Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

MMMMM

Title: Balsamic Tomato Dressing
Categories: Salads
Yield: 1 Cup

2 lg Tomatoes, seeded and
-coarsely chopped
1 Clove garlic, minced
1/4 c Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

Combine ingredients in a food processor until smooth.
Makes almost 1 cup Source: Toronto Star Newspaper
Typed by cjhartlin@msn.com

—–

CRESCIA (ONION FLAVOURED FOCACCIA FROM LE MAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Dried yeast
1/2 c Warm water
1 1/2 c Water, room temperature
6 tb Olive oil
5 c Unbleached all-purpose flour
1 tb Salt
—–TOPPING—–
2 tb Olive oil
1 c Onions, finely chopped
1 1/2 tb Olive oil
1/2 ts Salt

Stir the yeast into a small bowl let proof for 10
minutes. Stir in the rest of the water oil. Whisk
in 2 c of the flour stir till smooth. Add salt the
rest of the flour, 1 c at a time. Knead for 8 to 10
minutes until soft velvety. Place in a lightly
oiled bowl, cover let rise till doubled.
While the dough is rising, prepare the topping. Warm
the olive oil over low heat saute the onions for
about 20 minutes. Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the
other. Shape the smaller one to fit an oiled 10″
round pie plate the larger one to fit an oiled 10
1/2″ X 15 1/2″ baking sheet. Cover let rise for 45
minutes until bubbles appear in the dough but it has
not quite doubled.
Heat the oven to 400F for 30 minutes before baking.
Sprinkle the onions over the dough drizzle with
olive oil finish with the salt. Bake for 25 minutes
until the onions are golden. Cool on wire racks.
VARIATION: Crescia al Rosmarino. Substitute 2 tb
finely chopped rosemary for the onions.

– – – – – – – – – – – – – – – – – –

Title: POT STICKER DIPPING SAUCE
Categories: Chinese, Condiment
Yield: 1 servings

1/2 c Soy sauce
1/4 c Rice vinegar or distilled
White vinegar
2 ts Granulated sugar
1 Clove garlic, peeled and
Minced
2 ts Finely minced fresh ginger
1 Green onion, including
Green part, finely chopped
A few drops hot chili oil

Mix ingredients together and serve in side dish.

Shared by Cate Vanicek

—–

Title: Curried Gallimimus
Categories: critters, dinos, meats, poultry, weird
Yield: 4 servings

2 lg gallimimus breasts about 7
-lb. each; skinned
1/2 ts paprika
1/4 ts turmeric
1/2 ts cumin
1/4 ts cayenne pepper
1/4 ts cinnamon
2 tb gingerroot; grated
1 tb olive oil
2 tb lemon juice
1/2 c nonfat plain yogurt
1 minced green onions; garnish
1/2 ts coriander; ground

*Turkey may substitute for gallimimus.

1. Place gallimimus breasts in a large baking pan. In a small bowl combine
coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive
oil, lemon juice, and yogurt. Spread over top of gallimimus breasts. Cover
pan with plastic wrap and refrigerate for 2 hours.

2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40
minutes, basting occasionally with pan juices. To serve, slice the
gallimimus, drizzle with pan juices, and garnish with green onions.

Contributor: Roy Olsen (roy@indy.net) (
—–

Title: UNUSUAL CHINESE GRILLED SHORTRIBS
Categories: Bar-b-q, Main dish, Meats, Oriental
Yield: 4 servings

4 ea Large, Meaty Shortribs
1/3 c Oriental Toasted Sesame Oil
4 1/2 tb Peanut Butter
4 tb Brown Sugar
2 1/4 tb Curry Powder
3/4 c Soy Sauce
1/2 tb Black Pepper (fresh cracked)
1/2 c Rice Sherry Wine
1/2 ea Fresh Ginger Root
2 ea Large Garlic Cloves (minced)
10 ea Green Onions

Make shortribs into short, flat strips. Begin by
placing rib fat-side-up on cutting board and cut 1/4″
high layer almost (but not through) the bottom-most
section of the rib. Turn meat over and continue to
make 1/4″ layers until the rib is completely layered
and is now one long strip. Using the edge of a Chinese
knife or otehr flat surface, pound meat until it is
off an even thickness. NOTE: Chill the meat well.
This cutting method will not work well on room
temperature ribs. MARINADE: (Curry Based Blender
Sauce) Blend all liquid ingredients in a blender for
about 15 seconds at “Blend” speed.
Grate the fresh ginger root and combine with the
minced garlic. Mince the white (only) portion of the
green onions. Add all ingredients to blender mixture
and operate on “low” for about 45 seconds. Rub suace
onto butterflied ribs and refridgerate for 2 or more
hours. NOTE: This sauce is excellent for chicken, too.
Place ribs on grill, basting often with sauce until
done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.

—–

Cliff House Zucchini Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads For Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2 cups Sugar
2 teaspoons Vanilla
1 cup Oil
3 cups Zucchini — peel, grate, drain
3 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Raisins — opt
1 cup Pecans
1 cup Crushed pineapple — drained

Beat together eggs, sugar, vanilla and oil in large bowl. Stir in
zucchini. In separate bowl, combine flour, baking powder, baking soda,
salt, raisins and pecans. Add to zucchini mixture. Add pineapple and mix
well. Pour into greased and floured 9×5 loaf pan. Bake at 350~ 55 to 60
minutes or until wood pick inserted in center comes out clean. 8 servings.

Source: Cliff House, Playa del Rey.
Printed in the Los Angeles Times
Posted by WALDINE VAN GEFFEN (VGHC42A) D/l from Prodigy FOOD SOFTWARE
on 05/18/95, MM format

– – – – – – – – – – – – – – – – – –

Title: Potato Ratatouille (Lf)
Categories: Low-Fat, Mcdougall, Vegan, Main Dish, To Try
Yield: 4 servings

2 lg Yellow onions, chopped
2 cl Garlic, minced
1 1/3 c Water
3 Green peppers, chopped
4 Zucchini, sliced
2 lg Potatoes, peeled chopped
4 c Peeled and chopped tomatoes
(or 1 32 oz. can)
1 ts Fresh basil, chopped
(or 1/2 ts. dried)
1 ts Fresh oregano, chopped
(or 1.2 ts. dried)
2 tb Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

——————————–PER SERVING——————————–
142 x *cals
4 x *gm protein
1/3 x *gm fat
30 x *gm carbo
21 x *mg sodium
6 x *gm fiber

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except
pepper. Cover and cook over medium heat for 30 minutes, stirring
occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Date: Tue, 01 Feb 94 15:50:20 PST
From: gboja@romenda.esd.sgi.com (Glenda Boja Ramil)

A recipe that I got from my mom.

1 cucumber
1 tomato
1/4 of an onion
some green onions
some fresh cilantro
salt/peper to taste

Peel and finely dice cucumber. Finely dice
tomato and onion. Cut green onions and cilantro
into small pieces. Mix all the ingredients.
Salt and pepper to taste.