California Veggie Pizza

Recipe By : Fast and Healthy Magaizne, Jan. ’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Broccoli Cheese
Peppers Pizza
Sept23 Tomatoes
Using Frozen Bread Dough Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough — thawed
1/4 cup water
1 1/2 cups small brococli florets
1 yellow bell pepper — in 1/8″ wide strips
3 tablespoons chopped red onion
2 cloves garlic — minced
3 Roma tomatoes — thinly sliced
1 tablespoon fresh basil — in thin strips
3/4 cup shredded Provolone cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll ech into a 7″ circle. Place
on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for
8 minutes. (If crusts puff during baking, flatten slightly with spoon).
Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli,
bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer
until vegetables are crisp-tender, 3-4 minutes. Set aside.
Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable
mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an
additional 7-9 minutes or until cheese is melted and crusts are golden brown.

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NOTES : Per pizza: 470 calories, 12 g. fat, 24 mg. chol. If fresh basil in
unavailable use 1 tsp. dried.

Creole Spicy

Recipe By : Pat Hanneman
Serving Size : 13 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons seasoned pepper — (See note)
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon coriander — ground
1 teaspoon cilantro leaves — dried
1 teaspoon salt
1 envelope sugar substitute — (aspertame)
1 teaspoon cinnamon

All herbs and spices are dried. Add parsley for color. Add fresh cilantro
at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: 2/3
cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch
salad. Nice on avocado. Good on potato skins; on torilla crisps; on french
fries.

Schilling (R) ‘s Seasoned Pepper is a blend of ground black pepper, ground
dried sweet bell pepper (red and green) and salt.

Or take a commercial blend of “Creole-cajun” add, sugar and cinnamon.
(Aspertame stores longer and stays in “solution” better.)

Pat (1993).

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EASY ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pam vkbb14a
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound loaf
1/2 c Water
1 tb Applesauce
1 tb Honey
1 Egg (or 3 T liquid egg sub)
3 tb Dried minced onion
1 2/3 c All-purpose flour
1/3 c Whole wheat flour
1 1/2 tb Powdered milk
1 t Salt
2 ts Yeast

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Title: Sue’s Simple Low Fat Quiche
Categories: Low fat, Main dish
Yield: 1 servings

Filling – tuna, pineapple, Onions, broccoli, spinach, Corn, etc
(whatever takes Your fancy)

L/F or F/F Cheese (optional) – approx 250 ml (1 cup)

Custard 150 ml milk (approx 1/4 pint) 2 eggs (I use 1 egg 1 egg
white) 30 ml (1 heaped tablespoon) flour (ordinary white/ww flour;
corn flour; potato flour, etc) pinch of mixed herbs black pepper to
taste

1) Heat oven to 180 C (350 F). Spray a quiche dish with non-stick
baking spray.

2) Place fillings in dish sprinkle cheese over.

3) Place custard ingredients in bowl (in order they are given above)
beat well to get rid of any lumps.

4) Pour custard mixture over fillings bake in oven until set
(approx 35 mins)

I normally cook mine in the microwave (50 to 70 % power for approx 15
mins) until custard is set – if necessary I brown it off in the oven
for approx 5 mins.

The above quantities are enough for a standard size quiche dish
(approx 25 cm in diameter). I normally double the ingredients and
put into a rectangular casserole dish.

Recipe by: Sue Winship Converted to MM by Donna Webster
donna@webster.demon.co.uk

MMMMM

Title: BASIC COOKED JERUSALEM ARTICHOKE
Categories:
Yield: 6 servings

Jerusalem artichokes
Lightly salted water
Fresh lemon juice
Salt and pepper

Jerusalem artichoke, also known as sunchoke, is a seasonal vegetable
that looks a bit like fresh ginger, and tastes like a cross between
potatoes and artichokes. We enjoy it very much in Israel.
To prepare jerusalem artichokes as a side dish, peel and cook in
boiling lightly-salted water for 1/2 to 1 hour, covered, until soft.
Add salt and pepper to taste, and sprinkle with lemon juice.

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Title: Christmas Butter Cookies #2
Categories: Cookies, Holiday
Yield: 36 servings

1 c Butter
1 c Sugar
1 Egg
1 tb Milk
1 ts Vanilla
2 3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt

Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt.
Gradually add to creamed mixture. Chill for ease in handling. Roll out
dough to 1/8″ thickness on lightly floured surface. Cut with floured
cookie cutters into desired shapes. Bake on a cookie sheet in preheated
350 F oven 8-10 minutes or until lightly browned. Remove to wire racks
to cool. Makes 4-5 dozen. Per cookie: 78 calories, .9 g protein, 4 g
fat, 9.6 g carbohydrate, 15 mg cholesterol, 59.2 mg sodium. From: Texas
Department of Agriculture Posted by: Sheila Exner ~ Cooking Echo “Best I
have ever made” per Pat Stockett Note: I made these for Christmas 1990
and they are EXCELLENT! Better than Mom’s Shortbread cookies (Debbie
Carlson)! Posted by: Debbie Carlson (PHHW01A) – Prodigy Reformatted for
MM by CLM, HCPM52C

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Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Bbq, Veal
Yield: 50 servings

Karen Mintzias
500.00 g Finely ground fatty pork
500.00 g Finely ground veal or lamb
1.00 lg Onion; finely chopped
-or- grated
0.50 c Finely chopped parsley
2.00 ts Salt
250.00 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper. Dip panna into a bowl of warm water for a
minute or two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen scissors into
pieces about 10 cm (4 inches) square. Take a good tablespoon of meat
mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end and sides over
meat and roll up firmly. Repeat with remaining ingredients. Thread
sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close to heat as
sheftalia must cook fairly slowly so that the inside is well cooked
and the outside nicely browned without being burnt. The panna melts
during cooking, keeping the meat moist and adding flavour. Excessive
flaring of fire can be controlled by a sprinkle of water on the
coals. Serve sheftalia as an appetizer or a main course.

MMMMM

Title: MOCK DEVONSHIRE CLOTTED CREAM (TDN)
Categories: Desserts, Sauces
Yield: 999 servings

1 pk (3 oz) cream cheese
1 c Heavy or whipping cream
1 ts Powdered sugar
1/2 ts Vanilla

Blend all ingredients in a blender or food processor, until thick (food
processor works best). Serve with preserves on warm scones. Keep
refrigerated.

Assorted recipes from the Detroit News, entered by Diane Pahl

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PUMPKIN MUFFINS (A M)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c AM Whole Wheat Pastry Flour
1/2 c AM Wheat Bran
3 ts Non-alum baking powder
1 t Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1 t Sea salt (optional)
1/2 c Chopped nuts
2 Eggs
1/4 c AM Unrefined Sunflower Oil
1/2 c Honey
2 c Pumpkin puree
— (2 c. ÿne 16 oz. can)
1 t Grated orange rind
1 c Raisins
1/2 c Chopped pitted dates

Combine dry ingredients. In a separate bowl beat
eggs, add oil, honey and pumpkin. Combine the
mixtures, then add the orange rind, raisins and dates.
Stir till all dry ingredients are moistened. Fill
oiled muffin tins 2/3 full. Bake at 375 F. for 30
minutes for large muffins or 20 minutes for
mini-muffins. Allow to cool 5 minutes before removing
from the pan.

(Yield-24 large or 48 mini-muffins)

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Seafood Lasagne
Categories: Pastas, Fish, Main dish
Yield: 6 servings

8 oz Smoked Haddock Fillet
8 oz Cod fillet
30 fl Milk
1 Bay leaf
3 oz Butter or margarine
3 oz Plain Flour
6 oz Cheddar Cheese, Grated
4 tb Chopped Fresh Parsley
pn Cayenne Pepper
Salt and Pepper
4 oz Peeled Prawns
2 Eggs, Hard-boiled, shelled
-and chopped
7 oz Can Sweetcorn niblets
6 oz (Dry Weight) Lasagne Verde
Salad to serve

Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of
the milk and add bay leaf. Slowly bring liquid to the boil, then
simmer for 3 to 5 minutes until fish is cooked. Remove fish and
strain liquid, then make it up to 30 fluid ounces with the remaining
10 fluid ounces of milk.

In a separate pan, melt butter or margarine. Remove pan from heat.
Stir in flour and gradually blend in milk. Return pan to heat,
stirring constantly. When liquid is smooth, bring sauce to the boil
to thicken. Add half the cheese and parsley, with cayenne pepper.
Season to taste.

Skin and flake fish, and place in a bowl with prawns, eggs and
sweetcorn (plus liquid from can). Stir in two-thirds of the sauce
(reserve remainder), then spoon half the mixture over the base of a 4
pint / 2.25 litre shallow ovenproof dish. Cover with a layer of
lasagne, repeat layers.

Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over
lasagne. Mix together remaining cheese and parsley. Sprinkle over
lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve
with salad.

Source: CHAT Magazine

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