Curried Fruit and Cream Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk pizza dough
2 Apples, peeled, cored — 1/2-inch dice
1 Pear, peeled, cored — 1/2-inch dice
1 Slice Pineapple — 1/2-inch dice
1 Banana, peeled — 1/2-inch dice
3 Ounces Seedless grapes
1/2 Cup Heavy whipping cream
2 Tablespoons Curry Powder

Make the pizza dough. Preheat an oven to 450F. If using a baking
stone or tiles, place in the oven now.

Place all the fruits in a saucepan. Pour in the cream and gently stir
in the curry powder. Cover and cook over low heat until the fruits
are soft and the cream is absorbed, about 15 minutes.

Roll out the pizza dough and cover with the fruit mixture. Transfer
the pizza to the oven and bake for 10 minutes. Reduce the temperature
to 400F and bake until the crust is golden, about 10 minutes.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Blender Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

8 oz Sharp cheddar cheese 1 t Salt
10 ea Slc bread, buttered/cubed 4 ea Eggs
2 c Milk 1 t French cream mustard

(May substitute 1/2 t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high
speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt
casserole for 1 hour at 350 degrees.

Mrs. R. Gamble Mann

—————————————————————————–

Date: Thu, 10 Nov 94 14:07:00 EST
From: “Von Balson, Kathleen”

from my Veg. Times collection:

Creamy Light Fettuccine Alfredo

12oz dry fettuccine
2 cups soy milk
4 cloves garlic, minced
6 tbs grated soy cheese
1/4 chopped fresh parsley
freshly ground black pepper
2 cups chopped and steamed
veg. of choice such as carrots,
broccoli, peas, etc.

Cook pasta, drain. Place pasta in a large nonstick saute pan along with
milk and garlic. Bring to a simmer, stirring frequently. Add cheese.
Continue cooking until cheese melts and sauce thickens. Stir in parsley
and black pepper. Add steamed veg. toss gently and serve. Makes 4
servings.

Per serving: 416 cal.; 25g protein; 4g fat; 68g carbo.; 150mg cholest.;
343mg sodium, 4g fiber. This should cure that “heart attack on a plate”!

CHICK-PEAS IN CHUNKY TOMATO SAUCE OVER COUSCO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice/grains
Main dish Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 tb Plus 1 ts — minced garlic
4 ts Olive oil
1 cn (28-oz) Italian Plu tomatoes
With juices
1 cn (15 to 16-oz) garbanzo beans
(chick-peas) rinsed, drained
1/4 ts Dried oregano, crumbled
1/4 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
1/4 c Chopped fresh parsley
2 c Water
1 1/2 c Couscous

Combine chopped onion, chopped carrot, 1 Tbs. minced
garlic and 1 tsp. olive oil in large non-stick
skillet. Cover and cook mixture over low heat until
vegetables are tender, stirring frequently, about 15
minutes. Add tomatoes with juices, chick-peas,
oregano, thyme, and red pepper and bring to boil. Stir
mixture, crushing tomatoes with side of spoon. Reduce
heat to low and simmer uncovered until sauce thickens
and flavors blend, about 20 minutes. Add parsley.
Season to taste with salt and pepper. (Can be prepared
one day ahead. Cover and refrigerate. Rewarm over low
heat before continuing.) Bring 2 cups water to boil in
heavy medium saucepan. Stir in couscous. Remove from
heat, cover and let stand 10 minutes. Fluff with fork.
Heat remaining 3 teaspoons olive oil in heavy skillet
over low heat. Add remianing 1 teaspoon minced garlic
and cook 1 minute. Stir garlic and oil mixture into
couscous. Season to taste with salt and pepper. Spoon
couscous into shallow bowl, ladle tomato mixture over
and serve.

– – – – – – – – – – – – – – – – – –

Greek Lamb Stew

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:30
Categories : Lamb Try This
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
3 pounds lamb — cut into 2″ cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups chicken stock
1 cup white wine
1 can tomato sauce
2 dozen small white onions — blanched and peeled
1/2 cup black olives — pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat
olive o
il in large soup kettle over medium high heat. Brown lamb cubes in oil.
Sprinkle
herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with
a
dditional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours. Add blanched onions and
olives. Si
mmer 1/2 hour longer.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with toasted pita triangles and a salad.

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

MMMMM

Boursin Cheese

Recipe By : TNT
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces pkg unsalted whipped butter
16 ounces cream cheese — softened
2 cloves garlic — minced
1 tablespoon oregano
1/4 teaspoon thyme
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon marjoram
freshly ground pepper

Combine all ingredients and mix well; chill 4 hours or overnight. Best
served at room temperature. Freezes well. Makes 3 cups.

– – – – – – – – – – – – – – – – – –

NANNY’S HONEY TEA SANDWICHES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Sandwiches
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HONEY BREAD—–
3/4 c Strong Tea, hot
3/4 c Packed Brown Sugar
1/3 c Honey
2 c Unbleached All-Purpose Flour
1 1/2 ts Baking Soda
—–BANANA FILLING—–
6 oz Banana, ripe
1 t Lemon Juice
Chocolate Sprinkles

Honey Bread: Butter and flour a 8 1/2×4 1/2×2 1/2″
loaf pan. Preheat oven to 350øF. Divide tea between 2
small bowls. Stir brown sugar into one until
dissolved. Stir honey into the other until blended.
Set both aside. In a medium bowl, combine flour and
baking soda. Mix well. Stir in sugar mixture until
blended. Quickly stir in honey mixture. Pour into pan.
Bake at 350øF for 40-45 minutes until skewer inserted
in center comes out clean. Cool in pan set on rack 10
minutes. Remove from pan. Cool on rack.

Filling: In a medium bowl, mash banana with lemon
juice.

To Assemble: Trim off ends of bread. Cut remaining
loaf into slices 1/2″ thick. Cut each slice into a
floral shap with a 1 3/4″ to 2″ cookie cutter. With a
sharp paring knife or very small round cookie cutter,
cut a 1/2″ round hole in the center of half the
flowers, forming “doughnut” shapes. Spread solid bread
flowers with filling. Top with “doughnut” slices. Fill
hole with chocolate sprinkles. Serve at once.

Source: Victoria Magazine, June 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: PIT BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 2 servings

1/2 lb Butter
1 pt Catsup
1 pt Vinegar
1 Small bottle
1 tb Brown Sugar
1 tb Tabasco Sauce
1 tb Onion juice
1 1/2 Cloves garlic, fine
Dash of red pepper
Dash of black pepper
1-3 Tbsp Salt

rcestershire
opped
Refrigeration is not necessary. Makes almost 2 quarts.

—–

Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 servings

1/2 c Sugar
1 cn Sweetened condensed milk;
1 c Milk
3 Eggs
3 Egg yolk
1/2 ts Almond extract
1 ts Vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch.=
Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter.=
Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard. Source: CRS file

—–