Date: Wed, 25 Aug 93 19:22:00 PDT
From: sally charette

This is from pp.274-275 of Ornish’s _Eat More, Weigh Less_, Jean-Marc
Fullsack’ s recipe.

PIZZA DOUGH

1 1/2 cups warm water
1 tablespoon active dry yeast
1 teaspoon honey
4 cups unbleached flour
1/2 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 4 teaspoons of
flour. Stir gently to combine. Cover the bowl with a damp towel and
let stand for 30 minutes in a warm place until foamy.

Add the remaining flour and salt, then knead for about 10 minutes,
until the dough is well combined and smooth; add small amounts of
additional flour if the dough is sticky. Transfer the dough to a
large bowl, cover with a damp towel, and let rise in a warm place for
45 minutes, or until doubled in vol- ume. Punch the dough down and
roll to fit into a 16-inch pizza pan.

When you’ve topped it with your favorite stuff, cook it in a preheated
450 degree oven for 15-20 minutes.

Here’s my take on the recipe. I added herbs and garlic powder to the
dough while kneading. I sort of stretched it to fit the pan by
holding it in my hands and letting gravity pull down on it till it was
almost big enough, then spread it on the pizza pan. I sprinkled more
garlic and onion powder all over the dough, but especially on the
edges. I also sprinkled it with a little bit of corn meal for
texture. I put it in the oven while I finished chopping my
veggies–about ten minutes?–so that it wsa not beginning to brown,
but there was a definite hardness to the puffed up crust. This keeps
the sauce from getting the dough soggy.

I made a double batch the night before I wanted the pizza and then I
split it into three equal parts. Each portion makes a thick, crisp
crust just right for my 12″ pan. The other two parts I froze. I’ve
done this before and it works out wonderfully Acc ording to the
recipe, it can be frozen for 2 mo.

I do put a little pam in the bowl the dough sets in and a little on
the pizza pan, but otherwise it’s VLF. Not as hard to make as it
might sound!

Pennsylvania Dutch Apple Butter

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Garland (DFYX18A)
2 quarts Cider
3 1/2 pounds Cooking apples
3 cups Sugar
2 teaspoons Ground allspice
2 teaspoons Cloves
1 tablespoon Ground cinnamon
1/4 teaspoon Salt

Boil cider for 15 minutes. Add apples, cut into eights. Cook until very
tender.
Force through a sieve to remove peels and seeds. Return to kettle; add sugar,
spices and slat. Simmer very slowly until thick, stirring frequently to prevent
burning. Pour into jars or a crock. Source: Woman’s Day Encyclopedia of
Cookery, 1966

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CINNAMON APPLE MINCE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Ground cinnamon (or more)
1/2 ts Salt
1 Egg
3/4 c Apple juice
1/3 c Vegetable oil
1 1/3 c Ready-to-use mince filling
1 c Apples, chopped fine

Preheat oven to 400 F. Grease 18 muffin cups or
line with paper baking cups. In large bowl, combine
all ingreds.; stir only until all ingreds. are
blended. Spoon equal portions into prepared muffin
cups. Bake 18 to 20 min. or until lightly browned.
Cool 1 min. Remove from muffin cups. Top with Apple
Cinnamon Glaze. Serve warm.

APPLE CINNAMON GLAZE: In small bowl, mix 3/4 c.
confectioners sugar, 1/8 ts. ground cinnamon, and 5 to
6 ts. apple juice. Drizzle over warm muffins.

Hint: Use ice cream scoop (or #20 food scoop) to
fill muffin cups. Makes life much easier.

– – – – – – – – – – – – – – – – – –

ROASTED VEGETABLE SOUP WITH GARLIC (VEGAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Eggplant, halved lengthwise
2 lg Yellow onions — quartered
1 x Olive oil
1 lg Sweet red pepper — cored, see
— quartered
3 Plum tomatoes — halved
3 Cl Garlic
1/2 ts Dried thyme — crumbled
1/2 ts Dried basil — crumbled
1/4 ts Salt or to taste
1/8 ts Black pepper
6 c Stock

: Perheat oven to 400 f. Arrange the eggplant and
onions in a large shallow baking pan, brush the cut
sides with 1 1/2 teaspoons of the oil, and bake for 20
minutes. Add the red pepper, tomatoes and garlic to
the pan; brush the cut sides with the remaining 1 1/2
teaspoons of oil. Sprinkle the thyme, basil, salt and
black pepper over the vegetables and bake 20 minutes
more or until tender.

: Set aside the red pepper and 1 eggplant half.
Chop the remaining half eggplant, onions, tomatoes,
and garlic and transfer them to a large saucepan. Add
the stock, bring it to a boil, then lower the heat and
simmer the mixture, stirring occasionally, for 20
minutes. Meanwhile, peel the red pepper and dice the
pulp. Dice the reserved eggplant.

: In a food processor or blender, working in
batches if necessary, whirl the cooked mixture until
pureed. Return the puree to the saucepan and stir in
the diced eggplant and red pepper. Simmer the soup for
5 minutes or until heated through. Makes 6 1 1/2 cup
servings. Per serving: cal 107, fat 3g, sodium 232mg,
chol 0mg, cal from fat 25.4% from: Reader’s Digest
Live Longer Cookbook :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: TEX-MEX CORN MACARONI
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 servings

1 lb Corn macaroni (found in
-natural food stores)
2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or
-canned)
2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen

Cook pasta in boiling water according to package
directions. Saute onion and garlic in oil over
medium-high heat in large skillet about 5 minutes, or
until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder,
oregano, tomatoes, and corn and cook another 5
minutes. stirring occasionally. Drain pasta and add to
vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. – Oct 1993/MM by
DEEANNE

—–

Bell Peppers Stuffed With Green Chile, Corn, And Hominy

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Sweet Pepper Oil (left over from prepping
peppers)
1 onion — diced
1/2 Teaspoon cumin seed
2 Cups corn kernels — either thawed
frozen kernels, or cut from 3 to 4 cobs
1/2 Cup white posole (hominy) corn — canned, well
drained
1 Tablespoon diced — canned green chile
or charred, peeled, seeded Poblamo chile
1 pressed clove of garlic
2 Tablespoons vegetable stock — if you have it on
hand, or water, if you don’t
1 Teaspoon cornstarch
Salt and freshly ground black pepper to
taste
3 Large green bell peppers — prepared for
stuffing

Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion
and saute about 2 minutes, or until onion is starting to give off an aroma.
Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning
to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add
posole, green chile, garlic and 1 tablespoon of vegetable stock.
Dissolve cornstarch in the remaining tablespoon of stock, and stir into the
skillet. The filling will quickly thicken just enough to stick together
somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
Yield: 6 stuffed pepper halves
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making a
single, upright, tall, deep stuffing vessel; to me, this method gives too high
a percentage of filling to pepper. And, because so little filling surface is
exposed to the oven heat, the result’s too soggy for me.
Instead, start by halving large green, red, yellow, or purple sweet bell
peppers vertically, right down the middle through the stem. The vertical
halving, in addition to solving the sog problem, makes for a pretty
presentation on the plate and also means you can get two servings from a
single pepper (although if you’re using the pepper as a centerpiece instead of
a component, you might consider both halves to be one serving).
With a paring knife, cut out any residual chunk of white fiber and remove any
seeds or the miniature internal peppers that are sometimes formed.
Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn
the heat up and get the skillet quite hot. Place the peppers, cut sides down,
in the hot oil. There will be great sizzling and carcinogen ignore it. Let the
peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs,
flip the peppers over and let sear another 3 to 4 minutes. What you want to do
is soften the peppers slightly not much, just enough to take the raw edge from
them and brown them in spots.
Remove the peppers from the oil, and immediately drain them on paper towels,
wiping them well to remove any traces of oil. Then, once the oil has cooled,
pour it into a bottle or jar. You’ll notice it has taken on both the color and
fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and
hoard the leftovers, refrigerated, for a nice note in any stir fry that
contains peppers, or as an addition to salad dressings.

– – – – – – – – – – – – – – – – – –

CROCKPOT ROUND STEAK WITH RICH GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg onion soup mix
1/4 c Water

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes…
Makes 5 to 6 servings…….

– – – – – – – – – – – – – – – – – –

Title: Biscochitos
Categories: Polkadot, Lisa, Cookies
Yield: 4 Dozen

3 c All-purpose flour
2 ts Anise seed
1/2 ts Baking powder
1/2 ts Salt
1 c Shortening or butter
3/4 c Sugar, divided
1 Egg
1/4 c Orange juice
2 ts Ground cinnamon

Preheat oven to 350F.

Combine flour, anise seed, baking powder, and salt in medium bowl; set
aside. Beat shortening in large bowl of electric mixer on medium
speed until creamy. And 1/2 cup sugar; beat until fluffy. Blend in
egg. Gradually add flour mixture alternately with orange juice,
mixing well after each addition.

Divide dough in half; roll out one portion at a time on lightly
floured surface to 1/4 inch thickness; cover remaining dough to
prevent drying. Cut out cookies with fancy cookie cutters 2 to 2 1/2
inches in diameter. While cutting cookies, add scraps to remaining
dough. If dough becomes too soft to handle, refrigerate briefly.

Place cookies 1 inch apart on ungreased cookie sheet. To prepare
cinnamon topping, combine remaining 1/4 cup sugar and cinnamon;
lightly sprinkle over cookies.

bake 8 to 10 minutes or until edges are lightly browned. Cool on
racks, then store in airtight container.

Makes 4 to 5 dozen cookies.

From “Favorite Brand Name Cookie Collection”

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Crockpot Old Fashioned Vegetable Beef Soup

1 pound beef short ribs, trimmed of all visible fat
2 quarts water
1 teaspoon salt
1/2 teaspoon celery salt
1 small onion, chopped
1 cup diced carrots
1/2 cup diced celery
2 cup diced potatoes
1 pound can whole kernel corn, undrained
1 pound can diced tomatoes and juice

Combine meat, water, salt, celery salt, onion, carrots, and celery in
crock pot. Cover; cook on low 4 to 6 hours. Debone meat, cut into
bite sized pieces, and return to pot. Add potatoes, corn, and
tomatoes. Cover and cook on high 2 to 3 hours.

Makes 8 to 10 servings.

Title: Paintbrush Cookies
Categories: Cookies, Kids, Heritage
Yield: 1 servings

1/3 c Shortening; soft
1/3 c Sugar
1 Egg
2/3 c Honey
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
Egg yolk paint:
1 Egg yolk
1/4 ts Water
Food colouring

Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to 1/4″ thickness. Cut into different shapes using cookie
cutters. Set on greased baking sheet. Paint designs with egg yolk
paints. (Blend egg yolk and water. Divide among several custard cups.
Add different food colouring to each cup. Paint designs using small
paintbrushes. If egg yolk, thickens while standing, add few drops
water.) Bake 8-10 minutes at 375F. For clear colours, do not let
cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES

MMMMM