Title: Pizza a la Spago
Categories: Pizza
Servings: 6

1 pk Active dry yeast
3/4 c Warm tap water (110 to 115
-degrees)
1 tb Honey
3 c (approximately) all-purpose
-flour
1 ts Salt
5 tb Olive oil, plus 2 Tbsp
-additional to brush over
-dough

Yield: dough for 1-15 inch pizza crust

1. Dissolve the yeast in the water along with the honey.

2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil with a
wooden spoon. Mix well.

3. Add a second cup of flour and continue mixing until the dough forms a
soft sticky mass and comes away from the sides of the bowl.

4. Flour the work surface and your hands and turn the dough out of the
bowl. Continue kneading in the remaining flour until the dough is smooth
and elastic.

5. Put the dough in a oiled bowl and seal the bowl tightly with plastic
wrap. Let the dough rise in a warm place for 30 to 45 minutes, or until it
has nearly doubled.

6. Punch down the dough, knead it briefly, and divide it into 4 equal if
making 4-9 inch pies. Refrigerate for 15 minutes before using.

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

MMMMM

SWEET AND SOUR LENTIL STEW

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked
4 Cups water
1 onion — chopped or sliced
1 carrot — chopped or sliced
2 potatoes — chopped
1 green pepper — chopped
1 Cup tomatoes — chopped
1 clove garlic — crushed, or more
1 bay leaf
1/2 teaspoon basil
1 Tablespoon tamari
1 Tablespoon lemon juice
1 Tablespoon molasses
1 Tablespoon cider vinegar

Put lentils, rice, and water in a large pot. Bring to a boil. Reduce
heat, cover, and simmer 30 minutes. Add onions, carrots, and
potatoes. Simmer 30 minutes more. Add green pepper, tomatoes, and
seasonings. Cook an additional 30 minutes. Serve hot.

– – – – – – – – – – – – – – – – – –

Title: Italian Love Cake
Categories: Box cakes, Cakes
Yield: 12 servings

1 pk Fudge marble cake mix
2 lb Ricotta cheese
1 c Sugar
4 Eggs
1 ts Vanilla
8 oz Whipping cream
1 pk Instant chocolate pudding
1 c Milk

Mix cake as directed on box. Pour into greased and
floured 9 x 13 pan. In separate bowl, combine ricotta,
sugar, eggs and vanilla; mix well. Spoon over top of
unbaked cake. Bake at 350~F for 1 hr. Cool. Mix
pudding with milk; fold in whipped topping. Spread
over cake; regrigerate.

MMMMM

Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox Tails; Disjointed OR 1/2 c Carrots; Diced
2 ea Veal Tails 1 c Celery; Diced
1 ea Onion; Medium, Sliced 1 ea Bay Leaf
2 tb Vegetable Oil 1/2 c Tomatoes; Drained
8 c Water 1 ts Thyme; Dried, Crushed
1 ts Salt 1 tb Unbleached Flour
4 ea Peppercorns 1 tb Butter or Margarine
1/4 c Parsley; Chopped 1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the
edible meat and vegetables and reserve. Remove fat from top of stock and
reheat. In a large, dry frypan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add madeira just before
serving.

—–

Date: Mon, 18 Apr 94 10:00:14 EDT
From: nka1@cornell.edu (Nadine K. Ames) (Nadine K. Ames)

chocolate milkshake

1 or more frozen banana (s) – I usually use 1 and a half
3 Tbsp. powdered cocoa
1 cup nonfat soymilk (approx. – I never measure, again it depends)
a drizzle of maple syrup or other sweetener – optional, I don’t do this anymore

Blenderize.

Title: Garden Chicken Salad
Categories: Salads, Poultry
Yield: 4 servings

3/4 c Best Foods Light or Reduced
-Fat Mayonnaise Dressing
3 T Lowfat milk
2 T Chopped green onions
1 t Grated lemon peel (opt)
2 T Lemon juice
1 t Sugar
1/4 t Pepper
6 c Cut-up fresh vegetables
Lettuce leaves to line
-platter
1 lb Boneless, skinless chicken
-breasts, grilled sliced

To make dressing, in small bowl combine first 7 ingredients. In large
bowl, toss vegetables with half of dressing, arrange on lettuce-lined
platter. Top with chicken. Serve with remaining dressing.

MMMMM

Title: Nut Cutlets
Categories: Snacks, Ceideburg 2
Yield: 1 batch

1 oz Butter
3/4 To one gill of milk
4 oz Groundnuts (roasted and put
-through a mincing machine)
Cayenne pepper and salt
1 oz Flour
2 Oz. fresh breadcrumbs
Worcestershire, tomato or
-H.P. sauce to flavour
Juice of one lemon (to bind
-it well)

Melt the fat and add the flour to it. Beat in the liquid gradually,
stir until boiling and cook for a few minutes. Add the minced nuts
and other ingredients. Beat well over heat until all the ingredients
bind, then turn onto a wet plate and mark out evenly. When cold,
form into cutlets, using a dusting of flour. Brush with beaten egg
or milk and serve with tomato sauce. This recipe can also be used
for the making of egg cutlets, 3 hard boiled eggs being substituted
for the nuts.

Posted by Stephen Ceideburg November 25 1990.

MMMMM

Title: Marinated String Beans (WW 1970)
Categories: W watchers
Yield: 1 Bowl

16 oz French cut string beans
8 oz Can cut mushrooms
3 tb Dehydrated onion
1 md Cucumber, diced
1 sm Jar pimentos, sliced
1/2 sm Cauliflower in small pieces

MMMMM————————–MARINADE——————————-
1/4 c Champagne Vinegar
1/4 c Water
ts MSG (optional)
pn Pepper to taste
1/4 ts Garlic powder
1/4 ts Seasoned salt
3 dr Liquid artificial sweetener

Place vegetables in non metal container.

Make marinade – pour over vegetables – refrigerate over night.

WW Handout 1970 == Courtesy of Dale Gail Shipp, Columbia Md. ==

From: Linda Magee

MMMMM

1 red onion, sliced
1/4 c water
1 T chili powder
2 c cooked green beans
1 15oz. can black beans, drained rinsed
1 15oz. can red kidney beans, drained rinsed
1 15oz. can white beans, drained rinsed
1 1/2 c frozen corn kernals, thawed
2 T chopped cilantro or parsley

Place the onion in a saucepan with the water. Cook gently until the onion is
soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat.
Combine all of the ingredients in a large bowl and toss to mix well. Cover
and chill for 1 to 2 hours to allow flavors to blend.
(I left out the chili powder-ac)

MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Celery roots, peeled, cut
– into 2-inch chunks
2 lg Russet potatoes, peeled, cut
– into 2-inch chunks
1 lg Parsnip, peeled, cut into
– 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and
parsnip makes these mashed root vegetables as smooth
as silk without much fat. The russet potatoes have
just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed
to the air, so have the salted water boiling, ready
for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot
of boiling water. Cook 10 minutes. Add garlic cloves.
Cook until vegetables are tender, about 10 min. more.
Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg
and pepper into processor fitted with metal blade.
Puree mixture until very smooth, stopping to scrape
down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup
capacity baking dish. Cover dish with foil. Can be
made several hours ahead and kept at room temperature.
To serve, bake at 300 deg. until hot or reheat in
microwave oven. Spoon hot mixture onto 6 heated dinner
plates, dividing evenly. Ladle hot venison ragout
over, again dividing evenly. Serve immediately. Makes
6 servings.

Each serving contains about: 147 calories; 416 mg
sodium; 8 mg cholesterol; 3 grams fat; 28 grams
carbs.; 4 grams protein; 2.21 grams fiber. L A Times,
1/27/94, by Abby Mandel.

– – – – – – – – – – – – – – – – – –