PEAR AND BLUE CHEESE PIZZA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces double-cream blue cheese — at room temperature
2 whole pizza crust – 7-8 inch rounds
2 whole fresh ripe pears
1 tablespoon honey
1 teaspoon dried thyme leaves

Preheat oven to 425 degrees (f). Spread the blue cheese on
the pizza crusts. Core the pears and cut them lengthwise into
thin slices. Arrange the slices of pear on top of the cheese.
Drizzle with the honey and sprinkle 1/2 teaspoon of thyme over
each pizza.

Bake the tarts on the bottom rack of the oven for about 8
minutes, until heated through. Then place under the broiler
for 1 to 2 minutes longer to brown the pears lightly. Cut
each tart into 8 wedges and serve warm. Makes 4-5 servings.

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Benihana Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Dips
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Onion — chop
1/4 cup Peanut oil
2 tablespoons Rice wine vinegar
2 tablespoons Water
1 tablespoon Ginger root — chop
1 tablespoon Celery — chop
1 tablespoon Soy sauce
1 1/2 teaspoons Tomato paste
1 1/2 teaspoons Sugar
1 teaspoon Lemon juice
1 dash Salt pepper

Combine all ingredients in blender or food processor; process until
almost smooth.

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Title: LINDA’S POTATO SKINS
Categories: Appetizers
Yield: 6 servings

6.00 md Baking potatoes
0.75 c Cheddar cheese, shredded
0.33 c Butter
6.00 sl Bacon, fried and crumbled
0.33 c Green onion, thinly sliced
Salt Pepper
*-*-*
0.33 c Milk | You can add these
-ingredients to the
0.25 c Butter | mashed potato
-centers for mashed

Salt Pepper | potatoes, if desired. *-*-*

Scrubb potatoes, dry, then pierce with fork several times. Arrange
on a baking sheet and bake in 375 degree oven for about 1 hour or
until tender. Let stand until cook enough to handle. Cut potatoes in
half lengthwise and scoop out centers, leaving 1/8″ potato in shell.
Cover. Chill shells up to 2 days until ready to use for the skins.

If desired, add the 1/3 cup milk, 1/4 cup butter, salt pepper to use
potato centers as mashed potatoes.

When ready to prepare skins, melt the 1/3 cup butter. Brush shells
with the butter, inside and out. Place, cut side up, on baking
sheet. Bake in a 500 degree oven for 20 minutes or until brown and
crisp.

Distribute some bacon, onion, and cheese in each shell. Bake just
until cheese melts. Serve hot. If the potatoes are large, you may
want to cut in half crosswise before serving.

You may want to double this recipe if you are serving several people,
especially if they are hungry!

From: Linda Rehberg, courtesy Debbie Carlson – Cooking Echo Serves: 6

MMMMM

Title: Dip and Sprinkle
Categories: Cookies
Yield: 60 servings

1 x ———–cookie———–
1/4 ts Salt
2/3 c Sugar
1 ts Vanilla
1 x -chocolate dipping mixture–
6 oz Semi-sweet chocolate chips
1 tb Hot water
2 1/3 c Sifted flour
1 c Butter softened
1 Egg yolk
1 c Finely ground almonds
1 ———————–
3 tb Butter
1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and
vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended. 2. Shape dough into two
logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate
until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a
cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With
a
sharp thin knife, cut into slices and put onto prepared cookie sheet,
one
inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from
cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of
double boiler, over hot water, melt chocolate chips and butter. Stir in
hot
water. 6. Lay sheet of wax paper on table. Dip half of each cookie into
hot
chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few
cookies and then sprinkle while chocolate is still wet. Let dry at least
one hour. from: _Cookiemania_

—–

PORTUGUESE GARLIC DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 8 oz. cream cheese
8 lg Cloves fresh garlic, minced
3/4 c Real mayonnaise
1 t Worcestershire sauce
Salt and pepper to taste

Mix all ingredients thoroughly, using just enough
mayonnaise to reach preferred spreading or dipping
consistency. Serve with chips for dipping or crackers
for spreading. Makes 2 cups.

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Title: ITALIAN 8-LAYER PIE
Categories: Main dish, Cheese, Vegetables, Meats
Yield: 10 servings

———————————–CRUST———————————–
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces
1 Egg
1 Egg white
2 tb Milk

———————————-FILLING———————————-
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed
1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup)
2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup)
1 Beaten egg yolk

TO MAKE DOUGH in the food processor, place the steel blade in the processor
bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with
serveral on/off turns till mixture resembles coarse cornmeal. combine egg,
egg white, and milk; add to processor and process till mixture forms a
ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt
in a medium mixing bowl; cut in butter till mixture resembles coarse
crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms
a ball.) Cover dough; chill while preparing filling.

FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain
spinach squeezing to remove excess liquid. In a 10-inch skillet cook
fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing
bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan,
the first egg yolk and 1/8 teaspoon pepper.

ON A LIGHTLY FLOURED SURFACE roll 2/3’s of the chilled dough into a 12-inch
diameter circle. Place the dough in an 8-inch sprinform pan (the dough
will go about 2-1/2 inches up the sides). Press pleats in dough as
necessary to fit. Spread the bottom crust with half of the fennel mixture.
Top with half of the spinach mixture, half of the salami, and half of the
red pepper strips. Repeat layers.

ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may
want to save a few dough scraps for decorating the top of the pie.) Fold
excess bottom crust over top crust; crimp edge to seal. If desired, cut
reserved dough scraps into shapes and use to decorate the top of the pie.
Or, cut a design, such as a leaf or a flower, out of the top. (If you
don’t cut a design out of top crust make a few slits in the top crust to
let steam escape while baking.) Brush with remaining egg yolk. Bake in a
375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12.

TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days.
Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55
minutes or till heated through.

TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month.
To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a
350-degree oven for 50 to 55 minutes.

Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.

—–

Title: Vegiburgers in Pita Bread
Categories: Veg-cook, August
Yield: 14 servings

3 c Water
2/3 c Pearl barley
2/3 c Brown lentils
2/3 c Long-grain brown rice
1/4 c Vegetable oil
2 c Carrots; grated
1 c Onion; chopped
1 c Celery; chopped
1/4 c Sunflower seeds; shelled
1 tb Garlic; minced
1 tb Basil, fresh; chopped
1 ts dried; crumbled
2 ts Thyme, fresh; chopped
1/2 ts Dried; crumbled
2 ts Oregano, fresh; chopped
1/2 ts Dried; crumbled
14 Pita bread rounds
4 lg Eggs; beaten to blend
7 tb All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and
rice. Reduce heat to low. Cover and cook until grains are tender, about 4
minutes. Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy
large skill over medium-low heat. Add carrots, onion, celery, sunflower
seeds, and garlic and saute until vegetables are tender, about 12 minutes.
Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt
and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven
to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in
oven to warm. Stir beaten eggs and flour into grain mixture. Press 1/2 c
mixture between palms of hands to form patty. Repeat with remaining
mixture. Heat film of oil in heavy nonstick skillet over medium-high heat.
Add patties in batches and cook until golden brown and heated through,
about 5 minutes per side. Place 1 patty in each pita round. Top with
lettuce and tomatoes and serve.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

—–

Chewy Pecan Cookie Squares

Recipe By : Donna Weymer Friends of Watertown Library, Ct.
Serving Size : 12 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup light brown sugar — packed
1/2 cup mayonaise
1 tsp vanilla
1 can flour — mixed with
1 teaspoon baking powder
3/4 cup pecans — chopped

In a large bowl mix sugar, mayonaise and vanilla until well blended. Stir in
flour mixture and add 1/2 cup pecans. (dough will be thick and sticky.) Press
into well greased 8 inch square baking pan. Sprinkle with remaining nuts and
press into dough. Bake in 350 degree F oven 15 minutes or until pick inserted
in center comes out clean. Cool in pan on rack. Cookies are soft while hot
but firm when cool. Cut into about 12 squares.

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NOTES : Bethann’s Mom

Title: MRS. FIELDS ICING *
Categories: Frostings, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
8 Unsweetend chocolate
– squares
2 tb Butter
2 lb Powdered sugar
1 c Whipped cream
4 ts Vanilla
6 oz Milk chocolate chips
1 pk Hershey kisses

Combine chocolate and butter in small saucepan. Place
over low heat until melted. Remove from heat. Combine
sugar, cream, and vanilla in medium size bowl. Stir
till smooth. Add chocolate and butter. Set bowl in a
pan of ice and beat with wooden spoon till frosting is
thickened. After frosting bottom layer,add 1 cup of
chips. Spread on top of of cake. Add second layer.
Frost second layer. Apply kisses as desired over top
of cake. Add remaining chips to the sides.

—–

Plum Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil
2 cups sugar
3 eggs
1 teaspoon cloves
1 teaspoon cinnamon
2 cups self-rising flour
2 jars strained plums (baby food)
1 cup milk
1 cup confectioner’s sugar
juice of one lemon

Mix oil, sugar, eggs, cloves, cinnamon, flour, and plums on medium speed. Add
nuts. Bake in greased and floured tube pan for 50 – 60 minutes at 300 degrees.
For glaze: Mix confectioner’s sugar and lemon juice. Pour over cake while
warm.

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