Date: Fri, 18 Nov 94 11:21:13 EST
From: Redcz@aol.com

Here’s a Thin Pizza Dough I’ve been making forever (even before I became
fat-free) with no oil. Note: I use a pizza stone or fire bricks that I
purchased from a masonry supply house after I broke my pizza stone. Leftover
slices always crisp up nicely in the toaster oven the next day for lunch.

1 cup warm water (110-115 deg F)
1 envelope (1/4 ounce) active dry yeast
3-1/4 cups unbleached all-purpose flour
1/2 teaspoon salt

Sprinkle yeast over the water and stir gently until dissolved. Should be a
smooth and beige-colored mixture. If not, throw it out and start again –
check the expiration date on the yeast package. Put in a warm spot for about
5 minutes (I set it in the microwave).

Put 3 cups of the flour and all the salt in a mixing bowl, stir together.
Make a well in the center of the flour and pour in the yeast mixture. Stir
from the middle, mixing in flour from the sides just until a soft dough
forms.

Turn dough out onto floured surface. Dust your hands with flour and knead
gently. Gradually add the remaining 1/4 cup of flour until dough is no
longer sticky or tacky – about 5 minutes. As you knead, scrape up bits of
dough that stick to the work surface with a metal dough scraper. Knead 10-15
minutes until dough is smooth, elastic, and shiny. Knead only until smooth
and springy. (Overdoing it makes a tough crust).

Shape dough into a ball and put in clean bowl (note: don’t use a cold bowl –
rinse out with warm water and wipe dry). Cover bowl tightly with plastic
wrap and put in draft-free warm place (75-85 degrees F). It will double in
size after about an hour – takes 1-1/2 hours at lower temperatures.

Press the air bubbles out of the dough (don’t “punch” it – be gentle).
Gently shape into a round ball. Let rest for 10 minutes. I cover it with
the inverted mixing bowl so that it doesn’t dry out. Roll or stretch out
into pizza shape, cover with favorite toppings and bake at a high
temperature. If I am going to use especially moist toppings, I precook the
crust for 5-10 minutes.

Makes a 15-16 inch pizza. Or divide dough into two equal pieces for two
12-inch round flat pizzas. Or divide into 18 equal-size portions for 3-inch
appetizer sized pizzas.

Use within 2 hours. Or press out air bubbles again, shape into round ball,
put in bowl covered with plastic wrap, and set in refrigerator. Refrigerate
up to 24 hours. Let it come to room temperature before using.

Will freeze nicely – wrap tightly in plastic and freeze up to 4 months.
Before using, thaw in refrigerator 1-2 days or a few hours at room
temperature.

RANCHERA SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Lard — or salad oil
1 qt Water
1 c Tomato paste
b Chicken base
1/4 tb Salt
1 tb Cumin
1 pn Marjoram — ground
1 pn Basil
1 pn Bay leaf — ground
1 Cl Garlic — pureed
Ranchera roux
3 tb Lard —
3 tb Flour — all purpose
1 tb Garlic powder
1/2 Brown onion
1 Bell pepper chopped
2 Celery chopped

1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT
UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE,
CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS
COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN.
RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD
IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL
THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED
SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO
DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND
RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE
AND OTHER MEXICAN DISHES.

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Title: Lemon Supreme Chiffon
Categories: Desserts, Fruits, Jello
Yield: 12 servings

24 Graham crackers; crushed
1/4 c Butter; melted
1/4 c Sugar
Juice of 2 lemons
6 Eggs; separated
2/3 c Sugar
1 lg Lemon Jello
2 c Water; boiling
1 c Whipping cream
3 tb Sugar

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread
half of this mixture on bottom of a 9×13″ loaf pan. Mix the Jello,
water and lemon juice. Chill until partially set. Beat egg whites
stiffly and add the 2/3 c sugar. Set aside. Beat egg yolk and add to
Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over
crumb mixture in pan. Whip the cream, adding 3 T sugar gradually.
Spread over Jello mixture. Top with remaining crumb mixture.
Refrigerate serveral hours before serving.

MMMMM

Title: Raisin Cookie-Bar
Categories: Cookies, Bars
Yield: 24 bars

1 Egg; unbeaten
2/3 c C and H Granulated Sugar
1/3 c Butter; melted
1 ts Vanilla
1 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2/3 c Seedless raisins
2 tb C and H Granulated Sugar
– mixed with…
1/2 ts Cinnamon

Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
Sift together and add the flour, baking powder and salt; mix well. Add
raisins. Spread in greased 9-inch square pan. Sprinkle top with
sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Avgolemono

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Eggs
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups Chicken Stock
1 Cup Rice
4 Whole Eggs — separated
6 Tablespoons Lemon Juice
Salt

Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for
20
minutes. Remove from heat. Beat egg whites till stiff, add the egg yolks,
beat
well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of
t
he hot chicken
stock, beating continuously till well mixed. Pour the egg mixture into the
rema
ining chicken stock, stir well. Heat, but do not allow to boil. Serve garnished
with lemon slices.

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Title: Orange and Black Olive Salad
Categories: Salads
Yield: 1 servings

6 Naval oranges
Handful of black olives
Packed in oil
Juice of 1/2 lemon
1/2 ts Salt
1 ts Powdered sugar
2 tb Orange flower water,
Optional

With a sharp knife, remove the peel, including membrane, and slice
each orange into 4-5 slices. Arrange slices overlapping on a platter
lined with lettuce leaves or place slices in a bowl. Add the olives.
Sprinkle with lemon juice, salt, sugar and orange flower water, if
using. Set aside for 30 minutes before serving.

MMMMM

Sun-Dried Tomato SPLASH

Recipe By : Trader Joe’s, Pasadena, CA
Serving Size : 27 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dried tomatoes — diced
parmesan cheese — grated
dried onions — flaked
garlic powder
dried bell pepper — flaked
spices — undisclosed

Each Jar of Splash contains 134 grams.
Serving size = 2 tsp (5 g) for 15 cals.
Entered in the Ingredients List under the above Recipe Name.

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Filo Pastries with Smoked Turkey and Mushrooms

Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :1:00
Categories : Snacks Appetizers Hors d’Oeuvres
Low Cholesterol Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup minced mushrooms
2 cloves garlic — minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham — trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter — melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and
onion in sherry and olive oil until soft. Add parsley, feta, mozzarella,
oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half
widthwise to make 30 smaller sheets. Stack them evenly on top of each
other, and cover with a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of
each other. Place about 2 tablespoons of filling in the lower right
section near the edge. Fold bottom right corner of filo over filling to
meet left edge, creating a small triangle. Continue folding pastry, as you
would a flag, until you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking
sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

– – – – – – – – – – – – – – – – – –

NOTES : Spoonfuls of savory filling are layered on thin filo dough, which
is then folded into triangles. Prepare the pastries ahead and freeze for
entertaining.
Nutr. Assoc. : 2673 0 2679 0 0 0 3272 921 0 0 3886 0 0

Title: MATZOS STUFFING FOR POULTRY
Categories: Poultry
Yield: 6 servings

Stephen Ceideburg
4 Matzos
1/2 c Cold water
2 tb Schmaltz
1 md Onion
1/2 ts Salt
6 Prunes, soaked, pitted and
-chopped
1 ds Cinnamon
1/4 c Slivered almonds
2 Eggs
1 tb Chopped parsley

Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave
them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
onion, finely chopped, until golden.

Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
then turn into the pan of fried onions. Stir over moderate heat until the
stuffing is light and fairly dry.

Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
stuff a large chicken and roast as usual.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.

—–

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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