Title: Pizza Monster
Categories: Pizza
Yield: 4 servings

1 Boboli Italian Bread Shell
-(12")
1 Boboli Pizza Sauce Pouch
-(5 oz)
Hormel Pre-Sliced Pepperoni
8 oz Shredded Mozzarella Cheese
1/4 c Green pepper strips
3 Mushrooms
1 Black olive

Spread Boboli Pizza Sauce on Boboli Italian Bread Shell. Place Hormel
Pepperoni Slices on Sauce. Sprinkle with cheese. Use scissors to cut
Hormel Pepperoni and other ingredients to create monster face for your
Pizza Moster. Bake on ungreased baking sheet at 450’F. for 8-10
minutes.

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Title: Corn and Bean Pudding
Categories: Diabetic, Side dishes, Beans
Yield: 6 servings

1 ts Canola oil 1/2 ts Salt
1 sm Onion, finely chopped 4 dr Hot pepper sauce
2 Eggs 2 c Cooked kidney or
brown beans
1 c Milk 14 oz Can cream-style corn

This recipe is suitable for a gluten-free diet.

Heat oil over medium heat in a small nonstick skillet. Cook onion,
stirring occasionally about 4 minutes or until translucent.

In 6 cup casserole sprayed with nonstick coating, beat eggs, milk,
salt and hot pepper sauce until smooth. Stir in beans, corn and
cooked onion. Mix well.

Place casserole in larger pan. Pour enough hot water into larger pan
to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir
mixture and bake 20 minutes longer or until tester inserted near
centre comes out clean.

1/6 recipe – 181 calories, 1 1/2 starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.

Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.

Adapted from Full of Beans by V. Currie Kay Spicer 1993 ISBN
0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.

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Title: Shitake-Nettle-Tofu Quiche
Categories: Herbs, Quiche, Egg, Weed
Yield: 10 servings

1 oz Dried shitake
1 c Warm water
2 Baked pie shells
6 c Nettle tops
1 lb Tofu
1 Onion, cut into crescents
4 tb Olive oil
2 c Milk
3 Eggs
1 tb Tamari

Soak shitake in warm water. Rinse nettles; cook in water to
cover until tender; drain immediately. Saut, onion (and some
garlic if you wish) in half of olive oil until partly soft.
Slice the softened shitake and saut, with onion for 3 minutes.
Cut tofu in small cubes; saut, with shitake, rest of oil, and
onion for 4 minutes. Remove from heat; stir in cooked nettle;
put in prebaked crusts. Bake at 350oF for 40-50 minutes, until
center is set. Decorate with sprigs of nettle and spring
flowers and serve.

Collected from the Int’l Fido Cooking Echoes

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BANANA SPLIT SQUARES

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jolly mdfd30e-
2 cups Oreo cookies — crushed
3 tablespoons Margarine — softened
3 large Bananas — peeled and sliced
crosswise
2 tablespoons Fresh lemon juice
6 cups Vanilla ice cream
1 cup Thick Fudge Sauce
6 cups Strawberry ice cream — THICK FUDGE SAUCE-
6 ounces Semisweet chocolate chips
1 cup Whipping cream

Butter a 9×13-inch pan.
In a medium bowl, combine cookies and margarine.
Toss to coat crumbs with margarine. Press evenly over bottom of prepared pan.
In a small bowl, sprinkle banana slices with lemon juice, and toss lightly to
coat slices thoroughly to prevent darkening. Set aside.
Stir vanilla ice cream to soften slightly. Spread ice cream over prepared
crust. Drizzle with fudge sauce. Freeze until almost firm.
Top with banana slices. Stir strawberry ice cream to soften slightly, and
spread over bananas. Freeze until firm.
To Serve. Top with lightly sweetened whipped cream and a drizzle of Thick
Fudge
Sauce. Serves 15 to 18.
Thick Fudge Sauce. In the top of a double boiler, combine chips and cream.
Heat over simmering water until chips melt and blend thoroughly with cream.
Keep
sauce refrigerated. Makes 2 cups.
RICH, rich, rich…but good, good, good!! Wis/Gramma

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Title: Dilly Brunch Pockets
Categories: Mexican, Breakfast, Cheese/eggs, Eggs/cheese, Jaw
Yield: 6 Servings

12 Corn tortillas
1 Large tomato, seeded and
Chopped
1/4 c Plus 2T sliced green onion
1 t Chopped fresh dill OR
1/4 t Dried dill
1 T Margarine
6 Eggs, slightly beaten
Salt and pepper to taste
1 Pkg. Canadian Bacon (5 to 6
Ounces) or 12 thin slices
Folded in half
1 c Shredded Cheddar cheese

To warm and fold corn tortillas, briefly cook each tortilla on both
sides in a nonstick skillet, about 1 minute (do not overcook) and
fold in quarters. Keep prepared tortillas covered with cloth towel
until all tortillas are folded and ready to be filled.

In 10 inch nonstick skillet, briefly saute tomato and 1/4 cup green
onions with dill in margarine. Add beaten eggs, salt and pepper to
taste. Cook over medium-low heat, stirring occasionally until eggs
are just cooked, but still soft. Remove from heat.

To fill each tortilla, place one slice of Canadian bacon in one
“pocket” of folded tortilla; fill second “pocket” with about 2
tablespoons egg mixture. As each tortilla is filled, arrange
overlapping in shallow 12x8x2 inch baking dish (lightly brushed with
margarine or spaayed with nonstick cooking spray). Sprinkle with
cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350 degrees for 15 to 20 minutes or until just heated through.

MMMMM

OAT BRAN NUTRI-BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce yeast
1 1/2 c Unbleached flour
1/2 c Bread flour
1/4 c Oat flour
1 tb Wheat germ
2 tb Sugar
1 tb Dry milk
1 tb Margarine
1 t Salt
7/8 c Water

A VERY NUTRITIOUS LOAF. SERVE TOASTED TO SAVOR DELICATE TASTE Put all
ingredients in order given into the bread pan. Select WHITE bread and
push Start. Makes 1 loaf, 8 slices. Each slice: 153 calories; 1 gm
dietary fiber; less than 1 gm soluble fiber; 29 gm charbohydrates; 4
gm protein; 2 gm fat (12% of calories from fat); 1 mg cholesterol;
268 mg sodium; 74 mg potassium; 17 mg calcium.

– – – – – – – – – – – – – – – – – –

GINGERED TOMATO BROTH WITH PAPPADAM NOODLES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea 5″ plain pappadams
12 lg Spinach leaves
1 tb Peanut oil
1 t Cumin seeds
1 1/2 tb Ginger, grated
1 t Jalapeno pepper, minced
1/4 ts Turmeric
3 ea Ripe tomatoes, peeled,
– seeded diced
5 c Stock
Salt pepper
2 tb Cilantro, chopped

Using scissors, cut pappadams into 1″ wide noodles. Stack spinach
leaves, roll them into a tight log, cut into 1/8″ chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger jalapeno, fry
till seeds darken slightly. Stir in turmeric tomato cook about 4
to 5 minutes. Add stock bring to a boil. Reduce heat, cover
simmer for 15 minutes. Season.

Just before serving, add noodles spinach simmer for a bare minute.
Ladle into warmed bowls garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas,
zucchini or asparagus slivers.

Yamuna Devi, “Yamuna’s Table”

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Nancy’s Ice Cream Kolacky

Recipe By : Hammond times (Cook of the week), 12/7/95
Serving Size : 8 Preparation Time :24:00
Categories : Ctry2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Vanilla — or
French Vanilla Ice Cream
1 Pound Margarine
4 Cups Flour
Solo Brand Fruit Filling — your desired flavor
Powdered Sugar

Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)

When dough is smooth, shape into ball and refrigerate overnight.

Roll dough to about 1/8-inch thickness on a floured surface.

Using the rim of a glass dipped in flour, cut out circles.

Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.

Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.

Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”

But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.

Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”

When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.

“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”

Today, Koronkowski loves cooking.

She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.

For Koronkowski, cooking and baking are ways to make her family happy.

“My husband, Bob, loves my cooking,” she said.

Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.

Place on cookie sheet and make a thumbprint in center of each.

Fill thumbprints with 1/2 teaspoon Solo filling.

Bake in 350-degree oven for 20 minutes.

Sprinkle with powdered sugar when cool.

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NOTES : Cook Of The Week
Nancy Koronkowski, Hammond

JACK-O-LANTERN CHOCOLATE CAKE *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
2 c Cake Flour — sifted
1 t Soda
1/2 ts Salt
1 c Butter — or shortening
1 1/3 c Brown sugar — firmly packed
3 Eggs — well beaten
4 oz Unsweetened Chocolate — melt
2/3 c Water

Sift flour once, measure, add soda -and salt, and sift
together three times. Cream butter thoroughly, add
sugar gradually, and cream together until light and
fluffy. Add eggs and beat well; then chocolate and
blend. Add flour, alternately with water, a small
amount at a time, beating after each addition until
smooth. Bake in two greased deep 9″ layer pans in 350~
oven for 30 minutes, or until done. Use Halloween
Frosting (See recipe) Spread orange tinted frosting
between layers, reserving about 1/4 for pumpkin
decoration. Spread chocolate frosting on top and sides
of,cake, reserving sinall amount for decorating.
Decorate top of cake with pumpkin of orange tinted
frosting. Outline eyes, nose, and mouth of
jack-o’-lantern- face with chocolate frosting, using
pastry tube or or a small knife. Melted chocolate may
be used for outlining jack-o’-lantern faces.

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Bananas Ambrosia With Fudge Sauce

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sour Cream
1 Tbsp Orange Juice, Concentrate
1 C Coconut Flakes (To 1 1/4)
3 Med/Lg Bananas, Cut Diagonally Into 6 Slices Each
1 C Hot Fudge Sauce (Homemade Or Store Bought) — (To 1
1/3 C) heated
1/3 C Roasted Almonds — diced
Whipped Cream

1. In a small bowl, mix sour cream and orange juice concentrate until well
blended. Place coconut into a small bowl.
2. Roll banana slices in sour cream mixture to coat, then immediately roll
in coconut to coat completely. Place bananas on a plate; refrigerate at
least 1/2 hour longer but no longer than 1 1/2 hours.
3. To serve, place 3 bananas slices on each of 6 individual dessert
plates. Drizzle hot fudge sauce over bananas; then sprinkle almonds on
top. Garnish with whipped cream, if desired.

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