PIZZA BY THE FOOT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mild italian sausage
1/2 P water
1 Loaf (1 lb.) unslice
15 pizza sauce — ¥
1 P. italian seasoning
1/2 P. garlic powder
1/4 Shredded provalone c
2 Ps (8 oz.) shredded mo

Place sausage and water in shallow pan.Cover and bring to boil.
Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into
1/4″ slices.Slice bread in half lengthwise and lay cut side up on cookie
sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on
each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350
degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6
servings.

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Title: Chicken Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york
Yield: 4 quarts

5 lb Chicken, parts, (backs, 2 Garlic, cloves, crushed
— necks, carcasses, and 1 bn Parsley, stems
— giblets), (no livers) 2 Thyme, sprigs, OR
2 lg Onions, coarsely chopped 1 pn Thyme, dried
2 md Carrots, peeled, trimmed 1 Bay leaf
— coarsely chopped 1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves, 6 Peppercorns
— trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the
surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months
in the freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

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Colorado Chocolate Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Sugar
1 1/4 cups Flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1 ounce Unsweetened chocolate square
2 teaspoons Butter
1/4 cup Milk
1 teaspoon Vanilla
—–TOPPING—–
1/2 cup Brown sugar
1/2 cup White sugar
4 tablespoons Cocoa
1 cup Cold coffee

Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9×9
dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients
alternately with milk to the chocolate-butter mixture, mixing all by hand. Add
vanilla. Spread in 9″ square pan. Scatter topping ingredients on top of batter
in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes.
Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes
at 350~.

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Baked Ham Stuffed Mushrooms No. 2312 Yields 24 Appetizers

24 1-2″ Fresh Mushrooms 2 Tbls Water
1/4 Cup Green Onions, Chopped 1/2 Cup Fully Cooked Ham,
1 Tbls Butter Chopped Fine
2 tsp All-Purpose Flour 2 Tbls Parmesan, Grated
1/4 tsp Dried Savory, Crushed 1/4 Cup Fine Dry Bread Crumbs
1/8 tsp Pepper
2 Tbls Dry White Wine

Preheat the oven to 350 degrees.
Wash the mushrooms.
Drain.
Remove the stems.
Set the caps aside.
Chop the stems (you’ll need about 1 cup for 24 appetizers, adjust as needed).
Cook the chopped stems along with the green onions in the butter until just
tender.
Stir in the flour, savory and pepper.
Add the wine and water.
Cook, stirring, until thickened and bubbly.
Stir in the ham and the Parmesan.
Fill the mushroom caps with the ham mixture.
Place in a (15“x10”x1") baking pan.
Top with bread crumbs.
Bake until tender (15-20 minutes).

Title: Best Nut Loaf
Categories: Breads
Yield: 1 loaf

3 c Sifted enriched flour
3/4 c Sugar
3 1/2 t Baking powder
1 1/2 t Salt
1 Egg, beaten
1 1/2 c Milk
2 T Salad oil
3/4 c California walnuts, broken

Stir the dry ingredients together. Combine egg, milk, and salad oil;
add to dry ingredients, mixing well. Stir in nuts. Turn into greased
9 1/2 X 5 X 3-inch loaf pan. Bake at 350F about an hour. Remove from
pan; cool.

NOTE: I usually put in 1 c nuts. Don’t over mix because it won’t
rise, and becomes a hard brick.

It’s especially good with Cream cheese spread on it.

Recipe from Better Homes Gardens approx. early 1960s.

Posted by Bobbie Beers

MMMMM

MAPLE OATMEAL

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON MMVH58B
1 pk Yeast
1 c Oats — quick cooking
3 c Bread flour
1 t Salt
1/3 c Maple syrup
1 tb Oil
1 1/4 c Plus 1 T warm water

Put all the ingredients into the pan in the order listed; select white
bread and push start. —–

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WHEAT, WHEAT, WHEAT #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce) yeast
1 1/2 c 50/50 flour
1/2 c Bread flour
2 tb Cracked wheat cereal
2 tb Wheat germ
2 tb Honey
1 tb Butter or margarine
1 tb Dry milk
1 t Salt
7/8 c Water

50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select
WHITE bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be
substantial, but not heavy. You’ll love the crunchy texture and the
nutty, whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup
boiling water for 5 minutes. Decrease the water in the recipe to 5/8
cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary
fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm
protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod;
111 potas; 21 cal.

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MASHED POTATO CASSEROLE/GRANDPA’S

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese (3 oz)
1 t Garlic salt
1/4 t Pepper
1/2 c Sour cream
3 lb Potatoes — bakers
2 T Butter or margarine
1 x Paprika
1 x Parsley

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
set aside. Prepare and boil quartered potatoes; drain. Using an electric
mixer or a potato masher, beat hot potatoes until they’re in fine lumps.
Add sour cream mixture and continue beating until smooth. Spoon potatoes
into a well buttered 2-quart casserole; dot with butter and sprinkle with
paprika. If made ahead, cover and refrigerate until the next day. Bake,
covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated);
uncover and bake for 10 minutes more or until top is golden brown. Garnish
with parsley sprigs, if desired. Makes 6 servings.

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Fruity Gazpacho

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Tomatoes — skinned
1 tablespoon Lemon juice
1/2 pint Vegetable stock
Salt pepper
1 small Onion — finely chopped
1 each 4″ piece cucumber — chopped
1 each Yellow bell pepper — julienne
2 each Peaches — thinly sliced
1 each Apple — thinly sliced
4 tablespoons Blackberries — -=OR=- other
soft fruit
3 tablespoons Parsley — chopped

Blend the tomatoes lemon juice until smooth. Stir in the stock season
with salt pepper.

Stir in the remaining vegetables fruits. Cover chill for at least
1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Pamela Westland, “Fruit”

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DARK MOIST BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine

Combine flour, bran, sugar, salt and soda and mix
well. Combine buttermilk, egg, molasses and butter and
add all at once to dry ingredients. Stir just enough
to moisten flour mixture. Fill greased muffin cups 2/3
full and bake at 350F 20 to 25 minutes.

(C) 1992 The Los Angeles Times

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