Mini Calzones

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans Pilsbury Pizza Crust Dough
8 Ounces Ricotta Cheese
1 Cup Mozarella Cheese — grated
1 Package Frozen Spinach
3/4 Cup Onion — chopped
3/4 Cup Bell Pepper — chopped
10 To 12 Pepperonis — quartered *

* like you put on pizza

Fold out pizza dough and cut into about 2″ by 2″ squares, pressing
seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella
and a Tablespoon or so of whatever combination of the remaining
ingredients you want i.e. I used spinach and onion, pepperoni and
green pepper, etc. etc…. Fold dough over filling, pressing edges
together (like a half-moon shaped turnover). Brush calzones with
melted butter and bake on a baking sheet at 400 for about 30
minutes- they should be golden. I served them with a small bowl
of commercial marinara sauce.

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NOTES : I recently made mini-calzones as an appetizer for a party and
they went fast! I made three kinds and used the Pilsbury Pizza
dough but I’m sure you could use the “real” thing too.

Title: Low-Cholesterol Popovers
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 9 servings

1 c Unbleached white flour 1 c Skim milk
1/4 ts Salt 1 Egg white

Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.

1 popover – 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Rick’s Generic Dry Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Paprika
1/4 c Black pepper
1/4 c Salt
1 ea ??????, see directions

Use this rub as a base and add your favorite dry spices to
make your smoker the best on the block. Garlic and brown
sugar come to mind…

Combine these ingredients in a small bowl and mix well. This
rub can be used on any barbeque item. Just sprinkle lightly
on the intended food and rub. For a spicy taste, sprinkle
more heavily. This batch will do about 6 to 8 slabs of pork
ribs.

Source: Kansas City Barbeque

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Title: Steamed Rice Coconut Milk Cake
Categories: Cakes
Yield: 6 servings

1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
-powder

Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow
to stand at room temperature for three hours.

Cook 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the sugar. Remove from the heat and cool.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar mixture. Mix well, cover, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of water. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on page 36] for 30 minutes.

Serve the cake either hot, cold, or at room temperature.

Note: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor ball, and white. To crush, use
a rolling pin or a blender.

Steaming

A steamer consists of a pot in which water is boiled and at least two
more metal inserts or layers that fit directly on the lower pot of
water, one above the other. These inserts are perforated, allowing
wet steam to circulate freely through the layers and enabling either
a large quantity of one food or several different foods to be cooked
at the same time.

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TOMATO LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon — finely chopped
1/4 c Celery — chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 t Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese — grated
3 tb Butter

Melt butter in a large saucepan or small stock pot.
Saute chopped onions, bacon and celery with pepper,
basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato
sauce, tomato paste and chicken stock, stir well to
blend. Add lentils or split yellow peas. Lower heat
and simmer for 30 to 45 minutes, stirring often to
prevent sticking. Just before serving adjust spices
and add salt to taste. Gently fold in whipping cream
and cheddar cheese.

Tom Bullick said, “Serves six to eight. As the end of
the season approached and food supplies tightened at
the lodge, I modified a tomato-cheese recipe in the
Harrowsmith Cookbook (vol. I), to provide a real
rib-sticking soup. Served with basic bread, it’s
perfect after a long, cold, wet day.”

From Calgary Herald by Tom Bullick
5/3/89 Submitted By SAM WARING
On MON, 06
NOV 1995 105631 GMT

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Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

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Title: Hamburgers Diane
Categories: Ground beef, Main dish, Meats, Patties, Vegetables
Yield: 4 servings

2 T Margarine Or Butter
1 t Worcestershire Sauce
1/4 t Lemon Juice
1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small
1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck
1/2 t Salt
1/4 t Pepper

* Mushrooms should be washed, trimmed and sliced.
Melt the margarine in a large skillet. Add the Worcestershire sauce,
lemon juice, garlic, onion, and mushrooms. Cook and stir over medium
heat for 2 minutes. Remove from the heat. Mix the meat, salt and
pepper together. Shape the mixture into 4 patties, each about
3/4-inch thick. Push mushroom-onion mixture to the side of the
skillet. Cook the patties in the same skillet over medium-high heat,
turning once, to the desired doneness, about 10 minutes. Serve with
the mushroom-onion mixture spooned over the patties.

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ENCHILADAS VERDES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breast
2 c Tomato, canned — mashed
1/2 c Onion — chopped
1 t Salt
1 t Garlic powder
Salsa verde
Tortillas, corn
Oil
Sour cream
—–SALSA VERDE—–
4 lb Tomatillos, peeled
1/2 c Onion — finely chopped
1/4 c Oil
1 t Salt
1 t Garlic — chopped

Calories per serving: 184 Fat grams per serving: 5
Approx. Cook Time: 0:45 In large pot, boil chicken in
water to cover until tender; reserve 2 cups broth.
Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth; boil 10
minutes or until reduced enough for enchilada filling.
Strain. Heat a bit of oil in a small skillet; press
each tortillas into the hot oil a few seconds to
soften them and make them more pliable to roll. Stuff
with chicken filling. Roll filled tortillas and place
in baking dish. Cover with salsa verde. Bake at 375
degrees until thoroughly heated, about 25 minutes.
Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water
until tender; blend in food processor. In skillet,
saute onions in oil. Add pureed tomatillos, salt and
garlic.

— El Jarro de Arturo
per Clarence Fontish

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Title: Callaloo Soup
Categories: Soups, Caribbean, Vegetables
Yield: 6 servings

1 bn Dasheen, cleaned deveined
6 ea Fresh okras, trimmed
1 lg Plantain, cubed
1 ts Oregano
5 ea Scallions, chopped
6 ea Cloves, pounded
2 ea Tomatillos, husked
— quartered, optional
2 ea Garlic cloves, pressed
1 lb Yam, peeled diced
Salt pepper
Scotch bonnet, to taste

Combine all but the last three ingredients in a pot with 2 quarts of
boiling water. Simmer for 1 1/2 hours.

Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water reserve the vegetables.

Allow the soup to cool slightly. Strain the stock set aside.
Puree the cooked solids return to the pot. Add enough of the
reserved stock to form a syrupy consistency. In a small pan, reduce
the remaining stock until thickened add it to the soup.

Add the salt, pepper Sctoch bonnet. Simmer for 1 hour. 5 minutes
before serving, add the diced yams. Heat through serve.

VARIATIONS: Replace the dasheen with 1 bunch of spinach.

Replace the yams with either malanga or dasheen root. Cook in the
same way.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Title: “LOS VENGANZA DEL ALMO” CHILI
Categories: Chili, Wp
Servings: 4

1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
11 tb Gebhardt’s Chili powder
4 tb Cumin
4 tb Beef bouillon
(instant, crushed)
36 oz Old Milwaukee beer
2 lb Pork, cubed (thick
Butterfly pork chops)
2 lb Chuck beef, cut into cubes
6 lb Ground rump
4 Large onions,
Finely chopped
10 Cloves garlic,
Finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered),
Also called mole poblano
1 tb Sugar
2 ts Coriander seed (from Chinese
Parsley, cilantro)
1 ts Louisiana Red Hot Sauce
(Durkee’s)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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