Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

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Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

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Title: Knach Kuken
Categories: Bread Osg1966
Servings: 1

1 c Sugar
1 ea Egg
1 c Hickory nuts
Sponge; enough for 1 loaf
Butter; piece size of a wal
-nut

Enough sponge for a loaf of bread. Work into this a piece of
butter size of a walnut. Mix well. Place in greased bread loaf pan,
let rise until double in bulk and bake.

Note: Assume moderate oven 350 – 400 F. Time ? probably 40 – 50
minutes.

Source: Mrs. H. S. Lewis, Benton Grange, Ottawa County, OH
—–

Title: DARK CHOCOLATE GLAZE (FOR DECADENCE CAKE)
Categories: Ghirardelli, Cakes
Yield: 6 servings

4 oz Ghirardelli Sweet Dark
-Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/3 c Ground or chopped almonds or
-walnuts

DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt
broken chocolate with butter. Stir frequently until smooth. Remove
from heat. Stir in milk, syrup and vanilla. Place 9″ cake layer on
rack over a baking sheet. When glaze is cool, pour onto center of
cake. Let glaze run down sides. Use spatula to smooth glaze and coat
sides. Decorate side of cake with nuts. Chill about 10 minutes to set
glaze.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

—–

VELVET CRUMB CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1/2 c Sugar
1 Egg
1/2 c Milk or water
2 tb Shortening
1 t Vanilla

Honey Crisp Topping

Heat oven to 350

1. Blend all ingredients except topping in large
mixer bowl on low speed 1/2 minutes, scraping bowl
frequently. Beat 4 minutes at medium speed. 2. Pour
batter into greased and floured square pan, 8 x 8 x 2
inches, or round layer pan, 9 x 1-1/2 inches. 3. Bake
30 to 35 minutes or until wooden pick inserted in
center comes out clean. While warm, spread with Honey
Crisp Topping. 4. Set oven control at broil and/or
550. Place cake about 3 inches from heat; broil about
3 minutes or until mixture is nicely browned.

Honey Crisp Topping: Mix 3 Tbsp. butter or margarine,
softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2
cup crushed Wheaties cereal and 1 can (8-1/2 ounces)
crushed pineapple, drained.

Coconut Broiled Topping: Mix 1/2 cup flaked coconut,
1/3 cup brown sugar (packed), 1/4 cup chopped nuts, 3
Tbsp. soft butter or margarine and 2 Tbsp. light cream.

From: Betty Crocker’s Bisquick Cookbook Shared By: Pat
Stockett

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BAKED GRAPEFRUIT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Grapefruit
4 t Dark brown sugar
2 t Butter or margarine
4 Maraschino cherries

1. Cut each grapefruit in half crosswise. Remove any pits and cut around
each section with a sharp knife.
2. Sprinkle each grapefruit with 1 teaspoon sugar.
3. Dot each half with 1/2 teaspoon of butter. Place grapefruit halves on a
paper plate.
4. Heat, uncovered, in Microwave Oven 4 minutes.
5. Garnish each half with a maraschino cherry.
6. Serve hot.

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MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
10 1/2 oz Beef consomme
1 1/4 oz Taco seasoning mix
1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consomme
with dry taco mix; add green pepper. In crockpot, pour sauce over
ribs. Cover and cook on low for 6 – 8 hours.

Poke Along Crock Pot Cook Book per jean hores

Posted By Sam Waring On rec.food.recipes or
rec.food.cooking

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Parmesan Thin Crust Pizza Dough

Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon active yeast
2 cups bread flour
1/4 teaspoon salt
1/2 cup parmesan cheese — freshly grated
1 Tablespoon olive oil
2/3 cup water — lukewarm

Put ingredients in the bread machine according to the instructions of your
machine. Use the dough cycle.

Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up
to one week. Remove dough when needed, roll it out, top with your favorite
ingredients and bake.

If using pizza pans , the oven should be preheated for at least 30
minutes at 500 degrees F.

If using stone the oven should be preheated for 1 hour at 500 dgrees F. to
heat the stone porperly.

Bake 15 to 20 minutes.

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Cream Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon Salt
1 tablespoon Flour
1 teaspoon Dry mustard
1 tablespoon Sugar
2 tablespoons Butter
2 Egg yolks
3/4 cup Cream
1/4 cup Vinegar

Mix flour, salt, mustard and sugar in the top of a double boiler. Add
butter and stir til mixed. While beating, add the egg yolks; stir well.
Add the cream and lastly the vinegar.cook over hot water until it
thickens. Strain if necessary. chill and serve cold.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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RISSOTO CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Servings
4 1/2 c Of chicken stock
6 tb Unsalted butter
1 md Onion, finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Freshly grated parmesan
-cheese
1 lg Egg, lightly beaten
1/2 c All-Purpose flour
2 tb Olive oil

1. In a medium saucepan, bring the chicken stock to a
simmer over moderate heat. Butter a 9 by 13 inch glass
baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive
saucepan. Add the onion and cook over moderate heat,
stirring occasionally, until softened, about 5
minutes. Add the rice and stir until coated with
butter, 1 to 2 minutes. Raise the heat to moderately
high and pour in the wine. Cook, stirring, until
almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to
just cover the rice ) and cook, stirring constantly,
until the stock is absorbed. Continue adding stock,
about 1 cup at a time; stir constantly until the stock
is absorbed before adding more. The rice is done when
it is just cooked through and lightly bound with with
creamy liquid, after about 15 minutes. Remove from the
heat and stir in the Parmesan cheese. Let cool
slightly, then stir in the egg. Spread the risotto
evenly in the prepared baking dish. Cover and
refrigerate until very firm, at least 4 hours or
overnight.

4. Cut the risotto into 16 even squares. Shape each
square into a disk, about 2 1/2″ in diameter and 1/2″
thick. Coat the disks with flour and refrigerate on a
baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
of the olive oil. Add 8 of the cakes to the skillet
and cook over moderately high heat, turning once,
until browned and warmed through, about 3 minutes per
side. Transfer the cakes to a warm serving platter,
cover and keep warm in a low oven. Wipe out the pan
and repeat with the remaining butter, oil, and risotto
cakes. (The risotto cakes can be fried up to 1 day
ahead. To serve, warm them in a 450 degree oven for
about 10 minutes, or until heated through.)

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