Recipes published in ‘Squares And Bars’

Bm Pizza Dough

Recipe

18 Jul

Date: Wed, 24 Aug 94 23:27:34 PDT
From: Zite Hutton

Joe Miko requested a pizza dough recipe a couple of days ago that will
work in a DAK Turbo Baker II. That’s the kind of bread machine I have –
and here’s the pizza dough I’ve been making (and am very pleased with).
I have been told that the DAK and Welbilt machines need a slightly
different dry to wet ingredient ratio than other bread machines – and
I’m not sure in which direction, so others may need to experiment.

This is an adaptation of the pizza dough recipe on page 522 of Ornish’s
“Program for Reversing Heart Disease”.

BREAD MACHINE PIZZA DOUGH

I generally start the dough about 2 hours (or 2 1/2 hours) before I want
to cook the pizza.

Set DAK Turbo Baker II machine on “white bread” and “manual” – I also use
the “turbo” setting.

Place in bread machine:
1 scant Tbsp. active dry yeast
3 cups all-purpose flour
1 pinch of sugar
1 tsp salt
1 1/4 cups warm water

I then let the dough run through “manual” cycle (doesn’t bake). It beeps
off, and usually by the time I am ready to use it, the dough has risen to
the top of the baking pan.

Preheat oven to 450 degrees F.

Punch down dough, take out of machine, knead for about 1 minute. (I put
it on a floured surface.) Stretch the dough with your fingertips to form
a circle. It should be flat in the middle and thicker around the edges.
(My husband uses a rolling pin, and usually turns up and crimps the edge.)

Sprinkle cornmeal over a pizza stone or heavy baking pan and then
transfer the dough to the stone or pan.

Place toppings and herbs (I use a lot of oregano) on pizza, and bake for
10 to 15 minutes, until the crust has browned.

Makes 1 12-inch medium thick-crusted pizza.

Ideas for pizza toppings:
Sauce: canned tomatoes, drained, then pureed
Sauce: roasted red peppers, pureed (instead of tomatoes)
Herbs: basil, oregano, thyme, pepper, rosemary
(Wild) mushrooms, thinly sliced
Zucchini, thinly sliced, sauteed
Fresh chopped spinach and fresh sliced tomatoes
Nutritional yeast for a “cheesy” taste

Filed under: Chocolate, Squares And Bars

Moroccan Lentil Soup

Recipe

3 Oct

Moroccan Lentil Soup

Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :2:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsps broth
2 med onions — sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads — crushed
1/2 c cilantro — chopped
1 c lentils — rinsed
1/2 c wheat berries
6 c vegetable broth — or water
15 ozs garbanzo beans, canned — rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper

In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food
processor, combine tomatoes with their juice, spices and cliantro. Puree until
fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat
berries and broth or water. Cover tightly. If using crockpot, set on medieum
heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender,
about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10
minutes before serving, beat egg with juice of one lemon. Reduce heat to
simmer; stir egg mixture into soup until forms strands. Season with salt and
pepper. To serve, squeeze juice of remaining lemon into soup bowls before
ladling in soup.

– – – – – – – – – – – – – – – – – –

Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium

Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1604 0 0 0 0 0 0

Filed under: Squares And Bars

Blender Ketchup

Recipe

2 Aug

Title: Blender Ketchup
Categories: Canning, Condiments
Yield: 9 pints

24 lb Ripe tomatoes
2 lb Onions
1 lb Sweet red peppers
1 lb Sweet green peppers
9 c Vinegar (5 percent)
9 c Sugar
1/4 c Canning or pickling salt
3 tb Dry mustard
1 1/2 tb Ground red pepper
1 1/2 ts Whole allspice
1 1/2 tb Whole cloves
3 Cinnamon sticks

Use an electric blender and eliminate the need for pressing or sieving.

Yield: About 9 pints

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water, slip off skins, core, and
quarter. Remove seeds from peppers and slice into strips. Peel and
quarter onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently. Add
vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other spices. Continue boiling and stirring until volume is
reduced one-half and ketchup rounds up on a spoon with no separation of
liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch
headspace. Adjust lids and follow process times for regular ketchup
according to the recommendations in Table 1.

Table 1. Recommended process time for Blender Ketchup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Filed under: Squares And Bars

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Recipes published in ‘Squares And Bars’

Bm Pizza Dough

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