Title: Deep Dish Pizza
Categories: Pizza
Servings: 6

56 oz Tomatoes
1 1/2 ts Salt
2 1/2 ts Sugar
3/4 ts Pepper
3/4 ts Basil
3 ts Oregano
5 c Shredded mozzarella
1 lb Mild Italian Sausage

Bake sausage in 400 oven about 20 min. Drain and set aside. Squeeze
tomatoes with hands or fork to remove all the juice. Mix seasonings into
squeezed tomatoes. Spread Mozzarella on top of dough. Place pieces of
sausage over cheese. Place tomato mix on top of sausage. Sprinkle with more
oreg. 450 15 min.

DOUGH: 2 pkgs. powdered yeast, 2/3 C. plus 4 tbsp. warm water, 3 C. flour,
1/2 C. olive oil, 1 tsp. salt. Dissolve yeast in warm water. Then mix all
the ingredients together. Knead for 5 min. Put dough in lightly oiled
bowl and cover. Let rise until doubled, about 1 hour. Divide dough into 2
pieces and place in oiled pans. Spread dough with fingers around bottom and
part way up sides of pans. If dough tears just pinch together. Place
toppings on dough. Bake 450 for 15 min on bottom of oven (gas) Second rung
from bott.(elec)

From: Deep Dish Pizza Pan Shared By: Pat Stockett

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Title: SPICY VINEGAR MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 c Red wine vinegar
1 c Water
1 Onion; sliced
2 Garlic cloves; minced
8 Cloves
6 Parsley sprigs
2 Bay leaves
2 Celery ribs w/leaves;chopped
2 Juniper berries; crushed
1/2 ts Dried thyme
1/2 ts Dried rosemary
1/2 ts Dried basil
1 tb Brown sugar

Combine all ingedients in a bowl. Makes about 3-1/2
cups.

—–

Title: MONGOLIAN GRILL
Categories: Chinese, Beef, Lamb
Yield: 4 servings

1/2 c Millet
Lamb bones*
10 c Cold water
Salt
Barbecue:
2 lb Boneless lamb taken from the
-upper part of the leg *
2 lb Boneless beef sirloin
2 c Slivered green onion (cut in
-half lengthwise and slice
Diagonally into 1/2-inch
-sections)
2 c Chinese parsley leaves
Dip:
1 c Thin soy sauce
1/2 c Chinese red vinegar
1/2 c Rice wine
1/2 c Fresh ginger juice **
2 tb Flower pepper salt (see
-recipe at end)
1/4 c Hot pepper oil
1/4 c Sesame oil
2 tb Garlic paste ***

From: Kyosho Connick This first is from The People’s
Republic of China Cookbook, _Mongolian_Barbecue_ A
truly native meal, typical of the diet of the rugged
Mongolian nomad. The thin-sliced meat is dipped in a
spicy sauce, quickly grilled and then wrapped in a
sesame roll. A gruel-like millet soup is eaten
between sandwiches, and the meal is topped off with
draughts of heated sorghum whiskey. Transposed to the
West, this meal is ideal for an outdoor barbecue.

Millet soup:

* Ask the butcher to bone a leg of lamb. Use the
bones to make the soup and freeze the shank portion
for later use. ** Smash 5 large slices of fresh ginger
with the end of a cleaver handle and put them in 1/2
cup water for 2 hours. Squeeze out the juice from the
ginger slices. *** Peel and crush 4 large garlic
cloves into a paste, and add a little rice wine or
vinegar to moisten.

Soak the millet overnight in cold water. The next
morning, put the lamb bones in a large pot. Add water
and bring to a boil. Reduce the heat and simmer for
several hours, adding water to maintain the original
volume. Skim off the fat, remove the bones and strain
the stock. Drain the millet, rinse several times, add
to the stock and simmer slowly for 1 to 2 hours, or
until the grains break up and the soup is thickened.
Salt to taste. Turn off the heat and set aside. While
the stock is simmering, trim off all fat and skin from
the beef and lamb. Wrap the meat well and place in the
freezer for 2 to 3 hours, or until it becomes firm,
but not frozen hard. (This makes it easier to slice
the meat very thinly.) Using a very sharp knife or
cleaver, carefully cut against the grain of the meat
to make slices about 1/8 inch thick. Cut each slice
into strips about 2 by 4 inches. Arrange the beef and
lamb in layers on separate platters. Cover and
refrigerate until ready to use. Put the green onion
and parsley in separate bowls, cover and refrigerate
until ready to use. Put each dip ingredient in a
separate bowl, place the bowls on a large tray, cover
and set aside. Prepare the rolls.

—–

Title: Seafood Sauce for Pasta (Salsa Fra Diavolo)
Categories: Main dish, Pasta/rice, Sauce/gravy, Seafood
Yield: 4 servings

4 tb Extra Virgin Olive Oil
6 ea Garlic cloves; crushed
3 c Plum or Roma Tomatoes
-skinned, seeded, coarsely
-chopped with juice
1 1/2 ts Salt
1 ts Crushed Red Pepper
8 oz Small Raw Shrimp
-peeled and deveined
8 oz Small Raw Bay Scallops
1 tb Parsley; finely chopped
1 lb Linguine; cooked al dente

In a large saucepan heat 2 tablespoons of the olive oil with the
garlic over meduim heat. When the garlic starts to sizzle, pour in
the tomatoes. Add the salt and crushed red pepper. Bring to a boil.
Lower the heat. Simmer the sauce for 30 minutes, stirring
occasionally.

In another skillet, heat the remaining 2 tablespoons of olive oil over
high heat. Add the shrimp and scallops. Cook for about 2 minutes, or
until the shrimp turn pink, stirring frequently. Add to the tomato
mixture. Stir in the parsley. Cook for 3 to 4 minutes, or until the
sauce just begins to bubble. Taste for salt. Serve over the pasta.

From the book ….The Ultimate Pasta Machine Cookbook by Tom Lacalamita,
Simon Schuster ISBN# 0-671-50102-X

Shared by Sandy Gamble

—–

Kid’s Choice Turkey Quesadilla (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 flour (10-inch) tortilla
5 ounces low sodium jack cheese — shredded
5 ounces herb roasted turkey — sliced thin

Preheat a non-stick 10-inch saute pan and lightly spray low-fat olive oil
spray on bottom. Place the tortilla down inside the pan and on one half
sprinkle half of the jack cheese. Layer with turkey slices on top and
remainder of the cheese.

Fold over the tortilla in the saute pan and press down firm with a metal
spatula. Cook until lightly browned (about 3 minutes). Turn the quesadilla
and brown. When cheese has melted and quesadilla is lightly browned on both
side, transfer to chopping surface and cut into three triangles. Serve with
approximately 2 tablespoons of jicama slaw and tropical salsa (recipes to
follow).

Yield: 1 serving (Courtesy of Exec. Chef Alex Askew, Night Gallery, NYC)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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SPICY THAI PIZZA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cooked brown rice
2 cups Shredded mozzarella cheese — – divided
1 cup Crunch peanut butter — – divided
1 Egg — beaten
Vegetable cooking spray
1/2 cup Hot water
1/4 cup Cilantro — minced
2 tablespoons Soy sauce
3 tablespoons Dark sesame oil — divided
1/4 teaspoon Ground red pepper
2 cups Broccoli flowerets
1 medium Red onion — chopped
2 large Carrots — julienned

Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl.
Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking
spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut
butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper
in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in
large skillet over medium-high heat until tender-crisp.
Spread sauce over crust; top with vegetable mixture. Sprinkle with
remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes.
Let stand 5 minutes before serving.

Each serving provides:
* 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3
g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.

Source: “Veg-able Rice” Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Diaper Dump Porridge^

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (10 oz) beef broth
1 Tube refrigerated biscuits
1 can (10 oz) chicken broth
—–TOOLS—–
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Pour the beef froth into a saucepan. Set aside and don’t add any water.

Remove the biscuits from the tube, seperate them and carefully cut each
one in half. Then, using clean hands, sculpt the biscuit pieces into
“dump” shapes.

Add the dumps to the beef broth. With an adult’s help, place the dumps and
broth over medium heat and cook until the mixture comes to a boil. Turn the
heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully
check the broth level often.

Pour the chicken broth (diaper fluid) and one can water into the second
saucepan. With a slotted spoon, carefully transfer the cooked dumps from the
beef broth and place in the chicken broth pan. Heat chicken broth according to
the directions on the can.

Sicko serving suggestion: When you’re done eating, place a container of baby
wipes on the table for guests to clean up with!

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Crockpot Porridge

Recipe By : PARENTING Magazine – 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Breakfasts Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cracked wheat
3/4 cup rolled oats — NOT instant or quick
3 cups water
1/2 cup raisins
1/4 cup wheat germ
1/2 cup apple — grated
1/4 teaspoon cinnamon
milk
honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins, wheat germ,
apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

– – – – – – – – – – – – – – – – – – =

Pasta And Bean Soup

Recipe By : The New Basics Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Beans To/From Eat-L
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried beans — (pinto, great
— northern, etc.)
1/2 cup olive oil
1 1/2 cup chopped onions
3 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3 bay leaves
1 can tomato paste — (6 ounces)
1 can tomato puree — (28 ounces)
10 cups water
salt and freshly ground black pepper — to taste
1 cup orzo or other small pasta
3/4 cups chopped fresh italian (flat-leaf) parsley
freshly grated parmesan cheese — for garnish

1. Cover the beans with cold water and soak overnight. 2. Heat the olive oil
in a large soup pot. Add the onions, garlic, oregano, basil, and bay leaves.
Cook over low heat, stirring occasionally, until the onions and garlic are soft
and translucent, 10 to 15 minutes. 3. Add the tomato paste and tomato puree,
and cook another 5 minutes. 4. Stir in the water, cover partially, and cook
over medium heat for 20 minutes. 5. Drain the beans and add them to the kettle
with salt and pepper to taste. Reduce the heat, cover, and simmer until the
beans are tender, about 1 1/2 hours. 6. Add the orzo and continue to simmer
until the pasta is tender,another 10 minutes. Stir in the parsley. If the sou
p
seems too thick, thin it with a little water. 7. Ladle into soup bowls and
serve garnished with Parmesan cheese.

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Title: YULETIDE GINGER COOKIES
Categories: Cookies
Servings: 42

3/4 c Firmly packed brown sugar
1/2 c Light corn syrup
1/2 c Margarine, softened
2 Egg whites, slightly beaten
3 c QUAKER Oat Bran Hot Cereal,
-uncooked
3/4 c All-purpose flour
2 t Ground ginger
1 t Baking soda
1 t Ground cinnamon
1/4 c Red or green sugar crystals

Heat oven to 350’F. Beat brown sugar, corn syrup and margarine in large
bowl until fluffy. Blend in egg whites. Gradually add combined oat bran,
flour, ginger, baking soda and cinnamon; mix well. Shape into 1″ balls;
roll in colored sugar crystals to coat. Place 2″ apart on ungreased cookie
sheet. Gently press balls into 2″ circles. Bake 11-13 minutes or until
light golden brown. Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely. Store tightly covered.

Makes about 3 1/2 dozen cookies.

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