Title: Smoked Salmon Pizza
Categories: Pizza
Yield: 2 pizzas

3/4 c Mascarpone cheese
2 md Shallots, minced
1 tb Fresh lemon juice
2 tb Chopped fresh chives
4 oz Smoked salmon

NOTE: Mascarpone is a smooth, mild Italian cheese.

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pizza pan instead, do not preheat the pan.) Mix
cheese, shallots, lemon juice and 1 tablespoon chives. Spread over 2
12″ pizza shells. Slide the pizzas onto the pizza stone. Bake 15
minutes, or until the crust is golden brown. Immediately sprinkle
with walmon and chives. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.

Per slice: 168 calories, 19 grams carbohydrates, 5 grams protein, 1
gram fiber, 8 grams fat (3 grams saturated), 223 milligrams sodium.

MMMMM

WINTER VEGETABLE PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Celery root, trimmed, peeled
2 md Baking potatoes, cubed
2 md Turnips, cubed
4 md Leeks, washed sliced
1 tb Salt
Pepper, to taste

Combine the celery root, potaotes, turnips, and leeks
in a large saucepan and cover with cold water. Place
over medium-high heat and bring to a boil. Reduce heat
and simmer until all of the vegetables are tender,
about 30 mins. Drain well and pass the vegetables
through a ricer. Add salt and pepper to taste. Divide
among 4 plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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Garlic And Sweet Potato Soup

Recipe By : Cooking Live Show #CL8872
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks — trimmed and
— coarsely chopped
1 large head garlic — cloves separated
— and peeled
3 pounds sweet potatoes — peeled and cut
— into 1-inch chunks
8 cups chicken stock or water — (up to 10)
salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, a
bout 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining ga
rlic and sweet potatoes to the pot and stir to combine. Add enough chicken stoc
k or water to barely cover the vegetables. Season with salt and pepper. Bring t
o a boil, reduce heat and simmer until the sweet potatoes are very tender about
20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet h
eat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Tr
ansfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to another p
ot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladl
e soup into serving bowls and garnish with garlic chips, crumbled feta cheese a
nd chives.

Yield: 6 servings

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BROILED CHICKEN FAJITAS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boned — Skinned Chicken
Breasts
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Seasoned Salt
1/4 tsp Each Oregano Pepper
Few Drops Liquid Smoke
Flavoring
1 tbsp Vegetable Oil
1/2 c Green Pepper Strips
1/2 c Thin Onion Wedges
1/2 c Tomato Wedges
1/4 c Mild Picante Sauce

in Bowl, Combine First 7 Ingredients 1 1/2 t. Oil. Cover Refrigerate 2 To
8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A
Large Skillet, Saute Green Peppers Onions in Remaining Oil Until
Crisp-Tender. Add Tomatoes Saute 1 Min. Stir in Picante Sauce Heat
Through. Cut Chicken Into Thin Strips Top With Vegetables. Serve With Four
Hot Corn Tortillas.

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Hawaiian bagels

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
1 teaspoon coconut extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
1/2 cup dried pineapple — diced
5/8 cup dried coconut — shredded or flaked

Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

– – – – – – – – – – – – – – – – – –

NOTES : These are really excellent.

Title: ELLA ZEEK’S SUGAR COOKIES
Categories: Cookies, Holiday
Yield: 48 servings

3 c All-purpose flour
1 1/2 c Brown sugar
1/2 c White sugar
1 c Shortening
1/4 c Milk
2 Eggs
2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

Cream sugars and shortening. Add milk, vanilla and
eggs and mix well. Stir in remaining ingredients and
mix well. Refrigerate for about 1 hour.
With floured hands roll teaspoonful of dough into a
ball. Place on cookie sheet. With three fingres
together, press ball flat, leaving ridges down the
middle. Bake in 400øF oven for 9 to 12 minutes or
until lightly gold.

Ella was a neighbor who was ten years older than God
when I was a child. She always had these in her cookie
jar, and usually would bake a dozen every day since
the dough keeps so well. It is one of my all time
favorites and I have never tasted them anywhere else.

—–

Date: Sat, 12 Nov 94 13:27:53 EST
From: m-js0217@granny.cs.nyu.edu (Julia Stone)

I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

POZOLE JALISCO 1H16

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork meat (combination, tende
1 x Butt and neck bones.
2 tb Salt
1 x Accompaniments:
1 x Salsa picante
1 x Onion-minced
1 x Lettuce, shredded
1 x Lime wedges
1 x Radish, sliced
1 x Oregano
1 x Tortilla, toasted
1 x Red pozole:
1 x Garlic cloves, minced
4 ea Red chiles, dried
1 x Green pozole (pozole verde)
1 ea Chicken, small, cut in half
1 lb Tomatillos, fresh
1/3 c Oil
4 ea Chiles, green
1 ea Lg Onion
2 ea Epazote sprigs
2 ea Hoja santa sprigs
1 1/2 c Pumpkin seeds, hulled, toast

2 days ahead:Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
boil.Place one heaping teaspoon unslaked lime in one
cup cold water and add it to the corn through a
strainer.Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you
go.Rinse again.Keep refrigerated. On day of
preparation: Bring to a boil 5 pounds pork
meat (combination pork tenderloin, shoulder, butt and
neck bones). Lower to a simmer for one hour. At same
time, place the hominy in fresh, cold water about 14
cups-and bring to a brisk boil for about one hour. The
kernels should open. After the hour, remove the pork
from its pot and cut into serving size pieces.Add the
pieces of pork to the hominy (corn).Add 2 Tablespoons
salt and alow to cook, uncovered about 4 hours on a
slow simmer Reserve liquid pork broth from meat and
maintain in another pot, simmering. This should be
added to the hominy as needed. ACCOMPANIMENTS: Salsa
picante, finely chopped onion, shredded lettuce or
cabbage, lime wedges sliced radish, oregano, toasted
tortilla To change to RED POZOLE: Add to the pozole,
at the same time you add the meat, the following: 6
crushed garlic cloves; 4 dried red chiles (of the large
variety), such as ancho or guajillo-although any type
will do. The chiles should first be slightly charred
and then soaked in 1 cup hot water.Then remove stems
and seeds and puree in blender with the water.
Continue cooking as before.
For POZOLE VERDE (green pozole) After Pozole has been
cooking for 2 hours add:1 small chicken, cut in half;
1 pound fresh tomatillos, husked, washed blended, and
briefly fried in 1/3 cup veg shortening;4 small green
chiles;one large chopped onion;2 sprigs each epazote
and hoja santa;1 1/2 cups hulled untoasted
pumpkinseeds (which you should toast yourself till they
begin to pop; Notes: Basic instructions are for white
pozole. Add ingredients shown if you wish to make red
or green pozole. MELANIE MIGUEL (MJNT73C)

– – – – – – – – – – – – – – – – – –

Title: FIREHOUSE SPECIAL *** (JPKC26B)
Categories: Casserole, Main dish, Beef, Tex-mex
Yield: 8 servings

1 1/2 lb Ground round
1 ea Small onion; diced
1 tb Oil
2 ea Cans condensed cream of chic
1 ea Soup can milk
4 oz Can diced green chiles
24 ea Corn tortillas
1 lb Cheddar cheese; shredded

Brown beef and onion in oil, stirring to crumble meat.
Combine soup and milk in saucepan and cook, stirring,
over medium heat until smooth. Then add chiles. Cut
torillas in 1 inch squares and make 1 layer in baking
dish using half of squares. Spread with layer of half
of cooked meat, then with half of soup mixture and
half of cheese. Repeat layers. Bake at 325F 20 to 30
min. FROM: ANN LOFTIN (JPKc26B)

—–

Peanut Butter Shortbreads

Recipe By : http://www.peanutbutterlovers.com/
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Peanut Butter

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsalted butter — softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
2 cups all-purpose flour

Preheat oven to 300øF. In a bowl, combine all the ingredients with your
fingers until mixture resembles coarse meal. Press the mixture into an
ungreased 8″ round pan. With a fork, prick decorative wedges in the
dough. Bake for about 1 hour, or until very lightly browned. Cut into
wedges while warm. Makes 16 wedge-shaped cookies

Joyce R. 1/99

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