RED LOBSTER CHEESE BISCUITS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic salt or powder
1 tb Parsley flakes
1 t Italian seasonings
5 lb Bisquick
44 oz — Water, cold
1 lb Cheddar, sharp — grated
1/2 c Butter

Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking
sheet. Bake for 8-10 minutes. After baking, (while
hot) brush on melted butter or margarine mixed with
garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a
little goes a long way.) Serve hot. The RL manager’s
recipe is for a large quantity, so you’ll have to
reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C.
Bisquick, 1/2 cup cold water, and 3/4 c. grated
cheddar which will yield about 12 biscuits. You may
also substitute soda water or gingerale for the water,
if desired.

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Date: Thu, 06 Jan 94 11:30:52 EST
From: k_desroches@unhe.unh.edu

From the Oprah Winfrey show.

Rosie’s Pizza Dough

.75 c lukewarm water
1 tsp honey
1 tbs dry active yeast
1.5 c Semolina flour
.5 tsp salt
1 tsp olive oil
.5 c cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on the
surface.

Put the flour, semolina, and salt into the bowl of a food processor. Turn the
machine on and slowly add the yeast mixture through the feed tube. Process for
about a minute, until the dough ball froms, drizzling a little additional water
into the feed tube if necessary. Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in a
warm place until the dough ball has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and
roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using
a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.

Makes 8 individual pizza crusts.

fat=0.9
cal=100

Rosie’s Pizza Sauce

1 tbs tomato paste
1 c. tomato puree
.128 crushed red pepper flakes
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme

Combine all ingredients in a small saucepan and cook over low heat for about 15
minutes, until the sauce thickens.

Makes .5 c sauce
fat=0.1
cal=18

Title: CHINESE TUNA STEAKS ON THE GRILL
Categories: Seafood, Chinese
Yield: 4 servings

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with tops
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves

Contributed to the echo by: Bill Birner

Pat fish dry w. paper towels. Mix salt, ginger
pepper. Coat both sides of fish with mixture and rub 1
tsp. cornstarch on both sides of fish. Cover
refrigerate 30 minutes.

Place black beans in bowl and cover with warm water.
Stir about 2 minutes. Remove and drain. Discard water.
Partially pulverize beans. Chinese cooks use the back
end of their cleaver handle.

Cut 3 of green onions on diagonal into 1 inch pieces,
remaining one into thin slices (strings).

Remove seeds and membranes from chilies. Cut chilies
into very thin slices.

Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about
4-5 minutes each side or 10 minutes per inch of
thickness, not too close to coals – otherwise fry in
wok]

Heat wok until hot add 2 Tbs oil, tilting to coat
sides. Fry fish 2 minutes or until brown, turning
once. Reduce heat to low, cover and simmer 10 minutes
turning after 3 minutes. Uncover remove from wok.

Bring wok back up to very hot over high heat. Add 1
Tbs oil, tilt coat. Add black beans, chilies, garlic
green onion pieces stir fry all for 1 minute. Add
broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until
thickened. Add fish steaks turning to coat with sauce.
Heat 2 minutes.

Line platter with spinach/lettuce leaves, place fish
on bed and garnish top with green onion slivers.

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MICROWAVE CHERRY PRESERVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pitted red cherries
1 c Water
2 ts Lemon juice
3 c Sugar
1/4 c Powdered pectin
1/2 ts Almond extract

Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes). Remove from the oven
and stir in remaining ingredients. Cover; place in the microwave oven; and
return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven,
uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from
oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 10 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: about 3 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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Title: KEY WEST CONCH CHOWDER
Categories: Soups/stews, Fish/shellf
Yield: 8 Servings

-HBWK07A CHUCK OZBURN
2 c Conch; fresh or frozen
– ground three times
4 c Potatoes; peeled diced
2 qt -water
1/4 lb Salt-cured pork; – diced
2 md Onions; – chopped
1 Green pepper; – chopped
1 c Tomatoes; fresh or canned
– drained
1 ts Salt
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes and water.
Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork
in heavy skillet; add onion and green pepper. Saute 5 minutes; add to
kettle along with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes have dissolved
and thickened the chowder. Note: On the West Coast, abalone can be
substituted for the conch.

MMMMM

Title: Fluffy Strawberry Pie
Categories: Desserts, Fruits
Yield: 6 Servings

1 pt Fresh strawberries, plus
-extra for garnish
2/3 c Sugar
1/8 ts Salt
1 tb Lemon juice
1 tb Unflavored gelatin
1/2 c Cold water
1 c Evaporated milk, chilled
1 ts Vanilla
1 Graham cracker pie crust
Whipped cream (optional)

Wash and hull strawberries; cut into small pieces.
Add sugar, salt and lemon juice. Chill one hour or
more.

Soften gelatin in water for 5 minutes, then dissolve
over boiling water in a double boiler; add the
strawberry mixture. Whip milk until verystiff and
fold into strawberry mixture. Fold in vanilla, turn
into crust and chill until firm. Garnish with berries
and top with whipped cream. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy

—–

Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

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Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Shortbread

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour — all purpose
1/2 cup Fruit sugar
1/2 pound Butter

Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 – 1/2 in. 300F oven, 25-35 minutes.

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NO-BAKE PB AND CHOCOLATE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
1/2 cup Milk
2 cups Sugar
2/3 cup Peanut butter
1 teaspoon Vanilla extract
3 cups Rolled oats — raw
3 tablespoons Cocoa powder

In a pan, combine 1 stick margarine, 1/2 cup milk, 2 cups sugar Cook over med
heat until it comes to a rolling boil. Let it boil for 1 minute, keep stirring
then add 2/3 cup peanut butter-(I use 2 big spoonfuls) and 1 tsp vanilla
extract.

Remove from heat and add 3 cups oatmeal 3 Tbsp cocoa.
Drop by spoonfuls onto aluminum foil.
Wait a few minutes-(if you can) and enjoy.

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Pesto Chicken Pizza

Recipe By : hunt@austin.metrowerks.com (Eric Hunt)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 To 1/2 C Fresh Pesto Sauce
1 C Grated Mozzarella Cheese — (more/less to taste)
1 Chicken Breast, Baked Or Grilled — * see below
1/2 C Fresh Mushrooms — sliced
1/2 C Sundried Tomatoes — (in oil or not)
1 Pizza Dough Ball — –or–
1 Can Pillsbury Pizza-Crust — from dairy section
1/3 C Extra-Virgin Olive Oil — (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven
for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container
to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato
in half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at=
turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got “gourmet” pizza last night suffering=
from
this affliction.

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NOTES : Here’s my favorite “white” pizza recipe.

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