PIZZA DOUGH

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA (RJHP21A—–
1 package Dry yeast
3 cup All purpose flour
1 tablespoon Sugar
1 teaspoon Kosher salt
2 tablespoon Non-fat dry milk powder
1 tablespoon Butter — at room temperature
1 1/4 cup Warm water

Place all ingredients into breadmaker in the order listed. Allow breadmak=
er to knead and let rise slightly before removing, approximately 20 to 25=
minutes. Don’t forget to remove the dough before the bake cycle starts.=

NOTE: I use the DAK Autobakery on the white bread setting to make this d=
ough. I then remove the dough and place it on a lightly floured cutting =
board and cover with a clean moist towel to rise an additional 30 minutes=
or so before forming to the pizza tray.

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Date: Fri, 15 Apr 94 17:33:43 EDT
From: Janice Price

Fat-Free Oatmeal Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup ml) corn syrup
1 tsp ml) vanilla
3/4 cup raisins
no-stick cooking spray (or whatever you choose to grease the pan)

In large bowl, combine flour, oats, sugar, baking powder, baking soda,
salt, and cinnamon. Add remaining ingredients, stirring until all
ingredients are moistened. Dough will be thick.
Drop dough by heaping teaspoonfuls onto baking sheet sprayed with
cooking spray (or whatever). Bake at 350F (180C) for eight to ten
minutes or just until set. Do not overbake (or they’ll turn into
hockey pucks). Cool five minutes on baking sheet (at which point
they’ll set up nicely), then remove to wire rack to cool.
Makes about 2 1/2 dozen cookies (depending on the size you like).

KEY WEST CONCH CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HBWK07A
– ground three times
2 qt -water
2 md Onions — – chopped
1 c Tomatoes — fresh or canned
1 t Salt
frozen — ¥
4 c Potatoes — peeled diced
1/4 lb Salt-cured pork — – diced
1 Green pepper — – chopped
– drained
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.

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Title: Peanut butter chip cookies
Categories: Desserts Cookies
Servings: 48

1/2 c Butter softened
3/4 c Packed brown sugar
1/2 c Chunky peanut butter
2 ea Eggs
1 1/2 c Flour
1 t Baking soda
1 c Salted peanuts
6 oz Semi-sweet chocolate chips
6 oz (or) butterscotch chips

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended.

2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie
sheet.

3. Bake 9-12 minutes or until golden brown. Remove right away from
cookie sheet and cool on wire rack.

from: _Cookiemania_

—————————————————————————–

Title: Stir-Fried Okra with Spices
Categories: Okra, Stir-fry
Yield: 4 servings

1 lb Fresh okra, trimmed and
-sliced into 1/2″ thick
-rounds
1 c Thinly sliced onion
2 tb Canola or olive oil
1 1/2 t Lemon juice
1/2 t Ground cumin
1/4 t Ground fennel
1/8 t Cayenne pepper
1/2 t Kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, American-style, in pita bread with
lots of sliced tomatoes.

1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.

2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2
minutes, or until flavors are blended.

MMMMM

POTATO GARBANZO GNOCCHIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Potato Flakes
2 c Boiling water
1/2 c Garbanzo Flour
1/4 c Rice Flour
1 tb Smoked nutritional yeast
— (optional)
1 t Sea salt
1 t Non-alum baking powder
— (optional)
1 t Garlic powder
1/8 ts Cayenne or red pepper

Combine water and potato flakes quickly. They will
set up firmly and be somewhat dry. Stir in the
remaining ingredients. Drop by the teaspoonful onto
hot oil and deep fry until golden brown. Omitting the
baking powder will result in denser gnocchis.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: Pear Parsnip Salad
Categories: Salads
Yield: 6 servings

3.00 c Diced Parsnips
(1 1/2 Lbs.)
2.00 c Water
3.00 tb Thinly Sliced Green Onions
Honey-Yogurt Dressing
3.00 md Size Firm, Ripe Pears
1.00 tb Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips 2 C. Water in A Small Saucepan; Bring To A Boil.
Cover Reduce Heat Heat 5 Min. Drain Rinse Under Cold Water.
Drain Well.Combine Parsnips, Green Onions 1/4 C. Plus 2 T. Honey-
Yogurt Dressing in A Medium Bowl. Stir Well. Cover Chill. Cut
Pears in Half Lengthwise; Core Cut Lengthwise Into Thin Slice,
Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut
Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top
Each With 1/2 C. Parnsip Mixture 1 T. Remaining Honey-Yogurt
Dressing. Sprinkle With Pepper If Desired.
(Fat 1.1, Chol. 1.)

MMMMM

"21″ Club Rice Pudding

Recipe By : Aunt Salli’s
Serving Size : 10 Preparation Time :0:00
Categories : Rice Fruit
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart Milk
1 pint Heavy cream
1/2 teaspoon Salt
1 Vanilla bean
3/4 cup Long-grained rice
1 cup Granulated sugar
1 Egg yolk
1 1/2 cups Whipped cream
Raisins (optional)

In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup
of the sugar and bring to a boil. Stirring well, add the rice. Allow the
mixture to simmer gently, covered, for 1 3/4 hours over a very low flame,
until rice is soft. Remove from the heat and cool slightly. Remove the
vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the
egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2
tablespoons of the whipped cream; pour the mixture into individual crocks or
a souffle dish. (Raisins my be placed in the bottom of the dishes, if
desired.) After spreading the remaining whipped cream in a thin layer over
the top, place the crocks or dish under the broiler until the pudding is
lightly browned. Chill before serving.

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Title: FRENCH APPLE CAKE WITH APRICOT GLAZE
Categories: Cakes
Yield: 12 servings

2 tb Margarine
1 c Sugar
1 Egg
2 c White flour
2 1/2 pt Baking powder
1 c Skim milk mixed with 1 ts
6 Granny Smith apples
1 TOPPING
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Freshly ground nutmeg
3 tb Margarine, no salt
1 GLAZE
1/2 c Apricot jam
1 ts Lemon juice
1 About 1 tsp water

Method: Preheat oven to 350# F. Spray a 9″ x 12″
baking dish with a nonstick spray Cream margarine with
sugar. Beat in egg. Sift together dry ingredients.
into egg mixture alternating with milk and vanilla. In
food processor, pro egg with sugar until well mixed.
Add margarine and process and then milk. dry
ingredients into processor and pulse 3 or 4 times,
just until mixed. ( wash processor – reserve for next
step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in
food processor or mixe Dot over top of cake. Bake 30
~ 40 minutes or until skewer comes out clean Cool
completely.

For glaze, heat together apricot jam, lemon juice and
water. Strain into s saucepan or glass measuring jug.
Heat on top of stove or in microwave unti boiling and
slightly reduced. If reduced too much, add a bit more
water. onto completely cooled cake with pastry brush.
Serve and enjoy.

Nutritional value per servings: 253 calories, 3.8 g
protein (6%), 54 g carbohydrate (83%), 3 g total fat
(11%) (.7 g saturated fat), 23 mg cholest 146 mg
sodium.

—–

Title: Easy To Make Bean Soup
Categories: New import
Yield: 4 servings

3/4 To 1 cup chopped onion
1 tb Vegetable oil
1 (4-ounce) can green chilies,
Drained
1 (16-ounce) can refried
Beans
2 c Chicken broth _
Salt, pepper and hot pepper
Sauce to taste
2 tb Chopped fresh cilantro
6 tb (approx.) grated Monterey
Jack or Cheddar cheese
6 tb Sour cream (approx.)

Place chopped onion and oil in a large saucepan over med-high heat.
Cook until onions are soft, but not brown. Coarsely chop green
chilies, unless they are already chopped, add to onions. Add refried
beans. Stir in chicken broth. Cook and stir until soup is heated
through and no lumps remain. Season to taste with salt and pepper.
(ingredients are already salty) Add spice to taste with pepper sauce.
Stir in cilantro just before serving. Garnish each serving with
grated cheese and sour cream.

Makes 6 servings.

MMMMM