Date: Sat, 14 May 94 21:18:36 EDT
From: James Massey

Sloppy Joe Pizza

Crust:

1 cup warm water
1/2 tsp yeast
1 tablespoon natural sweetener (s*gar c.)
1 tbsp vinegar
1 cup skim milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix water, yeast sweetener, let sit 5 minutes. Mix vinegar and milk,
microwave on HI 30 seconds (will come out gloppy), add to water. Add flours,
knead 8 minutes. Roll out on cookie sheet or pizza pan, bake 350 degrees
for about 13 minutes.

Take out of the oven. Cover with 1/2 jar Healthy Choice spaghetti sauce
(one of the m**tless varieties, of course), cooked onions, peppers,
mushrooms, c. Then place BTB topping (recipe below), put back in 350
degree oven for about 12-15 minutes, or until crust is done. Slice and
eat: I think it’s about 10% CFF, and very little dairy. (Vegans, if
you can come up with a substitute for “buttermilk”, your posting would be
appreciated.)

BTB Topping

1 1/3 cup Better Than Burger (Naturally Tofu-Sorex)
1 tbsp lite soy sauce
1/3 cup oats
3/4 cup warm water

Mix, let sit 15 minutes. Crumble up and saute in PAMmed pan until brown,
with browned onions.

1/3 cup ketchup
1 tbsp mustard
2 tbsp molasses or other sweetener
garlic, red pepper c. to taste

Mix, then mix into crumbles. Place on top of pizza above, or mix with
barbecue sauce for “sloppy joe”.

‘gotta Go’ Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Leftover vegetables
My Seasoning
Leftover lettuce or veg
Tabasco sauce
Salad
Herbs to your liking
Chicken broth

IF YOU DO NOT HAVE ENOUGH VEG ADD A PKG OF FROZEN MIXED VEG Combine
any bits of leftover vegetables (broccoli, cabbage, carroth, green
beans, potatoes, etc.), l eftover salad (the dressing adds flavor) and
enough chicken broth to cover. Bri ng to a boil over medium
heat. Reduce heat and simmer 15 minutes, or until veget ables are
tender. Puree soup in blender or food processor, adding more chicken b
roth or water if necessary to thin soup. Return to saucepan and
season to taste
with My Seasoning Tabasco sauce, and herbs. If desired, 1/2–1 cup
of heavy cream may also be added. Serve hot. Garnish with a
tablespoon od dry sherry for company. NOTE: If you do not have en ough
leftover vegetables to make the soup, add a can of zucchini in tomato
sauce or a package of frozen mixed vegetables. YIELD: depends on
vegetables My Seaso ning: 1 part garlic powder, 1 part onion powder,
1/2 part ground black pepper. M ix well before adding to the recipe.

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APRICOT FRANGIPANE TART

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipes pate sucree rolled 1/8 inch thick,
fitted into tart pan with a
removable bottom
1 stick (1/2 cup) unsalted butter,
cut into bit
1/4 cup sugar + 2 teaspoons
1 large egg
1 cup blanched almonds — ground
1 teaspoon vanilla
2 -pound can apricot halves — drained
1/2 cup apricot glaze

Trim the edge of the dough with the rolling pin. Prick the shell with
a
fork and chill the shell for 30 minutes.

Preheat the oven to 350 degrees and preheat the baking sheet.

In a bowl with the mixer cream the butter, add 1/4 cup of the sugar,
and
beat the mixture until fluffy. Add the eggs, one at a time, beating
well
after each addition, and beat in the almonds and the vanilla. Spread
the
frangipane mixture in the shell, top it with the apricot halves cut
sides
up, and bake the tart on the baking sheet in the lower third of the
oven
for 40 minutes, or until the filling is golden and set.

Preheat the broiler.

Sprinkle the tart with the remaining 2 teaspoons sugar and put it
under the
broiler about 6 inches from the heat for 2 to 3 minutes, or until the
filling is browned. Brush the tart with the apricot glaze, let it
cool, and
remove the rim of the pan.

Yield: 1 tar

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ADOBONG PUSIT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
2 Medium-sized tomatoes, chopp
Salt and pepper for seasonin
1 t Vet-sin (monosodium glutamat

Wash the squids very well. Remove the long thin membrane in the
head and slit the eyes to bring out the ink. Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover
and cook slowly until the squids are tender. Cut cooked squids into
1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft. Add
the squids and the liquid in which they were boiled. Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From “Favorite Filipino Recipes” by Pat Limjuco Dayrit. Paul
Hamlyn Pty Limited. Dee Why West, New South Wales. 1975.

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Dairy Hollow House Almond Pie

Recipe By : Restuarant in Eureka Springs, CA//R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Nuts Pastry
Pies/Tarts
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter (no substitutes)
3 eggs
1 cup sugar
3/4 cup light corn syrup
1/4 cup honey
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup chopped almonds — toasted
1 unbaked nine inch pastry shell
lightly sweetened whippe cream — optional

In a saucepan melt butter lover Low heat until golden brown. Cool. In a
mixing bowl, beat eggs. Add sugar, cornsyrup, honey, extracts, salt and
melted butter. Stir in almonds. Pour into 9″ unbaked pastry shell. Bake at
425 F. for 10 minutes. Reduce heat to 325 F. Bake for 35-40 minutes longer
or unitl a knife inserted near center comes out clean. Cool. Garnish with
whipped cream, if desired.
MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

1 1/4 tsp dry yeast
1/2 tsp salt
3/4 c warm water
1 egg
1 1/2 c flour
coarse salt
1 tsp sugar
mustard, if desired

Add yeast to warm water and dissolve. Stir flour, sugar, and
salt into a small bowl. Gradually add the flour mixture to the liquid
mixture. Use your hands and work the dough until it is soft and firm but
not sticky. Add a little more flour if necessary – about a Tbsp or so.
Knead dough until smooth and elastic – about 5 minutes. Grease a
medium-sized bowl. Lightly grease your fingertips and place the dough in
the bowl. Cover with plastic wrap and refrigerate several hours or
overnight.

Preheat oven to 450 degrees. Grease a cookie sheet. Divide
dough into 15 parts. Roll each piece from the center out into a pencil
thin rope about a foot long. “Loop” each rope into the shape of a
pretzel. Using a pastry brush, brush each pretzel with beaten egg.
Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown.

Avgolemono Soup (Lemon)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Milk
2 Tablespoons Cornstarch
6 Whole Egg Yolk — beaten
2 Quarts Chicken Stock
1/2 Cup Rice — long grain
1/2 Stick Butter
1 Each Chopped Parsley
1 Cup Lemon Juice — fresh
1 Each Lemon Peel — grated
1 Salt
Pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Brin
g the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.
Contin
ue to cook for a moment until all thickens. Remove from the heat again and add
t
he butter, chopped parsley, and lemon juice. You may wish to add some grated
le
mon peel as we
ll.

– – – – – – – – – – – – – – – – – –

GRILLED GREEN ONION TART

Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 whole green onions
Drizzle of olive oil
Salt and pepper
4 (4-inch) puff pastry shells, — blind-baked
2 cups thinly sliced new potatoes, — blanched
4 slices of Provolone cheese
1/2 cup crispy bacon pieces, — about 5 slices
1 tablespoon finely chopped parsley

Preheat the oven to 350 degrees. Preheat the grill. Season the green onions
with olive oil, salt and pepper. Place the onions on the grill and cook for
1 minute on each side. Remove from the grill. Drizzle each pastry shell
with olive oil. Season each shell with salt and pepper. Starting in the
center of the pastry, layer the potatoes, forming a swirl, on each tart.
Season the potatoes with salt and pepper

Lay a piece of cheese on top of the potato layer. Lay two grilled green
onions on each tart. Sprinkle each tart with the bacon. Place the tarts on
a baking sheet and bake for 8-10 minutes, or until the cheese melts and the
tarts are golden brown. Place a tart on a plate and garnish with parsley.

Yield: 4 tarts

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Title: Rice Pudding
Categories: Dessert, Pudding, Jeff smith, Posted-mm
Yield: 4 servings

1/4 c Long grain rice
6 c Boiling water
1 qt Milk
1 ts Salt
2 tb Butter, melted
2 tb Sugar
1/2 ts Almond extract
Nutmeg, to taste (fresh)
1/2 c Coarsely ground blanched
Almonds
1 c Heavy cream, whipped

Place rice in a strainer and pour the boiling water over rice. Drain well.
steep 1 hr., or until all is thick and creamy. Stir in butter, sugar,
almonds and extract, nutmeg and almonds. Serve warm or chilled, with
whipped cream.

Source: “The Frugal Gourmet on our Immigrant Ancestors”

From the recipe files of suzy@gannett.infi.net

—–

Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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