Pizza

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
13 ozs pizza crust mix
1 c hot water
—-Sauce—-
1 tbsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes — undrained
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Topping—-
2 c mushrooms — sliced
1 c fat-free cheddar cheese — shredded
1 c fat-free mozzarella cheese — shredded
1 c cheddar cheese — shredded

Preheat oven at 450. Prepare a 16″ pizza pan with cooking spray and flour; set
a
side. To prepare crust, combine pizza crust mix and water until moistened.
Cover
and let rest for 5 minutes. Press dough into prepared pan; set aside. To
prepar
e sauce, heat oil in a skillet, cook mushrooms, peppers, and onions until
tender
. Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and
black pepper. Simmer all ingredients until bubbling or 15 minutes. Let cool.
Pou
r sauce over crust. Then add toppings. Bake for 17 minutes or until crust is
lig
htly browned and cheese is melted.

– – – – – – – – – – – – – – – – – –

Per serving: 260 Calories; 7g Fat (24% calories from fat); 14g Protein; 36g
Carb
ohydrate; 16mg Cholesterol; 1001mg Sodium

NOTES : If dough for pizza crust mix is too sticky, add 2 teaspoons of
unbleache
d flour.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 87 0 0 0 0 0 0 0 0 0 0

GINGER SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 Onion, chopped
1 Garlic Clove, chopped
1 1/2 ts Gingerroot, fresh, grated
2 tb All Purpose Flour
1 1/2 c Chicken Stock
2 c Cooked Squash
1/2 c Orange Juice
2 ts Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped

* You can use butternut, acorn or pumpkin squash.
Serve cupfuls of this elegant, colorful soup as a
starter to a fall menu. For a creamy version, add
light cream or buttermilk when reheating the soup
before serving.

In a 2 quart casserole, combine butter, onions, garlic
and gingerroot. Microwave at High for 4 to 5 minutes
or until onion is very tender, stirring once.

Blend in flour; stir in chicken stock and squash.
Microwave at High for 7 to 9 minutes until boiling and
thickened, stirring once. Puree in a food processor or
blender until smooth. Add orange juice and rind;
season with salt, pepper and nutmeg. Thin with
additional stock, or add cream or buttermilk.
Microwave at High for about 2 minutes or until very
hot. Ladle into heated soup bowls and sprinkle with
chopped parsley.

By Johanna Burkhard, From The Gazette, 91/11/13.

Posted by James Lor. Courtesy of Fred Peters.

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Title: Bread-and-Butter Pickles
Categories: Pickles, Vegetables, Canning
Yield: 8 pints

6 lb Pickling cucumbers
-(4- to 5-inch size)
8 c Thinly sliced onions
-(about 3 pounds)
1/2 c Canning or pickling salt
4 c Vinegar (5 percent)
4 1/2 c Sugar
2 tb Mustard seed
1 1/2 tb Celery seed
1 tb Ground turmeric
1 c Pickling lime (optional)*

*for use in variation below for making firmer pickles)

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard.
Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl.
Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4
hours, adding more ice as needed.

Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and
add cucumbers and onions and slowly reheat to boiling. Fill jars with
slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and
process according to the recommendations in Table 1 or use
low-temperature pasteurization treatment.

[Low-temperature pasteurization: The following treatment results in a
better product texture but must be carefully managed to avoid possible
spoilage. Place jars in a canner filled half way with warm (120 degree
to 140 degree F) water. Then, add hot water to a level 1 inch above
jars. Heat the water enough to maintain 180 to 185 degree F water
temperature for 30 minutes. Check with a candy or jelly thermometer to
be certain that the water temperature is at least 180 degrees F during
the entire 30 minutes. Temperatures higher than 185 degrees F may cause
unnecessary softening of pickles.]

Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and
1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
container. Avoid inhaling lime dust while mixing the lime-water
solution. Soak cucumber slices in lime water for 12 to 24 hours,
stirring occasionally. Remove from lime solution, rinse, and resoak 1
hour in fresh cold water. Repeat the rinsing and soaking steps two more
times. Handle carefully, as slices will be brittle. Drain well.

Storage: After processing and cooling, jars should be stored 4 to 5
weeks to develop ideal flavor.

Variation: Squash bread-and-butter pickles. Substitute slender (1 to
1-1/2 inches in diameter) zucchini or yellow summer squash for
cucumbers.

Table 1. Recommended process time for Bread-and-Butter Pickles in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Miso Soup
Categories: Polkadot, Ferd, Soups/stews, Japanese
Yield: 4 Servings

4 c Water 1/4 c Miso
1 pk Ichiban Dashi powder (fermented soybean paste)
(or make it fresh, see next Garnish*
Message)

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

OVEN CHEESE AND SPINACH FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
6 Egg
3 c Milk
1 t Dry mustard
1 t Salt
2 c American cheese — shredded 8oz
3 tb Onion
1 pk Spinach — frozen, drained

Heat ove to 325F. Remove crusts from bread and cut
into cubes. Beat eggs, milk and seasons. Stir in
bread cubes, cheese, onion and spinach. Pour into
lightly greased baking dish. Bake uncovered for 1
hour or until center is set. Serve immediately. Happy
Charring

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: High Country East Date:
08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj:
reicpe Conf: (52) Cooking

– – – – – – – – – – – – – – – – – –

BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce—
1 c Chicken stock
10 Tomatillos (husked) —
Rinsed and chopped
4 Cloves garlic
1 c Onions — chopped
2 Serrano chiles — seeded and
Chopped
2 tb Fresh cilantro — chopped
Salt — to taste
Filling—
1/4 c Chicken stock
2 c Black beans — cooked
1 Clove garlic — minced
2 Serrano chiles — seeded and
Minced
1/2 c Mango or papaya — diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels — roasted
8 oz Fresh goat cheese —
Crumbled
Salt — to taste
Vegetable oil — to soften
Tortillas
8 Corn tortillas
1 c Mango Relish (separate
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully–This is VERY, VERY HOT–) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep
warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company.” (He’s
right!)

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

– – – – – – – – – – – – – – – – – –

Title: CONFETTI SNOWBALL FREEZE
Categories: Desserts
Yield: 14 servings

1/2 ga Vanilla ice cream
1 qt Chocolate ice cream
1 pt Orange sherbet
1 pt Lime sherbet
1 pt Raspberry sherbet
1 1/2 c Whipping cream
1/4 c Sugar
1 ts Vanilla
2 Egg whites, stiffly beaten
2 c Crushed sugar wafers

If you’re blessed with patience and a freezer –then
this polka dot climax is for you.

Line bottom of 10-inch angel food cakepan with wax
paper. Chill pan. Have ice cream and sherbet frozen
hard. Scoop into small balls and refreeze on cooky
sheet. Whip whipping cream until stiff. Fold in sugar
and vanilla.’ Blend in stiffly beaten egg whites.
Sprinkle 1/2 cup fine sugar wafer crumbs on bottom of
chilled pan. Spread with thin layer of whipped cream
mixture. On this place mixed layer of ice cream and
sherbet balls. Fill spaces with whipped cream mixture,
then sprinkle with more crumbs. Repeat layers until
pan is filled. Freeze overnight. Unmold on chilled
serving plate. Frost with 1 quart softened ice cream,
if desired. Freeze until consistency of thick cream
cheese. Sprinkle with additional sugar wafer crumbs.
Cut into wedges. Makes 14 to 16 servings.

—–

Zucchini/Apple Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
2 cups sugar
1 cup oil
2 cups loosely packed — grated zucchini
with skin
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup walnuts
2 cups flour
1 Tblsp. vanilla
1 Tblsp. cinnamon
2 apples — peeled grated

Combine all ingredients. Bake in two loaf pans at 350 for 1 hr.

– – – – – – – – – – – – – – – – – –

NOTES : Note

TEMPEH TERIYAKI (VEGAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Digest Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
John “Wizard Baldour”
Troy
Vegetarian Times, 12/90
1/2 lb Snow peas
1 lg Onion
8 Shitake mushrooms
1 lg Garlic clove
3 tb Canola oil (divided)
1/2 c Homemade Teriyaki Sauce
— see recipe
1/2 lb Tempeh
Fresh ground pepper
1 tb Toasted sesame oil
3 c Cooked brown basmati rice
For garnish:
Green onions
Almond slices

Preparation: If using dried shitakes, soak in water to
refresh. Cut tempeh into thin slices. Cut onion in
thin slivers. Mince garlic. Remove strings from snow
peas, if necessary. Remove stems from shitkes, and
slice mushrooms thinly.

Heat 2 TB canola oil in saucepan or wok, gradually
raising heat to medium. Fry tempeh slices in batches,
until one side becomes golden; turn and fry other side
until golden. Remove and drain on paper towel.

Add 1 TB canola oil and sesame oil to pan; raise heat
to medium-hot. Add snow peas,mushrooms, onions, and
garlic; saute ONLY until onions are translucent, not
brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the
teriyaki sauce; be careful to turn the heat down, as
the sauce will sizzle ‘dramatically’ according to the
author. Season with pepper.

Serve over brown rice, garnishing with slivered green
onions and almonds if desired.

Serves 4.

Nutritional info per serving: 528 calories; 20 g
protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium,
0 cholesterol

Both recipes by John “Wizard Baldour” Troy, master
chef and menu planner at the Regulator Cafe in
Hillsborough, NC. Taken from the December 1990
“Vegetarian Times” article ‘Favorite Recipes of the
Top Chefs’

Source: Uploaded 5/91 – Carolyn Andre [72207,2637]. MM
by Cathy Svitek

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

– – – – – – – – – – – – – – – – – –

CROCKPOT LITTLE SMOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly

Combine in crockpot and cook on low 6 to 8 hours.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

– – – – – – – – – – – – – – – – – –