California Veggie Pizza

Recipe By : Fast and Healthy Magaizne, Jan. ’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Broccoli Cheese
Peppers Pizza
Sept23 Tomatoes
Using Frozen Bread Dough Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough — thawed
1/4 cup water
1 1/2 cups small brococli florets
1 yellow bell pepper — in 1/8″ wide strips
3 tablespoons chopped red onion
2 cloves garlic — minced
3 Roma tomatoes — thinly sliced
1 tablespoon fresh basil — in thin strips
3/4 cup shredded Provolone cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll ech into a 7″ circle. Place
on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for
8 minutes. (If crusts puff during baking, flatten slightly with spoon).
Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli,
bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer
until vegetables are crisp-tender, 3-4 minutes. Set aside.
Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable
mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an
additional 7-9 minutes or until cheese is melted and crusts are golden brown.

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NOTES : Per pizza: 470 calories, 12 g. fat, 24 mg. chol. If fresh basil in
unavailable use 1 tsp. dried.

Date: Wed, 19 Oct 94 09:17:28 CDT
From: Rosemary Bentson

Orzo and Protabellow Mushrooms

2 portabello mushrooms
1 c (before cooking) orzo
approx 4 ox. sundried tomatoes
4 cloves minced garlic (or to taste)
1 T capers (or to taste–this recipe is pretty loose it is all to taste,
really)
1/2 t each of thyme, marjoram, and oregano
1 c white wine
salt and crushed red pepper to taste

You can make this in under 30 minutes if you do it all at once. So put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl with
about a cup of water to reconstitute (rinse them off first as you will use the
soaking water later). Wash the portabellos and cut off the stems. Put caps in
a dish and sprinkle with the three herbs, then pour the cup of wine over them
to marinate. Coarsely chop the mushroom stems, mince the garlic. In a
nonstick pan, sautee the garlic and mushroom stems in a little tomato water or
wine. Drain tomatoes, reserving the liquid, and chop coarsely (it’s okay if
they are not fully softened at this point) and sautee. The water should be
boiling now so put the orzo on to cook. Scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps in the middle.

Pour the tomato water over the, cover, and simmer until the mushrooms are
finished, about 12 minutes (same time as it takes the orzo to cook–hey!).
Remove the mushroom caps to a plate (to two plates I mean) and pour the
leftover marinating wine into the pan, and add capers. Cook and stir until
reduced. Drain orzo and toss with the mixture, and serve with the mushroom

MUSSELS A LA PLANCHA

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds small mussels (preferably cultivated) — scrubbed
well and
beards pulled
off
2 sticks unsalted butter — (1 cup)
1/4 cup Veracruz salsa (recipe follows)
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt — or to taste
6 fresh epazote leaves* if desired — chopped

Prepare grill.
Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot
coals.
When griddle or skillet is very hot, add mussels and cook, stirring
occasionally if using skillet, until mussels are opened, about 3 minutes.
Discard any unopened mussels.
While mussels are cooking, in a small saucepan heat butter and salsa over
moderately high heat until mixture sizzles. Remove pan from heat and stir in
lime juice, salt, and epazote.
Drizzle sauce over mussels.

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NOTES : Plancha is simply another word for comal, or griddle.
* available at Mexican markets and some specialty produce markets

Title: APPLE AND BUTTERNUT SQUASH SOUP
Categories: Soups, Fruits, Cyberealm
Yield: 10 servings

3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped

In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.

Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

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Title: Mini Corndogs
Categories: Snacks, Kids
Servings: 6

1 c Flour
1/2 c Cornmeal
1 tb Sugar
1 1/2 ts Salt
2 tb Vegetable shortening
1 Egg, beaten slightly
3/4 c Milk
Oil
8 Frankfurters, cut into
-thirds

Mini Corndogs

Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
With a pastry blender, cut vegetable shortening into flour mixture until
there are fine crumbs. Add egg and milk and blend well. Pour vegetable oil
to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees.
Pat frankfurter dry with paper towels. Insert a toothpick into the center
of each frankfurter. Dip each frankfurter into batter and then into hot oil
until golden brown. Drain on paper

MMMMM

Title: Carrot Salad #4
Categories: Salads
Yield: 4 Servings

4 md Carrots, washed, lightly
-peeled and grated
2 tb Reduced-calorie mayonnaise
2 tb Plain low-fat yogurt
Orange juice

MMMMM———————ANY TWO OF THESE:————————–
Raisins
Grapes
Pineapple chunks
Cut-up cucumber
Orange sections

Mix mayonnaise and yogurt; thin dressing with about 2 tablespoons
juice. Grate carrots; mix with dressing and your choice of remaining
ingredients.

MMMMM

CREAM PUFF PASTE (PATA A CHOUX)

Recipe By : Homemade Good News (Vol 3 No 3)
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup water
1/2 cup sweet, unsalted butter — cut up in pieces
1/4 teaspoon salt
4 eggs + 1 egg beaten with a drop or two of
water to make an egg wash or glaze

Put water, butter or salt in a large heavy saucepan and bring to a boil.
Remove from heat (butter should be completely melted) and add the flour all
in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon.
This mixture is known as a “panade”. Return the saucepan to the stove over
the lowest possible heat. Continue to stir with the wooden spoon while the
panade dries out. This will take about 5 minutes, and a thin crust will form
on the bottom of the pan. This is supposed to happen, so don’t worry about
it, and don’t try to scrape it up and incorporate it into the dough, or you
will have plaster chips in your pastries. The dough should be soft, but when
you pinch it between thumb and forefinger it should not stick to your hand.
Dump the panade into a bolw, and let it cool for at least 5 minutes. Then
add the eggs, one at a time, beating well after each addition. The mixture
should be smooth and creamy looking before you add the next egg. After all 4
eggs have been beaten in, the dough will be shiny and satiny yellow, thick
and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the
diugh. If you don’t have a pastry bag, you cna use a tablespoon to drop
dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but
you really must have a pastry bag in order to make a cream puff ring.

For cream puffs, Squeeze out balls about the size of ping pong or golf balls.

For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the
recipe given above, you should end up with 14 to 16 pastries. Don’t succumb
to the temptation to make fewer and larger ones, for they won’t cook
properly if you do. Brush the tops of the pastries with beaten egg, using
the bristles of the brush to gently push down and flatten out the little
curlicues left by the pastry bag as you lifted it off. Finally, drag the
tines of a dinner fork down the length of each eclair. The resulting stripes
will make for a more attractive and professional looking product.

For a cream puff ring, first mark a 10″ circle on the surface of the
buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a
1″ wide “halo” of cream puff paste right on top of the circle you’ve
outlined. Squeeze anoth 1″ wide ring of dough adjacent to – and touching –
the first. Squeeze a third ring directly over the “crack” between the other
two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly
sliced almonds all over the top of the ring. Let the cream puffs, eclairs,
or cream puff ring sit and “dry” for no less than 15 and no more than 25
minutes before baking. The oven should be preheated to 375F for cream puffs
and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F
for about 30 minutes, or until they have puffed up nicely and turned golden
brown. Bake the latter at 400F for about 45 minutes, or until it is well
puffed and golden brown. Then, turn the oven off, open the door, and leave
it halfway open for an hour. If it won’t stay ajar by itself, prop it open
by wedging something in there. This is to allow steam to escape and to let
the pastries cool slowly and “dry” as they cool so that they won’t collapse
or become soft and soggy. After an hour has passed, remove the pastries from
the oven. They are now ready to be filled.

To fill individual pastries:
Cut cream puffs and eclairs in half (from side to side, not from top to
bottom). Fill with whatever filling you desire. Replace lids. Glaze with
icing or pour sauce on top. Serve. It is wise not to fill pastries to far in
advance of the serving time. The closer the preparation time is to the
serving time, the smaller the likelihood that the pastries will begin to
soften or get soggy.

To fill a cream ring:
Use a slicing knife with a long serrated blade to cut the top off a cream
puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate
cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle
with a zigzag edge (like pinking shears) to squeeze out a layer of fancy
puff-balls of whipped cream all over the layer of praline cream filling.
Finally, replace the lid and dust the top with 10X powdered confectioners’
sugar. Keep the cream puff ring in a cool dry place until serving time.

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CRANBERRY VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound)
fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you
wish, with skewers of whole cranberries.

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Title: BEATLES
Categories: Cookies
Yield: 100 servings

3/4 c Butter or margarine
2 1/4 c Sugar
3 Eggs
5 1/4 c Flour
3/4 ts Salt
3/4 ts Baking soda
1 tb Baking powder
1 1/2 c Sour cream
1 1/2 ts Vanilla
1/2 c Semisweet chocolate pieces
2/3 c Sugar
1 tb Ground cinnamon

Cream butter and first amount of sugar. Add eggs and mix well. Sift flour
with salt, soda and baking powder. Alternately add to egg mixture with sour
cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons
onto greased baking sheets. Combine remaining sugar with cinnamon and
sprinkle over each cookie. Bake at 375F 12 minutes.

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SPENOT KREMLEVES (CREAM OF SPINACH SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach — well washed
1 t Salt
2 lg Onions — minced
4 tb Fat, chicken
6 tb Flour, all-purpose
2 c Light cream
4 ea Eggs — hard-boiled, sliced
Bacon crumbles

Cook the spinach in 2 qts. water with the salt for 5
minutes. Strain; save the water. Rub spinach to a pulp
through a strainer or puree in a blender.
Brown onions in fat, add flour, blend. Cook for a
few more minutes. Stir in 1 cup cool spinach liquid
and cook, stirring, until thick and smooth. Add
remaining liquid and the pureed spinach. Heat to
boiling.
Remove from heat and blend in the cream. Garnish
with the egg slices and crumbled crisp bacon.
MM and upload by DonW1948@aol.com / CH

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