TALK TKL - 10-12-97
TV Dinners - Food to Eat While Watching Television
7 Layer Mexican Dip
Healthy Choice Crab Dip
German Soft Pretzels
Shredded Cabbage & Chicken Salad
Four Cheese Pizza Pockets
Appetizer Totilla Pinwheels
Italian Deli Roll
Basic Pizza Dough
Stir Fried Pork With Pineapple
Meatless Muffaletta
Impossible Zucchini Tomato Pie
Pepperoni Pinwheels
Peanut Buttered Popcorn
Chinese Tacos
All-American Snack
Can't Get Enough Chicken Wings
Crisp Sugared Walnuts
Curried Chicken Salad
Fried Pasta Crisps
Mini-Quiches
Pickled Pink Egg Appetizers
Spiced Nuts
Spicy Chicken Appetizers
Potato Salad
Kick-Butt Super Bowl Pizza
Texas Fruit Cake
Easy Nachos
Olive and Caper Spread

Betsy, NY (9:11:37 pm) :
From: Leanda Goss ldgoss@METRONET.COM
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
7 Layer Mexican Dip
2 Large Can Refried Beans
2 Cans Jalapenos -- or chilies
2 Tomatoes -- or more
1 Onion -- (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese -- (Mozzarlla and chedd
1 To 2 Cans Olives
Mix the refried beans and taco seasoning together (I also mix the chili's in
with this, but some people put the chilis as a layer) Mix this really well
(I used a food processor, but today I am going to use my mixer). This is the
first layer.
Put a layer of sour cream on top of the refried beans, taco seasoning and
chilis.
Next put a layer of well mixed/mushed avacados (you need enough to cover the
pan, I use a cake pan normally) on top of everything else
Next sprinkle cheeses on top (I just thought about it and I put the avacado
first and then the sour cream, but I suppose it doesnt matter). I think the
more cheese the better myself *grin*!
Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.
Last put chopped up olives.
Put in the oven until the cheese is melted. I use a low heat so that
everything
else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.
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Betsy, NY (9:16:33 pm) :
Healthy Choice Crab Dip
1/4 cup nonfat yogurt or sour cream
2 tbsp. fat free mayonnaise
1 8-oz. Fat Free Cream Cheese, softened
1 tsp. prepared horseradish
1/2 tsp. dry mustard
1/2 tsp. worcestershire sauce
1/4 tsp. hot pepper sauce
1 cup fat free shredded cheddar cheese
1/2 lb imitation crab, flaked
paprika
Combine yogurt, mayonnaise, cream cheese, and seasonings. Mix well,
stir in cheddar cheese and crab. Cover and chill for 2 hours. Sprinkle with
paprika. Serve with crackers, breadsticks, or vegetables.
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Betsy, NY (9:18:29 pm) :
GERMAN SOFT PRETZELS
Can be frozen and reheated.
Yield: 1 dozen pretzels
1 package active dry yeast
1 cup warm water
2 1/2 to 3 cups all-purpose flour
2 tbsp salad oil
1 tbsp sugar
6 tbsp. baking soda in 6 cups water
coarse salt
In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil
and sugar. Beat for about 3 minutes to make a smooth batter. Gradually
stir enough of the remaining flour (about 1 cup) to form a soft dough.
Turn out on floured board and knead until smooth and satiny (about
5 minutes), adding flour as needed to prevent sticking. Place dough
in a greased bowl, turn to grease top. Cover and let rise in a warm
place until doubled (about 1 hour).
Punch dough down, divide into twelve pieces. Shape each into a
smooth ball by gently kneading. Then roll each into a smooth
rope about 18 inches long, and twist into a pretzel shape.
(form as if making a heart shape, and twist rope around itself
at the top of the heart and put ends underneath the bottom of
the 'heart')Place slightly apart on a greased baking sheet. Let
rise uncovered until puffy, about 25 minutes.
Meanwhile, in a 3 qt. enameled or steel pan (not aluminum) bring
soda water mixture to a boil, adjust heat to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into
pan. Let simmer for 10 seconds on each side, then lift from water,
drain briefly, the sprinkle with coarse salt and let stand, uncovered
till all have been simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes
or until golden brown. Transfer to racks, serve warm with
butter or mustard. Or let cool completely, wrap airtight,
and freeze. To reheat, place frozen pretzels on ungreased
baking sheets and bake in preheated 400 degree oven for about
10 minutes.
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Candy,VA (9:24:39 pm) : SHREDDED CABBAGE & CHICKEN SALAD
2 c shredded cooked chicken
1/4 c rice wine vinegar
1 T finely chp mint leaves
1 T oyster sauce
1 t chili puree with garlic
1/2 t sesame oil
6 c finely shredded napa cabbage
1/2 c thinly sliced red onion
1 lg carrot shredded ( 1 cup)
Mix vinegar, mint, oyster sauce, chili puree & oil. Toss remaining
ingredients. Add vinegar mixture and toss.
Calories per serving=105
Fat grams per serving=3
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Betsy, NY (9:26:08 pm) :
Date: Thu, 11 Aug 1994 16:03:55 CDT
From: E. Stevens CCCAMPER@MIZZOU1.BITNET
Basic Pizza Dough is in the list of ingredients, and
Makes 8 pockets should be on the line above. Sorry for any confusion!
----------------------------Original message----------------------------
(10/90 Country Living Magazine )
FOUR CHEESE PIZZA POCKETS
Makes 8 pockets
Basic pizza dough on wrong line!> ( Makes 8 pockets )
2 tsp. chopped parsley leaves
1 tsp chopped fresh rosemary leaves
1 tbsp cornmeal
1/2 pound fontina, cut into 1/2 inch chunks
1/4 lb. gorgonzola cheese, crumbled
1/4 lb. brie, cut into 8 slices
16 1/4 inch thick slices plum tomato (about 3 medium)
1 oz. parmesan cheese
1) Prepare basic dough, but add parsley and rosemary to the 2 cups
flour. Set aside to rise.
2) Heat oven to 450 degrees. Lightly dust 2 baking sheets with
cornmeal. Divide herbed pizza dough into 8 pieces. Form
each piece into a 6 inch round. Fill center of each round with
1 oz. fontina, 1/2 oz. gorgonzola, and 1 slice brie. Fold
dough over cheese to form pocket. Using tines of fork, crimp
open edges to seal tightly. Place pockets on baking sheets.
3) Top each pocket with 2 tomato slices. Bake ten to twelve minutes
or until golden brown. While pockets are baking, peel parmesan
into shavings. Top pockets iwth parmesan shavings and rosemary
sprigs if desired. Serve immediately OR at room temperature.
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CarolB, Fl (9:27:16 pm) : These are good snacks. I always make them us as I
go but here is a recipe! APPETIZER TOTILLA PINWHEELS
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Filling:
8 ounces dairy sour cream
1 package (8 ounces) cream
cheese, softened
1 can (4 ounces) diced green
chilies, well drained
1 can (4 ounces) chopped
black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) flour tortillas
Fresh parsley for garnish
Salsa
Mix all of the filling ingredients
together thoroughly. Divide the
filling and spread evenly over the
tortillas; roll up tortillas. Cover
tightly with plastic wrap, twisting
ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 in. to 3/4
in. thick. (An electric knife works
best.) Discard ends. Lay pinwheels
flat on glass serving plate; garnish
with parsley. Leave space in center of
plate for small bowl of salsa, if
desired. Yield: About 50 pinwheels.
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Betsy, NY (9:30:32 pm) :
Date: Thu, 11 Aug 1994 16:03:55 CDT
From: E. Stevens CCCAMPER@MIZZOU1.BITNET
Basic Pizza Dough is in the list of ingredients, and
Makes 8 pockets should be on the line above. Sorry for any confusion!
----------------------------Original message----------------------------
(10/90 Country Living Magazine )
ITALIAN DELI ROLL
Makes 8 slices
BASIC PIZZA DOUGH
1 tbsp cornmeal
1/4 lb. provolone cheese, coarsely chopped
1/8 pound salami, coarsely chopped
1 7 oz jar roasted red pepper, drain and coarsely chopped
2 tsp olive oil
1/4 tsp dried oregano leaves
1) Prepare dough and set aside to rise.
2) Heat oven to 400 degrees. Lightly dust jelly roll pan with
cornmeal. With rolling pin, roll out dough to 18x12 rectangle.
Spread provolone, pepperoni, salami, and red peppers, leaving
1/2 inch border around edges. Starting at one short end, roll
up jelly roll fashion. Secure ends and remaining short edge
by pinching together. Place roll seam side down on pan.
Brush with olive oil and sprinkle with oregano.
3) Bake 18 to 20 minutes or until golden brown. Cool on wire
rack 5 minutes. Slice and serve.
BASIC PIZZA DOUGH
Makes one 14" Pizza
2 to 2 1/2 cups unsifted all-purpose flour
1 pkg rapid rising dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees)
1 tbsp olive oil
t tbsp honey
1. In large bowl, combine 2 cups flour, the yeast, and salt.
In 1 cup measuring cup, combine water, oil, and honey; stir
into flour mixture until soft dough forms.
2. Turn dough onto floured surface. Knead, adding some remaining
flour, if necessary, until dough is very elastic - 10 to 15
minutes (should be soft, don't add too much flour )
3. Wash, dry, and lightly oil mixing bowl. Place dough in the
bowl, turning to bring oiled side up. Cover with clean cloth.
let dough rise in warm place, away from drafts, until double
in size - 30 to 45 minutes. Shape and bake according to recipe.
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Candy,VA (9:34:29 pm) : STIR FRIED PORK WITH PINEAPPLE
1 pound pork tenderloin
2 cans (8oz each) pineapple chunks in juice, drained & reserve juice
3 T white vinegar
3 T rice wine or sweet white wine
3 T low sodium soy sauce
2 t cornstarch
1 t sesame oil
1 onion, coarsely chopped
1 green pepper, cut into 1 inch pieces
..........................
Trim fat from pork. Cut pork into 1 inch cubes.Mix pineapple
juice,vinegar,rice wine, soy & cornstarch. Spray nonstick wok or 12 inch
skillet with nonstick spray.Heat over high heat till hot.Addoil & pork, stir
fry 6-8 minutes & remove.Add onion & pepper to wok, stir fry 5 minutes.Stir
in pork, pineapple & cornstarch mix. Heat to boiling.Boil about 45
seconds,stirring constantly till thickened.Serve over rice or chinese
noodles
Calories per serving=215
Fat per serving=5 gram
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Betsy, NY (9:35:20 pm) :
Date: Mon, 5 Sep 1994 15:00:17 +0100
From: Lars Larsen S40391060@SB.HHS.DK
Meatless Muffaletta
From: "Dave Breece"
1 9 1/4 jar olive salad
1 9 1/2 jar mixed pepper salad, drained
1/2 cup sliced drained pickled hot cherry peppers
3 Tbls olive oil
2 1/2 Tbls balsamic vinegar or red wine vinegar
2 Tbls minced fresh oregano or 1 tsp dried, crumbled
2 garlic cloves, minced
1 large round semolina or sourdough loaf, about 7
inches in diameter and 3 inches high
12 oz smoked mozzarella cheese, sliced, room temperature
Combine first 7 ingredients in bowl. Let stand at room temperature 30
minutes.
Using serrated knife, cut bread in half horizontally. Remove
some soft interior pieces from each half, leaving shell of bread about
1 inch thick; reserve crumbs for another use. Spoon 2/3 of olive
salad mixture into bottom half of bread. Place mozzarella over. Top
with remaining olive salad. Cover with top half of bread and press
to compact slightly.
Transfer muffaletta to large play. Weight it with heavy
saucepan or skillet and let stand 30 minutes. Remove saucepan. Cut
sandwhich into 4 wedges.
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Betsy, NY (9:37:49 pm) :
Impossible Zucchini Tomato Pie
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan
1 1/2 cups milk
1/4 cup Bisquick
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat to 400F. Grease a 10" quiche dish or pie plate. Sprinkle zucchini,
tomato, onion and cheese in plate. Beat remaining ingredients until smooth,
15 seconds in blender, or on high for 1 minute with a mixer. Pout into
plate. Bake until knife inserted in center comes out clean, about 30
minutes. Cool 5 minutes before serving.
Serves 6
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Angel, La. (9:40:49 pm) : Pepperoni Pinwheels
8oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
3 1/2 oz pkg. (32 slices) Hormel Sliced Pepperoni
2 oz(1/2 cup) shredded mozzarella cheese
1 cup prepared pizza or spahetti sauce, if desired
Heat oven to 350 degrees. Seperate dough into 4 rectangles;
firmly press perforations to seal. Place 8 pepperoni slices on each
rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortes side,
tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal
slices. Pinch dough together on one side of each slice
to seal. Place sealed-side-down on ungreased cookie sheet. Bake at 350
degrees for 18 to 20 minutes or until golden brown. Serve pinwheels with
warm pizza sauce, if desired. Makes 16 pinwheels.
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Angel, La. (9:41:47 pm) : Peanut Buttered Popcorn
3 qt. popped popcorn (1/2 cup unpopped)
1 1/2 cu. mixed nuts
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 tsp. vanilla
In large roasting pan, mix popcorn and nuts.
Keep warm in 250 degreee oven.
In 1 1/2 quart heavy saucepan, combine
sugar, honey and syrup; bring to boil,
stirring constantly. Boil hard for two
minutes; remove from heat and add peanut
butter and vanilla; heat until smooth.
Immediatly pour over popcorn mixture,
coating all pieces well. Cool and
break into bite-sized pieces. Makes
about 36 snacks.
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Candy,VA (9:43:50 pm) : Chinese Tacos
1 pound ground beef
1/4 c hoisin sauce
2 T water
1 T soy sauce
1/8 t ground red pepper(cayenne)
1 T water
1T soy sauce
10 taco shells
1/4 c sesame seeds
2 c shredded napa cabbage (8 oz)
1 medium carrot, shredded
Prepare tomato-ginger salsa:
1 lg tomato, finely chopped
1 T chopped cilantro
1 t finely chopped gingeroot
.............................................
Cook beef,stir until brown, drain.Stir in hoisin sauce, water, soy and red
pepper.Heat to boiling and cook 2 minutes, stirring constantly.
Heat oven to 350. Mix 1 T water and 1 T soy.Brush taco shells with
mixture,sprinkle with sesame seeds. Place on ungreased cookie sheet & bake
5-7 minutes. Fill shells with beef mix and top with cabbage.carrot & salsa.
Serve wit plum sauce if you like.
Makes 10 servings
Calories per serving=170
Fat grams=10
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Betsy, NY (10:02:44 pm) :
All-American Snack
3 cups thin pretzel sticks
4 cups Wheat Chex
4 cups Cheerios
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals,
and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and
cheese. Pour melted butter over all; toss until well mixed. Cover and
cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40
minutes. Serve as appetizer or snack.
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Betsy, NY (10:04:49 pm) :
CAN'T GET ENOUGH CHICKEN WINGS
12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter --
Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce --
Opt'l
To taste
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half
at joint. Deep fry, bake or broil until golden brown and crunchy. In
medium bowl, blend margarine, savory herb with garlic recipe soup mix and
cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot &
spicy tolerance level.' Add chicken wings; toss until coated. Serve over
greens with cut-up celery, if desired. Makes 24 appetizers.
From: Western Mexican Cookbook
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Betsy, NY (10:06:21 pm) :
Crisp Sugared Walnuts
4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil
Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the first
entree. They make wonderful snacks or a perfect cocktail food. PREHEAT
OVEN TO 325~F. Bring a pot of water to a full boil.
Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts
and pat dry. While nuts are hot, toss evenly with sugar and salt to coat.
Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking
sheet. Allow the nuts to dry for an hour or until their surface is
thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until
golden brown. Remove and serve. Store in an airtight container. They will
keep for several weeks.
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Candy,VA (10:07:20 pm) : CURRIED CHICKEN SALAD
1 1/2 c cubed cooked chickenbreast
1/4 c frozen peas, thawed
1/4 c scraped & shredded carrot
1/8 t celery seed
1 T raisins
1 c shredded red cabbage
1/4 c chopped green apple
1/4 c chopped scallions
1/4 c chopped celery
DRESSING;
1 c nonfat yogurt (plain)
1 T nofat mayo
3 t curry powder (or less)
3 T fressh lemon juice
ground pepper to taste
1 T Dijon mustard
2 T minced shallot
4 large red cabbage leaves
4 cherry tomatoes haled
1 T chopped parsley
Combine chicken, peas, carrot & celery seed. Add raisins, cabbage, apple,
scallions & celery in salad bowl.Put dressing ingredients in bowl and
whisk.Pour over salad and toss. Chill
Place a cabbage leaf, curved side down on each salad plate and mound salad
into leaves, garnish with tomato and parsley.
OR: serve salad in pita pockets
Calories 200 per serving
Fat grams 2.8 per serving
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Betsy, NY (10:08:02 pm) :
Fried Pasta Crisps
1/2 pound Any small filled pasta
Oil for frying
1/3 cup Parmesan
1 teaspoon Dried basil
1/8 teaspoon Cayenne
Garlic salt
If pasta doesn't feel moist and supple, cover with boiling water and let
stand until softened, 5 minutes.
Drain. Spread soaked pasta on a 10x15" baking pan lined with paper towels.
Blot pasta gently and let dry 5 minutes. If pasta feels moist, omit
saoking and drying step. Meanwhile, place 1/3 of the pasta in a skillet
with heated oil. Cook, turning occasionally, until golden and crisp, 2-3
minutes. Remove with slotted spoon and drain. Serve or keep warm in a 200~
oven up to 30 minutes while frying remaining pasta. In a bag, mix cheese,
basil, cayenne, and garlic salt to taste. Add warm pasta and shake to
coat. Pour into bowl. Offer pasta with cocktail sauce for dipping.
Makes 60-80 appetizers, 10-12 servings.
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Betsy, NY (10:09:47 pm) :
Mini-Quiches
8 ounces cottage cheese small curd
1/4 cup sour cream
4 ounces sharp cheddar cheese -- shred
1/2 cup buttermilk baking mix
1/4 cup butter -- melted
3 eggs
They are just as good reheated from frozen as they are fresh
from the oven! Do at LEAST double the recipe (you'll need a
mini-muffin pan too). Preheat oven to 350 degrees. Mix all ingredients
with electric mixer. Grease mini-muffin tins or use Teflon ones. Fill 3/4
full. Bake for 15-20 minutes or until brown. Hints: Add onion, bacon,
mushrooms,etc. May be frozen. Reheat at 300 degrees or microwave for 3
minutes on high. Note: These are great! Be sure to add cooked bacon and
some diced onion. This recipe only makes about 1 1/2 dozen so be sure to
at least double! Great make-ahead appetizer! - Debbie Carlson
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Betsy, NY (10:11:28 pm) :
Pickled Pink Egg Appetizers
Recipe By : Jo Merrill
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
juice from pickled beets -- * optional
* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly,
add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days before
serving, longer for stronger flavor.
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Candy,VA (10:12:04 pm) : SPICED NUTS
1 egg white
! T water
2 cups of nuts, walnuts or pecans
1/4 c sugar
3/4 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
....................................................
Beat egg white and water with fork, stir in nuts and coat well. Mix other
ingredients & stir over nuts. Spreadon cookie sheet & bake 30 minutes in 300
degree oven, stir ever 10 minutes till done. Makes nice Christmas present to
give to friends and neighbors. :)
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Betsy, NY (10:13:38 pm) :
SPICY CHICKEN APPETIZERS
1 pound Chicken breast -- boneless
Cubed
3/4 teaspoon Chili Powder
1/4 teaspoon Hot Pepper Sauce
3 Cloves Garlic -- minced
1 tablespoon Chives -- snipped
1 1/2 teaspoons Red Wine Vinegar
1/2 cup Nonfat Yogurt
1 1/2 teaspoons Dijon Mustard
1. Trim fat from chicken, put in a food processor. 2.
Add the chili powder, hot pepper sauce, garlic, chives and vinegar.
Process until finely chopped. 3. Form the mixture into little balls. 4.
Coat a non-stick frying pan with no-stick spray. Heat on Medium high. Add
the meat and cook throughly, about 4 minutes on each side. 5. In a small
bowl, combine yogurt and mustard. Use for dipping.
Out of Lose Weight Naturally translated by Brigitte Sealing
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Chuck,NV (10:15:37 pm) : VICKY, NV.
POTATO SALAD....(chucks fav.)
3/4 of a 10 # bag of potatoes(YOU count um!)
1 Lg. onion, chopped
3 lg dill pickles, chopped
1 doz. boiled eggs, chopped (save 3 or 4 out to slice for decoration)
1 package "Good Seasonings" Cheese Garlic salad dressing, (fixed per
directions)
Paprika
Garlic Salt
Approx. 3/4 c. Mircle Whip
Approx. 3 Tbls. mustard
Boil potatoes and cut into cubes in a large bowl. Pour Cheese Garlic salad
dressing over all while still warm, toss, cover, and set aside. (The
potatoes will soak the dressing up)
Mix Mircle Whip and Mustard together, add garlic salt to taste and set
aside.
Chop onions, pickles and eggs. Mix gently with the potatoes after dressing
is soaked in.
Add mustard mix and stir in. ( Taste test,.. add more to taste)
Smooth out on top, add round sliced eggs to decorate, sprinkle with
paprika...(and pray everyone shows up or you will be eating potato salad for
3 weeks!! )...unless you're married to a "Chuck"!!
Enjoy!! And Betsy, thank you sooo....much for the almond
recipes!!...(Perhaps you have a quick recipe for shucking and de-shelling
??? please??? )
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Maryan, NZ (10:22:18 pm) : I found this on SOAR - it's nyummy
pizza. Mmm
Recipe via Meal-Master (tm) v8.03
Title: Kick-Butt Super Bowl Pizza
Categories: Miamiherald, Pizza
Yield: 8 Servings
1 tb Olive oil
5 cl Garlic; coarsely chopped
3 tb Tomato sauce
1 ts Dried oregano
1 ts Dried basil
4 oz Ground Italian sausage
1 ts Fennel seeds
1 Pre-made 12" pie crust
4 oz Grated mozarella
4 oz Grated gruyere
4 oz Grated romano
Preheat oven to 450 degrees.
Heat oil in a skillet over medium heat. Saute garlic
until soft, 3-4 minutes.
Remove the pan from the heat, and stir in the tomato
sauce, fennel, oregano and basil. Spread over the
pizza crust, adding more tomato sauce if needed to
cover. Break up the sausage into peanut-sized pieces
and add a couple of fennel seeds to each. Wipe out
the skillet and saute the sausage over medium heat
until nearly cooked, 6 - 8 minutes. Scatter over
pizza. Sprinkle on grated cheeses, all the way to the
edge. Bake at 8 to 12 minutes, until cheese is melted
and crust browned.
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(10:23:31 pm) : Texas Fruit Cake
2 c All Purpose Flour
5 eggs
1 c sugar
1/2 lb. butter(stick)
2 tsp vanilla
2 tsp lemon extract
1 lb. candied cherries
1 lb. candied pineapple
4 cups nuts(walnuts or pecans)
Mix flour w/fruits and nuts. Cream sugar
& butter. Add eggs, one at a time. Combine with
fruit mixture. Pour into tube pan, Bake
@ 300 degrees for approx. 1 1/2 to 2 hours.
When sides seperate from pan, it is done.
If baking early and saving for Thanksgiving,
wrap cake in cheesecloth, soak with favorite
fruit wine and cover with foil. Let stand in
cool dark place until serving.
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Crabby, VA (10:36:46 pm) : Easy Nachos
Tortilla chips
1 can refried beans
1 cup shredded cheddar cheese
Sliced Jalapeno Peppers
Arrange tortillas on Paper or Microwave safe plate/platter. On each chip
spread
some beans on each chip. Then sprin kle with cheese. Add a Jalapeno to each.
Microwave on Minute + or until cheese melts. Add a little salt
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Maryan, NZ (10:43:35 pm) : Olive & Caper Spread
1/2 cup pitted black olives
3 tbsp. olive oil
1 tbsp. chopped fresh basil
1 tbsp. drained capers
2 garlic cloves, minced
Puree olives, oil, basil, capers and garlic in processor. Transfer to bowl.
Can be prepared 4 days ahead; refrigerate. Let stand one hr. at room temp
before serving.
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