Recipe: Assorted Recipes (10) - 10-31-97 Recipe Swap (updated)

10 ASSORTED RECIPES
Recipe Swap - October 31, 1997

RECIPES IN THIS FILE:
Mashed Potato Doughnuts
Calzone di Broccoli
Calzones with Four Cheeses and Eggplant
Italian Baked Hamburgers with Cheese
Four Cheese Pizza Pockets
Italian Deli Roll
Roasted Pumpkin Seeds
Curry Dip
Cajun Pasta
Penne with Pumpkin Sauce

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MASHED POTATO DOUGHNUTS
Source: Susan Statom, 11-03-94

"I obtained this recipe from my paternal grandmother. I know she has had the recipe for at least 50 years, but don't know how she got it. She would always fix these doughnuts when my family went to her house at Xmas. This is a very easy recipe and the doughnuts are very good, I think.

These are a kind of cake doughnut. This recipe makes several dozen. If you are just serving about 2-6 people, then I would definitely halve the recipe." - Susan Statom

4 1/2 cups all purpose flour, divided use
1 cup white granulated sugar
1 cup buttermilk
1 cup mashed potatoes
2 tbsp. vegetable oil
2 large eggs, beaten
4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
Oil (for deep frying)

Combine all ingredients except 2 cups of the flour. Add remaining 2 cups flour at end of mixing. Put dough in bowl and cover. Refrigerate dough overnight.

The next day, roll out dough and cut with doughnut cutter.

Fry cut out doughnuts in hot oil (375 degrees F), until browned. Drain on paper towels. Sprinkle with powdered sugar, if desired.

These are a kind of cake doughnuts. This recipe makes several dozen. If you are just serving about 2-6 people, then I would definitely halve the recipe.

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CALZONE DI BROCCOLI
Source: Rebecca Radnor, 1995

"You can always use Taco meat and cheese as a filling and if your making your own dough, you can always season it with your favorite spices. I always add garlic and dill or oregano to my pizza dough."

DOUGH:
1 package dry yeast
1 1/2 cups warm water, divided use
4 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1 tbsp. and 1 tsp. olive oil, divided use

TO PREPARE THE DOUGH:
Proof the yeast by blending it with 1/4 cup warm water. Let stand until it bubbles.

Combine flour, sugar and salt. Add 1 tbsp. olive oil, blending in by rubbing the mixture between the palms of your hands.

Make a well in dry ingredients. Add yeast mixture and work in by hand. Add remaining water, gradually. Blend well and gather up.

Place the 1 tsp. of olive oil on a wooden board. Knead dough on board until smooth and satiny. Place dough in a deep bowl and cover with a piece of plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.

TO PREPARE THE FILLING:
About 30 minutes before dough has finished rising, prepare filling.

FILLING:
1 1/2 medium heads broccoli
2/3 cup chopped provolone cheese
1/3 cup grated mozzarella cheese
1/4 cup parmesan cheese
1 clove garlic minced
1 cup mild Italian sausage, chopped up, browned and drained
1/4 cup olive oil
Salt and pepper to taste

FOR BRUSHING:
1 egg
1 tbsp. water

corn meal (for pans)

Clean and wash the broccoli. Separate stalks. Soak in cool water with 1 tsp. salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop. Place in a large bowl.

Add cheeses, garlic and sausage; salt and pepper and mix well. Divide into six equal portions; set aside.

TO FILL AND BAKE:
Punch down dough and knead for a minute. Divide into six equal parts. On a floured board, roll out each section into an 8x10-inch rectangle.

On the long side of the dough, place about 2/3 cup (tightly packed) filling in a strip 1-inch away from three edges of the dough. Flatten and smooth out the filling with a spoon. Brush 1/2-inch of edges of complete dough with the egg mixed with the egg. Fold the empty side of the dough over filling to evenly meet the edges on the other side. Tamp down edges to seal well. With floured fingers turn edges under 1/4-inch. Repeat on others.

Sprinkle two 12x16-inch baking tins with cornmeal. Place three calzones on each tin (not touching each other). Tamp down edges once more to ensure a seal.

Brush tops of calzones with remainder of beaten egg mixture. Prick the tops with a round toothpick, making holes 1/2-inch apart all over the top. Do not pierce through to bottom dough.

Bake in a preheated 375 degree F oven for 30 minutes or until golden brown.

Serve hot or cold.

VARIATION:

RICOTTA FILLING:
1 1/2 lb. drained ricotta cheese
2 eggs, beaten
3 slices proscuitto, diced
3 tbsp. Romano cheese
3 tbsp. freshly grated Parmesan cheese
2 tbsp. minced fresh parsley
1 clove garlic, minced
Salt and black pepper to taste

Mix ingredients for the Ricotta Filling together and use in place of filling above.

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CALZONES WITH FOUR CHEESES AND EGGPLANT
Source: Art Poe, 1990's
Makes 4

"This recipe is from Joanne Weir, a San Francisco-based cooking teacher and food writer."

FOR THE EGGPLANT FILLING MIXTURE:
7 tablespoons olive oil
4 garlic cloves, minced
3/4 pound eggplant, cut into 1-inch cubes
1 tablespoon balsamic vinegar or red wine vinegar
1/4 cup pine nuts
FOR THE DOUGH:
1 cup warm water (105 to 115 degrees F), divided use
1 envelope dry yeast
3 tablespoons olive oil
3/4 teaspoon salt
3 cups (or more) bread flour
FOR ASSEMBLY:
1 1/2 cups grated Fontina cheese (about 5 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1 (3.5 ounce) log soft mild goat cheese (such as Montrachet), crumbled
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 red bell pepper, cut into strips
1/2 cup thinly sliced fresh basil leaves
Fresh basil sprigs (to garnish)

TO PREPARE THE FILLING:
(The filling can be prepared 1 day ahead. Cover and refrigerate remaining garlic-oil mixture and eggplant mixture separately. Bring to room temperature before using.)

Combine oil and garlic in small bowl. Let stand 30 minutes.

Place eggplant in colander. Sprinkle with salt and let stand 30 minutes. Drain eggplant and pat dry.

Heat half of garlic oil mixture in heavy large skillet over medium heat. Add eggplant and saute until tender, about 8 minutes.

Increase heat to high. Add vinegar and cook until almost no liquid remains in skillet, about 1 minute. Season to taste with pepper. Transfer to large bowl.

Heat 1 teaspoon garlic oil mixture in heavy small skillet over medium heat. Add pine nuts and saute until golden, about 2 minutes. Add to eggplant.

TO PREPARE THE DOUGH:
Place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle yeast over and stir to dissolve. Let stand 10 minutes.

Add remaining 3/4 cup water, oil, salt and then 3 cups flour; stir to combine. Attach dough hook to mixer and beat until dough pulls away from sides of bowl, about 2 minutes.

Turn out dough onto lightly floured surface and knead until smooth and elastic, adding more flour if sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour. While dough rises, begin preparation for assembly and baking.

ASSEMBLY AND BAKING:
Position rack in lowest third of oven. Place baking stone, baking tiles or heavy large rimless baking sheet on rack in oven. Preheat oven to 450 degrees F for 30 minutes.

Mix cheeses together in bowl; set aside

Punch dough down. Divide into 4 pieces. Roll out 1 dough piece on lightly floured surface to 8-inch round. Brush dough with some of reserved garlic-oil mixture, leaving 1-inch border. Spread 1/4 of cheese mixture over half of dough, leaving 1-inch border. Cover cheese with 1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of sliced basil leaves. Brush edges of dough with water. Fold dough in half, covering filling but allowing bottom edge of dough to show. Fold bottom edge over top edge and crimp to seal. Repeat with remaining dough, garlic-oil mixture, cheese mixture, eggplant mixture, bell pepper and sliced basil leaves, forming total of 4 calzones. Cover calzones and let stand 15 minutes.

Using large metal spatula, transfer calzones to stone or preheated baking sheet in oven.

Bake until golden brown and crisp, about 12 minutes. Transfer calzones to platter. Garnish with basil sprigs and serve.

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ITALIAN BAKED HAMBURGERS WITH CHEESE (CALAZONES)
Source: Anne Louise Gockel, 08-21-91
Makes 8 servings

1/4 to 1/3 cup dried tomatoes
Hot water
1 or 2 cloves garlic
1 tbsp (or less) olive oil
1/2 lb ground beef (ground round or other low fat ground beef)
2 loaves (1 lb. each) pizza dough (or thawed frozen bread dough)
1 cup shredded mozzarella cheese
2 cups spinach (wash it and cook it; chop coarsely)
Parmesan cheese
Salt and pepper

TO PREPARE THE FILLING:
Refresh the dried tomatoes in hot water and chop them; set aside.

Crush and saute garlic in olive oil. Add the ground beef; cook. Drain off excess oil. Add salt and pepper to taste.

Take each loaf of pizza dough or bread dough and cut it into 4 pieces. Pat, roll or stretch each piece into a 6-9-inch circle.

TO FILL AND BAKE THE CALAZONES:
Be sure to keep all filling at least 1/4-inch from the edge or else you will have trouble sealing them.

Place 1-2 tablespoons of meat on half of the dough. Add some tomato bits and spinach. Top with 1 tablespoon cheese and a bit of Parmesan.

Dip your fingers into warm water. Wet the edge of the dough. Stretch half of the dough over the filling and press the edges to seal. Either use your fingers or a fork to seal them. (Or you can roll the bottom edge up over the top edge, twisting them together like a rope around the edge. This method in slightly more time consuming, but the calazones generally don't leak.)

Place calazones on a baking sheet that has been greased or covered with cornmeal. Let them rise in a warm place for 30-60 minutes.

Brush lightly with oil.

Bake at 350 degrees F for 20-30 minutes.

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FOUR CHEESE PIZZA POCKETS
Adapted from Source: Country Living Magazine, October, 1990
Makes 8 pockets

Basic Pizza Dough (recipe follows)
ADDITIONS TO BASIC PIZZA DOUGH:
2 tsp. chopped parsley leaves
1 tsp chopped fresh rosemary leaves
FOR THE PIZZA POCKETS:
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 (to garnish)
Rosemary sprigs (optional, to garnish)

TO PREPARE THE HERBED PIZZA DOUGH:
Prepare Basic Pizza Dough, but add parsley and rosemary to the 2 cups flour. Set aside to rise.

WHEN READY TO SHAPE AND BAKE:
Heat oven to 450 degrees F. 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 prepared baking sheets. Top each pocket with 2 tomato slices.

Bake at 450 degrees F for 10-12 minutes or until golden brown.

While pockets are baking, peel parmesan into shavings. Top pockets with parmesan shavings and rosemary sprigs, if desired. Serve immediately OR at room temperature.

BASIC PIZZA DOUGH
Makes one (14-inch) or two (9-inch) round pizzas

2 cups to 2 1/2 cups unsifted all purpose flour
1 envelope rapid-rising dry yeast*
1/2 teaspoon salt
2/3 cup very warm water (120 to 130 degrees f)
1 tablespoon olive oil
1 tablespoon honey

In large bowl, combine 2 cups flour, the yeast, and salt.

In 1 cup measuring cup, combine the 2/3 cup warm water, oil, and honey; stir into flour mixture until soft dough forms.

Turn dough out onto floured surface. Knead dough, adding some of remaining flour, if necessary, until dough is very elastic - 10 to 15 minutes (dough should be soft, do not add too much flour).

Wash, dry, and lightly oil mixing bowl. Place dough in oiled 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 following specific pizza recipes.

TO MAKE THE DOUGH AHEAD:
Prepare dough as above, but do not allow to rise. Loosely wrap and refrigerate dough immediately. Next day, unwrap dough and cover with clean cloth. Let warm to room temperature and shape following recipe directions. This method is best using active dry yeast* rather than the rapid-rising variety.

*TO USE ACTIVE DRY YEAST:
Replace envelope rapid-rising dry yeast with 1 envelope active dry yeast. In large bowl, sprinkle yeast over warm water (11O to 115 degrees F) and let sit 5 minutes. Add remaining ingredients, knead, and set aside as above. Rising time should change from 30 minutes to 50 to 60 minutes or until double in size.

DOUGH VARIATIONS:

WHOLE WHEAT:
Prepare dough as above but reduce all-purpose flour to 1 cup and add 1 cup whole-wheat flour.

CORNMEAL:
Prepare dough as above but reduce all-purpose flour to 1 1/2 cups and add 1/2 cup cornmeal.

PARMESAN:
Prepare dough as above but add 1/4 cup grated Parmesan cheese.

SEMOLINA:
Prepare dough as above but reduce flour to 1 1/2 cups and add 1/2 cup semolina flour to the dough.

Italian Deli Roll (using salami, cheese and roasted red peppers)

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ITALIAN DELI ROLL
Adapted from Source: Country Living Magazine, October, 1990
Makes 8 slices

Basic Pizza Dough (recipe follows)
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

Prepare dough and set aside to rise.

Heat oven to 400 degrees F. Lightly dust jelly roll pan with cornmeal.

With rolling pin, roll out dough to 18x12-inch 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.

Bake 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve.

BASIC PIZZA DOUGH
Makes one (14-inch) pizza

2 to 2 1/2 cups unsifted all-purpose flour
1 envelope rapid rising dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp olive oil
t tbsp honey

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.

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 )

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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Berta, Ca: A very simple dip - a brick of cream cheese and cover with a of bottle chili sauce add some shrimp and crackers, everyone likes it. Or cream cheese with pepper jelly

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ROASTED PUMPKIN SEEDS
From: Tantux NS

Clean the seeds. Toss with oil and sprinkle with salt, chili, garlic or whatever you like. Spread on cookie sheet.

Bake at 375 degrees F for 15 minutes. Enjoy:)

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CURRY DIP
From: pellie

Good with any raw veggies.

1 cup mayonnaise
1 teaspoon horseradish
1 teaspoon vinegar
1 teaspoon onion flakes
1 teaspoon curry powder
1 teaspoon garlic salt

Mix together and chill for at least 2 hours.

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CAJUN PASTA
Source: Southern Living magazine, Summertime edition, 1994
Makes 6 to 8 servings

1 (16 ounce) package fettuccine, uncooked
1 1/2 cups water
1/2 pound unpeeled, medium size fresh shrimp
2 skinless, boneless chicken breast halves, cut into 1/4-inch strips
1/2 pound andouille or Cajun smoked sausage, sliced
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp olive oil
1/2 cup Chablis or other dry white wine
1/2 cup chopped onion
1/2 cup chicken broth
1 tsp all-purpose flour
1 cup heavy whipping cream
2 tbsp tomato paste
1 tsp coarsely ground black pepper
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips

Cook pasta according to package directions; drain.

Meanwhile, bring 1 1/2 cups water to a boil, add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain; rinse with cold water. Peel shrimp and devein. Set aside.

Cook chicken and next 3 ingredients in olive oil in a large skillet over medium-high heat, stirring often, until meat is lightly browned; remove chicken mixture from skillet and set aside.

Add wine to skillet. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until wine is reduced to 1/4 cup.

Combine chicken broth and flour, stirring until smooth. Add chicken broth mixture, whipping cream, Cajun seasoning, tomato paste,
and cracked pepper to the skillet. Bring to boil. Reduce heat, and simmer 20 minutes.

Add chicken mixture and pepper strips; cook until thoroughly heated. Keep warm.

Combine fettuccine and chicken mixture, tossing gently. Serve immediately.

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PENNE WITH PUMPKIN SAUCE
Adapted from source: Gourmet magazine, November 1992
Makes 2 servings

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin puree (unsweetened)
1 cup chicken broth
1/2 cup water
2 tablespoons heavy whipping cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta, uncooked
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan (for serving)

In a large skillet cook the onion, bell pepper and garlic in butter over moderate heat, stirring, until the vegetables are softened.

Stir in the pumpkin, broth, 1/2 cup water, cream, nutmeg, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 10 minutes.

While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente. Reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley.

Divide the pasta between 2 plates and serve it with the Parmesan.