Diet recipe club News

—–DOUGH—– 1 pk Yeast, dry active

1 c Flour, pastry, whole wheat

1 1/2 c Flour, white, unbleached

1 c Hot water (120 deg F +)

3 tb Olive oil

Ground rock salt to taste —–FILLING—– 1/2 c Olive oil

4 sm Eggplant, Japanese — thinly

–sliced lengthwise 2 md Zucchini — thinly sliced

–lengthwise 1/2 lb Mushrooms — thinly sliced

Thin rounds of onion 1 t Garlic — crushed

1 t Corn meal

1/2 c Pesto

1 c Tomatoes, sun-dried

2 lg Tomatoes — thinly sliced

1/2 c Olives, Greek — chopped

1/4 c Basil, fresh — chopped OR

1 t Basil, dried

1/4 ts Oregano (optional)

1. In a large bowl, combine yeast and half a cup of

each of the flours. Stir in hot water and olive oil. Stir in additional half cup of each of the flours and salt to taste, if desired. Knead until smooth and elastic, adding additional flour if dough remains too sticky. Knead for at elast 5 minutes. Cover dough and allow to rest while you prepare filling. 2. Preheat oven to 500 deg F. Lightly oil tow cookie

sheets with olive oil. Arrange eggplant, zucchini, mushrooms, and onion slices on cookie sheet. Combine rfeamining olive oil with crushed garlic and brush sliced vegetables well. Place in oven and grill for 5 minutes. 3. While vegetables are grilling, flour work surface

and roll dough into a large, thin sixteen-inch round to be baked on a pizza pan, or for a change of pace, roll dough into a thin rectangle to fit a cookie sheet. Brush cookie sheet or pan lightly with olive oil and dust with corn meal. Tansfer dough to baking pan. 4. Remove grilled vegetables from oven. Brush crust

generously with pesto. Layer vegetables on pesto, beginning with eggplant slices, topping with zucchini, and then adding mushrooms and onion rings. Top with sun dried tomatoes. Add slices of fresh tomato. Sprinkle with chopped olives, fresh or dry basil and oregano. 5. Place pizza on bottom rack of 500 deg F oven and

bake for 15 to 20 minutes, or until crust is lightly browned. Remove from oven and cut into slices or squares. American Vegetarian Cookbook by Marilyn Diamond/MM by Dianne Smith/DEEANNE

4 tb Vegetable shortening

1 Whole loin of veal*

1/2 lb Butter

1 Onion,large,chopped

1/4 lb Mushrooms,fresh**

2 Celery stalks,chopped

2 Tomatoes,quartered

1/2 c Chicken stock***

1 ts Salt

1/4 ts Pepper

1/4 ts Marjoram

2 Truffles,chopped****

* - loin of veal is to boned, rolled, and tied: 2-3/4 to 3 lb. ** - trim and chop mushrooms. *** - or water. **** - soak truffles in 1/4 cup cognac for 1-2 hours.

1 can condensed cream of chicken soup

2/3 cup mayonnaise or salad dressing

1/2 cup sour cream

2 tablespoons instant minced onion

3 cups cooked chicken — cubed

1 can (8 oz.) water chestnuts — drained and sliced

1 can (4 oz.) mushroom stems and pieces — drained

1/2 cup chopped celery

1 can (8 oz.) crescent dinner rolls

***TOPPING:*** 2/3 cup shredded Swiss or American cheese

1/2 cup slivered almonds

2 tablespoons melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chi cken, water chestnuts, mushrooms and celery; cook over medium heat until mixtur e is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish . Unroll crescent dough and separate into two rectangles, trimming to fit dish . Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 m

busted by sooz

1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 cup milk

1 teaspoon dried minced onion

2 1/2 cups cubed fully cooked ham

1 cup frozen peas — thawed

2 hard-cooked eggs — chopped

Pastry for single-crust pie (8 inches)

Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in square or 11-in x 7-in x 2-in baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425F for 25 minutes or until crust is golden brown and filling is bubbly.

YIELD: 6 servings

Servings: 6 2/3 c Onion; chopped

1/3 c Parmesan; grated

1 1/2 c Milk

3 Eggs

3/4 c Bisquick

1 c Prepared pizza sauce

1/4 c Parmesan; grated

3 1/2 oz Pepperoni; sliced

1/3 c Onion; chopped

1/2 c Green pepper; chopped

1 1/2 c Mozzarella; shredded

Heat oven to 425. Grease pie plate, 10 x 1 1/2″ Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.

in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use

1 1/2 qt round or 1 qt. square casserole.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie —–

1 Chicken; skinned & cut up

4 Yams, cut into chunks; leave

1/4 c Rum; (optional)

2 Raisins

1 Onion; white or yellow

1/3 Brown sugar; (to taste)

2 Cinnamon

3 Ground ginger

2 Thyme

3 Butter or margarine

Approx 1/3 cup water In oven casserole, put chicken. Pour rum over chicken. Let sit 10 minutes. Sprinkle with thyme. Pour in water. Place yams around chicken. Sprinkle yams and chicken with cinnamon. Toss in raisins. Sprinkle all with ginger and brown sugar. Cover and cook at 350 degrees for 1/2 hour. Uncover and check that gravy is covering meat. Add water as necessary. Dot yams with butter or margarine. Re-cover and cook another 1/2 hour or until yams are tender —–

2 lb Chicken breasts

Flour Cooking oil Salt to taste Pepper to taste Butter 1 Clove garlic, minced

6 Green onions, chopped

1/2 c Mushrooms

2 tb Flour

1/2 c Water

1/2 c Sherry

1/2 ts Paprika

1/2 ts Thyme

1 t Parsley, chopped

1/2 cn Black olives, pitted, sliced

1 cn Consomme

1 c Sour cream

Bone and skin chicken breasts. Flour lightly and brown in oil. Salt and pepper and place in large casserole. Saute garlic, onions, and mushrooms in butter until tender but not brown. Add this to the chicken. Make a paste of flour, water, and sherry. Pour over the chicken. Then sprinkle on the paprika, thyme, and parsley. Add olives and pour over all the can of consomme. Bake at 350 F. until tender, abt. 40 to 60 min. Add the sour cream and heat through. This may be made far ahead and even frozen. Just reheat and stir in the sour cream until heated (do NOT boil), abt. 10 minutes. Serve in chafing dish.

1 lb MUSHROOMS

1/4 ts PEPPER, FRESHLY GROUND

1/4 ts NUTMEG (OPTIONAL)

1/2 c SOUR CREAM

5 tb BUTTER OR MARGARINE

1/2 ts SALT

1 tb ITALIAN SEASONING

1 1/2 c FRESH BREAD CRUMBS

4 CHICKEN BREASTS

1/2 c CHICKEN BROTH

—————————–ITALIAN SEASONING—————————– 1/4 tb OREGANO

1/2 tb BASIL

1/4 tb ROSEMARY

The Mushrooms should finely chopped. The chicken breasts should be boned and skinless, halved (8 pieces) and pounded flat. Seasoned bread crumbs may also be used. Preheat the oven to 350 f. Melt 4 tablespoons of the butter in a skillet. Add the mushrooms (finely chopped), salt and pepper and cook, stiring often until the mushrooms turn very dark and absorb all the butter. Remove from the heat. Add the Italian seasoning to the bread crumbs. Stir in 3/4 cup of the bread crumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. Melt the remaining tablespoon of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs until all the pieces are covered. Mix the sour cream with the heated chicken broth and pour over the chicken. Bake for 45-60 minutes, until lightly browned. Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture.

1 sm Yellow onion; peeled & chopp

2 Cl Garlic; crushed

4 Onions; finely chopped

8 Chicken breasts

2 tb Olive oil

1/2 c Flour

Salt and pepper; to taste 2 tb Butter

2 tb Dry sherry

2 tb Fresh lemon juice

1 tb Capers; chopped

2 tb Hicken stock; (optional)

8 Lemon slices

2 tb Chopped parsley

Recipe by: Pat Campbell <pcampbel@CCSMTP.REDSTONE.ARMY.MIL> Saut the yellow onion, garlic and gr onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken. Per Vidalia discussion. This recipe is delicious if you are a vidalia onion fan like myself —–

2 pounds well-marbled pork butt — med ground

2/3 cup freshly grated Parmesan cheese

1/2 cup fresh Italian parsley — well packed

1/4 cup dry white wine

1 clove garlic, I use 3-4 cloves — minced

1 tablespoon dried basil — crumbled

1 teaspoon hot red chili peppers — minces

1/2 teaspoon salt

1/2 teaspoon dried organo — crumbled

1/4 teaspoon freshly gtound pepper

Prepared casing

Grind the pork butt med to fine. Mix all ingredients together in large bowl. .Using sausage stuffer, fill casings twisting off 8 inch links. Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik: Prick skin good so they will not burst, put in 1/2 inch of water in larte skillet and plate as many sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and brown on all sides until golden brown. By Katherine Smith. This a homemade sausage recipe that is really on Mar 17, 1997