2 lb Hawaiian fish*

1/2 c Fresh cilantro leaves

Salt Pepper ——————————-PAPAYA RELISH——————————- 1/4 c Minced white onion

1 1/4 c Diced ripe papaya

3/4 c Diced red bell pepper

1/4 c Chopped fresh cilantro

1 tb Minced fresh ginger

2 tb Olive oil

2 tb Lemon juice

* - cut into 6 equal portions ====================================================================== === Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste.  *** PAPAYA RELISH *** In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

—–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

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 —–

—————————–RED WINE MARINADE—————————– 1 c Red wine

4 tb Olive oil

2 lg Garlic cloves, sliced into

– ovals 1 tb Rosemary leaves

1/4 ts Fennel seeds

Black pepper ——————————-GRILLED TEMPEH——————————- 3 Tempeh cakes

1 lg Red onion, sliced into 6

– rounds 2 sm Eggplants, sliced into 1/3″

– thick rounds Olive oil 12 sl Whole wheat bread

1 bn Arugula

Prepare the marinade by combining all the ingredients & mixing. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate in the red wine marinade for an hour at room temperature. Brush the eggpolant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant & onion slices for 10 minutes per side. Grill the bread slices over low coals until toasty. Arrange the vegetables & tempeh on the slices of toasted bread garnished with sprigs of arugula. Kelly McCune, “Vegetables on the Grill”

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.