Club Food

Let the dough rise in an oiled bowl, sealed with plastic wrap, for
45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch it down and kneed it briefly.
Press it into an oiled 15 inch
deep dish pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan.
Let the dough rise 15-20 minutes
before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling.
Cook the crumbled
sausage until it is no longer pink, drain it of it’s excess fat.
Drain and chop the tomatos.
When the dough has finished its second
rising, lay the cheese over the dough shell.
Then distribute the
sausage and garlic over the cheese.
Top with the tomatos.
Sprinkle
on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.
Then lower the temperature to
400 degrees and bake for 25 to 35 minutes longer.
Lift up a section
of the crust from time to time with a spatula to check on its
color.
The crust will be golden brown when done.
Serve
immediately.

2 pk Yeast

2 c -Tepid water

1/2 c Salad oil

4 tb Olive oil

3 c Flour

1/2 c Cornmeal; I think this is

-the secret 2 ts -salt; Frugal Gourmet does

-not have salt in dough 2 1/2 c Flour

-Sauce 2 cn Plum tomatoes 28 ounce;

-drained; crushed; drained 1 Mozzarella; to taste

1 pn -salt; ground pepper

1 -garlic; chopped; to taste

1 Basil; fresh; chopped

1 Oregano; fresh; chopped

1 Meat; choice

1 Onion; etc; choice

1 Parmesan; to taste

1 Romano cheese; to taste

Mix two packets of yeast in 2 cups of tepid water and let sit
for ten minutes.
Add 1/2 cup salad oil.
Add Olive oil, 3 cups
flour; cornmeal and salt.
Knead for about ten minutes.
Add 2-1/2
cups of additional flour.
Knead this for 15 minutes.
Let dough rise
to twice its size.
Use blackened deep dish pizza pans.
I’m not sure
how you get ‘em blackened – I cured mine with olive oil and then I
just wipe them out when I’m done.
They are kind of getting
blackened looking with use.
I have two pans and make two pizzas at
a time.
I spread the pan with olive oil and sprinkle with cornmeal.
Divide the dough in half.
Spread and cover the bottom of the pan.
Spread it up the sides.
I then let it rise again in the pan.
Cover
pizza dough with sliced mozzarella.
Drain and squash a 28 ounce can
of plum tomatoes for each pizza.
Drain off the excess fluid after
squashing, and spread this over the cheese.
Smidge of salt and
ground pepper over the top.
Chopped garlic, fresh chopped basil and
oregano.
Add the filling of your choice (I use sliced onion and
Italian Sausage).
Top with a Parmesan/Romano Cheese mix.
Bake in
preheated oven at 475 degrees for 35-40 minutes.
~–

4 c Rye meal (coarsely cracked

Rye, which contains some Flour 1 c Cracked wheat

1 1/2 t Salt

2 T Honey or molasses

2 T Oil

1/4 c Wheat bran

3 c To 3 3/4 Boiling water

(wheat germ)

Mix all together.
Dough will be wet.
Cover and let sit
overnight.

Add more bran or wheat flour if necessary in order to shape
loaf.
Roll loaf in bran or wheat germ.

Bake in covered pan for 5 hours at 200F with a pan of hot water
in the oven on a lower shelf.
(Refill with water as necessary).

After completely cooled, wrap in moist towel, and refrigerate
for 1 or 2 days before serving, with butter, cream cheese,
marmalade, soups, etc…

Source: The Tassajara Bread Book.
Copyright Tradubec Inc.

1 lb Mild or hot sausage

1 md Size onion, chopped

1 Jar 15-1/2 oz spaghetti

-sauce or home made or pizza -sauce 1/2 lb Mushrooms

6 oz Mozzarella cheese, shredded

2 lg Eggs

1 c Milk

1 ts Salad oil

1 c All-purpose flour

1/2 ts Salt

1/4 c Parmesan cheese, grated,

-preferably fresh Remove sausage casings and crumble into a
10-12″ frying pan over medium heat.
Add onion and cook, stirring
frequently.
until sausage is well browned, abouit 10 minutes.
Discard fat, sand s sauce, mushrooms.
Heat until bubbly, then pour
into an ungreased 9×13″ baking dish.
Spread mozzarella even over
the top.
In blender whirl eggs, milk, oil, flour and salt until
smooth.
Pour enenly over casserole, sprinkle with parmesan cheese.
Bake uncovered in a 400 degree oven until crust is puffed and
golden brown, about 25 minutes.
You might wait until after baking
to sprinkle cheese as crust puffs better that way.*Sn

1 lb (3 medium) potatoes

– cut into 3/4-inch cubes 1 lb Chicken breasts

– (boneless and skinless), — cut into 1/3-inch strips 3/4 c Red wine vinaigrette

- dressing (prepared) – reduced calorie 1 1/2 c Halved cherry tomatoes

1/2 c Chopped red onion

1 cn Sliced ripe olives; drained

– (2 1/4 ounce can) 4 Romaine lettuce leaves

1/3 c Crumbled blue cheese

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes.
Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced.
Drain thoroughly.
Add remaining ingredients to potatoes and chicken except lettuce and cheese.
Toss gently over low heat just until warm.
Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese.
(Salad also can be served chilled.) Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Source: The Potato Board

1/2 c Margarine, melted

1 pk Yellow cake mix *

3 Eggs

8 oz Package cream cheese, soft

1 lb Powdered sugar

1/2 c Flaked coconut

1/2 c Chopped walnuts or pecans

* Use plain cake mix without pudding added.
*******************************************************
****************** Combine margarine, cake mix and one egg.
Stir
together until dry ingredients are moistened.
Pat mixture into
bottom of well-greased 15×10 inch jellyroll pan.
Bake for 10
minutes at

325~F.
Beat remaining two eggs lightly then beat in

cream cheese and powdered sugar.
Stir in coconut and nuts.
Pour
over mixture in jellyroll pan.
Bake at 325~F for 45 to 50 minutes
or unti golden brown.
Cool

to room temperature before cutting into squares.
—–

——————————–NOODLE
DOUGH——————————–
4 c Flour

Salt 4 lg Egg yolk

2 T Oil

14 T ;Water

4 lg Egg white; lightly beaten

8 T Butter, sweet

——————————-POTATO
FILLING——————————-
6 T Butter, sweet

1 md Onion; finely chopped

3 lg Potato; peel/boil/mashed

1/4 lb Farmer’s cheese

2 oz Colby; grated

Salt & pepper; to taste
—————————–SAUERKRAUT
FILLING—————————–
3 sl Bacon; diced

1 lg Onion; chopped

3 1/2 c Sauerkraut, packaged*

1 1/2 T Tomato paste

2 ts Sugar

1/3 c Chicken broth

*Rinse kraut and squeeze thoroughly dry.
Dumplings: In a food
processor, blend the flour and 1/2 teaspoon salt.
With the motor
running, add the egg yolks and the oil through the feed tube, then
pour in the water, in a slow, steady stream, until the dough forms
a ball around the blade.
Transfer the dough to a floured surface
and knead until smooth, about two minutes.
Cover with a linen or
cotton (not terry) kitchen towel and let stand half an hour.
Divide
the dough in half and shape into two balls.
Keep one ball covered
with the towel.
On a floured surface with a floured rolling pin,
roll out the dough to a very thin sheet, about 1/16″ thick, making
sure it doesn’t tear.
With a round cookie cutter, cut out circles
about 3″ in diameter.
Gather the scraps together into a ball and
set aside, covered.
Have a bowl with the egg white by you.
Place a
heaping teaspoon of the desired filling in the middle of each
circle.
Fold the dough over the filling to form a semi-circle.
Brush the edges with the egg white and press the edges firmly
together with the tines of a fork to seal.
Place the vareniki as
they are made on a lightly floured large baking sheet about 1″
apart and keep covered with a damp tea towel.
When finished with
the first batch, roll out the second ball of dough and make a
second batch.
Add the leftover scraps of dough to the scraps left
from the first batch, knead into a ball, and roll out for a final
batch of varenyky.
Meanwhile, in a large pot, bring 6 quarts of
salted water to a boil.
Reduce the heat to medium so the water
simmers and carefully lower half the varenyky into the water.
Boil,
stirring occasionally with a wooden spoon to prevent sticking,
until they rise to the surface and are cooked through, six to seven
minutes.
With a slotted spoon, carefully remove the varenyky to a
colander and drain thoroughly.
Transfer to a deep serving bowl and
toss with half the butter.
Repeat for the second half of the
varenyky.
Potato filling: Melt the butter in a small skilled over
medium heat.
Add the onion and saut#, stirring occasionally, until
nicely browned, about 15 minutes.
Remvoe from heat and cool
slightly.
In a large bowl, combine the potatoes and cheese.
Add the
saut#ed onion along with the melted butter and mix well.
Season
with salt and pepper and use for filling the varenyky.
Sauerkraut
filling: Saut# the bacon in a large skillet over medium heat until
it renders its fat.
Remove the bacon and reserve.
Drain off all but
two tablespoons fat.
Add the onion to the skillet and saut#,
stirring frequentlly over medium heat until nicely browned, almost
15 minutes.
Turn the heat up to medium-high, add the kraut, and
saut#, stirring, until softened and cooked throughout, 10 to 15
minutes.
Stir in the tomato paste, sugar, and broth.
Reduce the
heat to low, then cover and simmer for 20 minutes.
Remove from the
heat and cool to room temperature before using to fill the
varenyky.
Use the reserved bacon as topping.

————————TO 1/2 C OF FRENCH
DRESSING————————
-lo-cal
———————————-AVOCADO———————————-
2 tb Avocado; mashed

———————————–CHEESE———————————–
2 tb Blue cheese;mashed

-=OR=- 2 tb Roquefort cheese; mashed

————————————EGG————————————
1 Hard-cooked egg yolk;

-crumbled & combined with ds Hot pepper sauce;
———————————–LEMON———————————–
1 tb Lemon juice;

———————————SOY
SAUCE———————————
1 tb Soy sauce;

Food Exchanges per serving: Avocado Dressing: 1 FAT EXCHANGE
Cheese Dressing: 1/4 MEAT EXCHANGE Egg dressing: 1 MEAT EXCHANGE
Lemon Dressing: Free Soy Sauce Dressing: Free (I used salt free)
CAL: 1/2 C=100 Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and her
Meal-Master

————————–TO 1/2 C LO-CAL
ITALIAN————————–
-dressing add any of these
———————————-ANMCHOVY———————————-
1 oz Anchovy fillets;

——————————–GROUND
BACON——————————–
Bacos; allow to mellow
-several hours;
———————————-PARMESAN———————————-
1 tb Parmesan cheese; allow to

-mellow several hours
———————————–TOMATO———————————–
1 tb Tomato puree;

————————————WINE————————————
1 tb Dry white or red wine;

Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE
Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT
EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24;
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O’Brion and her Meal-Master

1 1/2 pounds veal — in 3/4″ cubes

1 quart water

1 medium onion — sliced

2 bay leaves

2 whole cloves

1 pinch thyme

few crushed peppercorns 4 ounces butter

4 ounces flour

salt and WHITE pepper — to taste 1 dah lemon juice

6 ounces fresh mushrooms — sliced/sauteed IN

1 ounce butter

12 ounces can white asparagus

Cover the veal with boiling water and poach gently.
Add the
onion and the seasonings tied up in a cheesecloth to make a bouquet
garni.
Skim the stock while the veal is poaching to keep the liquid
clear.
When the cubes are tender, after about 1 hour, remove the
bouquet garni and the veal.
Make a roux with the butter and flour
and add to the veal stock.
Bring to a light boil and seaon with
salt, white pepper and lemon juice.
Add the veal, sautted mushrooms
and white asparagus together with a small amount of liquid from the
asparagus can.
Heat well and serve on rice.

1 lb Veal cutlet

1/4 c Bread crumbs

2 tb Water

1/2 Beaten egg

2 tb Water

1/4 c Oil

3 tb Grated Parmesan salt and

-pepper 1/2 Mozzarella cheese sliced

-thin Sauce: 2 Onions sliced thin

4 tb Oil

1 Clove garlic, minced

1/2 ts Sugar

1 ts Sweet basil

Salt and pepper 2 1/2 c Canned tomatoes

Hint: Veal is very expensive.
Instead, take partially frozen
turkey breast and slice to 1/4 inch slices.
As long as the turkey
is coated on all sides with sauce, you won’t be able to tell it
from veal! Cut veal into serving sized pieces.
Mix Parmesan cheese
and bread crumbs.
Mix beaten egg with water.
Dip meat into egg,
then into bread crumb mixture Cook meat in hot oil until golden
brown on both sides.
coat cutlets with sauce on both sides and in
pan.
Lay thin slices of Parmesan on top and pour the rest of the
sauce evenly over top.
Bake at 325 for 25 minutes.
Sauce Cook the
sliced onion and garlic in oil for 5 minutes.
Add tomatoes, and
basil.
Simmer for 15 minutes.
Add salt and a dash of pepper to
taste, sugar; Stir.

1/2 breast of veal ,1 side only

: partially defatted 2 TB virgin olive oil — plus 3

1 lb beet greens or Swiss chard

: cut in 1″ ribbons 1/2 c freshly grated Pecorino

1/2 c sundried tomatoes

2 eggs

2 c dry white wine

1 c basic tomato sauce — recipe

: follows Preheat oven to 400 degrees F.
Have butcher remove
bone from veal breast and butterfly open.
In a 12- to 14-inch saute
pan, heat 2 tablespoons virgin olive oil until smoking and add beet
greens.
Cook until wilted but not fully cooked, about 1 minute, and
remove from heat and allow to cool.
Add grated cheese, sundried
tomatoes and eggs and season with salt and pepper.
Place on inside
of veal pocket and roll veal up like a jelly roll.
Tie securely
with butcher twine and season with salt and pepper.
In an
oven-ready thick bottomed casserole, heat remaining 3 tablespoons
olive oil until smoking.
Add veal breast and brown on all sides,
turning frequently, about 10 minutes.
Drain oil from pan, add white
wine and tomato sauce and bring to boil.
Cover pan with lid or foil
and place in oven.
Cook 1-1/2 hours or until fork tender.
Remove
and allow to stand 10 minutes.
Carve and serve.
Recipe By : Molto
Mario Date: Sat, 2 Nov 1996 09:45:52 -0500 (E

—–

2 Pieces veal (4 ounces

Directions: each) 2 ounce Noodles

1 cup Red sauce

3 Slices eggplant

2 ounce Parmesan cheese

2 Slices mozzarella cheese

In a sauce pan saute the veal.
Remove from the heat.
Cook the
noodles until done and drain.
Place the noodles on the bottom of a
casserole dish.
Place the veal on top of the noodles and add the
red sauce.
Place the eggplant on top and sprinkle with the Parmesan
cheese.
(57 min left), (H)elp, More? Cover with the mozzarella.
Bake at 350-degrees until brown and serve.

Converted by MMCONV vers.
1.10

3 Eggs, lightly beaten

1 c Half & half

Salt & pepper to taste 2 Large pinches oregano

1/4 c Chopped parsley

1/2 c Grated parmesan cheese

1 1/2 lb Veal scaloppine,

Pounded thin (enough for 12 pn Pounded thin (enough for

1 lb Dry bread crumbs

1/2 c Olive oil

4 tb Butter

1/4 To 1/2 cup flour

1/2 c Dry sherry

1/4 c Sweet marsala

1/4 c Lemon juice

1 c Chicken broth

12 Thin slices prosciutto ham,

Room temperature 12 Thin slices lemon

FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1.
Mix together eggs,
cream, seasonings, pars- ley & cheese.
Dip the veal pieces into
the bat- ter & then into the bread crumbs.
Shake off the
excess.2.
Heat olive oil & butter in a large frying pan until
hot.
3.
Saute veal until crisp on both sides.
Remove from skillet,
add the flour to the pan drippings, enough to form a smooth paste,
& stir until smooth.
Pour in the sherry, Marsala, lemon juice
& chicken broth.
Bring to a boil.
Season with salt &
pepper.
4.
Strain over cooked veal.
Top each piece of veal with a
piece of prosciutto ham & a thin slice of lemon.
Serve.
Note:
Make sure the fat in the skillet is quite hot before you add the
breaded pieces of veal, otherwise the crumbs will absorb the
fat.

1/2 c Stock, veal ** OR

—–VEAL STOCK—–
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed,
quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves,
unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– –

** If you have previously prepared Veal Stock – the simplest
thing to do is to take a 1/2 cup of the veal stock and boil it
until it reduces to about 2 tablespoons and takes on the
consistency of thick syrup.
If you don’t have Veal Stock handy,
then you follow this recipe to make the stock first.
Preheat oven
to 450 F.
Put the oil in a roasting pan and heat briefly in the
oven.
Add the bones to the oil in the pan, toss to coat and roast
for 35 minutes.
Add the onions, carrots, celery, leek, garlic and
parsley, tossing them all to coat with fat.
Roast 30 minutes
longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot.
Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2
burners if neces-) (sary), and add 2 cups of cold

water and boil briefly.
Scrape up all of the browned bits into
the water.
Transfer the liquid to the stock pot and add enough cold
water to cover.
Bring slowly to a boil, skimming off all of the
froth that forms.
Lower the heat and add tomatoes, thyme, bay
leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding
water as necessary just to cover the ingredients.
Skim whenever
necessary.
Add peppercorns for the last 15 minutes of the
simmering.
Strain the “soup” into a large bowl through a colander
lined with a double layer of dampened cheesecloth.
Gently press the
solids to extract all of the liquid, and discard the solids.
Pour
the stock into containers for storage and label and date them.
The
stock will “keep” for up to 3 days in a refrigerator, and up to 6
months in a freezer.
This stock is now used to make the Glaze as
noted in the beginning of these directions.
Source: New York’s
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985

2 lb Veal cutlets

Flour Salt & pepper 2 tb Butter

2 tb Olive oil

4 Mushrooms, fresh, sliced

1/2 c Marsala wine

4 tb Butter, cold

Provolone cheese, sliced Pound veal cutlets between sheets of
waxed paper til about 1/4″ thick.
Combine flour and salt &
papper to taste.
Dredge cutlets in the flour mixture.
Combine 2
Tbsp butter with the 2 Tbsp olive oil in a large frying pan over
medium high heat.
Cook cutlets until lightly browned- about 2-3
minutes per side.
Remove cutlets to a platter or pan suitable for
use under a broiler.
Place sliced mushrooms in the frying pan and
cook until tender, adding a little butter if needed.
Add Marsala
and reduce sauce to about half of the original volume.
Pre-heat
broiler.
Lower heat under the frying pan to VERY low, or place pan
in a larger pan of hot water.
Whisk in cold butter, 1 Tbsp at a
time, adding each just before the last is completely incorporated.
Remove sauce from heat immediately when done.
Place a slice of
provolone on each cutlet and broil until cheese bubbles and just
starts to brown.
Serve sauce alongside the cutlets, or spoon over
as they are served.
(This type of sauce will separate if it becomes
too hot at any point- mine always does ).
Other ideas: Use
chicken in place of veal.
Place a slice of prosciutto on the
chicken or veal, then the slice of cheese before broiling.

3 tb Unsalted butter

4 md Turnips (1 lb), peeled and

-coarsely grated 2 Boiling potatoes (1/2 lb),

-peeled and coarsely grated 1 tb Snipped fresh dill

1/4 ts Freshly grated nutmeg

Salt Freshly ground white pepper 1/2 c Heavy cream OR low-fat
milk

-OR low-fat yogurt 1/2 c Chicken stock

1/2 c Fresh bread crumbs

1/2 c Freshly grated Gruyere,

-Swiss or Jarlsberg cheese In a heavy skillet, melt butter over
moderately low heat.
When foam subsides, add turnips and ptatoes
and cook, stirring occasionally, 10 minutes.
Add dill, nutmeg, salt
and pepper to taste and mix well.
Heat briefly.
Butter a 15-by-2
1/2-inch oval gratin dish.
Transfer turnip mixture to gratin dish
and smooth surface with a spatula.
(Gratin can be prepared 24 hours
ahead to this point and refrigerated.) In a small bowl, whisk
together heavy cream and stock, and pour it over turnip mixture in
gratin dish.
Sprinkle top with bread crumbs and Gruyere cheese.
Bake in a preheated 425F oven 20 to 25 minutes, or until top is
golden.
Serve from gratin dish.
Note: If yogurt or low-fat milk are
used, bake 5 minutes longer.

15 oz Pkg Pillsbury

-Refrigerated Pie Crusts 1 T Dijon mustard

———————————-FILLING———————————-
1/4 c Unsalted butter

9 oz Pkg Green Giant Harvest

-Fresh Frozen Spinach, -thawed & drained 1/2 c Chopped red
onion

1/4 c Chopped sun-dried

-tomatoes without oil 1/2 t Dried Italian seasoning

1/2 t Dried oregano leaves

1/4 t Garlic powder

1/4 t Salt

4 Eggs, beaten

2 c Shredded mozzarella

-cheese 1/4 c Pine nuts or slivered

-almonds, toasted* *To toast nuts, spread on cookie sheet; bake
at 350 for 3 to 6 minutes or until light golden brown, stirring
occasionally.
Heat oven to 450 degrees.
Prepare pie crust according
to package directions for one-crust baked shell using 10″
springform pan (or 9″ pie pan – refrigerate remaining crust for
later use).
Place prepared crust in pan; press in bottom and up
sides of pan.
Trim edges if necessary.
Spread mustard over bottom
of crust.
Bake for 9 to 11 minutes or until crust is lightly
browned.
Reduce oven to 350 degrees.
Melt butter in large skillet
over medium-low heat.
Add spinach, onion and tomatoes; cook and
stir 5 to 7 minutes or until onion is crisp-tender.
Remove from
heat.
Add Italian seasoning, oregano, garlic powder and salt; mix
well.
In large bowl, cimbine eggs and cheese; mix well.
Stir in
spinach mixture.
Spoon evenly into partially baked crust; sprinkle
pine nuts evenly over top, pressing in slightly.
Bake for 25 to 35
minutes or until filling and pine nuts are golden brown.
Let stand
10 minutes.

4 Italian sausages; mild (pref

1 Celery; inner stalk, diced

3 Zucchini; medium, thinly sli

1 Onion; small,

3 c Beef stock

1 cn Tomato sauce (8-oz)

2 ts Fresh basil; chopped or 1/2

1 Salt and pepper to taste

1 Parmesan; grated or Roomano

Slice sausages 1/2″ thick.
Using a large saucepan, brown
sausages.
(If turkey, spray pan first with vegetable spray.) Pour
off any fat.
Add celery, zucchini and onion.
Saute 2 minutes,
stirring.
Put stock, tomato sauce and basil into crockery pot and
mix.
Heat on high (300) for 30 minutes.
Add sausage-vegetable
mixture to crockery pot.
Turn to low and cook 2-3 hours.
Salt and
pepper to taste.
Ladle into bowls and garnish with grated cheese.
Serve this hearty soup accompanied by garlic-buttered toasted
French bread.
Italian sausages made of turkey meat can be
substituted, and make this a perfect low fat meal.
From
“Extra-Special Crockery Pot Recipes”

4 Mild italian sausages*

1 Inner stalk celery, diced

3 Med Zucchini, thinly sliced

1 Sm Onion, chopped

3 c Beef stock

1 (8-oz) can tomato sauce

2 Teaspoons fresh chopped

Basil or 1/2 tsp dried basil Salt & pepper to taste Grated
parmesan or romano Cheese to garnish *Preferably turkey sausages
Slice sausages 1/2 inch thick.
Using a large saucepan, brown
sausages.
(If turkey, spray pan first with vegetable spray.) Pour
off any fat.
Add celery, zucchini and onion.
Saute` 2 minutes,
stirring.
Put stock, tomato sauce and basil into crockery pot and
mix.
Heat on HIGH (300) for 30 minutes.
Add sausage-vegetable
mixture to crockery pot.
Turn to low and cook 2 to 3 hours.
Salt
and pepper to taste.
Ladle into bowls and garnish with grated
cheese.
SOURCE: Extra Special Crockery Recipes

2 ea Med.
Baking Potatoes

1/4 c Shredded Cheddar Cheese

1 T Butter Or Margarine

2 t Sliced Green Onions

1 x Milk

1 x Paprika (Optional)

Scrub baking potatoes with a brush.
Prick with a fork in several
places.
Place potatoes in a shallow baking dish.
Micro-cook,
uncovered, on 100% power for 6 to 8 minutes or till potatoes are
tender.
Cut a lengthwise slice from the top of each potato.
Discard
the skin from the lengthwise slices, place the potato portions from
the lengthwise slices in a mixing bowl.
Scoop out the insides of
the potatoes leaving two 1/4-inch thick shells; reserve the shells.
Add the insides of the potatoes to the mixing bowl containing the
potato portions from the top slices; mash.
Stir in shredded cheddar
cheese, butter or margarine and sliced green onion.
Beat in enough
milk to give the mixture a stiff consistency.
Season to taste with
salt and freshly ground pepper.
Pile the mashed potato mixture into
the reserved potato shells.
Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
potato mixture is heated through.
Sprinkle with paprika, if
desired.

4 lg Baking potatoes

Salt and pepper to taste 4 tb Black olives, imported

1/2 c Green chili peppers, diced,

-mild, canned 5 tb Heavy cream

1/2 c Chedder cheese, grated

+ addl for topping 1/2 c Sour cream

Black olives (garnish) Scrub and dry the potatoes.
Cut a small,
deep slit in the top of each potato.
Set the potatoes on the middle
rack of a preheated 375?F.
oven and bake for about 1 hour, or until
potatoes are tender when pierced with a fork.
Let potatoes cool
slightly, cut off the tops and scrape the potato pulp into a bowl.
So not scrape so deeply that you tear the potato skin.
Salt and
pepper the potato shells; reserve.
Mash the potato pulp and stir in
4 Tbs chopped olives, diced green chilies, and enough heavy cream
to give the mixture the desired consistency.
Season to taste with
salt and pepper, and stir in 1/2 cup grated cheese.
Divide the
potato mixture equally among the shells, mounding the filling
slightly.
Sprinkle with additional grated cheese and place on
baking sheet.
Bake again at 400?F., until potatoes are hot and
cheese is bubbling.
Top each potato with a generous dollop of sour
cream, and add a black olive if you like.
Serve immediately.

4 lg Baking potatoes

Salt & pepper to taste 1/2 c Onion, yellow, chopped

1/2 c Mushrooms, fresh, chopped

2 c Lobster, cooked (or crab)

1 c Vermouth, dry

1/2 c Cr?me Frache

1/2 c Jarlsberg cheese, grated

Plus addl for topping 2 tb Heavy cream

Scrub and dry the potatoes.
Cut a small deep slit in the top of
each.
Set the potatoes on the middle rack of a preheated 375?F.
oven and bake about 1 hour, or until potatoes are tender when
pricked with a fork.
Let potatoes cool slightly, cut off and
discard the tops, and scrape the potato pulp into a bowl.
Do not
scrape so deeply that you tear the potato skin.
Salt and pepper the
potato shells; reserve.
Mash the potato pulp; reserve.
Melt the
butter in a small skillet and saut the chopped onion, covered,
until tender and lightly colored, about 25 minutes.
Add the
mushrooms and saut for another 5 minutes.
Stir in the lobster or
crab.
Season with salt and pepper, add the vermouth, then raise
heat to a boil.
Stir frequently over high heat until all liquid has
boiled away.
Stir in cr?me frache and remove from heat.
Combine
lobster mixture with the reserved mashed potato pulp and 1/2 cup
Jarlsberg.
Taste, correct seasoning; add heavy cream if the mixture
seems too dry.
Stuff the mixture into the reserved potato skins;
mound the filling slightly.
Sprinkle additional grated cheese on
top and place on baking sheet.
Bake again at 400?F., until potatoes
are hot and cheese is bubbling.
Serve immediately

3/4 lb Sharp cheddar cheese, grated

4 oz Roquefort cheese, crumbled

1 Clove garlic, pressed

3/4 c COCA-COLA CLASSIC

2 tb Soft margarine

1 tb Onion, grated

1 1/2 ts Worcestershire sauce

1 ts Mustard, dry

1/4 ts Salt

1/8 ts Tabasco sauce

In a large mixing bowl, add cheddar cheese and roquefort.
Add
pressed garlic, 1/2 cup of the Coca-Cola, and remaining
ingredients.
Beat with an electric mixer on low speed until
blended.
Gradually add the remaining Coca-Cola, then beat on high
speed until the mixture is fairly smooth, light and fluffy.
Pack
into a covered container.
Chill.
Refrigerate overnight.
Keeps very
well for a week or more.
Makes about 3 cups.
Recipe: “Cooking with
Coca-Cola”, a give-away loose-leaf notebook divider set from The
Coca-Cola Company, 1991

1 pk Cream cheese (8 oz)

3/4 c Pace Picante Sauce

-OR 3/4 c Pace Thick & Chunky Salsa

3/4 c Smoked turkey, very finely

-chopped (from the deli) 1/2 c Sliced green onions w/tops

1/4 c Grated Parmesan cheese

Keep the ingredients for this warm, fast and festive dip on hand
for speedy snacks and impromptu parties.
To prepare combine cream
cheese and Pace in a small saucepan; stir over low heat until
cheese is melted.
Add turkey, green onions and Parmesan cheese.
Heat through, stirring frequently.
Transfer to a serving dish and
sprinkle with additional green onion slices.
Serve warm with
vegetable dippers, thin breadsticks or unsalted chips.
Makes 2-1/2
cups.

2 1/2 cn Greengage plums with syrup.

-Drain syrup from -well-chilled No.
2 1/2 cn Purple plums;
arrange purple

-plums among green plums.
If -desired, NICE WITH CRISP CRACKERS,
CREAM CHEESE About 1 hr.
or so before serving, into serving bowl,
empty well-chilled No.
pour on 1/2 cup sherry.
Refrigerate.
Makes 6
servings.

1 lb Spinach; Fresh *

1/4 lb Butter

1 Onion; Large, Diced

2 Garlic; Cloves, Minced

1/2 t Salt

1/2 lb Emmenthaler Cheese; Grated

1 t Paprika

1/8 t Nutmeg

1/4 t Pepper

* Wash and clean spinach of sand.
Dry.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cut spinach into strips.
In a large Dutch oven,
heat butter until bubbly.
Add onion and garlic, saute for 2 to 3
minutes.
Add spinach.
Sprinkle with salt.
Cover and steam for 5
minutes.
Remove from heat.
Grease an ovenproof casserole.
Sprinkle
half the cheese over the bottom of the casserole.
Add the spinach.
Sprinkle with paprika, nutmeg, and pepper.
Top with remaining
cheese.
Bake at 360 degrees F about 20 minutes or until cheese
bubbles.

1 lb Spinach; Fresh *

1/4 lb Butter

1 ea Onion; Large, Diced

2 ea Garlic; Cloves, Minced

1/2 t Salt

1/2 lb Emmenthaler Cheese; Grated

1 t Paprika

1/8 t Nutmeg

1/4 t Pepper

* Wash and clean spinach of sand.
Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cut spinach into strips.
In a large Dutch oven, heat butter until
bubbly.
Add onion and garlic, saute for 2 to 3 minutes.
Add
spinach.
Sprinkle with salt.
Cover and steam for 5 minutes.
Remove
from heat.
Grease an ovenproof casserole.
Sprinkle half the cheese
over the bottom of the casserole.
Add the spinach.
Sprinkle with
paprika, nutmeg, and pepper.
Top with remaining cheese.
Bake at 360
degrees F about 20 minutes or until cheese bubbles.