Basil, Mozzarella & Tomato Pizza for One

Ingredients

1/2 8-ounce package Italian bread shells (one
4-ounce bread shell, about 6 inches in diameter)
1 plum tomato, very thinly sliced
1/2 cup shredded mozzarella cheese (2 ounces)
2 tablespoons chopped fresh basil
2 tablespoons sliced pitted ripe olives
1/8 teaspoon cracked black pepper

How to prepare

Preheat oven to 450 degrees F. Place one 4-ounce Italian bread shell on ungreased cookie sheet. Arrange plum tomato slices over bread; sprinkle with shredded mozzarella cheese. Top with chopped fresh basil, sliced olives, and black pepper. Bake 10 minutes or until cheese is melted.

Each serving: About 510 calories, 14 g fat, 44 mg
cholesterol, 1005 mg sodium.

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Raspberry vinaigrette dressing

Ingredients

4 oz seasoned rice vinegar
8 oz olive oil
3/4 pint fresh raspberries
16 mint leaves, de-stemmed
2 oz water
1 oz sugar

How to prepare

Put rice vinegar into a blender. Turn on blender and slowly add 4 oz. Of olive oil and blend until mixture begins to thicken. Add raspberries and mint leaves to mixture until blended, and then add remaining 4 oz. Of olive oil. Mix water and sugar together and add to blended mixture. Serve over mixed greens.

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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Asian Chicken Soup

Ingredients

Basic Chicken Soup
2 slices (1/8-inch-thick each) fresh ginger
1/2 cup regular long-grain rice
1 bunch (about 6 ounces) watercress, thick stems removed
2 medium green onions, sliced
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil

How to prepare

Prepare Basic Chicken Soup as in steps 1 through 3, adding ginger slices to saucepan with chicken broth. Meanwhile, prepare rice as label directs. With slotted spoon, remove ginger slices from soup and discard. Complete soup as in step 4, adding cooked rice, watercress, green onions, soy sauce, and sesame oil to soup with shredded chicken.

Each serving: About 245 calories, 22 g protein, 26 g
carbohydrate, 5 g total fat (1 g saturated), 2 g fiber, 41 mg
cholesterol, 900 mg sodium.

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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