A Chicago Style Deep Dish Pizza
Clarified Butter - Master Chefs
Frying Batter I
Frying Batter II
Gourmet Pesto Pizza
Herbed Polenta Cornsticks
Hot-Sausage Pizza
Indian Tacos
Individual Goat Cheese Pizzas with Artichokes and Onion
Individual Pesto Pizzas with Mushrooms and Olives
Master Pizza Dough
Mexican Pizza Webb
Never fail Dumplings
Open Faced Reuben Sandwiches
Pear And Blue Cheese Pizza
Phyllo Pastry Pizza With Broccoli Pesto, Tomatoes And Goat Cheese
Phyllo Pizza
Pizza Dough Baguettes
Pizza Hot Dish
Pizzeria Uno's Pizza
Polenta #1
Polenta Nera
Polenta Parmigano
Polenta with Taleggio cheese (or Fontina cheese)
Potato Polento - Polenta di Patate
Prosciutto Basil Pizza
Sage Polenta Gnocchi
Spinach Phyllo Pizza
Spinach Tomato Pizza
Sweet Vidalia Onion And Goat Cheese Pizza
Tomato Pesto Sauce Pizza
Turkey Saltimbocca
Veggie Lovers Pizza
West Coast Monte Cristo

Servings: 28

14 sl Dark rye bread, toasted
Prepared mustard
1 cn 16 oz sauerkraut,drained and chopped
5 oz Sliced corned beef, finely chopped
2 c Shredded lofat swiss cheese (8 oz)
1/2 c Lofat mayonaisse or salad dressing

1. Heat oven to 375F. Spread toast lightly with mustard; place on
ungreased cookie sheet.

2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about
1/3 cup sauerkraut mixture on each toast slice.

3. Bake about 10 minutes or until sauerkraut mixture is hot and
cheese is melted. Cut sandwiches in halves.
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Turkey Saltimbocca

Servings: 4

2 tb Unsalted butter
2 Turkey cutlets; 3/8" thick
4 sl Prosciutto; folded in half or 2 thin slices of boiled ham, halved
4 sl Muenster cheese
8 Sage leaves, fresh, juliennd

In large skillet, melt butter over medium-high heat. Sprinkle cutlest
with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute.
Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or
until cheese melts.
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Never fail Dumplings

Yield: 8 dumplings

3 ts Baking Powder
1 c Flour
1 md Egg
6 tb Cold water
1 tb Oil
1 ts Salt

Beat the egg well then add the 6T of cold water. Measure the Water
carefully. Add the oil and salt and whisk together. Mix the
baking-powder and flour together. Blend the two mixes into a smooth
batter quickly. Drop into boiling stew and cover continuing to boil for
15- 20 mins. Try to resist the urge to peek too often - the dumplings
will rise and produce a light tender crust - a cold draught will cause
them to fall. They can also be served as a dessert by cooking in boiling
water and served with pancake syrup or jam drizzled over them. As a
young boy scout in England during the war these were or main camp
dessert as the ingredients were usually available from our skimpy home
"Rations". There we called them "Sinkers". We cooked and ate them by the
dozen with our "fresh-air" appetites and the name described the
resulting feeling in our young bellies quite well ! When I am travelling
I usually make up the dry ingredients into batches and carry them in
zip-lock bags ready to add liquid and the egg when I am ready to use
them.
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Hot-Sausage Pizza

8oz hot Italian sausage links, casings removed
1/2 small green bell pepper, thinly sliced
1 14 1/2-ounce can Italian-seasoned diced tomatoes
1 8-ounce package baked cheese pizza crusts (such as Boboli; 2 crusts)
1 cup packed shredded mozzarella cheese (about 4 cups)

Saute sausage in heavy medium skillet over medium heat until beginning
to brown, breaking sausage into small pieces with back of spoon, about 5
minutes. Add bell pepper; saute until sausage is cooked through and
pepper is just tender, about 5 minutes. Drain off fat from skillet. Add
tomatoes; simmer until juices have evaporated, about 4 minutes. (Can be
made 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
Preheat oven to 425 F. Arrange pizza crusts on baking sheet. Divide
sausage mixture between crusts. Sprinkle cheese over. Bake until crusts
are crisp and cheese melts, about 10 minutes.

Serves 2, can be doubled
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Clarified Butter - Master Chefs

Servings: 1

1/2 lb Butter, unsalted

Cut any amount of unsalted butter into pieces and melt slowly in
saucepan. Skim off as much foam as possible from surface. Carefully pour
off all clear golden liquid (this is the clarified butter), leaving all
milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator or
freezer. One half pound of butter (2 sticks) yields about 3/4 cup
clarified butter.
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Individual Pesto Pizzas with Mushrooms and Olives

Yield: 8 servings

1/4 c Rosie's pesto
8 Baked Individual Pizza Crust
8 lg Spinach leaves, trimmed
1/2 c Rosie's pizza sauce
1/2 c Nonfat mozzarella cheese, shredded
6 sm Mushrooms, thinly sliced
5 Black olives, thinly sliced
1 tb Parmesan cheese, freshly grated

Preheat the oven to 400ø.

Spray 1/2 tablespoon of the pesto on each of the pizza crusts. Lay a
spinach leaf on top and cover with 1 tablespoon of the pizza sauce. Over
the sauce, scatter 1 tablespoon of mozzarella cheese, then equal amounts
of the sliced mushrooms and olives. Finish with a light sprinkling of
the Parmesan cheese.

Place the pizzas on a cookie sheet and bake for 10 minutes.
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Individual Goat Cheese Pizzas with Artichokes and Onion

Yield: 8 servings

8 Baked Individual Pizza Crust
1/4 c goat cheese crumbled
16 Whole fresh basil leaves
7 Canned artichoke hearts, drained and sliced
1 sm Onion, trimmed and cut into thin rounds
1 lg Tomato, cored and cut into 8 slices
1/4 c Italian seasoning

Preheat the oven to 400ø.

Spread 1/2 tablespoon goat cheese on each pizza crust. Layer 2 basil
leaves, 1 tablespoon artichoke hearts, 1/2 tablespoon onion, a slice of
tomato, and 1/2 tablespoon Italian seasoning.

Place the pizzas on a cookie sheet and bake for 10 minutes.
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Pizza Dough Baguettes

Yield: 2 baguettes

1 Recipe Individual Pizza Crust
Light vegetable oil cooking spray
2 ts All-purpose flour, divided

I use pizza dough to make great, hearty baguettes for my bruschetta and
grilled vegetable sandwiches. To yield two 9-inch baguettes, follow the
recipe for pizza dough up to the point at which the dough has risen for
an hour, to double its original size.

Transfer the dough to a work surface taht has been dusted with cornmeal.
Knead the dough for about 5 minutes, until elastic, repeatedly pushing
it away from you with the palm of your hand, then folding it over toward
you, and pushing it away again in a wavelike motion.

Cut the dough in half. With the palm of your hands, roll each piece into
a narrow rope 9 inches long. Spray a cookie sheet 3 times with light
vegetable oil cooking spray and place the dough on the sheet. Cover with
a towel and put the cookie sheet in a warm spot until the halves of
dough double in size, 30 to 40 minutes.

Toward the end of this second rise, preheat the oven to 375ø.

With a razor blade, make 3 diagonal slashes on the top of each baguette.
Sprinkle 1 teaspoon of all-purpose flour over each. Bake for about 25
minutes, until the baguettes are brown and sound hollow when tapped.

Transfer the baguettes to a wire rack to cool.
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West Coast Monte Cristo

Yield: 4 servings

12 Slices firm white bread
6 tb Butter or margarine; softened
4 Thin slices cooked white meat of chicken
4 ts Sharp prepared mustard
4 Thin slices boiled or baked ham
4 Thin slices Swiss cheese
3 Eggs; slightly beaten
1/3 c Milk
1/4 ts Salt
1/3 c Salad oil for frying-approx.

Spread one side of four slices of bread with a thin layer of butter or
margarine. Top with a slice of chicken. Spread four more slices of bread
with butter on one side and mustard on the other. Place, buttered sides
down, over chicken. Cover with slices of ham and cheese. Butter
remaining slices of bread and put, buttered sides down, over cheese.
Press lightly with fingers and secure at corners with tooth picks. Using
a sharp knife, trim crusts and filling to make edges even. Cut each
sandwich diagonally into quarters. Combine eggs, milk, and salt in a
shallow dish. Dip sandwich quarters on all sides into mixture. Fry in
heated oil in a skillet until golden on all sides. Remove tooth picks
and serve at once.
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Pizzeria Uno's Pizza

Olive oil or cooking spray
1 package active dry yeast
1 cup warm water, (110 to 115 degrees)
3 to 3 1/2 cups all purpose flour
1/3 cup olive oil or cooking spray
12 ounces mozzarella cheese, sliced
1/2 pound Italian sausage, mild-cooked, drained and crumbled
1 15-ounce can tomatoes - whole pear or plum, drained
(I use 2 15-ounce cans of tomatoes)
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/4 cup Parmesan cheese, grated
fresh mushrooms, sliced or chopped green pepper (optional)

1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch
springform pan with olive oil or cooking oil. (I use the same dark
baking pan as they use in the restaurants, it gives a much better
crust.)

2. In large mixer bowl, sprinkle yeast into warm water. Stir till
dissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2
teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly.
Beat for 2 minutes at high speed, scraping bowl often. Stir in as much
of the remaining flour as you can.

3. Cover, let rise in warm place till double. Punch down. Let rest 5
minutes.

4. Turn dough into pan. Using oiled hands, spread dough evenly over
bottom and partially up sides of pan. Cover; let rise till nearly
double, about 30 minutes.

5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press
sausage on cheese. Using hands, gently crush tomatoes into small pieces
atop sausage. Sprinkle with herb and Parmesan.

6. Bake in a 500 degree oven for about 25 to 30 minutes or till edges of
the crust are crisp and golden brown. If desired, sprinkle the pizza
with sliced mushrooms or chopped green pepper during the last few
minutes of baking time. let the pizza stand 5 to 10 minutes before
cutting.

Makes 4 to 6 servings.
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Phyllo Pizza

1 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
1/2 teaspoon frfeshly ground pepper
8 sheets phyllo dough
1/4 cup butter or margarine melted
3 large plum tomatoes (9oz.) sliced
1/2 cup very thinly sliced red onion

Heat oven to 375*F. Grease a 15.5 x 10.4 inch jelly roll pan. Toss feta
with oregano,oil and pepper in small bowl until combined. Arrange 1
sheet of phyllo dough in prepasre pan and brush lightly with butter.
Layer with remaining phyllo buttering each sheet. Arrange tomatoes on
top. Sprinkle with feta mixture, then onion. Bake 20 minutes. (Can be
made ahead. Cool, then cover and store at room temperature up to 6
hours.) Cut into 2-1/2 inch squares. Makes 24 squares.
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Sweet Vidalia Onion And Goat Cheese Pizza

1 pound prepared frozen pizza dough -- thawed
2 tablespoons olive oil
6 cups vidalia onions -- thinly sliced
1 cup plum tomatoes -- diced
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup mozzarella cheese -- shredded
3/4 cup crumbled goat cheese
1/3 cup pitted nicoise olives

1. Preheat oven to 450 F. Grease a 12-inch pizza pan.

2. Roll or stretch dough to fit in pan. Bake until crust begins to
brown, about 7 minutes; remove from oven.

3. Meanwhile, in a large skillet over medium heat, heat oil until hot.

4. Add Vidalia onions; cook, stirring occasionally, until tender, about
15 minutes.

5. Stir in tomatoes, garlic, salt and black pepper; cook stirring
occasionally, until onions are golden and very tender, about 5 minutes.

6. Sprinkle mozzarella over pizza crust; top with onion mixture then
goat cheese and olives. Bake until heated through, about 10 minutes.
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GOURMET PESTO PIZZA

Prep time: 20 minutes
Grilling time: 15 to 20 minutes

Difficulty level: Easy

Charcoal: Direct
Gas: Indirect/Medium Heat

6 ounces fresh pesto sauce
1 plain focaccia bread or prebaked pizza crust,10 to 12 inches round
1 can (7 or 8 ounces) water-packed artichoke hearts, drained/quartered
1 can (3 to 4 ounces) small smoked oysters, drained or
6 crimini mushrooms, quartered (4 ounces)
4 to 6 anchovy fillets, chopped (optional)
2 cups grated mozzarella cheese
2 tablespoons pine nuts

Spread pesto evenly on focaccia bread. Arrange artichokes, oysters or
crimini mushrooms, and anchovies evenly over pesto. Sprinkle mozzarella
over entire pizza.

Place pizza directly on center of cooking grate. Grill 15 to 20 minutes
or until cheese is melted. Sprinkle pine nuts over pizza during last 5
minutes of cooking.

Remove from grill and allow to cool for 5 minutes before cutting and
serving. Makes 6 slices.
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MEXICAN PIZZA WEBB

For dough
1 cup plus 2 tablespoons warm water
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 teaspoon sugar
3 tablespoons peanut oil
2 1/3 cups all-purpose flour
2/3 cup cornmeal plus additional for sprinkling pizza pan
1 teaspoon salt
1/2 teaspoon ground cumin

For sauce
1 1/2 pounds fresh tomatillos*, husks discarded
1 small onion, sliced thin
2 garlic cloves, sliced thin
2 tablespoons peanut oil
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and
chopped
1 tablespoon fresh lime juice

1 pound fresh chorizo* or other spicy fresh pork sausage, casings
discarded 3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated
coarse (about 1 1/2 cups) 2 fresh poblano chilies*, roasted (procedure
follows) and cut into thin strips (wear rubber gloves) 2 scallions,
sliced thin 1/4 cup thinly sliced drained pimento-stuffed green olives
1/4 cup cooked black beans, rinsed if canned

*available at Mexican markets, some specialty foods shops, and some
supermarkets

Make dough: In a small saucepan heat 1/2 cup water to 110°F. and
transfer to a large bowl. Stir in yeast and sugar and let stand 5
minutes, or until foamy. Stir in remaining water and dough ingredients
to form a dough and on a lightly floured surface knead until smooth and
elastic, about 10 minutes.

Put dough in a lightly oiled deep bowl, turning to coat, and let rise,
covered loosely, in a warm place until doubled in bulk, about 1 hour.
(Alternatively, let dough rise, covered loosely, in refrigerator
overnight, or until doubled in bulk.)

Make sauce: In a 4-quart saucepan of boiling water blanch tomatillos 1
minute and drain in a colander. Cut each tomatillo into 8 wedges. In a
large heavy skillet cook onion and garlic in oil over moderate heat,
stirring occasionally, until onion is pale golden. Add tomatillos and
cook over moderate heat, stirring occasionally, until tomatillos are
softened and mixture is reduced to about 1 1/4 cups. Cool mixture
slightly and in a food processor purée until smooth. Transfer sauce to a
bowl and stir in coriander, lime juice, and salt to taste.

In a large heavy skillet cook sausage over moderately high heat,
stirring and breaking up lumps, until cooked through and browned.
Transfer sausage with a slotted spoon to paper towels to drain.

Preheat oven to 525°F. and adjust oven rack on top shelf. Sprinkle a
16-inch perforated pizza pan with additonal cornmeal.

Punch down dough and on a lightly floured work surface with a floured
rolling pin roll out into a 17-inch circle. Fit dough into pan, forming
an edge, and bake 5 minutes.

Spread sauce over partially cooked dough, leaving a 1/2-inch border
around edge, and sprinkle with sausage, cheese, chilies, scallions,
olives, and beans.

Bake pizza 10 minutes, or until cheese is melted and crust is pale
golden.

To Roast Peppers Using a long-handled fork char the peppers over an open
flame, turning them, for 2 to 3 minutes, or until the skins are
blackened. (Or broil the peppers on the rack of a broiler pan under a
preheated broiler about 2 inches from the heat, turning them every 5
minutes, for 15 to 25 minutes, or until the skins are blistered and
charred.) Transfer the peppers to a bowl and let them steam, covered,
until they are cool enough to handle. Keeping the peppers whole, peel
them starting at the blossom end, cut off the tops, and discard the
seeds and ribs. (Wear rubber gloves when handling chilies.)

Serves 4
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Indian Tacos

Yield: 6 servings

1 1/2 c Dried anasazi beans
6 Pieces Indian Frybread, about 6 inches in diameter
1 1/2 c Mache or arugula, washed & stemmed
1 lg Red ripe tomato, sliced
2 Ripe avocados, halved and sliced
1 Red onion, thinly sliced
1 Bunch red radishes, sliced
24 Golden yellow plum tomatoes, cut in half
6 Green anaheim chiles
1 lg Red bell pepper, or red anaheim chile

To prepare the anasazi beans, soak overnight in twater to cover. The
next day, drain the beans and place them in a saucepan with fresh water
to cover. Bring to a boil, reduce the heat, and let the beans simmer
until the skins break, about 3 hours. It may be necessary to add water
as the beans cook to prevent them from burning and sticking. After the
beans are cooked, remove from the heat and set aside. You should have
about 3 cups cooked beans.

While the beans are cooking, roast, seed, and devein the chiles and the
pepper. Leave chiles whole; slice pepper lengthwise into six strips.

To start building the tacos, place 1/2 cup cooked beans on each piece of
frybread. Add 1/4 cup greens per taco, followed by a red tomato slice.
Add 4 slices avocado and 1 slice red onion, separated into rings. Follow
with radishes and 4 golden yellow plum tomatoes per taco, and top with 1
roasted green chile and 2 slices roasted red pepper or chile. You can
vary the toppings and the order in which the taco is built. *****

The Indian taco has become on of today's best-known Native American
dishes. It is served at national fairs, intertribal powwows, and
community events, both on the reservations and in urban areas.

Its base, unlike the more familiar Mexican-style tacos, is frybread,
amde from a light dough and considered to be of Navajo origin.
Traditionally, it was prepared with lard, but now more and more people
are using vegetable oil for frying.

The anasazi bean is a medium-size bean spotted reddish brown and white.
It was originally cultivated by the Anasazi people, the now extinct
cliff dwellers of the ancient Southwest. For many years this bean was
seldom used and hard to find, but it is slowly gaining in popularity in
the commercial market. It can be found in health food markets and can
also be ordered by mail. If you wish to substitute, I suggest using pink
beans.
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Spinach Phyllo Pizza

1 1/2 pounds spinach
5 tablespoons butter,melted
7 sheets 17by 12-in. phyllo pastry
6 tablespoons grated Parmesan cheese
1 tablespoon fresh mint leaves, chopped
1/2 cup very thin slivered onions
2/3 cup crumbled feta
1 1/2 tablespoons extra virgin olive oil

In kettle cook spinach,over moderate heat,until wilted,abiut 3 minutes,
drain. Rinse spinach in cold water. Make phyllo crust: Preheat oven
400*F. brush a baking sheet lightly with butter. Put 1 pastry sheet on
baking sheet abd brush with butter, Sorinkle with 1 tablespoon Parmesan
cheese,rop with another phyllo sheet pressing firmly to adhere to bottom
layer. Continue layering remaining phyllo sheets with butter and bake
crust in middle of oven 5 minutes. Gently squeeze spinach dry and
arrange evenly on crust, leaving a 1-inch border all around. Sprinkle
mint over spinach and season with salt and pepper. Scatter onion and
feta over the spinach and drizzle with oil. Bake pizza in middle of oven
15 minutes or until cheese is melted, With a pizza wheel or sharp knife
cut pizza into squares. Makes 6 - 8 servings or use as part of a buffet.
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Spinach Tomato Pizza

1 16" Pizza Crust
2 Plum Tomatoes (1/4 inch Slices}
1 LB Fresh Spinach
1 Cup Tomato Sauce
1/4 LB Parmesan Cheese (Grated)
1/8 LB Fontinella Cheese (Shredded)
1 LB Mozzarella Cheese (Shredded)
Salt, Black Pepper, and Oregano

Before beginning the spinach should be properly cleaned many times over,
and brought to boil in a large pot for about 25 minutes. Afterwards take
the spinach out of the water and sprain the spinach well. You will
noticed your one pound has been greatly reduced in size. This is normal.

Take the spinach in your hands and squash it all together into a ball.
Then with a sharp knife chop the spinach up and sprinkle on some salt
too taste.

Preheat your oven to 350 degrees.
Place your pizza crust on a well greased pan.

Spread the sauce evenly over the crust, then add a little pepper and
oregano to taste. Place the plum tomato slices evenly over the crust and
sprinkle on the parmesan and some salt. Now add on the chopped spinach,
and the fontinella cheese.

Place in the oven for 15 minutes too cook. After 15 minutes take the pizza
out of the oven and add on the mozzarella cheese and sprinkle on some more
oregano for looks.

Cook for another 15 minutes, or until the crust is slightly golden brown.
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Prosciutto Basil Pizza

1 16" Pizza Crust
1/3 LB Prosciutto Dried (Sliced Thick)
1/4 LB Aged Asiago Cheese(Grated)
8 Leaves Fresh Basil
1 LB Mozzarella Cheese (Shredded)
1 Cup Tomato Sauce
Oregano, Black Pepper, and Garlic Salt

Make sure you clean and let dry the basil before using. Just run in
under a little water and let it dry on a paper towel. Preheat your oven
to 350 degrees. Take the slices of Prosciutto and dice them up into
little pieces. (Prosciutto is dried cured Italian ham.) Place the pizza
crust on a well greased pan, and spread the tomato sauce over the pizza
evenly. Then take the prosciutto and spread the pieces over the crust
along with the asiago cheese. Place the pizza to cup for about 15
minutes in the oven, and then remove.

Now add on the leaves of basil, and sprinkle on some oregano, pepper,
and garlic salt to taste.
Now evenly spread on the mozzarella.
Cook for another 15 minutes or until the crust is lightly golden brown.
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A Chicago Style Deep Dish Pizza

You will need a 14" round deep baking pan well greased. Your own pizzadough
recipe. Evenly spread out the dough in the pan and slowly bring it up along
the side, almost to the top. Let the dough rise in the pan for about an hour
at room temperature.

3/4 LB Italian Sausage
1 LB Mozzarella Cheese (Shredded)
10 Slices Provolone Cheese (Thin)
1/4 LB Fontinella Cheese (Shredded)
1/8 LB Parmesan Cheese (Grated)
2 Cups Tomato Sauce
2 Cloves Garlic (Diced)
Black Pepper & Oregano
Preheat oven to 375 degrees.

Take the pan with crust and add in one cup of sauce, and throw in the sausage
spread it out evenly.

Add in the garlic, sprinkle on the fontinella, and then lay on the slices
of provolone evenly.

Let cook in the oven for 15 minutes, then remove to add other ingredients.

Now add on the other cup of the tomato sauce, sprinkle on the parmesan, and
spread on the mozzarella cheese.

Sprinkle on a little pepper and oregano to taste.

Place back into the oven and cook for other 30 minutes, or until the crust is
a golden brown.
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Tomato Pesto Sauce Pizza

1 16in Pizza Crust
1/2 LB Fresh Basil (Chopped)
4 Ripe Plum Tomatoes (Diced)
1 Green Onion (Chopped)
5 Cloves Garlic (Crushed)
Salt & Black Pepper
15 Thin Slices Provolone Cheese
2 TBS Corn Oil
1/8 LB Romano Cheese (Grated)

Preheat oven to 350°.

Place the tomatoes, basil, onion, garlic, and oil in a medium sized
mixing bowl. Add in salt and pepper to taste, and mix together well.
Evenly spread the pesto mix over the pizza crust, and sprinkle on the
romano cheese. Place in oven and let cook for 15 minutes. Take the pizza
out of the oven, and place the slices of the provolone evenly over the
pizza. Let cook for another 20 minutes, or until crust is a golden
brown.
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Veggie Lovers Pizza
 

1 16in Pizza Crust
1 Cup Tomato Sauce
1 Yellow Pepper (Chopped)
1 Red Pepper (Chopped)
1 Small Dry Onion (Diced)
1/4 LB Fresh Mushrooms (Sliced)
1/8 LB Parmesan Cheese (Grated)
1 LB Mozzarella (Shredded)
Corn Oil, Salt, & Garlic Powder

Take a large frying pan over a medium fire. Place in about 1/8 cup of
oil in the pan and let it heat for a couple minutes. Now take the red &
yellow pepper, onion, and the mushroom and place them in the frying pan.
Sprinkle on some salt and garlic powder to taste. And let simmer in pan
for 10 minutes. Preheat the oven to 350 degrees. Even spread the sauce
over the pizza crust. Then take all the vegetables and spread over the
crust. Sprinkle on the Parmesan cheese. Place in oven and let cook for
15 minutes. Take the pizza out of the oven and spread on the mozzarella
evenly. Let cook for another 20 minutes, or until crust is a golden
brown.
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FRYING BATTER I

1 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 egg white
salt
pinch sugar

BATTER:
 Sprinkle yeast over warm water. Let stand until dissolved.
 Place flour in a bowl with the salt and sugar and make a well in the
center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a
wooden spoon just to combine. Stir in remaining beer.
 Let the batter stand, covered, in a warm place 30 to 35 minutes, until
it has thickened and becomes frothy
 Whip egg white until it forms soft peaks and fold it into the batter.
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FRYING BATTER II

1 cup flour
1/2 cup corn meal
1 teaspoon salt
1 cup beer
1 egg

Place flours in a bowl. Make a well in the center Add salt Pour beer and
egg. Stir, then whip with a fork. Let stand 30 minutes
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PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

7 sheets phyllo pastry
Olive oil cooking spray
4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon Broccoli Pesto, recipe follows
1 tomato, peeled, seeded, and chopped
6 imported black olives, chopped
4 large basil leaves cut chiffonade
2 ounces goat cheese, frozen (for easy grating)

Preheat oven to 350° F.

Cut the 7 sheets of phyllo into large circles using the pizza screen as
a guide. You can cut all the sheets at the same time. Spray the screen
with olive oil cooking spray. Place the first sheet of phyllo onto the
screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon
of the Parmesan cheese. Place the second sheet on top and repeat the
same procedure with the spray and the cheese until you have placed the
seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes
and basil, and grate frozen goat cheese over top.

Bake in oven for 3 to 5 minutes. Serve immediately.
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PEAR AND BLUE CHEESE PIZZA

Yield: 4 servings

4 oz Double-cream blue cheese; at room temperature
2 Pizza crust - 7-8 inch rounds
2 Fresh ripe pears
1 tb Honey
1 ts Dried thyme leaves

Preheat oven to 425° F. Spread the blue cheese on the pizza
crusts. Core the pears and cut them lengthwise into thin slices. Arrange
the slices of pear on top of the cheese. Drizzle with the honey and
sprinkle 1/2 teaspoon of thyme over each pizza.

Bake the tarts on the bottom rack of the oven for about 8 minutes, until
heated through. Then place under the broiler for 1 to 2 minutes longer
to brown the pears lightly. Cut each tart into 8 wedges and serve warm.
Makes 4-5 servings.
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Polenta Nera

1 cup        buckwheat flour
3 cups      chicken stock
1 tspn       kosher salt
1 tblspn    butter
½ oz          Parimigano - Raggiano ,cheese grated

This traditional recipe produces a firm, dense porridge the color of a
bleak winter sky and full of deep earthy flavors. Serve with winter
vegetables such as baked squash, sauteed chard,and wild mushroom
fricasee. In a heavy, medium saucepan, mix together the buckwheat flour,
the stock and salt. Set over medium heat and stir continuously until
mixture comes to a boil. Reduce heat to low and simmer 20 minutes,
stirring regularly. Add butter and cheese,stir until well incorporated
and remove from the heat. Pour the polenta nera into a baking dish or
onto a baking sheet with sides (brush container lightly with olive oil),
let cool, cover with plastic wrap or wax paper, and refrigerate until
ready to use..
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POLENTA #1

1 cup      Yellow cornmeal
1 cup      cold water
1 tspn     Salt
4 cup       boiling water
2 tblspn  Butter
½ cup      Butter; melted
½ cup      Parmesan cheese; grated

Combine cornmeal, cold water, and salt. Stir into the boiling water.
Stir constantly over low heat for about 15 minutes. Add 2 tablespoons
butter and stir. Sprinkle each individual serving with some of the
melted butter and some of the grated cheese. Serve hot.

SAUTEED POLENTA: Put any leftover polenta in a shallow pan and
refrigerate. Cut into 1/2-inch slices and slowly saute the slices in a
mixture of half olive oil and half butter. Serve with grated Parmesan
cheese or with Marinara Sauce.
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Polenta Parmigano

2 1/2 cups milk
2 tablespoons butter
1 1/2 cups pre- cooked cornmeal
3/4 cup finely Parmesan cheese
1 tablespoon chopped fresh mint
Salt and pepper
flour for dusting
oil for frying

Heat a milk and butter together in a saucepan until not quite boiling.
Whisk in the cornmeal and beat over a medium heat with a wooden spoon
until mixture thickens Allow to cool slightly and add Parmesan cheese,
mint, salt and pepper. Leave to cool Roll out the polenta on a floured
board to 1/2-inch thickness and cut out rounds with a pastry cutters.
Deep-fry for 2 to 3 minutes until golden brown, and drain on kitchen
paper towels. These discs can be topped with fish, meat or vegetables
for a starter.

VARIATIONS: You can use sage or thyme instead of the mint.
1 teaspoon paprika may be added instead of mint for a spicy
flavored polenta disc.
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Potato Polento - Polenta di Patate

2 pounds potatoes, peeled
salt and pepper
1 cup yellow polena flour
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
6 ounces bacon, finely chopped
6 ounces grated Pecorino cheese
1 tablespoon fresh finely chopped oregano

Boil potatoes until soft, drain and place in large bowl. Mash and season
with salt and pepper. Gradually add polenta flour and oil. Melt butter
and saute onion and bacon until brown and crisp. Stir into potato mix
with the Pecorino cheese. Mix well. Adding oregano to combine all
ingredients. Shape the potato into a cake and place into an oven proof
dish. . Place under the grill to brown the top and serve.
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Polenta with Taleggio cheese (or Fontina cheese)

2 1/2 pints boiling water
3 cups milk
1 tablespoon coarse sea salt
2 3/4 cups coarse yellow cornmeal
1/4 cup butter
2 ounces Parmesan cheese, flaked
2 ounces ripe taleggio cheese,no crust,cut in slices

Use first four ingredients to prepare polenta ( bring slated water to a
boil add milk when hot add cornmeal gradually in a steady thin stream.
stirring constantly in one direction with a whisk so that no lumps form,
never should lumps form. Stir polenta over high heat by moving a long
wooden spoon in a circular motion. At a certain you will notice that it
begins to withdraw from the sides of the pot on which the crust forming.
The polenta should almost be stirred continuously for 50 to 60 minutes
that it takes to cook) The quanties in this polenta makes a soft polenta
and cooks in 45 minutes. Lightly butter an oven proof baking dish, about
10-inches in diameter,about 3-inches deep. When polenta is ready, pour
one-third into the dish, sprinkle with one third of the Parmesan cheese
and one-thirdd of the taleggio and one third of the remaining butter, in
dabs. Repeat this procedure twice. Bake in preheated oven at 400°F. for
15 minutes or until surface turns golden. Serve hot.

NOTE: Taleggio comes from Lombardy. It should be creamy, fragrant and
well ripened. If you cannot get Taleggio us the same quanity of Fontina cheese
in its place.
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Herbed Polenta Cornsticks

1 cup polenta meal
1 cup all purpose flour
1 tablespoon baking powwder
1 scant teaspoon sea salt
1 teaspoon finely chopped fresh rosemary
2 tablespoons sugar
1 cup milk
1 large egg, slightly beaten
1/4 cup butter, melted
1/3 cup finely chopped fresh basil

Preheat oven to 425° F. lightly oil 2 cornstick pans. Place pans in oven
to preheat. In large mixing bowl. combine the polents, flour, baking
powder, salt, rosemary and sugarand stir together with a for until well
mixed. Add milk, eggs and melted butter, and stir together just until
well mixed. The batter will be a little lumpy and thick. Fold in chopped
basil. Working very quickly pull out the oven shelf, and spoon the
mixture into the hot pans. Bake for 15 minutes or until lightly puffed
and golden. Remove from oven and allow to sit for 5 minutes. Serve hot
or cool on racks.
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Sage Polenta Gnocchi

1/2 cup polenta meal
1/2 cup coarse semolina
2 cups milk
1/2 cup water
4 tablespoons butter
1 teaspoon coarse salt
1/4 teaspoon white pepper
3/4 cup freshly grated Parmesan cheese
10 fresh sage leaves, finely chopped OR
2 teaspoons dried, crumbled
1/4 cup whipping cream
6 whole sage leaves, for garnish

Mix polenta and semolina in a measuring cup. In a medium size heavy
saucepan, combine milk, water, butter, salt and pepper and bring the
mixture to a boil. Reduce heat a little and, when liquid is simmering
pour the polenta and semolina in a steady thin stream, whisking
constantly in same direction until all grains are incorporated and no
lumps remain. Reduce heat to very low. Switch to a wooden paddle and
stir thoroughly every 1 or 2 minutes for the next 15 to 20 minutes or
until mixture comes away from sides of pan and the grains have just
begun to soften. Stir in 1/2 cup Parmesan cheese and sage leaves. Rinse
an 8 x 12 -inch roasting oan with water and shake dry. Pour the polenta
meal into the pan and spread evenly, just under 1/2-inch thick smoothing
with a spatula dipped in vey hot water. Cover with a tea towel and allow
to rest for at least 1 hour at room temperature and up to 24 hours in
refrigerator. Preheat the oven to 400° F. Lightly oil an oval or
rectangular ceramic baking dish, gratin pan, or Pyrex dish. With a
3-inch round cookie cutter or glass, cut polenta into as many circles as
possible, then lay them in the baking dish in rows overlapping each by
about half. Sprinkle the remaining 1/4 cup Parmesan cheese over the top
and drizzle the cream around the edges and inbetween the rows. Bake for
20 to 25 minutes, or until top is goladen brown and the cream is
bubbling. Serve from baking dish set on a heat proof trivet, garnish at
last minute with the whole sage leaves. This a substanital but delicious
side dish that would go nicely with a simple main course of grilled
giant shrimp, or cracked crab.
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Master Pizza Dough

This versatile dough is made in minutes

3 to 3 1/2 cups all-purpose flour
1 package Fleischmann's RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120° F to 130° F)
2 tablespoons olive or vegetable oil
Cornmeal for keeping dough from sticking to stone

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir
very warm water and olive oil into dry ingredients. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with
cornmeal. Shape dough into smooth ball. Divide and roll dough to fit
desired pan(s).

Top pizza as desired. Bake at 400° F for 20 to 30 minutes or
until done. Baking time depends on size and thickness of crust and
selected toppings.

Makes 1 (14-inch) thick crust pizza or 2 (12-inch) thin crust pizzas
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Pizza Hot Dish

2 pkg Crescent rolls 8 oz Shredded Chedder Cheese
1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls.
Spread pizza sauce on dough. Add brouned beef, the cheeses and use
second pkg of rolls to form a top crust. Bake 30 min. at 350°
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