fl Pizza, Pasta, And More When you’re looking for a party theme, think pasta or pizza. The robust flavor and simplicity is a perfect match for today’s casual, impromptu entertaining style. Pizza and pasta have been popu lar with American cooks for gener ations, but in recent years, a new wave of interest has been created. One reason for the heightened popularity is a greater availability of step-saving products that deftly translate flavor without requiring hours of slaving over a hot stove while the sauce simmers. Already shredded cheeses also prove to be timesavers when making pizza and pasta. And, don’t forget to try new var ieties of pizza, such as shrimp, vegetable or fruit Entertain with flair try these recipes. PIZZA DOUGH 2 cups pastry flour 'A cup oil Vi cup milk 3 teaspoons baking powder 1 tepspoon salt Combine ingredients and knead a few seconds. Spread dough on cookie sheet or pizza pan. Top with pizza sauce and cheese. Bake at 350 degrees for 12 minutes. Rebecca Zook Myerstown HEALTHY LASAGNA 1 box uncooked regular or whole wheat lasagna noodles 1 package thawed and drained spinach 1 container small curd cottage cheese 1 egg, beaten 1 package skim mozzarella cheese, shredded 1 small can mushroom pieces (or fresh) 1 container favorite spaghetti sauce Parmesan/Romano cheese, grated In a 13x9-inch pan, coat bottom of pan with light layer of spaghetti sauce. Layer 1 layer of noodles on bottom. Mix egg with cottage cheese. Place layer of mixture on noodles. Layer well drained spi nach, mushrooms, sauce, and moz zarella cheese. Repeat layers until pan is almost full. End with noo dles on top. Cover with sauce. Cook in microwave for 30 minutes at 50 percent power. Check to see if noodles are soft. Or bake in 350 degree oven for 45 to 60 minutes. Sprinkle parmesan/Romano cheese on top. Sue Pardo Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. October 31- National Cheese Month November 7- Breads, Muffins 14- Wheat-free Recipes 21- Thanksgiving Favorites Home On The Range PIZZA 1 pizza shell (Boboli is best) 1 container spaghetti/pizza sauce Onion, green pepper, mushrooms Mozzarella, Parmesan or pizza cheese Pepperoni or sausage, cooked Garlic powder Oregano Basil Preheat oven to 400 degrees. Heat pizza shell without filling on pizza pan or cookie sheet for 5 to 8 minutes. Remove from oven. Spread layer of sauce and add your favorite spices. Heat 3 to 5 minutes. Clean and chop veget ables these can be partially cooked in the microwave for 1 to 2 minutes. Drain vegetables and place on pizza. Heat 3 to S minutes. Sprinkle cheeses on top and add pepperoni or sausage. Heat 3 to 5 minutes or until cheese is melted. Contributor writes; We live in the country where there is no pizza delivery. We keep the large pizza shells in the refrigerator. The small shells fit easier in the freezer and in the toaster oven. The pizzas are thick enough that cooking this way makes sure the crust is well done and not soggy. PASTA WITH BROCCOLI 1/2 pounds broccoli, rinsed 4 large cloves garlic 1 small hot red chili, seeded and cored or 'A teaspoon red pepper flakes 'A cup olive oil 2 tablespoons butler I'A cups chicken stock 'A teaspoon salt I'/: pounds pasta 'A pound Parmesan cheese, grated Transfer garlic and pepper tq large skillet. Add olive oil and cook over low heat about 3 minutes. Add all the broccoli. Cook, covered, over medium heat about 5 minutes, stirring occasion ally. Add butter and chicken stock. Simmer, uncovered, until liquid reduces by half, about 10 minutes. Transfer to bowl; cover. Meanwhile, cook and drain pas ta. Return everything to stove and cook over low heal about 3 minutes. Stir in half of the grated cheese. Add salt to taste. Serves 6 to 8. Pat Eichman Schuylkill Co. Fair Cookbook A party with pasta and pizza can be easy and fun by using ready-made sauces and shredded cheese. Sue Pardo ‘LITE’ LASAGNA-WRAPPED 1/2 cups frozen cut green beans 9 green lasagna noodles '/< cup calorie-reduced creamy Italian salad dressing 3-ounce package Neufchatel cheese, softened 3 tablespoons crumbled Blue cheese 12-ounce can whole kernel corn, drained 1/2 cups snipped fresh bean sprouts 1 cup shredded lite American cheese 3 /< cup low-fat cream-style cot tage cheese, drained 1 green onion, finely chopped 2 small tomatoes, thinly sliced A cup calorie-reduced mayonnaise Tomato wedges (garnish) Cook beans and noodles accord ing to directions. Rinse well, drain; set aside. Stir together salad dress ing, Neufchatel, and Blue cheese. Stir 'A cup of mixture into cooked beans; add com. Set aside. Com bine bean sprouts, V* cup Ameri can cheese, cottage cheese, and onion. To assemble, arrange noo dles in center of 9-inch springform pan, spoke fashion, evenly in pan, allowing ends to extend over edge of pan. Layer sliced tomatoes, then sprout and cheese mixture. Trim noodles so that 1 -inch extends over sides of pan. Arrange noodle trim mings over sprout mixture. Add bean mixture. Fold ends of noodles over lop layer. Combine remaining blue cheese mixture and mayon naise; spread over top of salad. Sprinkle remaining American cheese on top. Cover; chill for 1 hour. (To serve, remove sides of pan and carefully lift salad from bottom of pan onto serving plate). 471 calories per serving. Serves 8 to 10. SALAD VEGETABLE PIZZA 2 packages refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup salad dressing 1 package dry Hidden Valley Ranch salad dressing V* cup chopped green pepper, onions, tomatoes, mushrooms, black olives, broccoli, cauliflower, mushrooms V* cup shredded cheese Featured Recipe On October 27, Mike Harrold will be installed as the newly-elected president of Lancaster County Poultry Association. Mike and his wife, Betsy, moved from North Carolina into the county in 1989. With that move, Betsy brought along a generous dosage of southern hospitality that she lavishes on guests who rave about her southern cooking. Her cooking skills complement her husband’s promotion of poultry products. Her poultry specialties include egg rolls, smoked turkey breast, turkey ham, chicken salad, hot wings, and steaming Brunswick Stew. “Before I moved to Lancaster County, I had never heard of chicken corn soup or red beet eggs,” said Betsy. In her area, Brunswick stew, which uses chicken stock, is similar in popularity to the chicken com soup of this area. To warm up chilly fall days, try this Brunswick Stew from Betsy’s kitchen. And don’t forget to read the feature story about the Harrolds, which starts on page Al. 3 pound fryer 2 medium onions 2/4 pounds potatoes Salt and pepper 1 pound frozen lima beans 1 pound frozen shoepeg com 1 quart crushed tomatoes Red pepper, to taste Boil chicken and onions together in water for 40 minutes. Take out chicken and cut in pieces. Add potatoes, cook IS minutes after broth boils. Add beans, simmer on high for IS minutes. Add chicken and tomatoes. Bring to a boil and stir. Simmer 'A hour. Add com, salt, and pepper. Turn off. let set overnight and freeze in portions desired. Spread crescent rolls on large cookie sheet. Smooth perforated edges to make one smooth crust Bake at 37S degrees for 8 minutes. Cool. Mix cream cheese, salad dressing, and ranch dressing. Spread on cooled crust. Chop veg etables and layer on top. Sprinkle with shredded cheese. Refrigerate. Cut into small pieces when ready to serve. Serves 20 to 30. BRUNSWICK STEW Pam (Turn to Pago B 8)
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