86-Lancaster Farming, Saturday, January 23, 1993
Dome On The Range A
Pizza Pizzazz
Teen-agers from coast to coast
will unanimously agree a
weekend is not complete without a
piping hot, cheese-ladened pizza.
In fact, more pizza is eaten on
Saturday night than any other day
of the week. Whether eaten on a
date, ordered after a game, or
baked as a midnight snack, pizza
rates high as a favorite food. On an
average, 22.5 pounds of pizza are
consumed per person per year.
Not just weekend fare, pizza is
also a top pick for quick and
healthy weeknight menus. Whole
grain pizza crust is a good source
of complex carbohydrates, while
meat and vegetable toppings pro
vide protein, vitamins, and miner
als. And, of course, the essential
pizza ingredient cheese
boosts calcium and protein.
Mellow mozzarella is a favorite
pizza cheese; however, colby,
cheddar, provolone and blue
cheese make great toppers, too.
For extra flavor, a combination of
cheeses is sure to please. Try pair
ing Monterey Jack with parmesan
or extra sharp cheddar with
romano.
For a made-to-order pizza that’s
ready in minutes, use your imagi
nation to combine on-hand ingre
dients. Top anything from a rice
cake to a toasted English muffin
half with pizza toppings.
BLT POCKET PIZZA
4 slices bacon
1 whole wheat pita bread, 6-in
ches in diameter
Shredded iceberg lettuce
2 large tomato slices, each cut in
half
2 tablespoons chili sauce,
divided
'A cup shredded mozzarella
cheese, divided
To cook bacon, place three
thicknesses of paper toweling on
paper plate. Arrange bacon on pap-'
cr towel. Cover with another paper
towel. Microwave on high for 3 to
4 minutes. Let stand S minutes.
Place bacon on paper toweling to
cool, about 5 minutes longer.
Crumble bacon; set aside.
Cut pita bread in half vertically.
Carefully open pocket. Place a
small amount of lettuce and 2
tomato halves in each pocket
Spread top of each half of pita
bread with 1 tablespoon chili
sauce. Top each with half the
crumbled bacon and half the
cheese. Place both pita halves on a
microwaveable plate. Microwave,
uncovered, on high 1A to 2
minutes, turning once. Serve
immediately.
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.
January
30- Veal Favorites
February
6- Muffin Mania Week
13- food That Says “I Love You"
20- Cherry Month
CRAZY CRUST PIZZA
l'/i pounds ground beef
1 cup flour
1 teaspoon salt
1 teaspoon oregano
teaspoon pepper
2 eggs
Vi cup milk
'/ cup chopped onion
4 ounces well-drained
mushrooms, optional
1 cup pizza sauce
1 cup shredded mozzarella
cheese
In a medium skillet, brown beef
and seasonings to taste. Drain well.
Lightly grease and flour 12- or
14-inch pizza pan. Prepare batter.
In small bowl, combine flour, salt,
oregano, eggs, and milk. Mix until
smooth. Pour batter into pan, tilt
ing pan so batter covers the bot
tom. Arrange meat, onion, and
mushrooms over batter. Bake on
low rack in oven at 425 degrees for
25 to 30 minutes or until browned.
Remove from oven. Drizzle with
sauce and sprinkle with cheese.
Return to oven for 10 to 15
minutes.
For a 13x9-inch pan, use the fol
lowing measurements:
V* cup flour
1 teaspoon salt
1 teaspoon oregano
A teaspoon pepper
1 egg
% cup milk
V* pound ground beef
'A cup pepperoni
2 tablespoons onion
4 ounces canned mushroom,
drained
Vi cup pizza sauce
'A cup mozzarella cheese
Tina Forry
Quentin
BREAKFAST PIZZA
4 eggs
2 tablespoons milk
'A teaspoon salt
Dash pepper
1 tablespoon butter
4 slices of hot toast
4 tablespoons catsup or pizza
sauce
'A cup shredded cheese
Mix eggs, milk, salt and pepper
with rotary beater. Melt butter in a
skillet. Pour egg mixture and cook
over low heat Cook until eggs are
thickened but still moist. Stir gent
ly. Spread catsup on hot toast
Place toast on baking sheet and
spoon scrambled eggs onto each
piece. Sprinkle cheese on top of
eggs. Place 'under broiler until
cheese melts.
Heidi Negiey
Cumberland Co. Dairy Princess
What better way to learn about the versatility of lamb and the delicious mild taste
than by serving Proto Pizza.
PIZZA RICE CASSEROLE
2 cups cooked rice
Brown rice in large skillet with
the following:
Vt pound -1 pound ground beef
1 onion, chopped
When browned, add:
2 cups tomato sauce
V* teaspoon garlic salt
1 teaspoon sugar
1 teaspoon salt
A teaspoon oregaho or Italian
seasoning
'/• teaspoon pepper
1 teaspoon parsley flakes
You may substitute canned piz
za sauce for tomato sauce and
spices.
Simmer ground beef and sauce
for IS minutes. Combine VA cups
cottage cheese with the cooked
rice. Put half of rice mixture in a
greased 2 quart casserole dish. Top
with one third of meat mixture.
Alternate layers, ending with
meat sauce. Bake at 32S degrees
for 25 minutes. Sprinkle 'A cup
grated, sharp Cheddar cheese over
top, and bake 10 more minutes.
Sonja Zehr
Croghan, NY
STROMBOLI
4 cups flour
VA cups lukewarm water
1 teaspoon salt
1 package-yeast
2 ounces vegetable oil
Mix together water, salt, yeast,
and vegetable oil. Add 2 cups flour
slowly. Mix with a fork until flour
is moist. Add remaining 2 cups
flour. Mix with hands. Make
dough into 3 balls. Knead a little.
Lightly grease balls with shorten
ing. Let lay 15 minutes. Roll but
each ball on a lightly floured sur
face. In the center, arrange 4 slices
of white American cheese. Spread
with mustard. Top with ham and
pepperoni. Lay 4 pieces of cheese
on top. Fold up sides of dough and
seal. Sprinkle with oregano. Bake
until lightly browned for S minutes
on top rack of oven, S minutes on
lower rack, then 5 minutes on top.
Tina Forry
Quentin
MEXI-VEGGIE PIZZA
2 7-inch flour tortillas
'A cup shredded Colby cheese,
divided
'/«cup refried beans
3 tablespoons Mexicorn,
drained
1 tablespoon salsa
Place one tortilla on microwav
able plate. Sprinkle with half the
Featured Recipe
Speed scratch cooking is just the ticket when everyone needs a
quick break and a nutritious refueling because it pairs convenience
products with scratch ingredients. The convenience products are the
likes of com muffin mix, instant pudding, prepared spaghetti sauce,
refrigerated pie crust, and shredded cheese. The scratch items include
the meat or poultry, vegetables and/or fruits you add to the conveni
ence products for a homemade taste.
The following ideas illustrate how fast and fun speed scratch cook
ing can be.
• Shape and bake meatballs; add to purchased spaghetti sauce
jazzed up with grated Parmesan cheese. Serve in a pasta nest (gently
pack cooked spaghetti in a buttered ring mold; unmold).
• Layer thinly sliced deli ham, sliced Swiss cheese, chopped green
onion and red bell pepper on one-half of a refrigerated pie crust that
has been lightly spread from dijon-style mustard; fold pie crust
envelope-style, crimping edges with fork to seal. Bake according to
package" directions until golden brown.
• Prepare instant pudding mix with milk according to package
directions; layer in dessert dishes with flesh fruit and cubes of store
bought angel food or pound cake.
* Add cubes of avocado, chopped cilantro, shredded Monterey
Jack cheese and leftover cooked chicken to drained canned black
beans; toss with prepared salsa and serve over salad greens.
PASTA PIE
6 servings
2A cups hot cooked pasta*
V* cup grated Parmesan cheese
2 tablespoons butter
2 cups (8 ounces) shredded Mozzarella cheese, divided
1 pound ground beef
114 cups prepared spaghetti' sauce
'A teaspoon oregano leaves
1 small green pepper, thinly sliced into rings
Preheat oven to 3SO°F. Combine pasta, V 4 cup Parmesan cheese
and butter; toss. Press into buttered 9-inch pie plate or 9-inch baking
dish. Top with half of Mozzarella. Brown ground beef; drain. Add
spaghetti sauce and oregano; mix well. Spoon meat mixture over pas
ta. Sprinkle with remaining Parmesan cheese. Bake for 20 to 30
minutes or until heated through. Sprinkle with remaining'Mozzarella
cheese. Return to oven just to melt cheese. Garnish with green
pepper.
♦Elbow macaroni, penne, mostacciolini, rigatoni or mostaccioli
;5\ •;
cheese. Place second tortilla on top
of cheese. Spread refried beans
over tortillas. Sprinkle with com
over beans. Top with salsa then
remaining cheese. Microwave
uncovered, on high for 1 to
I'A minutes, turning once. Serve
immediately.
(Turn to Pago B 8)
y*'-