BS-Lancasttr farming, Saturday, January . 34,-1981 \ Savory Pizza Pies (Continued from Pag* B 2) Used to be when people said pizza, immediately one envisioned a flat round crust topped with red tomato sauce and shredded cheese. No longer. Pizza can be topped with every thing and anything. Prom hearty burger and spinach toppings to cookie dough with a fruit topping. No question about pizza’s uni versal appeal As a snack, as an appetizer, as an entree, or even lef tover and cold, it is thoroughly enhjoyed by one and all. WHOLE WHEAT PIZZA CRUST l'/i tablespoons dry yeast 1 cup lukewarm water Pinch sugar Mix in a bowl and let stand until dissolved and foamy, about 5 to 10 minutes. Add: 2 tablespoons olive oil 1 teaspoon salt 114 cup all-puipose flour 1 cup whole wheat flour Stir until dough forms a mass. Knead 8 minutes and work more whole wheat flour in as you knead (may use up to 1 cup). Let set until doubled in size, about 40 minutes. Shape into pizza pan or on pizza baking stone. Fill as desired. Bake at 400 degrees about 18-20 minutes. Eileen Murphy Pa. Alternate Dairy Princess GARLIC PIZZA 1 white crust, round or oblong Brush with 'A cup butter, melted l'/i teaspoon garlic powder Sprinkle top with a half pound shredded mozarella cheese, muen ster cheese or a mixture. Bake 37S degrees for 18-22 minutes. Eileen Murphy Pa. Alternate Dairy Princess DEEP DISH PIZZA 2 refrigerator rolls of buttermilk biscuits 16-ounce jar pizza sauce 1 pound ground beef, browned I'A cups shredded mozzarella cheese Parmesan cheese Press bicuits in bottom of 13x9-inch pan. Top with pizza sauce, ground beef, and mozzarel la cheese. Sprinkle with parmesan cheese. Bake at 375 degrees for 40 minutes. Judy Geissinger Juniata Co. Dairy Princess 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 ingredients 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 ■ 31- Low Fat Recipes February 07- Muffin Mania Week 14- Valentine's Day 21- Potato Lover's Month SPINACH PIZZA PIE 15-ounce package refrigerated pie crusts Filling: 3 tablespoons butter %cup chopped green bell pepper 14 cup chopped onion 2 garlic cloves, minced 1 pound frozen cut leaf spinach, thawed, squeezed to drain well K-l teaspoon dried Italian seasoning % teaspoon salt Dash crushed red pepper flakes VA cups shredded mozzarella cheese S plum tomatoes 'A cup grated parmesan cheese Heat oven to 400 degrees. Pre pare pie crust as directed on pack age for two-crust pie using 9-inch pan. Melt butter in large skillet Add bell pepper, onion, and garlic; cook and stir until vegetables are tender. Add spinach, Italian sea soning, salt, and red pepper flakes; mix well. Cook until thoroughly heated. Spoon half of spinach mixture evenly into crust-lined pan. Top evenly with half each of the moz zarella cheese, tomatoes, and par mesan cheese. Repeat layering with remaining spinach mixture, mozzarella cheese, and tomatoes. Top with second crust; seal edges and flute. Cut slits in several places. Sprinkle top crust with remaining 'A cup parmesan cheese. Bake at 400 degrees for 35-40 minutes or until crust is golden brown. 8 servings. CANADIAN BACON AND PINEAPPLE PIZZAS 6 English muffins, split Vi cup cream cheese with pineapple 6 slices sandwich-style Cana dian bacon, coarely chopped 'A cup sliced green onions 8-ounce can unsweetened pineapple tidbits, drained VA cups shredded nonfat pizza cheese (blend of nonfat mozzarella and nonfat cheddar cheeses) Toast muffin halves. Spread cream cheese over each muffin half. Divide Canadian bacon, green onions, and pineapple tidbits evenly among muffin halves; sprinkle each with pizza cheese. Bake at 425 degrees for 8 minutes or until pizza cheese melts. Judy Geissinger Juniata Co. Dairy Princess CARAMELIZED ONION AND OLIVE PIZZA 2 tablespoons dive oil 114 pounds onions, thinly sliced 2 teaspoons fresh rosemary 1 tablespoon balsamic vinegar 1 cup ripe olives, sliced 12-inch prebaked thick pizza crust 2 cups shredded mozzarella cheese Add onions and rosemary to hot oil in non stick Dying pan. Cook, stirring frequently, until onions begin to brown and browned bits begin to stick to pan bottom, about IS minutes. Stir in 14 cup water, scrape any browned bits free. Reduce heat to medium -low and continue to cook, stirring occa sionally, until onions are golden and sweet tasting, 15-30 minutes longer, add water, 1 tablespoon at a time, if pan appears dry. Remove pan Dorn heat and stir in vinegar, scraping any browned bits from the bottom. Gently stir in in olives. Place crust, cup side up on pizza pan or baking sheet Spoon onion mixture into center of crust and spread to fill hollow. Sprinkle with cheese. Bake in 450 degree oven until cheese is melted and tinged with brown, about 15 minutes. Serve warm, cut into wedges. Makes 8 to 10 servings. COUNTRY PIZZA 1 pound loaf frozen white bread dough '/i cup yellow com meal 8-ounces shite, crimini or shi take mushrooms V* cup dried tomato halves 1 tablespoon olive or vegetable oil 8-ounces fully cooked, smoked turkey kielbasa-style sausage, thinly sliced Vi cup chopped fresh oregano leaves 2 cups grated mixed pizza cheeses (mozzarella and Cheddar) or monterey jack cheese Thaw bread dough. Heat oven to 4SO degrees. Sprinkle com meal on counter. Place doug on top and pat out to flatten, turning serveral times in meal. Roll out to IS- or IS-inch round (it will tend to be elastic and pull in). To make it easin' to roll, pick up dough now and then to stretch from under neath with your knuckles. Sprinkle 12-inch nonstick or lightly oiled pizza pan with extra comm cal and place dough in pan, pushing or rolling edge in to allow mote thick ness at rim. Slice mushrooms. Cover toma toes with boiling water in heat proof bowl. Let sit 10 minutes then drain and snip into strips. Heat 1 tablespoon oil in large skillet, add sausage and mushrooms and saute about 5 minutes until sausage crisps. Remove from heat and mix in oregano. Bake crust 7 to 9 minutes or until it begins to brown. Remove from oven. Sprinkle 1 cup cheese evenly over crust Top with mushroom mixture then the toma toes. Sprinkle remaining cheese in ring on top. Return to oven, and bake 6 minutes or until crust is crisp and cheese is melted. (Turn to Pago B 8) Featured Recipe Pennsylvania Alternate Dairy Princess Eileen Murphy submits lots of recipes to this section because she likes to cook. Her job in promoting dairy products sometimes happens in unex pected places. When her family flew to Florida for vacation, she sat next to a man, who. after he heard she was a dairy princess, spread the news throughout the plane. Eileen was soon bombarded by people seeking her autograph. While we don’t have an autograph to give you. here is one of Eileen’s signature recipes that you will savor in years to come. To read more about Eileen, look for a feature story on her in this section. ANNETTE’S CHICKEN ROLL-UPS 1 medium onion, diced 14 cup butter V* cup dry while wine or chicken stock 14 teaspoon salt 14 teaspoon pepper 6 lasagna noodles, cooked and cut in half lengthwise 4 ounces mushrooms 3 chicken breast halves, chopped 14 teaspoon crushed tarragon 8-ounces cream cheese 14 cup sour cream 1 cup shredded muenster cheese 14 cup heavy cream (light also works) 114 cups shredded Swiss cheese Cook lasagna noodles, cut in half lengthwise; arrange in a circle and place in greased 9x 13-inch pan. Cook and stir onion and mushrooms in melted butter over medium heat in a skillet until tender. Add chicken, wine, tarragon, salt and pepper and bring to a boil. Reduce heat to low and simmer 10 minutes. Spoon (using slotted spoon) chicken mixture into center of noodle circle. To liquid in skillet, add cream cheese, heavy cream, sour cream, % cup Swiss cheese, and 'A cup muenster cheese. Cook and stir until melted (do not boil). Pour over noodles. Sprinkle with remaining cheese. Bake in preheated oven at 325 degrees for 35 minutes until bubbly. Serves 4-6. cite Too much fiber as nasty as too little Is it possible to eat too much fiber? It sure is Too much fiber can cause gas, bloating, intestinal pain and diarrhea It tan also sweep minerals from your digestive tiact before they have a chance to enter the blood Consuming fiberm huge amounts can even cause impaction of the large intestine, especially m diabetics, a condition that olten requires surgery to collect Sounds aw till, doesn tit’ Relax Chances aio, yon don t have to woiry about it Nutrition authoi ities recommend consuming JO to 25 grams of liber a day, 01 11 5 giams of fiber pel 1,000 calories Unfortunately most Americans don t get half that amount Getting enough liber lias bene Ills, especially toi a healthy hint (Killing gastiointestmal system Fiber helps move loot! waste along the GI liact, and it can help pie vent chveitictilosis in which tinv pockets form in the colon It these pockets become inflamed (a condi tion called diveiticnlitis), it is nee essary to severely limit fiber intake Fibei could have other benefits, too Foi evample soluble fibei can lovvei semm cholesteiol and tbeieloie may be beneficial to peoplesusc eptible tobeai (disease In addition, theie is some evidence' that fibei may lower the nsk ot some types ol colon cancel but that evidence is not conclusive To get enough fiber, try to mcorpoiate two fiber-rich foods into each meal At breakfast c hoose a cereal w ith at least 5 grams of fiber per serving, whole-grain toast and a glass of fruit juice with pulp At lunch and dinner, eat fruits and vegetables, especially with the skin on, whole-grain bread, and beans and other legumes Snack foods can also be high-fiber Choose laisms, prunes, dried apncots, nuts seeds oi popcorn instead of chips or chocolate High tiber loods include lentils (S giams per half-cup), apples O giams pei medium-sized fruit) peas (4 gnms pei hall-cup) pinto 01 hma beans (3 giams per halt cup), broccoli ( ] giams pei cup), manges (3 grams pei medium-sized him) l)iown nee (3 giams per hall cup; c allots [1 grams per hall cupj Some surprisingly lovvei in libei loods celei> {lessthan 1 giain pei medium sized stalk), cauli llovvei (I 25 giams per half cup) and many healthy-sounding but low-in liber bieaklast cereals As with any piucessed tood check the Nutution Fads label lot derailed mtoimation ( ho ii 1 1 m is a si 11 k i ol llk Ohm Slnli I ninisitij Sind quest tons to than Ltn* </<> MuCha Cm i nil JOJI Colfi i/ Rtnld iohiinhus OH 'iiJIOIOA'I m ' mmf (i ni mil / /<« nsii rilu)
Significant historical Pennsylvania newspapers