28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsp. Pecorino Romano
1 tsp Oregano
2 tbsp. minced fresh garlic
1 tbsp. black pepper
3 tsp sugar
2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste.
Bring to a boil and simmer, stirring occasionally, about 3 minutes.
Reduce heat to medium and add butter pieces, stirring.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt.

Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough http://www.michellesrecipeplace.com/node/3749

Preheat oven to 500F.

Take a 6 oz. dough ball and place on floured surface. Spread,with finger tips, to a 6 inch circle.

Place 2/3 cup cheese mix on one side and fold over other side. Seal with fingertips making sure no cheese mixture is in the seal.

Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks.

Repeat with the others.

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tblsp. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch

(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds.
By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

2 whole chicken breasts, skinned, boned, halved
1/4 C. flour
3/4 C. dry bread crumbs1
tsp. dried oregano leaves
1/4 tsp. salt1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 C. oil
4 slices (4 oz.) Mozzarella
1/4 C. grated Parmesan cheese

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

2 lb beef soup bones
1 C chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp dried leaf thyme
1/2 tsp. paprika
8 C. water
8 C. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco
1/4 C. chopped parsley
3 T lemon juice
3 T sugar
1 can (1 lb.) sauerkraut

Place beef bones , onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika.

1 cup butter, softened
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract 1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar for rolling

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes.

1-2 lbs. ground beef, browned and seasoned to taste
1 can whole kernel corn
1 can diced tomatoes (with seasoning or not), drained
Onions
1 or 2 cans refried beans
1 large bag of shredded "4 cheeses"
Sour cream
1 or 2 boxes of Jiffy corn bread mix
Sliced or diced black olives, optional
Small diced potatoes
Salsa
Hot sauce

After browning the hamburger and draining well, place it in the bottom of a baking dish. Then layer the other ingredients however you prefer (EXCEPT for the sour cream and cornbread mix.)

2 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
1 (35-ounce) can plum tomatoes, with juice
1 teaspoon dried basil
1 teaspoon dried oregano
salt, to taste
freshly ground pepper, to taste

Heat the oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened. Chop the tomatoes coarsely and add them to the pan along with their juices.
Add the basil and oregano. Bring the sauce to a simmer.

1/4 cup all-purpose flour, divided
2 teaspoons salt
1 tablespoon paprika
1 teaspoon chili powder
1 (4- to 5-pound) boneless chuck roast
3 tablespoons vegetable oil
21 whole cloves
3 medium onions
1 (14 1/2-ounce) can beef broth, divided 1 (3-inch) cinnamon stick
Garnish: fresh cilantro

Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish.
Dredge roast in mixture.

15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

Choose thick-skinned lemons because they are easier to zest.

Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Step One:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

7 to 8 cups of water
8 to 9 medium to large lemons
4 cups granulated sugar
1 liter (1000 ml) of clear spring grain alcohol (190 proof)

Bring the water to a boil; set aside and let cool before using.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a vegetable peeler, take all the lemon rind/zest off of the lemons.

NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Learn to zest a lemon

8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil leaves
*12 oz fresh mozzarella cheese, sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil

Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Sprinkle oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil.
Finish with drizzle of balsamic vinegar.

Servings: 4

1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat.
Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese.

1 can (10 3/4 oz) Campbell's condensed cream of chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.

8 tostada shells
1 16-ounce can refried beans
2 10-ounce packages fully cooked grilled chicken-breast strips
2 cups shredded romaine lettuce
½ cup sour cream (optional)
¾ cup fresh salsa
½ cup (2 ounces) shredded Mexican cheese blend (or Monterey Jack or Cheddar)

directions

Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes. Meanwhile, warm the beans in a small pan over medium-low heat.
Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes.
Place 2 tostada shells on each plate.

1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 package (12-count) Ortega Whole Grain Corn Taco shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-by-7-inch baking dish.

Dressing:
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

Salad:
1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa

Crust:
10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar

Filling:
1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended.
Press firmly over bottom and up sides of 9-inch pie plate. Place in freezer until firm.

Ingredients:
•2 cups flour, plus extra for kneading and rolling dough
•1/2 teaspoon salt
•1 large egg
•1/2 cup sour cream, plus extra to serve with the pierogi
•1/4 cup butter, softened and cut into small pieces
•butter and onions for sauteing
•ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:
Pierogi Dough

1 pound wide noodles
1 small head cabbage, shredded
1 large Spanish onion, diced
1/3 cup olive oil, butter or margarine (we used butter)
1/4 teaspoon seasoned salt
Pinch black pepper

Cook noodles according to package directions. Saute cabbage and onion in oil, butter or margarine until the cabbage is tender. Mix the noodles and cabbage -- season with salt and pepper to taste.

Makes 6 servings.

Helen Mannarino, Pierogies Plus - Pittsburgh, PA

Thursday, April 20, 2000

Mazurki

1 cup butter
2½ cups flour
2 eggs
1/3 cup sugar
10 oz strawberry preserves.

Cut butter into the flour. Beat sugar and eggs and mix into the flour mixture. Spread in ungreased 9 x 13 inch pan. Bake 20 minutes at 350°. Remove from oven and spread preserves on dough.

1 cup sugar
4 eggs
1 teaspon vanilla
2 cups chopped walnuts

Combine sugar with eggs and vanilla and fold in walnuts. Pour over top of preserves and bake at 350° for 30 minutes more. When cool, dust with confectioners sugar. Cut into diamond shapes.

3/4 cup shortening
3/4 cup sugar
3 eggs
1 tsp vanilla
3 cups flour
3 tsp baking powder
1/8 tsp salt

Icing:
1/4 cup milk
2 tbsp butter, melted
1/2 tsp vanilla
2 1/2  cups confectioners sugar
Food coloring and colored sugar, optional

In a mixing bowl, cream the shortening and the sugar.   Beat in the eggs and vanilla.  Combine the flour, baking powder, and salt.  Gradually add to the creamed mixture.  Mix well.
Shape the dough into 1 1/2 inch balls.  Place 1 inch apart on ungreased baking sheets.
Bake at 400 F for 8-10 minutes o

In mixing bowl, combine and mix well:

1 beaten egg
1/2 cup crushed corn chips
1/4 cup water
1/2 package taco seasoning mix

Add and mix well:
1 pound ground beef

Shape meat into 4 patties, grill or fry to desired doneness.
Serve on: 4 hamburger buns, toasted

Dress with:
1 large tomato, sliced
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
Salsa

1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Heat oven to 375°F.

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.

Press each biscuit into 6-inch round.

1 cup uncooked long grain rice (or rice of your choice)
1 medium onion, chopped
2 Tbs vegetable oil
2 cups boiling water
1 medium green bell pepper, chopped
1 1/2 tsp chili powder
1 tsp salt
1 can (14.5oz) diced tomaoes, drained

In a skillet saute rice and onion in oil until rice is  browned and onion is tender.
Stir in the water, green pepper, chili powder and salt.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Stir in tomatoes; heat through.

Yield: 6 servings