Recipes Included On This Page Banana Berry Brownie Pizza Barbecued Chicken Pizza Barley Soup (Doug's) Basil and Sundried Tomato Bread Basil Cheese Torta Breakfast Pizza Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Banana Berry Brownie Pizza Recipe By : 4-H Favorites Serving Size : 8 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cold water 15 ounces brownie mix -- (1 package) 1/4 cup oil 1 egg ... 8 ounces cream cheese -- softened 1/4 cup sugar 1 egg 1 teaspoon vanilla ... Banana slices Strawberry slices 2 ounces semi-sweet chocolate -- melted [two 1-ounce squares] Bring the water to a boil. Mix together the brownie mix, water, oil and egg in a large bowl until well blended. Pour into a greased and floured 12-inch pizza pan. Bake at 350F. for 25 minutes. Beat the cream cheese, sugar, egg and vanilla in a small mixing bowl at medium speed with an electric mixer until well blended. Pour over the crust. Bake for 15 minutes. Cool. Top with the sliced fruit. Drizzle with the melted chocolate. Contributed by A. Edwards; 4-H Favorites 75th anniversary cookbook; 1992. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Barbecued Chicken Pizza Recipe By : Serving Size : 6 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 boneless chicken breast halves -- cooked and cubed 1 cup hickory flavored barbecue sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro -- chopped 1 pre-baked pizza crust -- (12-inch) 1 cup shredded smoked Gouda cheese 1 cup thinly sliced red onion Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust; top with cheese and onions. Bake for 15 to 20 minutes or until cheese is melted. Joan's Note: great recipe shared by a another pizza lover! This is indeed very tasty. Contributed to the FareShare Gazette Pizza Challenge by Joan; 15 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Barley Soup (Doug's) Recipe By : Doug Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken stock -- home made if possible [canned stuff will do] 1/2 cup pearl barley 1/3 cup dry soup mix 1/3 cup dry navy beans 1 cup chopped carrot 1 cup chopped parsnip 1/2 cup chopped yellow onion 3 Roma tomatoes -- peeled & chopped ... 1 cup sliced fresh mushrooms 1/2 cup frozen green peas First place beans in pot, cover with boiling water, bring to boil for about 5 minutes; turn stove off and let beans sit while you get everything else going. Place stock in large soup pot, get it boiling and add barley and the soup mix. Let this go on a quick simmer for about 10 minutes, then add the drained navy beans. Get it back to high simmer again. Let cook for another 45 minutes or until the barley begins to soften. Add the rest of the veggies and let this continue cooking. After another 20 minutes, add the sliced fresh mushrooms and the frozen green peas. Check for seasoning, you will notice I have not added any, as my stock includes chile peppers, salt and freshly ground black pepper to begin with. Whatever other seasonings you wish, eg: cardamom, curry powder, whatever suits your taste buds, may be added. Notes: While delving in one of our food cupboards, I found a half package of dry soup mix, you know, the kind with alphabets etc., split green peas, lentils, whole bunches of dry stuff, including some barley. Also found a package of white navy beans, with perhaps 1/3 cup left in it. So, as I had just a few days before, made a big pot of chicken stock, which Marie had split in two and stuck in the freezer, I liberated one from it's frozen state and away we went! It appeared that I had 4 cups of stock, so here is what I did with it. This made a great soup and today, two days later, is a solid pot of jellied goodness! Which I shall have to dilute in order to serve it tonight! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 1 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Basil and Sundried Tomato Bread Recipe By : Vicki Caparulo Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 1/2 teaspoon dry yeast -- rounded 1 1/4 cups warm water 4 ounces Biga 1 tablespoon salt 4 cups flour 1/2 cup basil leaves 1 cup sun-dried tomatoes -- chopped Sprinkle the yeast over the warm water in a mixer bowl and let sit for 7-10 minutes, until creamy. Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga. Add the first 1/2 cup flour and the salt and when well blended, add the basil. Then add the remaining flour, 1/2 cup at a time until well blended. Increase the mixer speed to medium for two minutes and then gradually increase until the speed is on high. When the dough has pulled away from the bowl, scrape the dough off the paddle, sprinkle with a little flour and switch to the dough hook. Start the mixer on low until the flour is incorporated then gradually work back to high. Allow the dough to climb up onto the hook and add the sun- dried tomatoes. Continue to knead until the dough begins to slap the bowl. Turn onto a well floured board, sprinkle with flour and knead and fold with your fingertips until the dough is smooth and springs back when poked. Place in a lightly greased bowl, cover and set in a warm place until doubled, about 1 1/2 hours. At this point the dough may be put into the refrigerator and allowed to rise overnight or it may be frozen. With the brick on a rack positioned in the lower third of the oven, preheat the oven to 450F. Sprinkle a large piece of parchment paper with cornmeal. When the dough has doubled, turn out onto a heavily floured board (do not punch down) and divide in half. With each half, stretch the dough into a log, then beginning at one end, fold the dough over onto itself until you have a ball. Holding the dough in both hands, with your thumbs on top and your fingers beneath, pull the dough outward the downward, turning round and round and using your fingertips to tuck the edges up inside the bottom of the ball. Take care not to tear the dough but to create a smooth uninterrupted exterior. When the ball is smooth, pinch the bottom together, wet the top and roll the top of the loaf in flour. Repeat and place loaves on parchment paper. When the bread has risen, about 45 minutes to an hour, place the loaves, still on the parchment paper, directly on the brick and saturate the oven sides with a squirt bottle. Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes. Bake and additional 20 to 25 minutes or until well browned on top and dark brown on the bottom. The bread is done when it makes a hollow sound when tapped on the bottom. Cool on a rack. Contributed to the FareShare Gazette by Jennie in response to a request; 26 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Basil Cheese Torta Recipe By : Vicki Caparulo Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese -- softened 4 tablespoons butter -- softened 3/4 cup prepared basil pesto 8 ounces provolone cheese -- sliced paper-thin 1/4 cup toasted pignoli 1 Pepper -- roasted, seeded, peeled and diced 1/2 cup sun-dried tomatoes, oil-packed -- diced Combine the cream cheese and butter, add the pesto and mix well. Line a small loaf pan or deep dish pie plate or round dish (whatever you want to use) with plastic wrap, leaving several inches on each side. Line the bottom and the sides of the pan with a thin layer of provolone. Spread about one third of the pesto cheese mixture over the provolone and top with a third of the sun-dried tomatoes, a third of the roasted peppers and a third of the toasted pignoli nuts. Top with a thin layer of provolone and press down firmly. Repeat the layers as above two more times, pressing down firmly after each layer and ending with a layer of provolone cheese. Wrap with plastic wrap and chill overnight or for several days. To Serve: Unwrap the torta while still cold and invert onto a serving platter line with red leaf lettuce or other garnish. If a loaf pan was used, use a sharp knife to cut into thin slices. If a pie plate or bowl was used, cut the torta into wedge shaped pieces and serve with crackers or thinly sliced French bread. Contributed to the FareShare Gazette by Jennie in response to a request; 28 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Breakfast Pizza Recipe By : Serving Size : 8 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon all-purpose flour 1/2 cup fat-free skim milk 16 ounces frozen pizza crust dough 1/2 cup shredded cheddar cheese Cooking spray 2 ounces ham -- diced 3 large eggs Salt and pepper Preheat oven to 375 degrees F. Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone. Build up edges of dough to make a crust then prick dough generously with tines of a fork; bake until light brown, about 15 minutes. While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg and milk together in a large bowl; pour into skillet and scramble. Season to taste with salt and pepper. Placed scrambled eggs on pizza crust and sprinkle with cheese and ham; bake until cheese melts, about 5 minutes. Slice into 8 pieces and serve. Contributed to the FareShare Gazette Pizza Challenge by David; 25 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List

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