Recipes Included On This Page Caramelized Onion, Walnut and Gorgonzola Pizza Celery Oysters Cherry Cheese Cake Chicago-style Deep Dish Pizza Chile Cabbage Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramelized Onion, Walnut and Gorgonzola Pizza Recipe By :Edmonton Journal March 1995 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- 50 mL 10 cups red onions -- 10 med;thinly sliced salt and pepper 2 12 inch pizza crust -- 30 cm each 1 cup Gorgonzola cheese -- 250 mL; crumbled 1 cup walnuts -- 250 mL; pieces olive oil Melt butter or margarine in large, heavy-bottomed skillet. Add onions and cook slowly, stirring occasionally, about 25 to 30 minutes, or until onions are soft and golden. Season to taste with salt and pepper. Spread onion mixture evenly on pizza crusts. Sprinkle cheese and walnuts over onions. Bake in 450F (203C) oven about 12 to 15 minutes, or until crust is golden and cheese is bubbly. Before serving brush edge of crusts lightly with olive oil. Makes two 12-inch (30 cm) pizzas. From the Edmonton Journal, March 1995. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 21 March, 2001. Year 4 Volume 03 Number 21 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 654 Calories (kcal); 29g Total Fat; (39% calories from fat); 22g Protein; 79g Carbohydrate; 42mg Cholesterol; 1302mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates * Exported from MasterCook * Celery Oysters Recipe By :The New Cook Book; 1905 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 oysters 1 gill oyster liquor -- (5 ounces) 1/2 cup minced celery -- (125 mL) 2 tablespoons butter 1 gill cream -- (5 ounces) 1 gill sherry -- (5 ounces) or Madeira 1 teaspoon salt -- (5 mL) 1 teaspoon paprika -- (5 mL) Twenty fine oysters, one gill of oyster-liquor, half a cupful of crisp celery, minced fine; two tablespoonfuls of butter, one gill of cream, one gill of sherry or Madeira, one teaspoonful, each, of salt and paprika. Put the oyster-liquor, celery and paprika in the chafing dish over hot water and when it comes to a boil simmer three or four minutes; add the butter and the cream. When they are boiling hot put in the oysters. Cook until the edges curl. Stir in the wine and salt and serve at once on toast. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns; edited by Grace E. Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905 edition. This cookbook belonged to my grandmother. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 March 2001. Year 4 Volume 03 Number 14 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cheese Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes dream whip 1 cup milk 1 teaspoon vanilla 2 8 ounce cream cheese 2 packages angel food cakes 2 cans cherry pie filling In a large bowl combine dream whip, milk and vanilla whip until light and fluffy. Add cream cheese a little at a time, helpful if cream cheese is softened. Beat until creamy. Cut angel food cakes into small pieces. Mix into cream cheese mixture. Spread into sheet cake pan. Top with cherry pie filling then chill. Best if chilled overnight. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 26 March, 2001. Year 4 Volume 03 Number 26 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 14g Total Fat; (25% calories from fat); 10g Protein; 85g Carbohydrate; 44mg Cholesterol; 635mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5 1/2 Other Carbohydrates * Exported from MasterCook * Chicago-style Deep Dish Pizza Recipe By :Judy Recipe: Chicago-style Deep Dish Pizza lj@ocsmccook.com Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cups flour 1 package dry yeast 1 1/2 teaspoons salt 1 1/4 cups warm water 3 tablespoons olive oil Beat at medium speed for 3 minutes. Then - by hand, add enough flour to form a firm dough that holds together in a ball. Knead for 5 minutes on a floured surface, till dough is no longer sticky and forms a ball. Put dough into a greased bowl turning to grease top, cover. Set in a warm place to rise for 20 minutes. Filling: Sauté 2 cloves garlic in 3 tablespoons olive oil until golden brown. Add a 15 1/2 ounce can of crushed tomatoes and dried oregano to taste. Simmer, till slightly thick about 15 minutes. Add basil, salt and pepper to taste. Baking: Sprinkle the bottom of an oiled 15" deep dish pan generously with yellow cornmeal. Roll out dough to a 20 inch circle. Put in pans, pressing up the sides and pressing out the bubbles. Let rise again for about 30 minutes. Spread a thin layer of sauce over the bottom of the dough. Sprinkle 1 pound mozzarella cheese and 1/2 cup of grated parmesan cheese over sauce. Bake in preheated oven at 450 degrees for 20 to 25 minutes, or till edges of crust are deep brown and cheeses have melted. Note: this is the BEST crust recipe that I have found and believe me I have tried a bunch. Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 11 March, 2001. Year 4 Volume 03 Number 11 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cabbage Casserole Recipe By :Doug in BC Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup long grain rice 1 medium onion, chopped fairly fine 1 cup assorted green chile peppers, seeded and chopped, Anaheim, serrano, jalapenos 4 cloves garlic, chopped fine 1 tbl hot Hungarian paprika 2 cups chicken stock -- (2 to 3) 2 tbls olive oil 12 ozs ground pork 1 egg 1 serrano pepper, seeded and chopped salt & freshly ground pepper Saute the garlic, onion & chiles, and I chopped up one hab, as well, in the olive oil, slowly until onion is transparent. Add one cup of the stock, the rice and paprika....salt & freshly ground black pepper to taste, and cook ten minutes, covered, turn heat off and set aside to cool. Meanwhile take about ten large leaves off a Savoy cabbage, and blanch them in boiling water. Mix the egg, meat & serrano together until very well combined, and then blend this into the rice mixture, and combine this well. Take a 10" X 10" deep casserole dish, oil the bottom and sides, lay one large cabbage leaf on bottom, and layer with the rice meat veggie mess to about an inch. Layer another cabbage leaf over this, and continue layering, so that you end up with meat, cabbage, meat, cabbage, until the last layer is cabbage. Pour the last of the chicken stock over all, cover and place in a 250 F oven for about 2-3 hours. The combination of the chiles and the cabbage is absolutely superb. THIS WAS ORIGINALLY FOR THE CHILE HEADS. THE AMOUNT OF CHILES MAY BE HALVED, FOR THOSE WITHOUT THE HOT MOUTHS!!! Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 18 March, 2001. Year 4 Volume 03 Number 18 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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