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Grilled California Pizza

from: AllRecipes.com

Ingredients
6 Tbsp. butter, melted
1 C white sugar
1/2 C milk
2 eggs
1 1/2 C all-purpose flour
1 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 C chopped walnuts
2 Tbsp. lemon juice
2 Tbsp. confectioners’ sugar

Directions
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.

While bread is baking, combine lemon juice and confectioners’ sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

from: MyLittleMochi.com

Ingredients
1 – 8 ounce cream cheese at room temperature
1/2 teaspoon sesame oil
1/4 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 beaten egg
2 cloves garlic minced
1/4 cup red onion minced
1/2 lb. imitation crab meat
1 package won ton pi wrappers
1 beaten egg (to seal won ton pi)

Directions
In a bowl mix all ingredients except the won ton pi and beaten egg for sealing. Place a 1 teaspoon heaping mound of filling in middle of won ton pi and moisten top edges with beaten egg. Fold over into a triangle shape, pressing lighting on the top edges to seal.

Moisten one side corner with egg, overlap with other corner and press together.

Deep fry wontons until golden brown, about 1 minute. Drain on paper towels and serve with Thai sweet chili pepper sauce. Makes about 24 won tons.

from: Volumetrics

Ingredients
1 lb beef flank steak, trimmed
3 T all purpose flour, divided
1 T mild paprika
1/4 t salt
1/4 t freshly ground pepper
1 T olive oil
2 cloves garlic, minced
1 1/2 C thinly sliced onion (about 1 large), separated into rings
1 1/2 cups thin green epper strips, cut 1 1/2 to 2 inches long
1 (8 oz) package pre-sliced mushrooms
1 C low-fat or fat-free beef broth
1/2 C fat-free sour cream
2 cups cooked egg noodles

Directions
Cut steak diagonally across the grain into thin slices. Combine 2 T flour with the paprika, salt and pepper ina shallow bowl; add steak and toss to coat.

Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the steak; cook until slices are browned on both sides, about 5 min. Add the garlic, onion, and green pepper, cook 2 min, stirring frequently. Add the mushrooms and cook uncovered for 2 min. Stirin the broth; bring to a boil. Cover, reduce heat to medium-low and simmer 10 min.

Meanwhile, in a small bowl or cup, stir together the sour cream and the remaining 1 T flour until smooth. Stir into simmering mixture; cook, stirring constantly, 2 minutes or until thickened.

Nutritional Info (1 cup beef mixture, 1/2 cup noodles(
Calories: 395; Carbs: 42g; Fat: 13g; Fiber: 4g; Sodium: 383 mg

from: Volumetrics

Ingredients
8 oz diced boneless beef sirloin
3.5 C low-fat or fat-free beef broth
1 C water
1/2 C pearl barley
1 t dried thyme
2 t + 1 T olive oil
3/4 C finely diced carrot
1/2 C finely diced celery
1 (8 oz) package pre sliced mushrooms
3 medium cloves garlic, minced

Directions
Sauté beef in 1 T olive oil in a non-stick skillet over med-high heat until the beef is browned, about 5-6 min. Remove the beef and its juices from the pan.

Combine the broth, water, barley, thyme, beef and juices, in a heavy sauce pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Meanwhile, heat the remaining 2 t olive oil in a nonstick skillet over medium heat. Add the carrot and celery and sauté 5 minutes. Add mushrooms and garlic, and sauté 10 minutes. Stir into the soup mixture. Return the soup to a boil, cover, reduce heat, and simmer 15 minutes. Remove the saucepan from the heat.

Nutritional Info (2 1/3 cup(
320 calories

from: Cooking Light, Aug 2004

Ingredients
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup chopped fresh parsley

Directions
Heat oven to 425.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley. Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet. Bake at 425? for 10 minutes or until rolls are lightly browned. Serve warm.

Nutritional Info (1 roll(
CALORIES 275(28% from fat); FAT 8.5g (sat 4.4g,mono 2.1g,poly 0.5g); PROTEIN 14g; CHOLESTEROL 24mg; CALCIUM 158mg; SODIUM 754mg; FIBER 1.5g; IRON 2.3mg; CARBOHYDRATE 34.4g

from: Cooking Light, March 2001

Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)

Directions
Preheat oven to 425.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425 for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.

Nutritional Info (1/4 recipe(
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g

from: Barefoot Contessa

Ingredients
Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling:
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add– the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

from:

Ingredients
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the toppings (select 8):
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes

For prep:
1/2 cup good olive oil
Cornmeal

Directions
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it's hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

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Pasta with Spicy Sausage and Mixed Wild Mushrooms

from: Adapted from Jamie Oliver's Recipe

Ingredients
1 tablespoon olive oil
9 ounces best-quality spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
2 tablespoons fresh thyme leaves
1 to 2 small dried red chiles, crumbled
Coarse salt and freshly ground pepper
Pasta (fresh, if you can manage it)
3 to 4 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Directions
In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, bring a large pot of water to a boil; add salt and pasta. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

Add butter to mushroom mixture along with some of the cooking liquid (from the pasta) to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

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Moroccan Lamb with Couscous

from: Shape Magazine

Ingredients
1 c lite vanilla soy milk
1/2 c calcium OJ
1 banana (I like frozen ones), peeled, obviously

Directions
Chunk it all in a blender and smoothie it up.

from: Everyday Food #15

Ingredients
5 t olive oil
1 1/4 lb boneless leg of lamb cut into 1 inch dice
coarse salt and pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 t paprika
1/2 c dried apricots, halved
1/2 c pitted prunes
1 can (14.5 oz) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 T fresh lime juice
couscous

Directions
In a 5 qt saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3-5 min.

Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2-4 min. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer partially coverer, until tomatoes begin to break apart and sauce is thickened, about 25-30 min. While you wait on the lamb, put a pot of water to boil for your couscous. Place the couscous itself into a large bowl and add any dry seasonings you desire. Once the water has boiled, carefully pour it over the couscous until you have about an inch of water over the couscous. Wait a few minutes for the couscous to absorb the water and stir it. Wait a bit more and then taste it. It should have the same consistency as properly cooked pasta.

Return lamb and any accumulated juices to pan; cook until heated through, about 1 min. Stir in cilantro and lime juice. Serve with couscous.

Nutritional Info (1/4 recipe(
(without couscous:) 371 calories; 13.3 g fat; 31.9 g protein; 33.1 g carbs; 4.6 g fiber

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Boeuf Bourguignon with Egg Noodles

Ingredients
3 slices bacon, chopped
3 tablespoons butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
1 cup frozen pearl onions, defrosted and drained
Salt and pepper
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string

Herb Egg Noodles:
12 ounces wide egg noodles, cooked to package directions
2 tablespoons butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped

Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

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Asian Flank Steak

from: someone on the Glitter Board

Ingredients
4 1/2 cups (19 oz) unbleached all-purpose flour
1 tsp salt
4 1/2 tsps (3/4 oz) baking powder
2 cups (16 oz) dark brown sugar
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
3/4 cup (5 1/4 oz) vegetable oil
1 1/4 cup (10 oz) milk
3 large peaches, unpeeled, diced (or 3 cups small whole berries or other fruit, diced)
Granulated sugar or cinnamon sugar

Directions
Preheat oven to 400 degrees F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cup, beat eggs, vegetable oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 16 muffin cups and heap the batter into the cups; they'll be very full. Sprinkle the tops with granulated sugar. Bake for 25-30 minutes, or until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.

Nutritional Info (1 muffin(
340 cal, 11 g fat, 5g protein, 27g sugar, 2 g dietary fiber

from: 96

Ingredients
1 (1 1/2-pound) lean flank steak
1/3 cup fresh lime juice
1/4 cup minced fresh mint
1/4 cup low-sodium soy sauce
2 tablespoons minced peeled gingerroot
2 tablespoons minced seeded jalapeño pepper
3 garlic cloves, minced
Vegetable cooking spray
1 1/2 pounds green beans, trimmed
1 cup halved cherry tomatoes

Directions
Trim fat from steak. Combine steak and next 6 ingredients (steak through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices; thread steak slices on skewers, if desired. Set aside, and keep warm.

Pour reserved marinade through a sieve into a large microwave-safe bowl. Microwave at high 1 minute or until marinade boils. Steam green beans, covered, 3 minutes or until crisp-tender. Add green beans and tomatoes to hot marinade; toss gently to coat. Serve with steak.

Nutritional Info (1/6 recipe, 3 oz. steak, 1 cup grean bean mixture(
CALORIES 252 (45% from fat); FAT 12.6g (sat 5.3g, mono 5.2g, poly 0.5g); PROTEIN 23.3g; CARB 11.5g; FIBER 2.8g; CHOL 57mg; IRON 3.4mg; SODIUM 338mg; CALC 53mg;

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Calzones

from: Everyday Food, Jan/Feb 2003

Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)

Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.

from: Matt & Jess Nichols

Ingredients
1 cup sugar
½ cup butter, softened
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups mixture coarsely chopped bananas and strawberries

Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and vanilla; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with fruit and gently fold into batter.

Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Makes 1 loaf.

from: Jess & Matt Nichols

Ingredients
2 packages of ready-made pizza dough
mozzarella cheese, grated
pizza toppings (we like mushrooms & ground beef)
marinara sauce for dipping

Directions
Preheat oven to 350. If you need to prepare any of the ingredients (grate the mozzarella cheese, brown the ground beef, etc.) do that.

Spread out one can of dough on a cookie sheet with your fingers. Cut it into four sections. On each half of the dough slices, put some mozzarella cheese and pizza toppings. Fold over and seal edges with your finger tips or a fork. Arrange the calzones on the cookie sheet. Bake for about 18 minutes in the oven or until golden brown.

Serve with marinara sauce for dipping.

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Chile Relleno Burritos

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

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Asian Beef Noodle Salad

from: cookinglight.com

Ingredients
1 (3.75-ounce) package bean threads (cellophane noodles)
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
½ cup julienne-cut carrot
½ cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
½ teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
¼ cup chopped fresh cilantro

Directions
Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.

Nutritional Info (1/6 recipe, 1 cup spinach & 1 cup spinach(
calories: 173 carbohydrates: 22.8 g cholesterol: 32 mg fat: 5 g sodium: 653 mg protein: 10 g calcium: 58 mg iron: 2.9 mg fiber: 2.8 g

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Taco Soup

from: Grandma P

Ingredients
2 lb ground beef or chicken
1 small chopped onion
2-3 4 oz cans chopped green chilies
1 tsp salt
1 tsp pepper
1 15 oz can pinto beans, drained
1 can lima beans, drained
1 can red kidney beans, drained
1 package taco seasoning
1 package ranch dressing mix
1 can whole kernel corn
1 1/2 cup water
3 14.5 oz cans stewed tomatoes
grated cheddar and corn chips for serving

Directions
In large pot brown beef and drain or cook chicken separately, cut into pieces. Add all of the ingredients to the meat, bring to a boil, reduce heat and simmer. Garnish with grated cheddar and corn chips.

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Twin Meat Loaves

from: 94

Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar

Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.

Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.

Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.

Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber

from: Paula Kafer

Ingredients
3 cups soft bread cubes (about 4 slices cut in ½-inch cubes)
¾ cup milk
2 eggs
1½ pounds ground beef
½ pound ground pork
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon Worcestershire sauce
1½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon poultry seasoning
¼ cup chili sauce or ¼ cup ketchup and 2 tablespoons corn syrup

Directions
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. (Hint: Mix seasonings and a small portion of the meats with the beater then keep adding meats – blending by hand as the mixture gets thicker.)

Form into two loaves. Place in 13 x 9 x 2 inch baking pan. Bake, uncovered, in moderate oven (350) for 1 hour. Drain excess fat from pan.

For glaze, spread loaves with chili sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 8 to 10 servings.