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SEC R-820JS/BC O/M
TINSEB053WRRZ-D41 SEC R-820JS/BC O/M
Hearty Pizza
1 pound ground beef or
4 to 6 ounces sliced pepperoni
2 medium onions, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 can (28 oz.) crushed tomatoes in puree
1 tablespoon dried oregano leaves
1 teaspoon dried basil leaves
1
/2 teaspoon salt
1
/8 teaspoon pepper
1
/4 cup water (105°F - 115°F)
1 package active dry yeast
1
/2 teaspoon salt
3
/4 cup milk
2 tablespoons vegetable oil
3 cups all-purpose flour
2 cups shredded mozzarella cheese (about
8 ounces)
Yellow cornmeal
Makes two 12-inch pizzas,
16 servings
If using ground beef, place in a medium-sized bowl.
Microwave at HIGH (100%) until beef loses pink color,
4 to 6 minutes, stirring to break up beef after half the
cooking time. Drain and set aside.
Combine onion, garlic and olive oil in medium bowl.
Microwave at HIGH (100%) until vegetables are tender,
4 to 6 minutes. Stir in crushed tomatoes in puree,
spices,
1
/2 teaspoon salt and the pepper.
Microwave at HIGH (100%) until bubbly, about 3
minutes. Stir. Reduce power to MEDIUM (50%).
Microwave until thickened, 6 to 8 minutes.
Sprinkle yeast on water in large bowl. Stir to dissolve.
Add
1
/2 teaspoon salt, milk, oil and flour to make a
pliable dough. Knead until smooth, about 2 minutes.
Place in well-greased large bowl; turn greased side up.
Cover with clean, moist towel. Place in oven at 100°F.
until double in size, about 40 minutes. (Dough is ready
if an indentation remains when touched.)
Remove dough and turntable from oven. Preheat oven
to 425°F. Punch dough down. Divide dough in half.
With well-greased fingers, pat dough onto 2 greased
12 x
5
/6-inch metal pizza pans, which have been
sprinkled with cornmeal. Pinch dough to form edge.
Prick crust. Place one pan on turntable and return to
oven. Bake 14 to 16 minutes or until crust is golden
brown. Top crust with pizza sauce,
1
/2
of ground beef
or pepperoni and
1
/2
cheese. Bake at 425°F. 6 to 10
minutes or until cheese is melted and beginning to
brown. Repeat baking procedure for second pizza.
Per Serving:
Calories: 245 Fat: 11 g.
Protein: 12 g. Cholesterol: 26 mg.
Carbohydrate: 24 g. Sodium: 333 mg.
Tamale Casserole
1 pound lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (8 ounces each) tomato sauce
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon taco seasoning mix
1
/2 teaspoon sugar
1
/4 teaspoon salt
1
/4 teaspoon pepper
Corn Bread:
1
/2 cup yellow conrmeal
1
/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1
/4 teaspoon salt
1
/2 cup milk
1 egg
2 tablespoons melted shortening
Topping:
1
/2 cup shredded Cheddar cheese (about 2 ounces)
1
/4 cup sliced pitted black olives
Makes 6 servings
Mix ground beef, onion and green pepper in 2-quart
casserole. Microwave at HIGH (100%) 5 minutes,
stirring to break up beef after half the cooking time. Stir
in tomato sauce, garlic, chili powder, taco seasoning
mix, sugar, salt and pepper. Microwave at HIGH (100%)
5 minutes. Reduce power to MEDIUM-HIGH (70%).
Microwave 5 minutes.
Combine cornmeal, flour, baking powder, sugar and
salt in medium bowl. Stir in milk, egg and shortening.
Beat mixture until almost smooth. Pour over beef
mixture. Preheat oven to 400°F. After preheat, place
casserole in oven and bake for 15 to 20 minutes at
400°F. or until corn bread is golden. Sprinkle with
topping ingredients. Cool 5 minutes before serving.
Per Serving:
Calories: 341 Fat: 16 g.
Protein: 22 g. Cholesterol: 108 mg.
Carbohydrate: 27 g. Sodium: 909 mg.
MAIN DISH RECIPES
R-820JS/BC 29-34 04.4.15, 3:30 PM30