2 t Cornmeal

10 oz Can Pillsbury

-Refrigerated All Ready -Pizza Crust ———————————-TOPPING———————————- 1/4 c Olive oil

4 Garlic cloves, chopped

2 T Chopped shallots or onion

1 T Balsamic vinegar

1/3 c Grated Romano or Parmesan

1/2 t Dried basil leaves

1/2 t Dried thyme leaves

1/2 t Dried oregano leaves

1/4 t Red pepper flakes

6 oz Sliced Havarti or

-Monterey Jack 16 oz Pkg Green Giant Frozen

-Broccoli Cuts, thawed, -well drained 7 oz Jar roasted red peppers,

-drained, sliced into 2 x -1/4″ strips 1/2 c Grated Parmesan or Romano

Heat oven to 425 degrees.
Lightly grease 12″ pizza pan or 13 x 9″ pan; sprinkle with cornmeal.
Unroll dough; press in bottom

and up sides of greased pan to form a rim.
Bake for 5 to 8 minutes or until light golden brown.
In food processor bowl with metal blade or blender container, combine oil, garlic, shallots, vinegar, Romano, basil, thyme, oregano and red pepper flakes; process until smooth and set aside.
Arrange Havarti over partially baked crust.
Place broccoli evenly over cheese.
Dollop oil mixture evenly over top.
Arrange pepper strips over broccoli; sprinkle with Parmesan cheese.
Bake for 17 to 22 minutes or until edges of crust are deep golden brown.
Serve immediately.

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

236
988
0 g
23.4 g
0 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0 g
-
0 mg
-
23.5 g

Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

***MAKES*** Regular Joes - Sloppy Joes on Buns Sloppy Joe Muffins - for freezer Sloppy Joe Sauce - for freezer — serve on Potatoes Sloppy Joe Burritos - for freezer ***INGREDIENTS NEEDED*** 4 Pounds Ground Beef Lean — On Sale If Possible

2 Packages Sloppy Joe Mix

Onion — chopped Green Pepper — Chopped Ketchup — lots Mustard — a little 2 Tablespoons Cider Vinegar

2 Tablespoons Sugar

Biscuit Dough 1 16 Ounces Ca Black Beans

1 16 Ounces Ca Kidney Beans

Frozen Shredded Hash Browns Tortillas

Regular Joes: Whenever I find a good buy on beef, I cook up 3 or 4 pounds as sl oppy joes.
I combine the cooked ground beef, chopped onion, chopped green peppe r, one or two sloppy joe mix packet (I have even substituted taco seasoning and it worked fine), then lots of ketchup, a little mustard, and two tbsp.
cider v inegar and two tbsp.
sugar.
The first meal, I serve the sloppy joes on buns.

Sloppy Joe Muffins - for freezer: Then I press biscuit dough into muffin tins a nd fill with sloppy joe meat.
I bake until the biscuits are brown, then flash f reeze them, and put them in a large freezer bag.
I’ve served them with cheese o r without, whatever your preference.

Sloppy Joe Sauce - for freezer, serve on Potatoes: Next, I add one can of kidne y beans and one can of black beans to the remaining sloppy joe meat.
I serve th is over baked potatoes for another meal.
(The sloppy joe meat and beans can be frozen at this point).

Sloppy Joe Burritos - for freezer: Finally, I add frozen, shredded hashbrowns t o the sloppy joe and bean mix, and roll up in tortillas as hand-held burritos.
I flash freeze these and then wrap them individually.
When I re-heat them, I se rve them with salsa. Found At: http:/www.geocities.com/heartland/ranch/3854

busted by Judy R.
Date: Sat, 8 Aug 1998

—–OMELET—–
1 lb Tofu, Chinese, firm

1 c Soymilk

1/4 ts Salt

1 Onion, green — finely chopped

—–RANCHEROS SAUCE—–
1 t Vegetable oil

2 Garlic cloves — chopped

2 Onions — chopped

1 Pepper, green — seeded and

–chopped 4 lg Mushrooms — halved and sliced

2 lg Tomatoes — seeded and chopped

1/4 ts Cumin, ground

2 ts Chili powder

Salt and pepper to taste

1.
Preheat the oven to 400 deg.
To make the omelet,

drain and crumble the tofu.
Place the tofu, soymilk, and salt into a blender and blend until smooth.
Stir in the green onion. Lightly oil two 9-inch pie pans, preferably glass.
Divide the omelet mixture between the pans, smooth out the top with a spatula, and bake for about 35 minutes.
The edges will become brown, the top will become golden and the tofu will have the texture of an omelet. When the omelets are cooked, loosen them from the pie pans with a sharp spatula and cut them in half.
2.
Heat the oil in a large skillet.
Add all the

ingredients and cook, covered, over medium heat for 5 minutes. Uncover and cook another 5 minutes.
3.
Place half of the omelet on each plate and cover

with the Ranchero sauce.
From the files of DEEANNE

2 lb Salt Beef

2 lb Mixed Produce — * see note

1/2 lb Pumpkin

12 Ochroes

6 Green Bananas

2 lg Potatoes

1/2 lb Red Beans — or split peas

1 sm Onion — per person

2 Carrots

-Seasonings—–
Garlic Scotch Bonnet Green Onions Thyme — etc.
* yam, tannia, cassava, dasheen etc.
1.
Put the salt beef to soak overnight.

2.
Cut into small pieces and cover with water (2 pints).

3.
Bring to the boil and simmer gently for 1 1/2 hours with beans

or peas.
4.
Add peeled and cut up produce.

5.
Add the onions (quartered), pumpkin (cut up), chopped

seasonings and ochroes.
6.
Cook until vegetables are tender.

Tip #1: You can add any type of meat to “beef” up this basically meatless dish e.g.
chicken, beef, pork etc.
The only requirement is that the pieces remain large otherwise they will disappear in the soup.
Tip #2: You can make some flour dumplings and plunk them in the soup about 1/2 hour before you are ready.
Tip #3: This soup gets very thick very fast! A little water and butter will thin it out.
Reprinted (without permission) from Naparima High School Girls Recipe Book (with some modifications).
Recipe By : Nicole Farmer

-dorothy cross tmpj72b -part 1: 1/2 c Soy flour

1/2 c Whole wheat flour

1/2 c Unbleached all-purpose flour

2 tb Wheat germ

2 tb Powdered milk

2 tb Unprocessed bran

1 tb Baking powder

1/2 ts Baking soda

1/4 ts Salt

Grated peel of 1 orange -part 2: 2 ea Eggs; separated

1/2 c Plain yogurt

1/4 c Oil

1 tb Molasses

1 tb Honey

1 1/2 c Orange juice

Combine the first 10 ingredients.
Reserve the egg whites and add the egg yolks and the remaining ingredients to the flour mixture in a food processor, blend well.
Beat the egg whites until stiff; fold into the pancake mixture.
Cook on a 300 degree griddle, for 2-1/2 minutes on one side and 1 minute on the other.

Makes about 36 3-inch cakes.
Source: Country Inn and Bed and Breakfast Cookbook (Served at The Old World Inn B&B in Napa, CA) Reformatted for MealMaster by: CYGNUS, HCPM52C Malama Kau Pono, CYGNUS in Boulder, CO <03/22 10:15 am MST> FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/22 12:47 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM LEMON M CAKE

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

177
740
9 g
9.6 g
0.1 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0.1 g
-
0 mg
12 mg
23.4 g