Fish Fillet Pizza Rollout

Fish Fillet Pizza Rollout
Fish Fillet Pizza Rollout

1 chicken bouillon cube dissolved in 1/2 cup water
3 tablespoons olive oil
2 eggs
1/2 teaspoon salt
1 cup seasoned bread crumbs
6 flounder fillets
1/4 teaspoon black pepper
8 oz grape tomatoes, quartered
1/2 cup black olives, sliced
2 cups shredded part skim mozzarella cheese
4 tablespoons unsalted butter
1/2 cup flat leaf parsley, chopped

Heat oven to 350°.

Place broth and oil in a 13X9X2 inch baking pan.

In a shallow plate, beat eggs and salt. Place bread crumbs in another shallow plate. Dip fillets into egg mixture then into bread crumbs, coating both sides. Place in baking pan. Season with pepper.

Sprinkle the tomatoes, olives and mozzarella over the top. Dot with the butter, sprinkle with the parsley over the cheese.

Bake 20 minutes. or until fish flakes easily.

Makes 6 servings.



South Dakota Sunflower Seed Cookies

South Dakota Sunflower Seed Cookies
South Dakota Sunflower Seed Cookies

1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350°F (175°C).

Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.



Chocolate Pecan Jumbo Fudge Pie

Chocolate Pecan Jumbo Fudge Pie
Chocolate Pecan Jumbo Fudge Pie

1-1/4 cups chocolate wafer crumbs
1/3 cup butter; melted
1/2 cup butter; softened
3/4 cup sugar, brown
3 eggs
12 oz semisweet chocolate morsels;
2 teaspoons coffee, instant
1 teaspoon vanilla extract
1/2 cup flour
1 cup pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with stems
Mint sprigs

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350°F for 6 to 8 minutes.

Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans.

Pour into the prepared crust. Bake at 375°F for 25 minutes. Remove from oven and cool completely on a rack.

Before serving, pipe sweetened whipped cream on each piece and drizzle With chocolate syrup. Garnish with cherries and/or mint if desired.



Tomato Basil Soup

Tomato Basil Soup
Tomato Basil Soup

4 cups canned crushed tomatoes
2 cups tomato juice
2 cups chicken or vegetable stock
1 teaspoon dried thyme
2 dried bay leaves
2 cloves garlic, minced fine
1/3 cup fresh basil leaves, chopped
1 cup half-and-half
1/4 cup unsalted butter, room temperature
salt and pepper to taste

Garnishes:
sour cream
4 tablespoons fresh basil, chopped
4 tablespoons fresh parsley, chopped

Mix basil and parsley garnish together and set aside.

Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves and garlic in a Dutch oven. Heat to just boiling, reduce heat and simmer for 15 minutes. Remove bay leaves.

In a food processor, combine tomato mixture and chopped basil in small batches and process until smooth.

Return mixture to Dutch oven over low heat. Stir in half-and-half and butter. Season with salt and pepper. Continue stirring over low heat until soup is heated through.

Ladle into 8 bowls. Add a dollop of sour cream, if you’re using, and 1 tablespoon basil-parsley garnish to each bowl and serve.



Tomatillo Salsa Verde

Tomatillo Salsa Verde
Tomatillo Salsa Verde

1 pound tomatillos
2 small serrano chili peppers
2 cloves garlic, minced
1/4 cup green onions, chopped
1 cup fresh cilantro (coriander) leaves, chopped
2 tablespoons lime juice
1 teaspoon sugar
salt
hot sauce to taste

Remove the husks from the tomatillos and cut each one into quarters.

Coarsely puree uncooked tomatillos, chilies, garlic green onions, cilantro, lime juice and sugar in a blender or food processor. Add salt and hot sauce to taste.

Serve with soft tacos or burritos and as a dip for corn chips.

Makes about 2 cups.



Sausage and Pepper Baked Ziti

Sausage and Pepper Baked Ziti
Sausage and Pepper Baked Ziti

1 1/2 pounds sweet and/or hot Italian sausage links, cut crosswise into 1-inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4-inch slices
1 jumbo onion (about 1 pound), cut in half, then cut crosswise into 1/4-inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounces) tomato puree
1 teaspoon salt
1 pound ziti or penne pasta
1 package (8 ounces) mozzarella cheese, cut into 1/2-inch cubes
1/2 cup freshly grated Pecorino Romano cheese

Prepare sauce:
In deep nonstick 12-inch skillet, cook sausage over medium-high heat 5 minutes or until browned on all sides, stirring occasionally.

Reduce heat to medium. Discard all but 2 tablespoons sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally.

Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, preheat oven to 400°F.

Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label.

Drain pasta. Return pasta to pot; stir in sauce to coat. Add mozzarella; toss to combine.

Transfer pasta mixture to ungreased 13 x 9-inch glass or ceramic baking dish and spread evenly; sprinkle with Pecorino Romano.

Bake, uncovered, 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes for easier serving.

Makes 10 main-dish servings.



Potato Smashers

Potato Smashers
Potato Smashers

8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter
1/2 cup water
4 slices Oscar Mayer Center Cut Bacon
2 tablespoons Kraft Zesty Italian Dressing
1/2 cup Kraft Shredded Sharp Cheddar Cheese

Place potatoes and water in 2-qt. microwaveable dish.

Microwave, uncovered, on High 10 minutes or until potatoes are tender. Let stand 5 minutes.

Meanwhile, cook bacon in large nonstick skillet on medium heat 8 to 10 minutes or until crisp, turning frequently. Drain on paper towels.

Drain potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.

Heat dressing in skillet on medium heat. Add potatoes; cook 4 minutes or until bottoms are golden brown.

Meanwhile, crumble bacon.

Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 minutes or until cheese is melted.



Lamb Chops With Mint Chutney

Lamb Chops With Mint Chutney
Lamb Chops With Mint Chutney

Also known as: Mark Bittman’s Broiled Lamb Chops With Mint Chutney

1/4 cup fresh lime juice (from about 2 limes)
1 garlic clove, cut in half
1 piece (1 inch) peeled fresh ginger, coarsely chopped
1 small jalapeno chile with seeds, coarsely chopped
1 tablespoon sugar
1 1/4 teaspoons salt
1 1/8 teaspoons coarsely ground black pepper
1 cup plain whole-milk yogurt
2 cups loosely packed fresh mint leaves, coarsely chopped
8 shoulder lamb chops, 3/4-inch thick (about 8 ounces each)

Prepare outdoor grill for direct grilling over medium heat.

Meanwhile, in blender, combine lime juice, garlic, ginger, jalapeno, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Blend mixture until pureed. Stir in yogurt and mint.

Sprinkle remaining 1 teaspoon salt and 1 teaspoon pepper on both sides of lamb chops. Place chops on hot grill rack; cook 6 to 8 minutes for medium-rare, turning chops over once.

Serve lamb chops with mint chutney.

Makes 8 main-dish servings.



Lidia Bastianich’s Egg-Battered Zucchini Roll-Ups

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups
Egg-Battered Zucchini Roll-Ups

6 small zucchini (about 2 pounds), trimmed
1 cup all-purpose flour
5 large eggs
1/2 teaspoon coarsely ground black pepper
Salt
2 cups canola oil, for frying
2 or more tablespoons small capers, drained
Toothpicks
1/2 lemon

With sharp knife or mandoline, slice zucchini lengthwise into strips about 1/8-inch thick. Strips should be flexible, but not paper-thin.

Place flour in wide-bottomed bowl or shallow baking dish. In another wide-bottomed bowl or shallow baking dish, beat eggs with pepper and 3/4 teaspoon salt. Place colander on plate.

Toss several zucchini strips in flour, shaking off excess. Transfer strips to egg mixture; with fork, turn strips to coat both sides. Pick strips up, 1 at a time, allowing excess egg mixture to drip back into bowl. Place strips in colander. (It is OK if strips overlap). Repeat to coat all zucchini.

In 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Place layers of paper towels on cookie sheet for draining.

Add 6 to 7 zucchini strips to hot oil, but do not crowd skillet. Cook zucchini 1 1/2 to 2 minutes. With tongs, turn strips over and cook 1 1/2 minutes longer or until golden and crisp. Transfer strips to paper towels to drain. Sprinkle lightly with salt. Repeat with remaining zucchini.

Place 3 or 4 capers on 1 end of a zucchini strip; roll strip tightly, enclosing capers in center. Stick toothpick crosswise through roll-up to secure. Repeat with remaining zucchini strips and capers.

Just before serving, stand roll-ups on end on platter. Squeeze juice from lemon half over roll-ups.

Makes 10 appetizer or 6 first-course servings.

Chili Pie Casserole

Chili Pie Casserole
Chili Pie Casserole

2 lbs. ground beef
1 medium onion, chopped
1 teaspoon chili powder
4 cups corn chips, divided
2 (19-oz.) cans chili
1/2 cup water
1 cup grated Cheddar cheese

Cook meat and onion until done over medium-high heat on top of the stove. Stir in chili powder.

In separate pan, heat chili and water together.

Put layers in slow cooker, beginning with half of the meat and onion mixture. Sprinkle on 2 cups corn chips; then layer on half of the chili. Repeat with a layer of the remaining meat and onion mixture, sprinkle on 1 3/4 cups corn chips and another layer of the chili. Top with the remaining 1/4 cup corn chips.

Cook on Low for 6 hours.

Top with cheese and cook until cheese is melted.

Serves 4 to 6.