1
1/2
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Pizza Margherita
Pkg. (6.5 oz.) Martha White Pizza
Crust Mix 3
Cup hot tap water
Olive oil
Can (14.5 oz.) whole peeled tomatoes, 4
crushed to release juices and well
drained
Large clove garlic, minced (about 2
teaspoons)
Tablespoons coarsely chopped fresh
basil, or 1 teaspoon dried basil
Salt and pepper to taste
Oz. mozzarella, Monterey Jack or
Muenster cheese, thinly sliced and
cut into 1-inch pieces
Preheat oven to 500°F. Grease a large baking sheet. Combine pizza crust mix and hot
water in mixing bowl. Stir vigorously with a fork until blended (about 30 strokes). Form
into a ball and grease with about 1 teaspoon olive oil. Cover and set in a warm place for
5 minutes. Press dough evenly into a 12X9-inch rectangle on prepared baking sheet using
greased hands. Pinch edges to form a rim. Drizzle olive oil lightly over dough using about
2 teaspoons; spread evenly with fingertips. Sprinkle with garlic. Gently tear tomatoes into
pieces and arrange over dough. Sprinkle with basil and salt and pepper, to taste. Top wit
cheese. Bake on lowest oven rack 10 to 14 minutes or until crust is golden brown andcheese
is melted. Remove from baking sheet onto wire rack to cool completely. Cut into slices on
board.
Makes 6 to 8 servings.
Three Cheese and Herb Pizza
1 Pkg. (6.5 oz.) pizza crust mix
1/2 Cup hot tap water
Olive oil
1 Large dove garlic, minced (about 2
teaspoons)
2 Oz. Feta cheese, crumbled
1 Tablespoon grated Parmesan cheese
1/2 Teaspoon dried basil
1/2 < Teaspoon dried thyme
1/2 Teaspoon dried rosemary, crushed
1/4 Cup slivered ripe olives
Preheat oven to 500°F. Grease a large baking sheet or pizza pan. Combine pizza crust mix
and hot water in mixing bowl. Stir vigorously with a fork until blended (about 30 strokes).
Form into a ball and grease with about 1 teaspoon olive oil. Cover and set in a warm place
for 5 minutes. Press dough evenly into 11-inch cirde on prepared baking sheet with
greased hands. Pinch edges to form a rim. Drizzle olive oil lightly over dough using about
2 teaspoons; spread evenly with fingertips. Sprinkle garlic over dough. Arrange cheeses
over dough. Sprinkle with herbs. Top with olives. Bake on lowest oven rack 10 to 14
minutes, or until crust is golden brown and cheeses are melted. Remove from baking sheet
to wire rack to cool slightly. Cut into slices on board.
Makes 6 to 8 servings.
Peaches ’n’ Cream Cheesecake
Sponge Cake Base:
1 Egg •
1/3 Cup granulated sugar
1/4 Teaspoon vanilla
Cheesecake Filling:
2 Lbs. cream cheese
1 Cup granulated sugar
4 Eggs
1 Teaspoon all-purpose flour
1 Teaspoon vanilla
1/4 Teaspoon baking powder
1/4 Cup all-purpose flour
1 Pinch salt
2 Tablespoons water
1 Cup sour cream
1/4 Cup peach liqueur, peach schnapps,
or reserved peach juice from canned
or fresh peaches
2 Cups canned or firm, ripe, fresh
peaches, sliced and well drained
Topping:
1 Pint whipping cream or equivalent
Base: Preheat oven to 375°F. Lightly grease base of 10-inch springform pan. Beat whole
egg in 11/2-quart bowl with mixer on high speed-4 minutes-to a thick yellow foam. Mix
in sugar on low speed until smooth. Add water, vanilla, baking powder and salt. Mix on
low speed until fully blended. Pour into springform pan, roll around until level. Bake 16
18 minutes on lowest oven rack. Cool to room temperature.
Filling: preheat oven to 325°F. Mix cream cheese, sugar, eggs and flour with electric mixer
on high until smooth. Add vanilla, sour cream and peach flavoring, and mix on medium
speed until a smooth, thick consistency is obtained. Fold in peach slices carefully
distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes
on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40
minutes. Cool to refrigerated temperature.
Topping: Top with fresh whipped cream or equivalent and serve. Store up to 2 days in
refrigerator.
GLAZED FRANK KABOBS
(8 servings)
Vi cup apricot preserves 1 small green pepper, cut into
Vi cup Russian dressing 16 pieces
16 cocktail-size frankfurters 8 pearl onions
16 pineapple chunks 8 6-inch bamboo skewers
1. Stir together preserves and dressing. Set aside.
2. Cut each frankfurter in hall. Assemble kabobs by threading ingredi
ents alternately onto skewers, using
chunks, 2 green pepper pieces, and 1
onion for each. Place side-by-side in
glass baking dish. Brush with about
half of the apricot mixture.
3. Microwave at HIGH (100%) for
l‘/2 minutes. Rotate dish. Micro
wave at HIGH for 1 minute. Brush
with remaining apricot mixture
Microwave at HIGH for l'/2 to 2
minutes longer or until vegetables
are crisp-tender. Serve warm.
4 frankfurter halves, 2 pineapple
Nutrient Information
(per serving)
Calories 113
Protein 2g
Fat 6 g
Cholesterol 11 mg
Carbohydrates 14 g
Sodium 257 mg
Looking for a delicious, satisfying and healthful way to reduce fat and
calories in the daily diet?
For starters, reach for the corn oil cooking spray. A single serving contains
no cholesterol and is low in saturated fat. Used in place of 2 teaspoons butter
for sauteing or pan frying, cooking spray can save as much as 7 grams of fat.
Corn oil cooking spray lets you enjoy low fat. one-dish meals like this
great tasting Ginger Beef. Distinctively spiced with ginger, this easy-to-fix
stir fry recipe features plenty of crunchy vegetables including broccoli, cau
liflower and colorful red pepper. For added convenience, you can use frozen
vegetables. The beet is cut into bite-size pieces and marinated in a light soy/
corn starch sauce. In just five minutes, you'll have an oriental feast! Each
generous serving contains only 260 calories and |ust 0 grams total fat.
For a tree recipe leaflet featuring additional light entree recipes, write to
Mazola/Argo, Box 307, Dept NS, Coventry, C l 0023H
GINGER BEEF
1/2 cup water
1/3 cup light soy sauce
2 tablespoons ARGO Corn Starch
Dash crushed red pepper
MAZOLA No Stick Corn Oil Cooking Spray
3/4 pound flank steak cut diagonally into thin strips
I medium onion, sliced
1 clove garlic, minced
I teaspoon minced fresh" ginger or 1/4 teaspoon dry ginger
I hag (16 oz) mixed frozen vegetables (such as broccoli,
cauliflower and red pepper) thawed, undrained
In small bowl stir water, soy sauce and corn starch until smooth. Add
crushed red pepper; set aside. Generously spray large skillet with cook
ing spray. Heat over medium heat. Add beef and onion. Cook, stirring
constantly, 2 minutes. Remove beef and onion. Add garlic, ginger and
vegetables. Cook, stirring constantly, 5 minutes. Stir sauce mixture; add
to skillet. Stirring constantly, bring to a boil over medium heat and boil
1 minute. Return beef and onion; heat through. Makes 4 servings.
Each serving provides: 260 calories, 22 g protein, 22 g carbohydrate,
9 g total fat, 1 g polyunsaturated fat, 1 g saturated fat, 45 mg cholesterol.
610 mg sodium.
Stir together commeal, flour, soda, and
salt; set aside.
In large mining bowl, combine cereal and
milk. Let stand 2 minutes or until cereal is
slightly softened. Add egg whites, oil,
cheese, com and green onions. Add flour
mixture, stirring just until combined.
Spread batter into an 8x8x2-inch baking
pan coated with cooking spray.
"Bake Bt 400°F about 40 minutes or until
golden brown. Serve warm.
Makes 9 servings.
1 '/< Cups commeal
Vi Cup all-purpose flour
Vt Teaspoon baking soda
% Teaspoon salt
Vi Cup bran cereal
34 Cup skim milk
2 Egg whites, slightly beaten
3 Tablespoons vegetable oil
Vi Cup reduced-fat cheddar cheese
1 Cup no-salt-added whole kernel corn
drained
Vi Cup chopped green onions
Vegetable cooking spray
Golden Hearty
Cornbread