Place remaining flour on board in small heap, making a well in center. Place soft dough in well and knead, folding dough over on itself and pushing it lightly away with the ball of the hand. Exert pressure to cause folded part to adhere to dough underneath. At the same time, add flour to dough. Turn dough one-quarter around. Repeat motion. Continue turning, folding and kneading until dough is smooth and elastic and does not stick to hands or unfloured board.
Place dough in bowl , cover with cloth and set in warm place to rise, about 45 minutes. Divide dough into two balls and knead each bal l.
Place each bal l in a separate bowl , cover with cl oth and set in warm place to continue rising until light and double in bul k, about 1Y hours. Pl ace dough on floured board and pound lightly to deflate. Dough may also be purchased from bakery, or a prepared dough mix may be used. Pull and stretch until each piece is large enough to cover a round inch pie plate, flour ing both sides of dough to prevent sticking to pie plate.
Place dough in pie plate, cover surface with mozzarel l a, add tomatoes, sprinkle with salt , pepper, oregano and olive oil. Bake 20 to 30 minutes. Slice pie fashion and serve hot. Variation: Arrange Polly-0 Anchovies over tomatoes, criss-cross top of mozzarella with bacon or thin slices of cooked sausages, or add Polly-0 Sliced Mushrooms.
Place dough on floured board and pound lightly to deflate. Pull and stretch, forming a large thin disc about Y-inch thick. Brush surface lightly with olive oi l , leaving a J-inch unoiled edge around disc. Combine in gredients for fill ing and arrange on half of disc. Fold disc over so it resembles a half-moon, pressing and sealing edges so stuffing will not come out. Brush sur face with olive oil and place on a large greased pie plate or cookie sheet. Bake about 25 to 30 minutes. Serve hot and, if desired, pour your favorite sauce over and sprinkle with grated cheese. Stir milk into flour gradually and beat until smooth.
Stir ring constantly, add beaten eggs to which a pinch of salt has been added. Add melted butter. Melt a l i ttl e additional butter, as needed, in a 6-inch frying pan.
Pour 5 or 6 tablespoons of batter into pan, til ting pan back and forth so batter spreads evenly. Cook slowly. When set on one side, turn and cook on other side. Slide out of pan onto work board and repeat procedure, making as many crepes as batter all ows. Prepare filling by combining prosciutto with ricotta and mixing well. Add salt and a tablespoon or two of milk to obtain a smooth, creamy mixture. Place a small amount of filling in the center of each crepe, bringing sides over so they overlap to hold filling.
Zucchini Lasagna Recipe
Arrange stuffed crepes in bak ing pan in one layer. Dot with butter, sprinkle with grated cheese and bake, un covered, about 15 minutes. Serve piping hot. Prepare pastry and l i ne a inch pie pan.
Prick dough with fork and sprinkle with a little flour. Cut sausage meat into smal l pieces and brown lightly with 2 tablespoons of water. Combine ricotta and mozzarella; add sugar and eggs, one at a time, beating after each addition with a wooden spoon. Add cooked sausage meat, prosciutto, parsley and grated cheese.
Pour mi xture into lined pie pan and cover wi th pastry. Trim, leaving about Y-inch overhang. Fold dough under and back and flute edge. Cut slits in pie to allow steam to escape. Bake 15 minutes, lower oven to and continue bak ing 40 to 50 minutes.
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Remove from oven. Let stand 5 minutes before serving. May be served hot or cold. Divide mozzarella into 4 thick slices and place each slice on a slice of bread.
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Season with salt and pepper and cover with second sl ice of bread. Beat milk and eggs together in a large bowl. Dip sandwiches into egg mixture.
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Melt butter in medium size skillet. Saute sandwiches over medium heat until lightly browned on each side. Add additional butter during cooking if necessary. If desired, serve with Anchovy Sauce, page Dust in flour and fry i n hot olive oil until a light golden brown on both sides.
Combine egg yolks, mozzarella, grated cheese and sal t ; mix well.
Dip each sandwich into beaten egg, coat in bread crumbs and fry in hot olive oil until golden brown on both sides. Broil until mozzarel l a melts. Butter 4 baking cups and put 2 tablespoons tomato sauce in each cup. Cover sauce with 1 tablespoon mozzarel la. Break an egg into each cup, season with salt and pepper, cover with 2 tablespoons tomato sauce, and sprinkle with Parmesan cheese.
Bake, uncovered, 12 minutes or unti l eggs are set. Garnish with parsley sprigs. This is a delightful treat for Sunday brunch. Break eggs into a l arge bowl, add milk, salt and pepper and beat unti l frothy. Mel t butter in medium size ovenproof skillet, add eggs and cook over moderate heat until eggs are almost set.
Sprinkle mozzarel l a and parsley over half of omel ette, fold other half of omel ette over cheese, sprinkle with grated cheese and bake, uncovered, about 10 minutes or until top is lightly browned. Gradually add just enough flour to make a thin batter. Drop by tablespoonfuls on lightly greased, hot griddle and brown on both sides.
Serve hot with a dab of dairy sour cream or Polly-0 Ricotta on each pancake, or with your favorite syrup, Polly-0 Honey or j am. Cut into egg-size pieces and stretch each piece to form a thin disc. Place a little diced Polly-0 Moz zarella on each disc, sprinkle with parsley, salt and pepper and fold each disc over, closing edges tightly.
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Fry the little bundles in deep hot fat or olive oil until golden and crisp.