|
January
2002
Week of: 1-07-02 1-14-02 1-21-02 1-28-02 February 2002 March 2002 April 2002 May 2002 June 2002 July 2002 August 2002 September 2002 October 2002 November 2002 December 2002
|
Artichoke Flatbread Great appetizer and easy to make! 1 to 2 Tbls. cornmeal 1 (10 oz.) can refrigerated pizza crust 1 (14 oz.) can artichoke hearts, drained and chopped 1 cup reduced fat mayonnaise 2 Tbls. drained diced sun-dried tomatoes in oil 1 cup (4 oz.) shredded mozzarella cheese 1/2 cup grated Parmesan cheese Coat a 15 x 10 inch jellyroll pan with vegetable cooking spray and sprinkle lightly with cornmeal. Unroll pizza crust; place in pan and press to fit. Cook artichoke and next 4 ingredients in a saucepan over medium heat, stirring occasionally, until bubbly. Spread over dough. Bake at 425 degrees on lower oven rack 11 to 13 minutes or until crust is golden. Cut into squares; serve immediately. Makes 8 servings. Buffalo Wings with Spicy Blue Cheese Sauce Easy and wonderful! 24 chicken wings 1/2 cup butter 1 cup hot sauce Vegetable oil, for frying Spicy Blue Cheese Sauce Cut the tips off the wings and discard. Cut remaining chicken wings in half at the joint. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with Spicy Blue Cheese Sauce and celery sticks. Spicy Blue Cheese Sauce: 8 oz. ranch style dressing,1/4 cup crumbled blue cheese, 1/4 tsp. cayenne pepper. In a small bowl mix together all ingredients. Serve with wings. Chewy Caramel Pecan Bars Simply the best! 1 stick unsalted butter, softened 1 1/4 cups packed dark brown sugar 1 1/2 Tbls. vanilla 2 large eggs 1 1/4 cups unbleached flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water 1/3 cup heavy cream 2 1/4 cups pecans, toasted Preheat oven to 350 degrees and butter and flour a 13 x 9 x 2-inch baking pan, knocking out excess. Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended. Spoon batter into pan, spreading it evenly and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack. Bring granulated sugar, corn syrup, a pinch of salt and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immedialtely pour mixture over base, tilting baking pan and spreading evenly. Cool mixture completely in pan on rack and cut into bars. Note: Bars can be made 2 days ahead and kept, covered at cool room temperature. |
