In this issue:

Monday's Recipe: *Grilled Pizza*
Requests & Replies from Subscribers:   Seven Layer Bars

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Grilled Pizza

Recipe By : Real Food for Real People
Serving Size : 6       Preparation Time :0:00
Categories : Grilling                                Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole Frozen Bread Dough
2 tablespoons Olive Oil
Pizza Sauce
12 ounces Shredded Mozzarella Cheese
4 ounces Sliced Pepperoni -- or toppings of choice

Spray an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan (or any baking pan) and a piece of
plastic wrap with non-stick cooking spray. Place frozen bread loaf in pan and
cover loosely with plastic wrap. Let set at room temperature for 1 1/2-2 hours to
thaw or place in refrigerator overnight. Let dough rise at room temperature
until 1-inch above top rim of pan or about double its thawed size (about 3-4
hours). Test with flour-dipped fingertip by pressing 1/2-inch deep into dough.
If dent remains, dough is ready to prepare for grilling.

Directions to grill 1st side:
Brush grill surface clean. Spray grill grate with non-stick cooking spray.
Preheat grill to medium. While grill is preheating, using lightly oiled surface,
work dough into pizza pie shape, but not bigger than grill size. Press dough,
working from the middle towards the outer edges. Brush 1 tablespoon of olive oil
on the dough. Turn the dough over and brush 1 tablespoon of olive oil on this
side of the dough. Transfer dough from work surface to cookie sheet. Transfer
dough from cookie sheet to grill (Note: Unless you are extremely coordinated,
this requires two people; one to hold the cookie sheet, and one to transfer the
dough.) Close grill cover. Check dough every few minutes until bottom is
browned and top is bubbly - about 5 to 10 minutes. Transfer dough from grill
using cookie sheet. Turn dough grilled side up. Add sauce, cheese, and toppings
to grilled side.

Directions to grill 2nd side:
Return to grill and slide dough off cookie sheet onto the grill with the uncooked
side down (Note: Once again, this is easiest with two people; one to hold the
cookie sheet, and one to transfer the dough.) Close grill cover. Check dough
every few minutes until bottom is browned and cheese is melted - about 5 to 10
minutes (the bottom might brown faster than the cheese melts). Transfer grilled
pizza to cookie sheet. Slice and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 526 Calories; 30g Fat (51.9% calories from
fat); 24g Protein; 38g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1045mg
Sodium.

Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 Fat.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Kaylin and readers,

My husband and I have fallen in love with a Tuna and Dill sandwich spread that we
buy at Wal-Mart. It has cream cheese in it also. Does anyone have a recipe for
this or something similar? It is wonderful on crackers and I have taken it to
work for lunch several times lately. Thank you for your help!

Tonya
 

 
My hubby loves the Toscano soup at Olive Garden. Does anyone have something that
is close? Thanks!

Jeanette
 

I absolutely love the carrot cake at Golden Corral! Does anyone have the recipe
for this, or one like it? I appreciate any help you can give me.

Johnna
   

~ Subscriber Responses ~
 

Vickie asked for it:

Bananas Foster Cheesecake
from Bon Appétit - July 1996

This cool indulgence is actually made with light cream cheese and low-fat sour
cream. Begin preparing it the day before your party. Servings: Serves 10.

Crust
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract

Filling
2 8-ounce packages Neufchatel cheese (reduced-fat cream cheese), room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups puréed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Pinch of salt

Topping
1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced

For Crust:
Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch
diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine
flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well.
Press mixture onto bottom of prepared pan.

For Filling:
Using electric mixer, beat cream cheese in large bowl until smooth.
Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until
just blended after each addition. Add puréed banana, sour cream, lemon juice,
vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan.
Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from
oven. Maintain oven temperature.

Meanwhile, prepare Topping:
Mix together sour cream, sugar and vanilla in small bowl until well blended.

Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn
off oven. Let cake stand in oven until cooled to room temperature, about 2 hours.
Refrigerate cake until well chilled. Cover and refrigerate overnight.

Cut around cake to loosen; remove pan sides. Transfer cake to platter.
Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum.
Drizzle some sauce decoratively over cake. Arrange bananas top cake.

Cut cake into wedges. Serve, passing remaining sauce separately.

Jack Poulter On an Island in the Pacific                    jpoulter@islandnet.com
 

This is for Eugene who wanted some "killer" brownie recipes. I got this from a
friend.

1 box brownie mix (I find the Great Value brand at Wal-Mart to be the best I've ever tried)
Hershey's Symphony bar with toffee and almonds (these are very large candy bars)

Make brownie mix according to package directions. Spread half of mix in bottom
of an 8x8 pan sprayed with non-stick spray. Break up Symphony bar and spread
evenly over top of brownie. Top with rest of brownie mix. Bake according to
package directions.

EVERYONE loves this! I usually make two mixes and use two Symphony bars when I
take this somewhere. One is never enough.
If you do use two mixes, mix them separately. For some reason when I've mixed
them both at one time the brownies don't "look right" :). They taste the same,
but they don't have that shine on the top that brownies get when they bake.

Allison                    allisonrose@inetsouth.com
 

Seven Layer Bars

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides
with butter. Spread crumbs evenly over bottom of pan. Layer chocolate chips,
butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle
coconut over condensed milk. Bake until edges are golden brown, about 25 minutes.
Let cool.

Mlibu97@aol.com
 

Poppyseed Dressing

1/2 c sugar
1/3 c cider vinegar
2 Tbsp lemon juice
2 Tbsp finely chopped onion
1/2 tsp salt
2/3 c veg oil
2 Tbsp poppy seeds

Combine all ingredients and mix well. Store in the refrigerator for up to 3
months.

Patty                     pkift@evenlink.com
 

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