In this issue:

Tuesday's Vegetarian Recipe: *Grilled Feta & Tomato Pizza*
Requests & Replies from Subscribers:   Easy Vegetable Lasagna

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* Exported from MasterCook *

Grilled Feta & Tomato Pizza

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole Frozen Bread Dough
6 medium Tomatoes -- sliced thin
1 cup Feta Cheese
1/2 cup Fresh Basil -- chopped
1 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
Olive Oil

To prepare dough: Thaw dough and split into 4 equal parts. Roll each portion into
a 1/4 inch thick disc. Brush with olive oil and place on the grill. Cook one side
only for 2-3 minutes. Remove from heat and set aside.

Brush tomatoes with oil and grill on medium heat for 1-2 minutes, making sure not
to turn them. Combine feta cheese with basil, salt, and black pepper. Place
grilled tomatoes on the cooked side of pizza crust. Top off with feta cheese
mixture. Place pizzas back on the grill. Cook raw dough side for 4 minutes.
Remove from heat and serve.


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

Per Serving (excluding unknown items): 305 Calories; 9g Fat (26.2% calories from
fat); 12g Protein; 43g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol; 1069mg
Sodium.

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

NOTES : This is a simple, yet delicious grilled pizza recipe. Remember to use
tomatoes that aren't overly ripe and let the pizza cook long enough to get the
feta melting.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Does anybody remember the Sandy's Hamburger chain? They had the most incredible
burgers. I think instead of the traditional lettuce and tomato, they served
theirs with slaw. I've tried my own version of coleslaw but it just isn't the
same. With all the other copycat recipes out there surely one of you can help.
My nostalgia bug is BEGGING! Thanks.

Jan
  

 
Kaylin,

I want to learn how to make refried beans. I love ones with flavor in them- and
don't even mind refried beans that are made with black beans. Please send any
recipes you have.

Berta
  

Does anyone have the recipe for the Bowtie Extravaganza that Johnny Carino's
serves? It has a white sauce and chicken in it. Thanks in advance.

Jean
 

~ Subscriber Responses ~
 

Tonya,

I think I have an answer to the tuna dill spread. This is what I do, you can
vary according to taste. No rocket science here.

Drain 1 can water pack tuna, mix with 8 oz softened cream cheese then add
Pampered Chef Dill seasoning mix to taste, may add chopped chives, green onions,
garlic powder etc. Yes, this stuff is the BOMB!!! Love, love it. Makes having
tuna for lunch an extra special treat! Hugs,

Kathy                       theys@insightbb.com
 

Olive Garden Toscana Soup

1 1/2 cups Spicy sausage links (12 links)
3/4 cup Diced onions
1 1/4 tsp Minced garlic
2 Tbsp Chicken base
1 qt Water
2 Med potatoes, cut in half Lengthwise then cut into 1/4 Inch slices
2 c Kale leaves, cut in half, Then sliced
1/3 c Heavy whipping cream

Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 min
or until done; cut into half lengthwise, then cut at an angle into 1/2 inch
slices. Place onions and bacon in a large saucepan and cook over med heat until
onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken
base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer
4 minutes and serve. ** If you want it mild use a milder sausage **

Mlibu97@aol.com
 

To Jeanette whose husband loves the Toscano Soup at Olive Garden. Here is the
copycat recipe. It is really delicious. I don’t think I added the milk at the
end, but feel free.

Nancy in GA                     nancyberlo@bellsouth.net
 
ZUPPA TUSCANA –like Olive Garden’s - Serves 4

6 slices bacon
1 (16-ounce) package mild or spicy Italian sausage links
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 tablespoons chicken base or instant bouillon granules
2 medium all-purpose potatoes, cut into 1/3-inch-thick slices, then halved
2 cups shredded kale
1/8 to 1/4 teaspoon crushed red pepper
1/3 cup milk

In a large pot or Dutch oven, fry bacon until crisp; remove; drain on paper
towels; crumble and set aside. In same cooking pot, cook sausage links over
medium-high heat until done, about 12 to 15 minutes, turning to brown all sides.
Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain all
but 1 tablespoon fat from pot. Add onions to same cooking pot and cook over
medium heat until softened. Add garlic and cook for 1 minute. Add the water,
chicken base and potatoes. Bring to boiling, reduce heat and simmer, covered, for
15 minutes or until potatoes are tender. Return the cooked sausage and crumbled
bacon to the pot. Add the kale and crushed red pepper, if using, and simmer for 4
minutes. Stir in the milk and cook until heated through, without boiling. Serve
hot.
 

Easy Vegetable Lasagna

1 pkg no-boil noodles
2 cans chunky Italian tomato sauce
1 pkg frozen spinach, thawed and squeezed dry
2 small zucchini, diced
1 container ricotta cheese (or cottage cheese to lower the fat)
cp freshly grated parmesan cheese
8 to 12 oz mozzarella cheese


Spray 13x9" pan; set aside. In a small bowl, combine the ricotta and the parmesan
cheeses with spinach and zucchini; mix well. Spread cup of tomato sauce in bottom
of baking pan, place 3 noodles on top. Spread of the ricotta mixture over
noodles. Spoon cup tomato sauce over ricotta. Top with three more noodles and
repeat the layering process, ending with tomato sauce on top. Bake at 350 for 35
minutes. Remove from oven, sprinkle with mozzarella, bake an additional 10
minutes or until cheese has melted. Cool for 10 minutes before cutting.

Karlyoh@aol.com
 

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