In this issue:

Monday's Recipe: *Grilled Sausage Pizza*
Requests & Replies from Subscribers:   Easy Frog Eyes Salad

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* Exported from MasterCook *

Grilled Sausage Pizza

Recipe By : Real Food for Real People
Serving Size : 8     Preparation Time :0:00
Categories : Breads                 Grilling
Main Dishes             Quick Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces Frozen Bread Dough -- (1 loaf)
1 pound Italian Sausage -- (ground)
1 medium Yellow Bell Pepper -- cut into thin strips
1 pound Monterey Jack Cheese -- shredded
1 cup Marinara Sauce -- (or spaghetti sauce)
Olive Oil

To prepare dough: Thaw dough and split into 4 equal parts. Roll each portion into
a 1/4 inch thick disk. Brush with olive oil and place on the grill. Cook one side
only for 2-3 minutes. Remove from heat and set aside. Place sausage in a large
pan and cook, breaking up into crumbles, until browned. Drain excess liquid.
Combine cheese, bell pepper and sausage in a bowl. Place a generous spoonful of
marinara sauce onto the grilled side of each pizza crust, followed by a hearty
spoonful of the cheese-sausage mixture. Place pizzas back on the grill, and cook
raw side for an additional 5-8 minutes. Remove from heat, slice and serve.


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

Per Serving (excluding unknown items): 748 Calories; 40g Fat (49.4% calories from
fat); 34g Protein; 59g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 1483mg
Sodium.

Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 5 1/2 Fat.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
My husband brought home a large jar of Sun Dried Tomatoes. Anyone have recipes
using this ingredient? Thanks.

Carolyn
  

  
I'm searching for two school 'hotdish' recipes. The first is made with elbow
macaroni, canned tomatoes, and hamburger. I'm missing what the seasonings are.
The second hotdish is made with hamburger, rice, chopped celery, and mushrooms
(possibly mushroom soup). Again, I'm missing the seasonings for the dish. Can
anyone help me out? Being from MN we call it hotdish rather than 'casserole'.
Thanks in advance!

Diana in MN
 

I would love to have some great recipes for grilling- the weather is getting nice
and I was given a beautiful gas grill for Mother's Day! Now I just need to learn
how to use it and find some awesome recipes to use. Thank you for any help you
can offer.

Torri
 

~ Subscriber Responses ~
 

 
For Wini-

Quick and Easy Frog Eyes Salad

1 1/3 cups Acini Di Pepe, uncooked (this is a small round macaroni)
2 cans(110z each) mandarin oranges, drained
20 oz can pineapple tidbits, drained
8 oz crushed pineapple
1 3/4 cups milk
3 cups cool whip
1 large box vanilla instant pudding mix
3 cups small marshmallows
1/2 cup flaked coconut
1 jar (any size) maraschino cherries

Cook pasta following package directions. Drain well, cool. In large bowl mix milk
and pudding mix, beat 1 to 2 minutes. Gently fold in pasta. Let set 10 minutes.
Add rest of ingredients and mix gently and thoroughly. Cover and refrigerate
until cold. Better made the day ahead. 12 servings about 1 cup each

Carole Martin                           martincarole@msn.com
 

This is for Wini.

FROG EYE SALAD

1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. cooking oil
1 tbsp. lemon juice
3 qt. water
1 pkg. (16 oz.) Acini De Pepe (pasta)
3 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained
1 can (20 oz.) crushed pineapple, drained
1 carton (9 oz.) non-dairy whipped topping
1 c. colored mini marshmallows (optional)
1 c. coconut (optional)

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple
juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon
juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt
and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is
done. Drain Acini de Pepe, rinse with water, drain again and cool to room
temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly.
Refrigerate overnight in airtight container. Add remaining ingredients. Mix
lightly but thoroughly. Refrigerate until chilled in airtight container. Salad
may be refrigerated for as long as a week. May also be frozen. Servings: 25
(great for family gatherings).

Doris                            dtnoblet@aol.com
 

Here is the Frog Eyes Salad for Wini to make for her daughter. It is a very
refreshing salad. I have also used if for a dessert.

Frog Eyes

1 cup Acini de Pipi Macaroni
1 cup sugar
1 TBSP flour
3 eggs
20 oz can crushed pineapples
2 small cans mandarin oranges
1 cup mini marshmallows
8 oz cool whip

Drain pineapples & mandarin oranges. Save the juice and set aside. Cook macaroni
& drain. Cook juices from pineapples and oranges, sugar, flour and eggs on low.
Boil 1 minute or until thickened. Remove from heat and add macaroni and
marshmallows. Refrigerate until cool, then add fruit and cool whip.

Esther Crawford                               ECraw70209@aol.com
 

Here are some Kebob hints for Emily.

You can use just about anything you want for Kabobs but be careful about mixing
things that take longer to cook with ones that don’t such as shrimp with beef.
There are many marinades out there, in the stores for premade ones or check
online and in cookbooks for a wide variety. Any marinade that you would use for
any meat would work just as well for kabobs, however, a word of caution, be very
careful of marinades that have oil in them as the oil will cause flare-ups on the grill.

I believe that kabobs were originally cooked over an open flame so yes! You can
cook them on a barbeque.

To help keep the sticks from burning you need to soak them in water. I have read
that just 10 or 20 minutes will do but I have better luck by soaking them closer
to an hour, I find it makes a big difference. If you are cooking something that
will take awhile to cook you might want to find metal skewers for your kebobs.

At times my family did not want veggies with their kebobs so we often made
veggie-free kebobs and had other veggies on the side. Or you can make kebobs
with nothing but veggies. I have even heard of fruit kebobs (usually not cooked
just chunks of fresh veggies on a skewer – great for a party)

I have used: Chicken, Beef, Lamb, Shrimp, Pork, Ham, chunks of hot dogs or
sausage, brats, kielbasa, and Turkey as meat for kebobs.

For veggies: tiny potatoes (they take awhile unless you parboil them first).
Cherry tomatoes, small onions, bell pepper (all colors!), various types of
squash, and pretty much any kind of veggie that you like, if you can get it on a
stick, you can use it for a kebob.

For fruits: chunks of apple, banana, pineapple, pear, orange sections, mango,
pick your favorite fruits, again, if you can get it on a stick you can use it for
a kebob. Get creative.

You can also put things like pineapple on your meat and veggie kebobs, grilled
pineapple has a wonderful flavor! And don’t forget marshmallows for fresh or
grilled fruit kebobs.

Not too long ago I was taken out for dinner and was served a kebob that had
turkey on it. The turkey had a wonderful smoky, almost bacon-like, flavor that
made the turkey almost melt in your mouth. This place also grilled whole
pineapples over a barbeque and served big slices of it. I asked about recipes
but was just smiled at as the waiter walked away.

The biggest thing about kebobs is take the time to prepare and then have fun!

Carrie Davis                        blueskyecat@frontiernet.net
 

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