Pizza Veggie

Ingredients:

1       - medium zucchini, thinly sliced
1       - yellow squash, thinly sliced
1       - cup sliced fresh mushrooms
1/2    - cup chopped onion
1/2    - cup chopped green pepper
         - Vegetable cooking spray
1       - (8-ounce) can no-salt added tomato sauce
1 1/2 - teaspoons dried Italian seasoning
1/4    - teaspoon salt
         - Whole Wheat Crust
1/2    - cup freshly grated Parmesan cheese
2       - cups (8-ounces) shredded part skim mozzarella cheese
4       - Roma tomatoes, sliced


Procedure:

Step 1
- Cook first 5 ingredients in a large non stick skillet coated with cooking spray, covered, over medium-high heat 8 to 10 minutes or until crisp-tender. Drain and set aside

Step 2
- Combine tomato sauce, Italian seasoning, and salt, spread mixture evenly over Whole Wheat Crust, and layer with cooked vegetables, cheeses and sliced tomatoes.

Step 3
- Bake at 450 degrees for 20 minutes or until cheese melts and crust is browned around edges.

Yield: 4 servings

LOVE PER SERVING:
Calories 466 (32% from fat)
Fat 16.7g (8.3g saturated)
Cholesterol 41mg
Sodium 624mg
Carbohydrate 54.3g
Fiber 4g
Protein 25.9g


Whole Wheat Crust

Ingredients:

1/2    - cup warm water (105 to 115 degrees)
1       - tablespoon sugar
1       - tablespoon olive oil
1 1/2 - teaspoons active dry yeast
3/4    - cup whole wheat flour
3/4    - cup all-purpose flour
         - Vegetable cooking spray


Procedure:

Step 1
- Combine first 4 ingredients in a bowl, gradually add flours, mixing well after each addition

Step 2 
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic. place in a bowl coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.

Step 3
- Punch dough down, and pat evenly into a 12-inch pizza pan coated with cooking spray

Step 4
- Bake at 450 degrees for 5 minutes.

Yield: one 12-inch pizza crust

LOVE PER SERVING:
Calories 216 (16% from fat)
Fat 3.8g (0.5g saturated)
Cholesterol 0mg
Sodium 1mg
Carbohydrate 39.3g
Fiber 1.3g
Protein 5.3g

Recipe By: Lynda Venens
From: Winter Park, Florida
Book: Southern Living
Page: 194

Phyllo Pizza

Even though pizza from your own oven is better than what zooms to your doorstep in a cardboard box, most people don ' t take the time to make it. This version skips the slow process of a yeast based crust and uses sheets of phyllo instead. So hang up the phone, and grab the phyllo

Ingredients:

8       - sheets frozen phyllo pastry, thawed
         - butter-flavored cooking spray *
10     - unpeeled, large fresh shrimp
1       - tablespoon olive oil
1       - tablespoon lemon juice
1/4    - teaspoon salt
1/8    - teaspoon pepper
1       - (8-ounce) package cream cheese, softened
1       - (4-ounce) package feta cheese
1       - teaspoon dried tarragon
3       - cherry tomatoes, cut into wedges
1/2    - small green pepper, cut into thin strips
1/2    - small sweet red pepper, cut into thin strips
1/4    - cup sliced ripe olives
2       - tablespoons butter, melted
1       - teaspoon minced garlic


Procedure:

Step 1
- Place 1 phyllo sheet on a flat surface, keep remaining phyllo covered with a slightly damp towel until ready to use. Coat phyllo sheet with cooking spray. Layer remaining phyllo sheets on first sheet, spraying each with cooking spray. Place phyllo sheets into a 15- x 10- x1- inch jellyroll pan coated with cooking spray, roll phyllo edges toward center, forming a 15- x 7-inch rectangle. Spray edges of phyllo with cooking spray, and prick bottom of crust with a fork

Step 2
- Bake phyllo at 400 degrees for 5 minutes. Remove form over, and gently press down center, bake 5 additional minutes, and cool.

Step 3
- Peel shrimp, and devein, if desired, slice in half lengthwise. Cook shrimo in olive oil in a skillet over medium heat, stirring constantly, 1 minute. Add lemon juice salt, and pepper. Set aside

Step 4
- Combine cheese, spread on phyllo crust, and sprinkle with tarragon. Top with shrimp, tomatoes, pepper strips, and olives. Combine butter and garlic, drizzle over pizza.

Step 5
- Bake at 400 degrees for 10 minutes. Serve hot

Yield: 4 to 6 servings

* 2/3 cup melted butter may be substituted for cooking spray. Brush on phyllo pastry sheets.

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page:312

Chocolate Cake Black Forest

Ingredients : 

* Sugar Dough Ingredients:
    - 150 gr Kunci Biru Flour
    - 100 gr Butter
    - 50 gr Sugar
    - 1 Egg
    - Vanilla Essence to taste.

* Genoise Dark ingredients:
    - 150 gr Kunci Biru Flour
    - 5 Eggs
    - 125 gr Sugar
    - 10 gr Cake emulsifier
    - 100 gr Simas Palmia Margarine (melted)
    - 25 gr Chocolate powder
    - 50 ml Indomilk Fresh Milk
  * Ganache ingredients:
    - 500 ml Cream whipping UHT
    - 130 gr Dark cooking chocolate
    - 8 gr Gelatin
* Syrup ingredients:
    - 250 gr Sugar
    - 125 ml Water
    - 100 ml Kirsch / rum     Cherry Filling:
    - 1 tin Dark cherry
    - 50 gr Cornstarch
    - 250 gr Sugar
    - Water as needed
    - Chantilly Cream, recipe follows

  * Chantilly Cream:
    - 1 liter UHT Whipping Cream
    - 125 gr Icing sugar   
* Directions :  
   - Preparing Sugar Dough:
    - Cream sugar with butter briefly.
    - Add eggs one by one and Kunci Biru Flour. Mix well.
    - Before working with the dough, it’s better to place the dough in the refrigerator to cool for about 1 hour.
    - Put the dough in a pan. Press it flat to 0.5 cm height.
    - Prick the dough with fork through the dough so the baked result is perfectly flat. Bake for 15 minutes.

  * Preparing Genoise Dark:
    - Whisk sugar, egg and cake emulsifier until the mixture rises
    - Sift Kunci Biru flour with powdered milk adding to the previous mix slowly along with melted margarine. Finally, add    Indomilk Fresh Milk to the mix.
    - Bake in a 180° C oven for 30 minutes
    - Cool the cake and cut into 3 equal parts, horizontally.


  * Preparing Ganache:
    - Soak gelatin in cold water.
    - Warm UHT whipping cream and mix with soaked gelatin.
    - Add chopped dark cooking chocolate, stir until all the chocolate melts and well blended. Store in the refrigerator for at least 1 night.

  Preparing Syrup:
    - Mix all ingredients together into one blend.


  Preparing Cherry Filling:
    - Add all the ingredients into a pot then cook until done.

  Preparing Chantilly Cream:
    - Mix sugar with UHT whipping cream with mixer until the blend becomes a bit stiff. Chill in the refrigerator.

  Preparing Black Forest:
    - Take baked sugar cake; spread the top part with jam.
    - Take one cake to stack over the jam spread sugar cake and form the second layer.
    - Sprinkle the second layer cake with syrup. Spread the Ganache and all the Cherry Filling on top.
    - Top the cake with the middle cake layer, sprinkle the top with syrup, and spread the cake top layer with Chantilly cream.
    - Top the cake with the final cake layer, sprinkle syrup on the top and spread Chantilly cream on every side of the cake.
    - Garnish with red cherry and grated chocolate

  Tips:
    - For best result, we suggest Kunci Biru Flour.
  * To create nice Black Forest layers, use thread to cut by tying it around a freshly baked Black Forest cake then pull the thread gently.

Steamed Vegetables (Garlic Ginger Butter Sauce)

Ingredients:

1     - pound small fresh asparagus
3     - carrots, scraped and cut into thin strips
3     - small red round potatoes, sliced
       - Garlic-Ginger Butter Sauce
       - chopped fresh parsley

Garnish: orange rind


Procedure:

Step 1
- Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Set aside.

Step 2
- Arrange carrots and potatoes in a steamer basket; place over boiling water. Cover and steam 5 minutes.

Step 3
- Add asparagus; cover and steam 5 minutes or until crisp-tender.

Step 4
- Arrange vegetables on plates; drizzle with Garlic-Ginger Butter Sauce, and sprinkle potatoes with parsley. Garnish, if desired.

Yield: 4 servings


Garlic-Ginger Butter SauceIngredients:1/3     - cup butter or margarine1        - tablespoon brown sugar1/2     - teaspoon ground ginger1/4     - teaspoon orange rind1        - clove garlic, mincedProcedure:Step 1- Combine butter, brown sugar, ginger, orange rind, and minced garlic in a saucepan. Cook mixture over medium heat, stirring until sugar dissolves.Yield: 1/3 cups

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 42

Avocado with Endive Salad

Ingredients:

  - tablespoons vegetable oil1     
  - tablespoon fresh lemon juice1    
  - tablespoon red wine vinegar1     
  - tablespoon Dijon mustard1/2  
  - teaspoon salt1/4   - teaspoon pepper4     
  - heads Belgian endive1    
  - avocado, peeled and sliced


Procedure:

Step 1
- Combine first 6 ingredients in a jar. Cover tightly; shake vigorously.

Step 2- Rinse endive; pat dry and trim ends. Arrange endive and avocado on individual salad plates; drizzle with dressing. Serve immediately.

Yield: 4 servings


Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 19

Green Beans Vinaigrette

Ingredients:

1      - (16 ounce) package frozen French-cut green beans
1/2   - cup finely chopped onion    
1/4   - cup sliced ripe olives
1      - clove garlic, minced
1/4   - cup olive oil
2      - tablespoons cider vinegar
3/4   - teaspoon dried tarragon
1/4   - teaspoon dried basil
1/4   - teaspoon salt
1/4   - teaspoon pepper
2to4 - tablespoons freshly grated
        - Parmesan cheese
        - Sliced tomatoes


Procedure:

Step 1
- Cook green beans according to package directions; drain. Plunge into ice water to stop cooking process. Drain and set aside

Step 2
- Combine onions an next 8 ingredients in a bowl; add beans, tossing to coat. Cover. Chill 45 minutes to 1 hour.

Step 3
- Sprinkle with Parmesan cheese. Serve with tomatoes.

Yield: 6 servings


NOTE:
If you don't have a steamer basket, you can steam vegetables in a fish poacher or place a metal colander inside a large saucepan of steaming water.

Recipe By: Lynda Venens
From: Winter Park, Florida
Book: Southern Living
Page: 78

Chicken in Foil

Ingredients:

1       - (2 1/2-pound) broiler-fryer, skinned and quartered
1/4    - teaspoon garlic salt
1/8    - teaspoon paprika
1       - large onion, cut into 4 slices
1       - large potato, cut into 8 slices
2       - carrots,scraped and cut into 3/4-inch pieces
2       - stalks celery, cut into 3/4-inch pieces
1       - (4-ounce) can sliced mushrooms, drained
1       - (10 3/4-ounce) can cream of chicken soup, undiluted


Procedure:

Step 1
- Cut 4(24-x18-inch) pieces of heavy-duty aluminium foil.

Step 2
- Place a chicken quarter in center of each piece of foil; sprinkle with garlic salt and paprika.

Step 3
- Top chicken evenly with onions and next 4 ingredients.

Step 4
- Spoon soup evenly over each proportion. Seal bundles, and place on a 15-x10-x1-inch jellyroll pan

Step 5
-Bake at 400 degree for 1 hour and 15 minutes, or until chicken is done.

Yield: 4 servings

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 142