Greatest Recipes

1 Milk pizza dough

3/4 c Ricotta cheese

3 Bananas, peeled and sliced

2 tb Unsalted butter

3 oz Cooked ham; thinly sliced

Recipe by: Pizza Make the pizza dough. Preheat the oven to 450F. If using a baking stone or tiles, place in the oven now. Roll out the pizza dough and spread the ricotta over it. Lay the banana slices on top in concentric circles. Brush the butter over the bananas. Transfer to the oven and bake for 10 minutes. Remove from the oven and cover with the ham slices. Quickly return to the oven, reduce the temperature to 400F and bake until the crust is golden, about 10 minutes. Serve immediately

- G. Granaroli XBRG76A 4 lb Lobster

2 tb Olive oil

4 tb Butter

1/2 c Finely chopped onion

1/2 c Finely chopped carrot

1/2 c Finely chopped celery

1/2 ts Dried thyme

1 Bay leaf

3 Cloves finely chopped garlic

2 c Plain tomato sauce-(canned

-is fine) 1 c Dry white wine

4 c Chicken broth

2 tb Tomato paste

A dash of hot sauce 2 c Heavy cream

1/4 c Cognac

Salt & fresh ground pepper -to taste

*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made

with lobster, shrimp, clams or any seafood combination. ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.

4 c Water

14 1/2 oz Reduced sodium chicken broth

– (canned) about 1-3/4 cups 1/2 c Chopped onion

1/2 c Medium QUAKER Barley*

2 Garlic cloves — minced

1/2 ts Salt (optional)

1/8 ts Black pepper

2 c Chopped broccoli — OR…

9 oz -Frozen broccoli

1 1/2 c Skim or low-fat milk

1/4 c All-purpose flour

4 oz Reduced fat cheddar cheese

– shredded

In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender. Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Add additional water or chicken broth if soup becomes too thick upon standing. *NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch oven, combine all ingredients except milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley and broccoli are tender. Proceed as 2nd paragraph directs.

Brownie layer 3/4 c Butter, (1 1/2 sticks)

4 Eggs

1 c Flour, all purpose

1 pk Cream cheese, (8 oz)

1 Egg

Assorted sliced fruit 4 Unsweetened chocolate, squar

2 c Sugar

1 ts Vanilla

Topping 1/4 c Sugar

1/2 ts Vanilla

2 Squares semi-sweet chocolate

Heat oven to 350 degrees. Line 12 by 1/2 inch pizza pan with foil (to lift brownie from pan after baking); grease foil. Microwave unsweetened chocolate and margarine in large microwaveable bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 2 cups sugar into melted chocolate mixture. Mix in 4 eggs and 1 tsp vanilla until well blended. Stir in flour. Spread in prepared pizza pan. Bake for 30 minutes. Topping: Mix cream cheese, 1/4 cup sugar, 1 egg and 1/2 tsp vanilla in same bowl until well blended. Pour over hot, baked brownie crust. Bake 10 minutes longer or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift brownie pizza out of pan; peel off foil. Place brownie pizza on serving plate. Arrange fruit slices over cream cheese layer. Drizzle with melted semi-sweet chocolate. UPL by Dr.Jim Culveyhouse 73330,2525

4 c Fresh Blackberries

1 c Water

Sugar 2 1/2 c Whipping cream

Blackberries for garnish Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan

occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer’s instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed.

2 c Boiling water-divided

1 pk (3 oz)lemon jello

2 c Ice cubes, divided

1 pk (3 0z)orange jello

1 cn (20 0z)crush pineapple *

2 c Min. marshmallows

3 Lrg bananas sliced

1/2 c Fine shredded cheddar cheese

1 c Reserved pineapple juice

1/2 c Sugar

Egg,beaten 1 tb Oleo

1 c Whipping cream

2 tb Cornstarch

*liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13″x9″x2″ baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constsntly until thick. Cover & refrigerate overnight. Next day, arrange bananas with whipped cream over jello. Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese. Enjoy! 5/4