Ingredients:
1 package (10 ounce) refrigerated pizza crust
1 small onion sliced into rings
1 medium zucchini sliced
2 plum tomatoes sliced
1 cup mushrooms sliced
2 garlic cloves, pressed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 teaspoon Italian seasoning mix
1. Preheat oven to 400. using floured rolling pin, roll pizza crust into 14 in circle on round stone. Bake crust 7 minutes. Remove from oven.
2. Press garlic over crust and spread evenly. Sprinkle with mozzarella and cheddar cheeses evenly over crust; top with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Spring with seasoning mix.
Bake 15-18 minutes or until crust is golden brown.; remove from oven. Cut into wedges.
Tuesday, November 1, 2011
Apple and Onion Beef Pot Roast
Ingredients:
3 lb boneless beef roast cut in half
1 cup water
1 tsp. seasoning salt
1/2 tsp. soy sauce
1/2 tsp Worcestershire sauce
1/4 tsp. garlic powder
1 large tart apple, quartered
1 large onion sliced
2 Tbsp. cornstarch
2 Tbsp. water
Add roast to slow cooker and add water. Sprinkle with seasoning salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.
Cover and cook on low 5 - 6 hours. Remove roast and onion. Discard apple and let stand for 15 minutes.
To make gravy pour juices from roast into saucepan. simmer until reduced to 2 cups. Combine cornstarch and water until smooth in small bowl. Stir into beef broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Slice pot roast and serve with gravy over rice.
3 lb boneless beef roast cut in half
1 cup water
1 tsp. seasoning salt
1/2 tsp. soy sauce
1/2 tsp Worcestershire sauce
1/4 tsp. garlic powder
1 large tart apple, quartered
1 large onion sliced
2 Tbsp. cornstarch
2 Tbsp. water
Add roast to slow cooker and add water. Sprinkle with seasoning salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.
Cover and cook on low 5 - 6 hours. Remove roast and onion. Discard apple and let stand for 15 minutes.
To make gravy pour juices from roast into saucepan. simmer until reduced to 2 cups. Combine cornstarch and water until smooth in small bowl. Stir into beef broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Slice pot roast and serve with gravy over rice.
Mini Ham Puffs
Ingredients:
1 Package (2.5 ounce) processed ham or smoked turkey finely chopped
2 Tablespoons finely chopped onion
1/2 cup shredded cheddar cheese or Swiss
1 egg
1 tablespoon snipped fresh parsley
1 1/2 teaspoons Dijon mustard
1/8 teaspoon black pepper
1 package (8ounce) refrigerated crescent rolls
1. Preheat oven to 350. Lightly spray muffin pan with vegetable oil. Finely chop ham and onion place in medium bowl. Add cheese, egg, parsley, mustard and black pepper mix well.
2 Unroll crescent rolls and press into one large rectangle. Cut dough into twelve squares using pizza cutter. Press one square of dough into each muffin cup.
3. Using small scoop fill each muffin cup with ham mixture. Bake 12 - 14 minutes or until puffs are lightly golden brown. Remove from pan and serve immediately.
1 Package (2.5 ounce) processed ham or smoked turkey finely chopped
2 Tablespoons finely chopped onion
1/2 cup shredded cheddar cheese or Swiss
1 egg
1 tablespoon snipped fresh parsley
1 1/2 teaspoons Dijon mustard
1/8 teaspoon black pepper
1 package (8ounce) refrigerated crescent rolls
1. Preheat oven to 350. Lightly spray muffin pan with vegetable oil. Finely chop ham and onion place in medium bowl. Add cheese, egg, parsley, mustard and black pepper mix well.
2 Unroll crescent rolls and press into one large rectangle. Cut dough into twelve squares using pizza cutter. Press one square of dough into each muffin cup.
3. Using small scoop fill each muffin cup with ham mixture. Bake 12 - 14 minutes or until puffs are lightly golden brown. Remove from pan and serve immediately.
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