Miscellaneous Recipes

Pizza Alfredo

1 pizza crust (pre-made, bread machine or mix)

6 oz. mozzarella, grated

1/3 C. parmesan, grated

1 T. olive oil

2 tsp. garlic, minced

1 C. ricotta

1 T. basil, fresh, chopped

Pre-heat oven to 425º. Heat the oil, add the garlic and remove from the heat. Set aside and allow to cool. Sprinkle the mozzarella and parmesan on the crust. Bake for 5 minutes. Mix together the ricotta and garlic oil. Spread on the pizza. Bake for an additional 10 minutes (or until starting to brown). Garnish with the fresh basil.

e-Mazing Recipes of the Day, August 2001

Apple Butter

10 apples, large, peeled and cored

1 ½ C. sugar

1 ½ tsp. cinnamon

1/8 tsp. clove, ground

½ tsp. salt

Cut the apples into medium slices. Place in a heavy saucepan. Stir in the remaining ingredients. Cook for three hours (or until thick and dark) over very low heat, stirring frequently. Refrigerate.

e-Mazing Recipes of the Day, June 2001

Pear Preserves

3 C. sugar, divided

3 C. water

6 medium-sized ripe pears, peeled, cored (about 2 lbs.)

1 medium lemon (thinly sliced, about ½ cup)

Cut each pear into about 6 pieces. Combine 1 ½ cups of the sugar and all the water in a large kettle or sauce pot. Cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until pears are transparent (about 25 minutes). Cover and let stand overnight or at least 12 hours in a cool place.

With a slotted spoon, remove pears from cooking liquid (syrup). Pack pears into hot jars, leaving ¼“ head space. Adjust caps on jars. Process 20 minutes in a boiling water bath. Makes about 5 half pints.

Peach Preserves

8 C. peaches, peeled, pitted and sliced (about 4 lbs.)

2 T. fresh lemon juice

3 oz. pkg. of powdered pectin

7 C. sugar

Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Pour hot into hot jars, leaving ¼“ head space. Adjust caps, and process 10 minutes in boiling water bath. Makes about 6 12 oz. jars.

Fried Rice

3 lg. eggs

½ tsp. salt

½ tsp. ground black pepper

¼ C. vegetable oil, divided

1 C. chopped ham steak (cut into ½“ pieces)

6 C. cooled cooked rice

1 C. frozen peas

1 C. matchstick carrots

1 C. bean sprouts

3 T. soy sauce

¼ C. chopped green onions

In a medium bowl, whisk together eggs, salt and pepper.

Heat a large skillet or wok over medium-high heat. Add 2 T. vegetable oil to pan. Heat for 1 minute, or until oil is hot. Add ham to pan, stirring frequently for 1 minute. Add egg mixture to pan. Cook, stirring frequently, for 2 to 3 minutes, or until eggs are cooked but not dry. Remove egg mixture from pan; set aside. Wipe pan clean.

Add remaining 2 T. vegetable oil to pan. Heat for 1 to 2 minutes, or until oil is hot. Add rice to pan, stirring frequently, for 2 to 3 minutes, or until heated through, breaking up rice clumps as necessary. Add peas and carrots to pan, stirring to combine. Cook for 3 to 4 minutes, or until carrots are crisp-tender. Add soy sauce and green onion, stirring well. Return egg mixture to pan, stirring gently to combine.

Celebrate Magazine

Peppermint Hot Chocolate

4 C. milk

1 (11.75 oz.) jar hot-fudge topping

3 T. peppermint-flavored syrup

Garnish: miniature marshmallows, peppermint sticks

In a medium saucepan, combine milk, hot-fudge topping, and peppermint syrup, whisking to combine well. Bring to a simmer over medium-low heat, stirring occasionally. Garnish with marshmallows and peppermint sticks, if desired.

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Hot Chocolate-Covered Cherry

2 C. milk

2 C. half and half

½ C. sugar

½ C. unsweetened cocoa powder

½ C. maraschino cherry juice

Garnish: whipped cream, maraschino cherries, grated semisweet chocolate

In a medium saucepan, combine milk and half and half. Bring to a simmer over medium-low heat. Add sugar, stirring until dissolved. Whisk in cocoa. Add cherry juice, stirring to combine. Top with whipped cream, cherries and grated chocolate, if desired.

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Orange Hot Chocolate

4 C. milk

1 ½ heavy whipping cream

½ C. sugar

½ C. Dutch-processed cocoa

½ C. orange-flavored liqueur

¼ tsp. orange extract

Garnish: orange spiral

In a medium saucepan, combine milk and cream. Bring to a simmer over medium-low heat. Add sugar, stirring until dissolved. Whisk in cocoa. Add orange-flavored liqueur and orange extract, stirring to combine. Garnish with orange spiral, if desired.

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Almond Hot Chocolate

6 C. milk

1 C. ground sweetened chocolate

2 T. unsweetened cocoa powder

6 T. almond-flavored liqueur

¼ C. almond-flavored syrup

Garnish: sliced almonds

In a medium saucepan, bring milk to a simmer over medium low heat. Whisk in ground sweetened chocolate and cocoa. Add almond liqueur and almond syrup, stirring to combine. Garnish with sliced almonds, if desired.

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Mocha Hot Chocolate

3 C. milk

3 C. half and half

8 (1.25 oz.) envelopes dark chocolate hot cocoa mix

¼ C. espresso powder

¼ C. coffee-flavored liqueur

Garnish: whipped cream, espresso powder, chocolate-covered coffee beans

In a medium saucepan, combine milk and half and half. Bring to a simmer over medium-low heat. Whisk in cocoa mix and espresso powder. Add coffee liqueur, stirring to combine. Garnish, if desired.

Celebrate Magazine