Friday, May 28, 2010
1 - 2 ounce bottle of Root Beer Concentrate
9 1/2 cups sugar
4 1/2 gallons water
5 lbs. dry ice
Mix the first three ingredients in large water cooler, then carefully add the dry ice. Remember to not screw on the lid or you will have a huge explosion. The dry ice needs to vent!
This makes a lot of Root Beer!
Monday, May 24, 2010
1 cup potato pearls
1 1/2 cups very hot water
2-4 boiled, chilled eggs
Chopped pickles or relish
1-2 T. dried onions
Mix potato pearls and water thoroughly. (Mixture will appear dry). Chill. Mix remaining ingredients and fold in your favorite salad dressing.
Option for dressing:
1 cup real Mayonnaise
1 T. Dijon mustard
Thin this mixture and stir together with enough milk to make a dressing. No salt or pepper is necessary. Decorate with sliced eggs, sliced olives and or green onions. Sprinkle with paprika and chives
Tuesday, May 18, 2010
I got this recipe from Andrea Baker. It is a yummy, healthy pizza crust. I used tonight for my pizza and the kid didn't even notice that it was whole wheat.
1 cup warm water
1 Tablespoon yeast
1 Tablespoon sugar
2-2 ½ cups whole wheat flour (or white flour)
1 Tablespoon salt
Combine warm water, yeast, and sugar, let sit a while until foamy (5 min?) Put a container of water in the microwave and boil it to create a warm, steamy environment (Don’t open the door and let the steam escape!) Process 2 cups of flour and salt. Add foamy yeast mixture in a stream into running processor. Process until mixture makes a ball and is kneaded (10-15 seconds?). Add more flour if it is too sticky and process again. Quickly stick food processor bowl in microwave and shut the door. The warm steamy microwave will help the dough rise quickly. It should be ready to roll out for pizza in about 15 minutes. I use a pizza stone, spray it with non-stick spray and roll out the dough and put on my toppings. Bake at 475 degrees for 13-17 min, but check on it at 10 minutes as ovens vary.
Monday, May 17, 2010
2-3 plum tomatoes
1/2 tsp salt
3 Tbs plus 1 tsp olive oil, divided
1 pkg refrigerated thin crust pizza crust
1 cup loosely packed fresh basil leaves ( I used dried - but don't know the equivalent - maybe 1 - 2 TBS.
1/4 cup pecan halves, toasted (optional)
2 cups shredded provolone cheese, divided
1 cup Parmesan cheese, divided
2 cups diced cooked chicken breasts
2 garlic cloves, pressed
Preheat oven to 425 degrees. Slice tomatoes and sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.
Brush large bar pan with 1 tsp of olive oil. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11 - 13 minutes or until golden brown.
Meanwhile, finely chop basil and pecans. Combine basil, pecans, half of Parmesan cheese, half of provolone cheese, chicken, remaining 3 TBS of olive oil and garlic; mix well.
Sprinkle crust with remaining parmesan cheese; top with tomatoes, chicken mixture and then remaining provolone cheese. Bake 5 - 7 minutes or until cheese is melted. Cut into squares and serve.