HungryRecipes.com

1 Chicken — cut up — or

1 1/2 pounds Boneless chicken breast

GLAZE: 1 cup Bourbon whiskey

1/2 cup Dark brown sugar

1 cup Ketchup

2 teaspoons Worcestershire sauce

1/4 cup White vinegar

1 tablespoon Fresh lemon juice

3 Cloves garlic — minced

1/2 teaspoon Dry mustard — to taste

Salt and pepper

Combine whiskey , sugar, ketchup, sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.

1 1/4 pounds boneless chicken

1 green pepper — chopped

1 large onion — chopped

1 cup mushrooms — sliced

3/4 cup broccoli florets

1/2 cup white rice

1 can cream of celery soup

1 1/2 tablespoons Mrs. Dash seasoning

salt and pepper — to taste

This is a very quick and easy recipe. When I want really fast, I pick up all of the vegetables at the do-it-yourself salad counter in the super market. Nothing needs to be exact.

Arrange the chicken in a 9X13 inch baking dish. Sprinkle the seasonings over the chicken. Then sprinkle the rice over the chicken. Mix the green pepper, onion, broccoli florets and mushroom and sprinkle the mix over the chicken. Finally pour the can of soup over the mix. Cover tightly with aluminum foil and bake at 375 degrees F for 1 hour and 10 minutes or until chicken is done. Enjoy.

Bob Merriman <merriman@merriman.com>

1 c Cheddar cheese, shredded

1 lg Bobolis OR 4 sm

1 c Ripe olives

1 Avocado, peeled, sliced

1 c Alfalfa sprouts

4 sl Bacon, cook, crumble

1/2 c Sour cream

Sprinkle cheese and olives over Bobolis. Bake at 450~ for 10 minutes. Top with avocado and sprouts. Garnish with sour cream and bacon.

From: Dan Klepach Date: 04-28 Cooking

—–ED BOSMAN MKPN54A—– 2 1/2 cup BREAD flour

2 sm Cloves garlic — thinly sliced

1/2 teaspoon Salt

2 tablespoon Rosemary*

3/4 teaspoon Active dry yeast

3 tablespoon Bertolli Light olive oil

1 cup Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

Mozzarella Gorgonzola Sharp Provolone Parmesan Onion slices; optional Blanched broccoli; optional -can substitute blue cheese -or other cheese for the -gorgonzola Brush the Boboli lightly with olive oil and put the cheese on liberally. Drizzle a few more drops of olive oil over it. Bake according to Boboli Pizza directions.

1/4 C Olive Oil

1 Lg Red Onion — thinly sliced

6 Lg Garlic Cloves — thinly sliced

1/2 Lg Red Bell Pepper — thinly

-sliced 1/2 Lg Yellow or Green Bell Pepper

-thinly sliced 1/4 Ts Dried Crushed Red Pepper

Salt Pepper 16 Oz Boboli — (baked cheese pizza

-crust) 5 Oz Soft Goat Cheese — crumbled

1 Tb Fresh Thyme Leaves — or

1 T Dried Thyme Leaves — crumbled

Preheat oven to 450oF. Heat olive oil in a heavy large skillet over medium-low heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add sliced bell peppers and saute 5 minutes. Mix in dried crushed red pepper. Season with salt and pepper. Place Boboli on a pizza pan or cookie sheet. Tip skillet so oil accumulates at one side. Brush Boboli with oil in skillet. Top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into wedges and serve. Source: Gourmet Magazine >From Katherine Smith, Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

—————————DOROTHY CROSS TMPJ72B————————— Roast Pork & Apple Boboli 1 tb Vegetable oil

1 sm Onion; thinly sliced

1 ts Dijon-style mustard

1 ts Grated fresh ginger

1 tb Orange juice

1/2 ts Orange peel; grated

1/2 ts Chili powder

1 ts Brown sugar

1/8 ts -salt

1 md Apple; thinly sliced

8 oz Roast pork; thinly sliced

1 8 oz Boboli Shell; warmed or

2 six-inch shells

In 10-inch skillet, heat oil; stir in onion. Heat until onion is limp. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt. Add apple and sauce mixture to onion. Cover and cook over low heat until apples are soft. Add pork; cook until heated. Spoon half of cooked mixture into each bread shell. Quarter each for ease in eating. Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each. Source: Mable Hoffman’s “Finger Food”. Formatted for MM by Norma Wrenn npxr56b —–

1 cup water

3 cups all purpose flour

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon sugar

2 teaspoons Red Star active dry yeast

1 teaspoon minced garlic

2 teaspoons parmesan cheese

1/2 teaspoon Italian seasoning

parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.

3 Bottles Good, Heavy Ale

2 Bay Leaves

6 Whole Cloves

1 Tablespoon Brown Sugar

Salt And Fresh Ground Pepper To Taste 2 Pounds Fresh Bockwurst Or Other White Sausage

4 Cups Fresh Sauerkraut, Preferably Homemade (Rec

1 1/2 Cups Apple Juice Or Cider

1 tsp Whole Caraway Seeds

Salt And Pepper Honey Beer Mustard (Recipe Follows)

=20 Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump.

Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or until most of the juices are absorbed.

To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.

4 T Bacon fat

5 ea Lg onions; coarsly chopped

2 ea Lg green peppers; chopped

3 ea Garlic clove; minced

1 1/2 T Hungarian Paprika

3 lb Stewing beef; in 1″ cubes

1 x Pepper; to taste

1 x Salt; to taste

6 oz Tomato paste

1 x Sour cream; at room temp.

Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.