"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Sunday, January 5, 2014

Veggie Appetizer Squares

This tasty pizza will disappear in a hurry at your next gathering, so you may want to prepare two.

1 tube (13.8 ounces) refrigerated pizza crust
1 package (8 ounces) cream cheese, softened
1/2 cup ranch salad dressing
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
4 green onions, chopped
1 1/2 cups coarsely chopped fresh broccoli
1 1/2 cups coarsely chopped fresh cauliflower
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 cup chopped green pepper
1 1/4 cups shredded pepper jack cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Press pizza dough into a greased 15-in. x 10-in. x 1-in baking pan.  Bake at 400 for 6 minutes.  Cool on a wire rack for minutes.

Meanwhile, in a small mixing bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt.  Spread over crust.

Top with onions, broccoli, cauliflower, carrot, celery and green pepper.

Sprinkle with cheeses.

Bake for 10-15 minutes or until cheese is melted.

Yield:  12-16 servings.

Wednesday, January 1, 2014

Italian Chicken

Simmer breaded chicken in a tomatoey sauce seasoned with garlic, oregano and basil.  A sprinkling of cheeses gives it a fast final touch.
1 egg
1 tablespoon plus 1/4 cup water, divided
1/2 cup seasoned bread crumbs
1 broiler/fryer chicken (2 to 3 pounds), cut-up
2 tablespoons vegetable oil
1 can (12 3/4 ounces) condensed tomato soup, undiluted
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup (4 ounces) shredded mozzarella cheese
Shredded Parmesan cheese
In a shallow bowl, beat egg and 1 tablespoon water.  Place the bread crumbs in another shallow bowl.  Dip chicken in egg mixture, then coat with crumbs.  In a large skillet, cook the chicken in oil over medium heat for 4-5 minutes or until browned; drain.  Remove and keep warm.

In the same skillet, combine soup, onion, garlic powder, basil, oregano and remaining water. 

Return chicken to pan.  Cover and simmer for 40-45 minutes or until chicken juices run clear.

Sprinkle with mozzarella cheese; cover and cook for 1-2 minutes or until cheese is melted.  Sprinkle with Parmesan cheese.

Yield:  4 servings.