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Pizzaz

Stuff In It:

One double batch of pizza dough (here's the cheap part) made in the breadmaker. Of course you could try making the dough yourself...

TOPPINGS:

Pizza #1
1 green pepper
1 lg. head of broccoli
Shredded Chedder Cheese
Ranch Dressing

Pizza #2
1 pkg. pepperoni
A few sprigs of fresh basil
Tomato sauce
Shredded spicy Mexican cheese

Note: Any and all of these toppings can be subsituted for any and all toppings of your choice...

DIRECTIONS:

Preheat oven to 400 really hot degrees

Seperate the dough into two balls. Shape each ball into a flat (pizza shaped) circle.
Pizza #1:
Spread Ranch dressing on the pizza
Chop up broccoli and peppers into large bite-size peices (they shrink) and sprinkle them on the Pizza
Cover thickly with Shredded Chedder Cheese

Pizza #2
Spread tomato sauce on the pizza
Cover lightly with cheese
Cover very thickly pepperoni
Sprinkle with chopped basil and cheese

Bake both Pizzas for about 20 minutes.

Eat.

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...What Goes With Soy Sauce?

Ingredients:

1 large onion
2 Tbs vegetable (or olive) oil
1 package skinless, boneless chicken breast
1 large fresh green pepper
1 large fresh yellow (or orange or red) pepper
Snap (or sugar) peas
2 Tbs fresh oregano
Soy sauce to taste

Rice

Directions:

Saute onions until brown in oil in a large wok (say "wok" several times fast and it becomes even funnier). Start water boiling for rice. Add chicken and oregano and saute until chicken is thoroughly cooked.About this time start cooking the rice. Add vegetables and saute for 5 or so minutes. Add soy sauce and mix thoroughly. Cover and let simmer on very low heat for 5 or so more minutes. Serve over rice.

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Carrot Rice

INGREDIENTS:

DIRECTIONS:

Begin cooking the rice.

While rice is cooking, pulverize peanuts in a nut chopper and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in coconut and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with fresh thyme.

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Black Beans and Mangos

This delicious and brightly colored meal comes right from Haiti . My source - Rowan via Mrs. Walker - told me that everything in this recipie can be widly altered according to taste. When we made it we added a little extra thyme and ginger, for a more "zesty" flavor. The ginger does have a very strong flavor so, for anyone with sensitive taste buds a 1/2 tsp might be enough. Experement and enjoy!

INGREDIENTS:

Bean Sauce
1 cup onions
2 cloves garlic
4 tsp olive oil
2 tsp fresh ginger root - grated
1 tsp fresh thyme
1 tsp all spice
2 cans black beans drained well
1/2 cup orange juice

Mango Salsa
2 mangos
1 small cucumber
1 tomato
juice of 1 lime
salt to taste
hot pepper or tabasco sauce to taste

Rice - as much as you feel your dinner party will eat! Usually two cups of dry rice will do. (that's two cups of rice and four cups of water!)

DIRECTIONS:

Dice mangos, cucumber, and tomatoes into small, bite-size chunks. Combine in a bowl. Add lime juice, salt, and hot sauce. Stir well and refrigerate while cooking the Bean Sauce and Rice.

After making and refrigerating the Mango Salso, start boiling water for the rice. While the water is boiling, saute onions and garlic in a large skillet until onions are golden brown. About this time add rice to the boiling water and cover. Then, add drained black beans, thyme, all spice, ginger, and orange juice to the onion/garlic mixture. Simmer until the mixture thickens slightly.

Remove the Mango Salsa from the fridge. Serve the Black Beans and Mango Salsa on the Rice and enjoy!