Quoting Ruth Haffly to Jim Weller <=-

Title: Casserole of Blackeyed Peas and Collards
Categories: Vegetarian, Low-fat
1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup

I'd go with the regular tomato sauce and ketchup unless there is
a need for the reduced sodium variety.

It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]

Some country ham would be a good addition

Agreed.

Country hans are very rare and hard to find in Canada. Most of our
hams are brined, not hard salted, and barely smoked, so still
moist and they need to be refrigerated.

I once asked an elderly neighbour how they had fresh meat all winter
and not much salted, smoked or dried meats in the days before
electricity, fridges and freezers. He explained to me that farmers
formed groups and took turns slaughtering a single animal which was
then shared. So a single steer fed 16 large families for a week.
Almost everyone had ice houses too to store river ice well into the
next summer. I'm talking about central ontario where the winters
were cold enough that you could cut a lot of river ice and freeze
fresh meat hanging in an unheated shack for maybe 90 days or longer
in mid-winter as well.

I have both leeks and pinto beans on hand so I was looking up
recipes that called for them together. There aren't many. But I
did come across this one, where the greens used are Swiss chard.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Judi's Minestrone Soup
Categories: Soups, Italian, Beans, Pork, Pasta
Yield: 8 Servings

1/2 lb Dried pinto beans
2 tb Olive oil
1/4 lb Salt pork; finely chopped
3 cl Garlic; chopped
3 tb Parsley; chopped
2 ts Dried basil
1/4 ts Thyme
1/2 ts Oregano
1/2 ts Rosemary
1/8 ts Crushed red pepper
1 sm Onion; coarsely chopped
1/2 lb Swiss chard; coarse chopped
2 md Leeks; white part only
- halved lengthwise and
-sliced in 1/2" thick pieces
2 Celery ribs; coarse chopped
1 lg Can Italian peeled tomatoes;
-coarsely chopped
2 c Chicken stock
2 qt water
Freshly ground pepper
1/2 lb All-purpose potatoes; peeled
-and cut into 1/2" pieces
3 md Carrots; sliced 1/4" thick
1/2 lb Green cabbage; shredded
2 sm Zucchini; halved lengthwise
-and cut about 1/2" thick
1 ts Salt; optional
Parmesan cheese;fresh grated

Put beans in a large bowl and pour enough cold water to cover by 2
inches. Let soak overnight. Drain and rinse well.

In a large stockpot (8-qt or larger) heat the olive oil over
moderate heat. Add the salt pork and saute about 2 minutes. Add
garlic, parsley, basil, thyme, oregano, rosemary, and crushed
pepper. Cook about a minute, stirring occasionally. Stir in
onion, Swiss chard, leeks, and celery. Cover and cook until soft
about 4-5 minutes. Stir in the drained beans, tomatoes, chicken
stock, and water. Bring to a boil and grind some pepper into the
soup. Stir. Reduce the heat to low and simmer for about 45-55
minutes. Stir in the potatoes and carrots, cover, and cook about
40 minutes. Stir in the cabbage, zucchini, and optional salt and
cook another 15 minutes or so.

This soup is better made a day before serving and will keep in the
refrigerator up to a week. Serve in bowls and pass freshly grated
Parmesan cheese around.

An adaption of a recipe found in Food & Wine Magazine

Judi's Notes: I like to put my cabbage in almost at the end of the
cooking process, but you can add the cabbage when you start to
cook the potatoes; it will give the soup a stronger flavor.

From the kitchen of Judi M. Phelps.

MMMMM



Cheers

Jim


... Chicken Fried Bacon. Because 'MURICA!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

Quoting Ruth Haffly to Jim Weller <=-

Title: Casserole of Blackeyed Peas and Collards
Categories: Vegetarian, Low-fat
1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup

I'd go with the regular tomato sauce and ketchup unless there is
a need for the reduced sodium variety.

It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some back
into our diet. I still cook in the lower salt range but I know some
things have to have it to taste "right".

Some country ham would be a good addition

Agreed.

Country hans are very rare and hard to find in Canada. Most of our
hams are brined, not hard salted, and barely smoked, so still
moist and they need to be refrigerated.

They're easy to find around here but a good one isn't cheap. We buy
small packages of pieces to use in cooking, biscuits, etc.

I once asked an elderly neighbour how they had fresh meat all winter
and not much salted, smoked or dried meats in the days before
electricity, fridges and freezers. He explained to me that farmers
formed groups and took turns slaughtering a single animal which was
then shared. So a single steer fed 16 large families for a week.

Sounds like a sensible idea.

Almost everyone had ice houses too to store river ice well into the
next summer. I'm talking about central ontario where the winters
were cold enough that you could cut a lot of river ice and freeze
fresh meat hanging in an unheated shack for maybe 90 days or longer
in mid-winter as well.

They used to do that up in NY State also. Layer the ice with sawdust and
it might last into the summer.

I have both leeks and pinto beans on hand so I was looking up
recipes that called for them together. There aren't many. But I
did come across this one, where the greens used are Swiss chard.

Title: Judi's Minestrone Soup
Categories: Soups, Italian, Beans, Pork, Pasta
Yield: 8 Servings

A good one for a night like tonight. I found a really good recipe for minestrone some years ago, have to see if I can hunt it down to make
this winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

We tried cutting out salt almost completly some years ago. It didn't
do anything one way or another for our blood pressure so we added some back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

My blood pressure was creeping up but I managed to get it under
control without medications by reducing both my caffeine and sodium
intake. I still have one cup of coffee every morning. I don't add
salt to my cooking. I use a lot of lemon juice as a flavour enhancer
and do have salt on the table for everyone else of course. I also
cut way back on cold cuts and cured meats (both of which I love) and
stopped eating foods like potato chips.

Country hans are very rare and hard to find in Canada.

They're easy to find around here

They are not just an American thing but a southern thing.

but a good one isn't cheap.

And neither is prosciutto or an aged Spanish ham

The price is not out of line considering the shrinkage from water
loss vs the added water in plumped up lightly brined ones. The cost
of the protein is not all that different.

Almost everyone had ice houses

They used to do that up in NY State also. Layer the ice with sawdust
and it might last into the summer.

My parent's country lot (I won't call it a farm as they didn't
farm) had both an ice house and a milk shed on it. Both of them were
of double walled log construction with a foot of sawdust and packed
straw between the inner and out walls. They were also located in the
shade of huge elm and maple trees. We had a generator, a freezer and
two fridges so those buildings got used for other things.

I found a really good recipe for minestrone some years ago,
have to see if I can hunt it down to make this winter.

Minestrone doesn't really need a recipe and is very versatile
depending on what is on hand.

A very different soup pulled from my squash collection ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caribbean Shrimp and Pumpkin Chowder
Categories: Soups, Shrimp, Caribbean, Dairy, Clams
Yield: 10 Servings

2 tb Vegetable oil
4 c Chopped onion
2 tb Madras curry powder
1 tb Minced peeled gingerroot
1/4 ts Crushed red pepper
3 Cloves garlic; crushed
5 c Clam juice
1 c Diced red bell pepper
1 c Diced yellow pepper
1/2 ts Salt
2 14 oz cans whole tomatoes
Undrained; chopped
1 6 oz can tomato paste
1 1/2 lb Med shrimp; deveined
2 c Cubed, cooked fresh pumpkin
1 c Evaporated skimmed milk
1/3 c Minced green onions
1/4 c Minced fresh parsley
2 tb Minced fresh cilantro
2 tb Lime juice

Heat oil in a large Dutch oven over medium heat. Add onion; saute
7 minutes or until tender. Add curry powder, gingerroot, crushed
red pepper, and garlic; saute 2 minutes. Add clam juice and next 5
ingredients {clam juice through tomato paste}; bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook,
uncovered, 5 minutes or until shrimp is done. Stir in remaining
ingredients, cook 5 minutes or until thoroughly heated.

Recipe by: Winebert

MMMMM

Cheers

Jim

... It's soup time of year; no more salads.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Ruth Haffly wrote to JIM WELLER <=-

Title: Casserole of Blackeyed Peas and Collards
Categories: Vegetarian, Low-fat
1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup

I'd go with the regular tomato sauce and ketchup unless there is
a need for the reduced sodium variety.

It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]

Reduced sodium usually means reduced flavour as well. Salt enhance flavour.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

My cardio doctor (one the the top five in the world in his specialty)
tells me "you don't have to ditch the salt ... just don't go overboard"

He was a contributor to studies done into the subject of salt's effects
on blood pressure, etc.

With my usual consumption of salt my average BP take at appointments
is in the 105/110 over high 60s to mid 70s. According to Drs Miller and
Dynda (my cardio and GP guys) that's "stellar".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

... With most men unbelief in one thing springs from blind belief in another. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Jim,

Quoting Ruth Haffly to Jim Weller <=-

We tried cutting out salt almost completly some years ago. It didn't
do anything one way or another for our blood pressure so we added some back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

My blood pressure was creeping up but I managed to get it under
control without medications by reducing both my caffeine and sodium intake. I still have one cup of coffee every morning. I don't add

I have a cup (mug of tea) every morning but one of my meds has caffiene
in it. Blood pressure was all out of control and I kept losing potassium
until my primary dr. (now gone to work elsewhere) set up an appointment
with an endocrinologist. Found out my adrenal glands were putting out
too much aldosterone so got that regulated and BP is doing better. Still
on meds but a reduced amount.

salt to my cooking. I use a lot of lemon juice as a flavour enhancer
and do have salt on the table for everyone else of course. I also
cut way back on cold cuts and cured meats (both of which I love) and stopped eating foods like potato chips.

We'll buy the sliced turkey, ham and roast beef (cut from the roasts)
but don't get bologna and things like that any more. We don't do a lot
of things like potato chips (Steve eats a lot more of them than I do.)
but unsalted "saltine" crackers just don't have the same flavor. (G)

Country hans are very rare and hard to find in Canada.

They're easy to find around here

They are not just an American thing but a southern thing.

And I'm in prime ham country. (G)

but a good one isn't cheap.

And neither is prosciutto or an aged Spanish ham

I know, we've seen some of the dried Spanish hams at Wegman's--how to
easily blow your food budget with the purchase of one of them.

The price is not out of line considering the shrinkage from water
loss vs the added water in plumped up lightly brined ones. The cost
of the protein is not all that different.

Still, not something we do except maybe pieces of country ham for ham
biscuits or seasoning a mess of greens.

Almost everyone had ice houses

They used to do that up in NY State also. Layer the ice with sawdust
and it might last into the summer.

My parent's country lot (I won't call it a farm as they didn't
farm) had both an ice house and a milk shed on it. Both of them were
of double walled log construction with a foot of sawdust and packed
straw between the inner and out walls. They were also located in the
shade of huge elm and maple trees. We had a generator, a freezer and
two fridges so those buildings got used for other things.

Ice year round. (G)

I found a really good recipe for minestrone some years ago,
have to see if I can hunt it down to make this winter.

Minestrone doesn't really need a recipe and is very versatile
depending on what is on hand.

I've had a number of them that were mediocre but this one was really
good. IIRC, it was from a Sara Moulton cook book.

A very different soup pulled from my squash collection ...

Title: Caribbean Shrimp and Pumpkin Chowder
Categories: Soups, Shrimp, Caribbean, Dairy, Clams
Yield: 10 Servings

Interesting combination.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup

I'd go with the regular tomato sauce and ketchup unless there is
a need for the reduced sodium variety.

It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]

Reduced sodium usually means reduced flavour as well. Salt enhance flavour.

Sometimes salt can be reduced with no loss in flavor. A lot of cook
books from the 50's call for a lot more salt than I use. I've cut the
amount with no loss of flavor.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

My cardio doctor (one the the top five in the world in his specialty) tells me "you don't have to ditch the salt ... just don't go
overboard"

I used to (in college) grab the salt shaker with most every meal. Had to
break myself of that when I got married and doing my own cooking.

He was a contributor to studies done into the subject of salt's
effects on blood pressure, etc.

So he should know whereof he speaks.

With my usual consumption of salt my average BP take at appointments
is in the 105/110 over high 60s to mid 70s. According to Drs Miller
and Dynda (my cardio and GP guys) that's "stellar".

Very good! Mine is usually higher when the PA takes it but that's
usually right after I come in, barely get seated and get called back.
Then the doctor takes it well into the appointment and it's down in the
good range.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'd go with the regular tomato sauce and ketchup unless there is
a need for the reduced sodium variety.

It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]

Reduced sodium usually means reduced flavour as well. Salt enhances flavour.

Sometimes salt can be reduced with no loss in flavor. A lot of cook
books from the 50's call for a lot more salt than I use. I've cut the amount with no loss of flavor.

And sometimes over-salting spoils the flavour. There's a fine balance -
the level of saltiness that's acceptable varies from person to person.
And keep in mind that MSG is a form of salt.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

Absotively.

My cardio doctor (one the the top five in the world in his specialty) tells me "you don't have to ditch the salt ... just don't go
overboard"

I used to (in college) grab the salt shaker with most every meal. Had
to break myself of that when I got married and doing my own cooking.

In college you were probably eating at the cafeteria - where salt/spice
levels are L.C.D. and the food is thus bland and needs a "wake up" call.

He was a contributor to studies done into the subject of salt's
effects on blood pressure, etc.

So he should know whereof he speaks.

With my usual consumption of salt my average BP take at appointments
is in the 105/110 over high 60s to mid 70s. According to Drs Miller
and Dynda (my cardio and GP guys) that's "stellar".

Very good! Mine is usually higher when the PA takes it but that's
usually right after I come in, barely get seated and get called back.
Then the doctor takes it well into the appointment and it's down in the good range.

Well, yeah. Most all of my medical places have an automatic BP device
that they leave me hooked to. By the time the croaker comes in and they
record the result I have been "at rest" long enough to stabilise all
readings.

What gets them excited sometimes is when they clip the oximeter to my "signalling" finger and the readings seem low. I have to remind them
that with my COPD and emphysema low - mid 90s is normal for me. Bv)=

If I had a time machine I would go back to 1949 and find my seven-year-
old self and slap the wadding out of me for ever picking up that first cigarette.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Time Traveller's Raspberry Napoleon
Categories: Pastry, Fruits, Desserys, Dairy
Yield: 6 servings

2 Sheets frozen ready-rolled
- butter puff pastry, thawed
2 tb Milk
2 tb Caster sugar
5 Egg yolks
100 g Caster sugar
500 mL Milk
40 g Cornflour or arrowroot
1 Vanilla pod; split down the
- centre w/seeds scraped out
250 mL Thickened Cream
1 ts Icing sugar
2 Punnets of raspberries
2 tb Raspberry jam

Set oven @ 200ºC/400ºF.

Line a baking tray with non-stick baking paper

Place the pastry on the lined tray.

Brush pastry with milk and sprinkle with caster sugar.

Bake for 5 minutes or until golden.

Turn the pastry and bake for a further five minutes
until the pastry is crisp.

Set aside to cool.

Pour the milk into a pan, add the vanilla pod and its
seeds and bring to the boil, then remove from the heat.

Whisk sugar, egg yolks and cornflour together in a large
bowl.

Add a little of the hot milk to the egg mixture and
continue to whisk.

Slowly whisk in the rest of the hot milk and return to
the pan.

Cook over a low heat, whisking continuously, until
thick.

Remove from the heat and allow to cool completely
before placing in refrigerator.

Whisk cream until stiff peaks form and refrigerate.

Using a large serrated knife trim the cooled pastry
into 6 x 12 cm rectangles.

Spread pastry slices with raspberry jam and raspberries
then add a layer of the custard.

Add another pastry slice spread with raspberry Jam then
add a layer of raspberries and cream.

Top with a pastry slice then sprinkle with icing sugar
to serve.

by Aleney de Winter

RECIPE FROM: https://boyeatsworld.com.au

Uncle Dirty Dave's Archives

MMMMM

... I sprinkled some baking powder over a potato but it didn't work.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Reduced sodium usually means reduced flavour as well. Salt enhances flavour.

Sometimes salt can be reduced with no loss in flavor. A lot of cook
books from the 50's call for a lot more salt than I use. I've cut the amount with no loss of flavor.

And sometimes over-salting spoils the flavour. There's a fine balance
- the level of saltiness that's acceptable varies from person to
person.
And keep in mind that MSG is a form of salt.

True, and we don't have any MSG in the house.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

Absotively.

My cardio doctor (one the the top five in the world in his specialty) tells me "you don't have to ditch the salt ... just don't go
overboard"

I used to (in college) grab the salt shaker with most every meal. Had
to break myself of that when I got married and doing my own cooking.

In college you were probably eating at the cafeteria - where
salt/spice levels are L.C.D. and the food is thus bland and needs a
"wake up" call.

Dining hall, and yes, it was L.C.D. but nice thing was, it was a small
(about 1,100 students) school so not as bad as if it were cooking for
multiple thousands of a big school.

He was a contributor to studies done into the subject of salt's
effects on blood pressure, etc.

So he should know whereof he speaks.

With my usual consumption of salt my average BP take at appointments
is in the 105/110 over high 60s to mid 70s. According to Drs Miller
and Dynda (my cardio and GP guys) that's "stellar".

Very good! Mine is usually higher when the PA takes it but that's
usually right after I come in, barely get seated and get called back.
Then the doctor takes it well into the appointment and it's down in the good range.

Well, yeah. Most all of my medical places have an automatic BP device
that they leave me hooked to. By the time the croaker comes in and
they record the result I have been "at rest" long enough to stabilise
all
readings.

The tech will take my bp, then the doctor comes in and does it again for
me.

What gets them excited sometimes is when they clip the oximeter to my "signalling" finger and the readings seem low. I have to remind them
that with my COPD and emphysema low - mid 90s is normal for me. Bv)=

Mine runs in that range also, thanks to asthma and so many rounds of
bronchitis or pneumonia.

If I had a time machine I would go back to 1949 and find my
seven-year- old self and slap the wadding out of me for ever picking
up that first
cigarette.

I never even picked one up and I've still got bad lungs.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

Reduced sodium usually means reduced flavour as well. Salt enhances flavour.

Sometimes salt can be reduced with no loss in flavor. A lot of cook
books from the 50's call for a lot more salt than I use. I've cut the amount with no loss of flavor.

And sometimes over-salting spoils the flavour. There's a fine balance
- the level of saltiness that's acceptable varies from person to
person. And keep in mind that MSG is a form of salt.

True, and we don't have any MSG in the house.

I react to overdoses of MSG. Cotton-mouth and facial redness. So, naturally
I don't stock it, either.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

Absotively.

My cardio doctor (one the the top five in the world in his specialty) tells me "you don't have to ditch the salt ... just don't go
overboard"

I used to (in college) grab the salt shaker with most every meal. Had
to break myself of that when I got married and doing my own cooking.

In college you were probably eating at the cafeteria - where
salt/spice levels are L.C.D. and the food is thus bland and needs a
"wake up" call.

Dining hall, and yes, it was L.C.D. but nice thing was, it was a small (about 1,100 students) school so not as bad as if it were cooking for multiple thousands of a big school.

My high school had about 1000 students. And after eating at their lunch
room I knew for sure what happened to the library's paste and to all of
the dry old history and mathematics texts left from previous years.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hugo's Back-To-School Special Pizza
Categories: Breads, Vegetables, Sauces, Nuts, Herbs
Yield: 6 servings

1 (12") pizza crust
1 cl Roasted garlic
1 c Hugo’s Sweet Pizza Sauce
2 c Shredded mozzarella cheese
1 1/4 c Roasted butternut squash;
- diced 1/2"
2 tb Crushed hazelnuts
2 ts Minced fresh sage leaves

MMMMM------------------HUGO’S SWEET PIZZA SAUCE-----------------------
6 oz Can premium tomato paste
16 oz Can diced tomatoes
3 tb Extra-virgin olive oil
1 md Yellow onion; peeled,
- trimmed, minced
6 cl Fresh garlic; minced fine
1 c Burgundy or other red dry
- wine
1 tb Dried oregano leaves
1 tb Dried basil
1 tb Dried marjoram
1/2 ts Dried thyme
1 c Light brown sugar
2 tb Salt
1 ts Pepper

Set the oven @ 350°F/175°C.

Spread the tomato paste onto a sheet tray and roast
until it just starts to blacken. Check it at 5 minutes
and again at 7 minutes in case the oven is running hot.
The average cook time is 12 to 15 minutes for this step.

In a large 3 or 4 quart heavy-bottomed sauce pot, heat
the oil over medium heat until it begins to just
shimmer, then add the onions. Stir, then cook the onions
until translucent.

Add the garlic. Once the garlic begins to brown, stir in
the red wine and deglaze the pan, loosening any bits at
the bottom. Cook over medium heat until the wine reduces
by half.

Add the dry herbs and cook until fragrant, about 2
minutes.

Remove the pot from heat. Add the brown sugar, salt and
pepper and mix. A stick or immersion blender is best. If
using a a table-top blender, mix the sauce in batches.

Return blended sauce to the pot and cook over medium-low
heat for 15 minutes.

Store sauce in the refrigerator for 5 days or freeze in
1-cup batches.

Yield: about 3 cups of sauce

Notes: The recipe for Hugo’s Sweet Pizza Sauce should be
made a day ahead of time, covered and refrigerated. Use
within a week or freeze in 1-cup portions. The batch you
will make is big enough for several pizzas.

MAKE THE PIZZA: Roast the squash beforehand according to
your favorite method.

Set oven @ the temperature suggested by the crust
manufacture.

Mash or dice the roasted garlic clove, then blend into
Hugo’s Sweet Pizza Sauce.

Spread the pizza dough evenly with the sauce.

Top with mozzarella cheese, according to how much cheese
you prefer.

Spread roasted cubed butternut squash evenly over the
pizza.

Sprinkle with crushed hazelnuts.

Cook to the specifications of your pizza dough recipe.

Top the finished pizza with minced sage.

Hugo's Pizzeria - 3135 Olive Street, St. Louis 63103

RECIPE FROM: https://www.stltoday.com

Uncle Dirty Dave's Archives

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Hi Dave,

And sometimes over-salting spoils the flavour. There's a fine balance
- the level of saltiness that's acceptable varies from person to
person. And keep in mind that MSG is a form of salt.

True, and we don't have any MSG in the house.

I react to overdoses of MSG. Cotton-mouth and facial redness. So, naturally I don't stock it, either.

I've not reacted to it but still, have enough other seasonings that we
don't need it.

We tried cutting out salt almost completly some years ago. It didn't do anything one way or another for our blood pressure so we added some
back into our diet. I still cook in the lower salt range but I know
some things have to have it to taste "right".

Absotively.

Popcorn, for one. (G)

My cardio doctor (one the the top five in the world in his specialty) tells me "you don't have to ditch the salt ... just don't go
overboard"

I used to (in college) grab the salt shaker with most every meal. Had
to break myself of that when I got married and doing my own cooking.

In college you were probably eating at the cafeteria - where
salt/spice levels are L.C.D. and the food is thus bland and needs a
"wake up" call.

Dining hall, and yes, it was L.C.D. but nice thing was, it was a small (about 1,100 students) school so not as bad as if it were cooking for multiple thousands of a big school.

My high school had about 1000 students. And after eating at their
lunch room I knew for sure what happened to the library's paste and to
all of the dry old history and mathematics texts left from previous
years.

Recycling before it became popular. (G)

Title: Hugo's Back-To-School Special Pizza
Categories: Breads, Vegetables, Sauces, Nuts, Herbs
Yield: 6 servings

We had one student cook who made the best pizza, usually for Saturday
lunch. I don't know what quantity he had to make it in but it was always popular. Sadly, he was a couple years ahead of me so when he graduated,
the pizza others made was never as good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
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