In honor of our 25th anniversary,

we chose a dozen favorite

recipes from past issues to share.

Our all-time
best recipes Peanut Butter
Oatmeal Biggies
Prep 10 minutes Bake 10 minutes
Stand 1 minute
3⁄4 cup peanut butter
1⁄ 2 cup butter, softened
3⁄4 cup packed brown sugar
1⁄ 2 cup granulated sugar
1⁄ 2 teaspoon baking powder
1⁄4 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1⁄4 cups all-purpose flour
2 1⁄ 2 cups regular rolled oats
1 1⁄ 2 cups raisins and/or semisweet
chocolate pieces
Ice cream (optional)

1. Lightly grease large cookie sheets;

set aside. In a large mixing bowl, beat
peanut butter and butter on low to
medium speed with electric mixer for 30
seconds. Add the brown and granulated
sugars, baking powder and baking soda
to mixing bowl. Beat until fluffy.
2. Add eggs and vanilla; beat until com-
bined. Beat in the flour. With a wooden
spoon, stir in rolled oats and raisins.
3. Using 1⁄4 cup dough for each cookie,
drop dough 3 inches apart on greased
cookie sheets. Press into 4-inch circles.
4. Bake in 375° oven 10 to 12 minutes or
until edges are golden. Let cookies stand
1 minute on cookie sheets. Transfer to wire
racks to cool. Sandwich with ice cream, if
you like. Makes 16 to 18 large cookies.
Nutrition facts per cookie with raisins: 318 cal,
14 g fat, 42 mg chol, 137 mg sodium, 46 g carbo, 3 g
fiber, 7 g pro.

1
 flour mixture, beating with an electric mixer
until combined. Gradually beat in hot coffee.
Pour batter into prepared pans. (Layers will
appear shallow.)
3. Bake in a 350° oven for 22 to 25 minutes
or until a wooden toothpick inserted near
center comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Loosen sides
from pans, then invert cakes on racks.
Remove the cake layers from pans. Peel off
paper; cool thoroughly.
4. When the cakes are cool, make the
Chocolate Frosting. Place one cake layer, top
side down, onto a serving plate with a lip (to
catch excess icing). Using an icing spatula
or wide knife, work quickly to frost the top
of this layer with one-third of the frosting.
Arrange one-third of the pecans on top and
drizzle with some of the ice cream topping.
Top with the second layer, top side down.
Repeat with frosting, pecans and caramel
topping. Top with the third layer, top side
Cafe Latte’s Turtle Cake up. Repeat with remaining frosting, pecans
Prep 40 minutes Bake 22 minutes and caramel topping. Chill cake 1 to 2 hours Danish Pastry 2. On a well-floured surface, roll half of
Cool 10 minutes Chill 1 hour before serving. Makes 12 to 16 servings. Apple Bars the dough to form a 17x12-inch rectangle.
Chocolate Frosting:  In a medium saucepan, Prep 40 minutes Bake 50 minutes Fold dough crosswise into thirds. Transfer
Unsweetened cocoa powder
stir together 1 cup sugar and 1⁄2 cup milk. to a 15x10x1-inch baking pan and unfold
1 egg, lightly beaten 3 cups all-purpose flour
Add 6 tablespoons butter, cut up. Bring the dough, pressing to fit into the bottom and up
1 cup buttermilk or sour milk* 1 teaspoon salt
mixture to boiling, stirring constantly. sides of the pan. Sprinkle with cornflakes.
2⁄ 3 cup vegetable oil 1 cup shortening
Remove from heat. Add one 12-ounce Top with apple slices. In a small bowl, mix
2 cups all-purpose flour 1 egg yolk
package semisweet chocolate pieces (2 granulated sugar and cinnamon; sprinkle
1 3⁄4 cups sugar Milk
cups). Using a wire whisk, mix in chocolate over apple slices. Roll remaining dough to
1⁄ 2 cup unsweetened cocoa powder 1 cup cornflakes
until smooth. If frosting is too thick or form a 16x11-inch rectangle; fold dough
1 tablespoon baking soda 8 to 10 tart cooking apples, peeled, cored
grainy, stir in 1 to 2 teaspoons freshly crosswise into thirds. Place over apple slices
1 teaspoon salt and sliced (8 cups)
brewed hot coffee. If necessary, let stand and unfold dough. Trim crust, if necessary.
1 cup freshly brewed hot coffee 3⁄4 to 1 cup granulated sugar
several minutes before using. Makes about Crimp edges or use the tines of a fork to seal.
Chocolate Frosting (recipe follows) 1 teaspoon ground cinnamon
21⁄2 cups of frosting, enough for this cake. Cut slits in top; brush with beaten egg white.
1 1⁄ 2 cups pecan halves, toasted 1 egg white, lightly beaten
*How to make sour milk: Don’t have 3. Bake in a 375° oven for 50 minutes or
1⁄ 2 cup purchased caramel ice cream topping 1 cup powdered sugar
buttermilk? Substitute sour milk. For a until pastry is golden and apples are tender,
3 to 4 teaspoons milk
1. Grease three 9-inch cake pans.** cup of sour milk, place 1 tablespoon lemon covering with foil after the first 25 minutes
Line the bottom of each cake pan with juice or vinegar in glass measuring cup. Add 1. In a large bowl, stir together the flour and of baking time to prevent overbrowning.
parchment paper. Grease the paper; dust enough milk to make 1 cup total liquid; stir. salt. Using a pastry blender, cut shortening 4. In a small bowl, stir together the
with unsweetened cocoa powder. Set the Let mixture stand 5 minutes before using. into flour until the mixture resembles coarse powdered sugar and 3 to 4 teaspoons milk to
prepared pans aside. **Note: If you only have two 9-inch cake crumbs. In a liquid measuring cup, beat egg make a drizzling consistency. Drizzle over
2. In a small bowl, stir together egg, pans, refrigerate a third of the cake batter yolk lightly. Add enough milk to make 3⁄4 cup warm apple dessert. Let cool completely on
buttermilk and vegetable oil; set aside. In a while you bake two. Clean and prepare one total liquid; stir well. Stir milk mixture into a wire rack. Cut into bars. Store leftover bars
large mixing bowl, stir together flour, sugar, of the pans as directed, and bake last layer. flour mixture with a fork until combined in refrigerator for up to 3 days. Makes 32 bars.
1
⁄2 cup cocoa powder, baking soda and salt. Nutrition facts per serving: 697 cal, 36 g fat, 35 mg chol, (the dough will be slightly sticky); divide Nutrition facts per bar: 162 cal, 6 g fat, 7 mg chol, 86 mg
Gradually add the buttermilk mixture to 629 mg sodium, 94 g carbo, 4 g fiber, 8 g pro.
dough in half. sodium, 25 g carbo, 1 g fiber, 2 g pro.

3 4
 1 teaspoon ground cinnamon
1
⁄4 teaspoon salt
1
⁄4 teaspoon ground nutmeg
1
⁄ 2 cup chopped pecans
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 tablespoons packed
brown sugar
1. In a small bowl, beat cream cheese,
1
⁄4 cup granulated sugar, the vanilla and one
egg with an electric mixer until mixture is
smooth. Chill the cream cheese mixture in
the refrigerator for 30 minutes.
2. Meanwhile, on a lightly floured surface,
use hands to slightly flatten the pastry. Roll
pastry from center to edge to form a
12-inch circle. Transfer pastry to a 9-inch
pie plate; ease into the pie plate, being
careful not to stretch pastry. Spoon cream
cheese mixture into pastry-lined pie
plate. Trim pastry to 1⁄2 inch beyond edge
of plate. Fold under the extra pastry. Crimp Caramel-Banana Muffins 1 teaspoon cinnamon.
edge as you like. Prep 30 minutes Bake 18 minutes 2. In a large mixing bowl, beat cream cheese,
3. In a medium bowl, stir together the Cool 5 minutes butter and 2⁄3 cup sugar with an electric
pumpkin, evaporated milk, the two eggs, the mixer until well combined. Add the egg and
1 1⁄ 2 cup chopped pecans
⁄4 cup granulated sugar, 1⁄4 cup brown sugar, beat well. Beat in the mashed banana and
2 tablespoons sugar
the cinnamon, salt and nutmeg. Carefully vanilla until mixture is combined.
1 teaspoon ground cinnamon
pour the pumpkin mixture over cream 3. In another bowl, stir together the flour,
1 3-ounce package cream cheese, softened
cheese mixture. baking powder, baking soda and salt. Add to
1⁄4 cup butter, softened
4. Cover the edge of the pie with foil. Bake the banana mixture, beating on low speed
2⁄ 3 cup sugar
in a 350° oven for 25 minutes. Remove the until just combined.
1 egg
foil; bake for 25 minutes more. Meanwhile, 4. Stir in 1⁄4 cup of the pecan mixture. Spoon
1 medium banana, peeled and mashed
toss together the pecans, butter, flour and half the batter into prepared muffin cups
(1⁄ 2 cup)
the 2 tablespoons brown sugar. Sprinkle (1 rounded tablespoon for each 21⁄2-inch
1 teaspoon vanilla
over the partially baked pie. Return pie to muffin cup or 2 rounded tablespoons for
1 1⁄4 cups all-purpose flour
oven and bake for 10 to 15 minutes more or each jumbo muffin cup). Drizzle 1⁄2 teaspoon
3⁄4 teaspoon baking powder
until a knife inserted near the center comes caramel topping over batter in each cup
1⁄4 teaspoon baking soda
out clean. Cool pie on wire rack. Store in the (1 teaspoon for jumbo muffins). Top with
Paradise Pumpkin Pie refrigerator. Makes 8 servings. 1⁄4 teaspoon salt
remaining batter. If you like, top each muffin
2 tablespoons caramel-flavored
Prep 40 minutes Bake 1 hour Pastry for Single-Crust Pie: In a mixing bowl, with two slices additional banana. Drizzle
ice cream topping
stir together 11⁄4 cups all-purpose flour and each with a little melted butter and sprinkle
1 8-ounce package cream cheese, softened 1
1 ⁄4 teaspoon salt. Using a pastry blender, cut 1 medium banana, peeled and thinly sliced with remaining pecan mixture.
⁄4 cup granulated sugar
1 in 1⁄3 cup shortening until the pieces are pea (optional) 5. Bake the muffins in a 375° oven for 18 to
⁄ 2 teaspoon vanilla 1 tablespoon butter, melted
size. Sprinkle 1 tablespoon of cold water 20 minutes (22 to 24 minutes for jumbo) or
1 egg, lightly beaten Caramel-flavored ice cream topping
over part of the mixture; gently toss with a until a toothpick inserted in centers comes
Pastry for Single-Crust Pie (optional)
fork. Repeat moistening dough, using out clean. Cool in pan on a wire rack for
(recipe follows)
1 tablespoon cold water at a time, until all 5 minutes. Remove from pan. Serve warm,
1 1⁄4 cups canned pumpkin
the dough is moistened (4 to 5 tablespoons 1. Line twelve 21⁄2-inch muffin cups drizzled with more caramel topping, if you
1 cup evaporated milk
cold water total). Form the dough into a ball. or six jumbo (31⁄4-inch) muffin cups with like. Makes 12 standard or 6 jumbo muffins.
2 eggs, lightly beaten
paper bake cups. In a small bowl, mix Nutrition facts per standard muffin: 222 cal, 11 g fat, 38
1⁄4 cup granulated sugar Nutrition facts per serving: 493 cal, 30 g fat, 127 mg
chol, 323 mg sodium, 48 g carbo, 3 g fiber, 10 g pro. pecans, 2 tablespoons sugar and mg chol, 172 mg sodium, 29 g carbo, 1 g fiber, 3 g pro.
1⁄4 cup packed brown sugar

5 6
 Add sugar and beat until fluffy. Add eggs pans. Set aside. Stir dough down. Cover and
and sour cream; beat until combined. Add let rise again until doubled (about 30 min-
flour mixture and beat on low speed until utes). Stir dough again. Divide in half. Turn
just combined. Spread half the batter one portion of the dough out onto a well-
into prepared pan. Sprinkle with half the floured surface.* Turn to coat lightly with
topping. Spoon remaining batter in mounds flour. Roll or pat the dough into a 12x8-inch
over topping; spread to edges. Sprinkle with rectangle. Brush with half the melted butter.
remaining topping. Cover and refrigerate for 4. For filling: In small mixing bowl, mix
4 to 24 hours. chocolate pieces, 1 cup sugar and coconut.
3. Uncover and let stand at room Sprinkle half the filling over dough. Roll up
temperature 30 minutes. Bake in a 350° into spiral, starting from a long side. Pinch
oven 50 to 55 minutes or until golden and a edge to seal.
toothpick inserted near center comes out 5. In a saucepan, melt 2⁄3 cup butter. Stir
clean. Serve warm. Makes 12 servings.facts per in 11⁄3 cups packed brown sugar and the
serving: 412 cal, 20 g fat, 79 mg chol, 244 mg sodium, 54 g corn syrup. Cook and stir until sugar melts.
carbo, 3 g fiber, 6 g pro Remove from heat. Stir in pecans. Divide
. pecan mixture between pans.
German Chocolate 6. Cut dough spiral crosswise into 12 pieces.
Pecan Rolls Arrange, cut sides down, in a prepared pan.
Overnight Cherry- Prep 45 minutes Rise 2 hours Bake 25 minutes Repeat with the remaining dough, melted
Chocolate Coffee Cake 2 packages active dry yeast
butter and filling. Cover loosely; let the
Prep 35 minutes chill 4 hours dough rise in a warm place until nearly
2 1⁄ 2 cups lukewarm water (105° to 115°)
Bake 50 minutes
1 teaspoon granulated sugar
doubled (30 to 45 minutes). Pepperoni Pizza Pull
2 7. Uncover pans. Place a baking sheet under Prep 15 minutes Bake 25 minutes
⁄ 3 cup all-purpose flour 1 package (2-layer-size) dark chocolate
each of the pans. Bake in a 350° oven for Cool 5 minutes
2⁄ 3 cup rolled oats cake mix
25 to 30 minutes or until lightly brown and
1⁄ 2 cup packed brown sugar 6 cups all-purpose flour 1 3.5-ounce package sliced pepperoni,
rolls sound hollow when lightly tapped.
1⁄ 2 teaspoon ground cinnamon 1 egg chopped
Turn out rolls onto serving platter immedi-
1⁄ 3 cup butter 1⁄ 3 cup vegetable oil 1 cup shredded mozzarella cheese
ately after baking. Serve warm. Makes 24.
1⁄ 2 cup semisweet chocolate pieces 1⁄ 2 teaspoon salt (4 ounces)
*Note: For easier handling, chill dough
1⁄ 2 cup dried tart red cherries 1⁄4 cup butter, melted 1
⁄4 cup grated Parmesan cheese
1 hour before rolling or patting out.
1 cup all-purpose flour 11⁄4 cups miniature semisweet chocolate (1 ounce)
Nutrition facts per roll: 532 cal, 7 g fat, 27 mg chol, 301
1⁄ 2 cup whole wheat flour pieces mg sodium, 75 g carbo, 3 g fiber, 7 g pro.
1 11-ounce package refrigerated
11⁄ 2 teaspoons baking powder 1 cup granulated sugar breadsticks (12)
1⁄4 teaspoon baking soda 1 cup flaked or shredded coconut 1 cup pizza sauce, warmed
1⁄4 teaspoon salt 2⁄ 3 cup butter
1. Grease a 9x5x3-inch loaf pan; set aside. In
1⁄ 2 cup butter, softened 11⁄ 3 cups packed brown sugar
a medium bowl, toss together the pepperoni,
2⁄ 3 cup granulated sugar 1⁄ 3 cup light-colored corn syrup
shredded mozzarella and grated Parmesan
2 eggs 2 cups coarsely chopped pecans
cheese; set aside.
1 8-ounce carton dairy sour cream
1. For dough: In a very large mixing bowl, stir 2. Using kitchen scissors or a sharp knife,
1. Grease 9x9x2-inch baking pan; set aside. the yeast into 1⁄2 cup of the warm water; add cut dough into 1-inch pieces. Arrange a third
For topping: In a large bowl, stir together 2 ⁄3 the 1 teaspoon sugar. Let the mixture stand of the dough pieces in prepared pan. Top
cup flour, the oats, brown sugar and cinna- for 5 minutes or until the mixture is foamy. with a third of the cheese mixture. Repeat
mon. Using pastry blender, cut 1 ⁄3 cup butter 2. Stir cake mix, 1 cup of the flour, egg, oil, layers two more times.
into dry ingredients until mixture resembles salt and remaining water into yeast mixture. 3. Bake, uncovered, in a 350° oven for
coarse crumbs. Stir in chocolate pieces and Beat with electric mixer 3 minutes, scraping 25 minutes or until golden brown. Cool in
dried cherries; set aside. In a medium bowl, sides of bowl constantly. Using a wooden pan for 5 minutes. Remove the loaf from
stir together the 1 cup flour, the whole wheat spoon, stir in the remaining flour to form a pan. Serve it warm with pizza sauce. Makes
flour, baking powder, baking soda and salt. soft dough. (Dough will be sticky.) Cover and 8 servings.
2. In another large mixing bowl, beat 1 ⁄2 cup let rise about 1 hour or until doubled. Nutrition facts per serving: 231 cal, 11 g fat, 28 mg chol,
butter with electric mixer 30 seconds. 3. Lightly grease two 13x9x2-inch baking 699 mg sodium, 23 g carbo, 1 g fiber, 11 g pro.

7 8
 rounds into wedges. Serve with the dip. Easy Balsamic Chicken
 akes 12 to 14 appetizer servings.
M Prep 10 minutes Marinate 1 hour
Hummus: Drain and rinse one 15- or Grill 10 minutes
16-ounce can garbanzo beans (chickpeas). In
4 skinless, boneless chicken
a food processor, combine garbanzo beans;
1 breast halves
⁄4 cup tahini (sesame paste) or
(about 1 pound total)
3 tablespoons creamy peanut butter plus
1⁄4 cup balsamic vinegar
1 tablespoon sesame oil; 3 tablespoons lemon
1⁄4 cup olive oil
juice; 2 tablespoons olive oil; 2 cloves garlic,
3 cloves garlic, minced
minced; 1 ⁄2 teaspoon paprika; 1 ⁄4 teaspoon
1⁄4 teaspoon salt
salt; and 1 ⁄4 teaspoon ground cumin. Cover
1⁄4 teaspoon crushed red pepper
and process until the mixture is smooth,
stopping and scraping the sides as necessary. 1. Place each chicken breast between two
(Or place drained garbanzo beans in a pieces of plastic wrap. Pound each lightly
medium bowl; mash with a potato masher or with the flat side of a meat mallet to make an
fork until nearly smooth; stir in tahini or even thickness (about 1⁄2 inch). Remove the
peanut butter plus sesame oil, lemon juice, plastic wrap.
olive oil, garlic, paprika, salt and cumin.) 2. Place the chicken in a shallow dish. In
Makes 11 ⁄2 cups. a small bowl or small glass measure, stir
Tapenade: Drain one 12-ounce jar roasted together the remaining ingredients and pour
red sweet peppers. Pat dry with paper towel. over the chicken. Cover and marinate for
Measure 1⁄2 cup red sweet peppers to use in 1 to 4 hours.
the tapenade. Chop the remaining red sweet 3. Place chicken on the rack of an uncovered
peppers to use for one of the layers in dip; grill directly over medium coals. Grill,
cover and refrigerate. In a food processor, uncovered, for 10 to 12 minutes or until an
combine the 1⁄2 cup drained red sweet instant-read thermometer registers 170°
peppers, 1⁄2 cup pitted kalamata olives or in thickest part, turning once and brushing
pitted ripe olives, 1⁄2 cup pimiento-stuffed the chicken with marinade halfway through
green olives, 2 tablespoons olive oil, grilling time. Discard remaining marinade.
Mediterranean 1. Prepare the Hummus and Tapenade; set 1 tablespoon snipped fresh basil, 1 Makes 4 servings.
Eight-Layer Dip aside along with remaining chopped roasted tablespoon drained capers, 1 teaspoon Nutrition facts per serving: 172 cal, 6 g fat, 66 mg chol,
Prep 45 minutes bake 25 minutes red sweet peppers (about 3⁄4 cup). snipped fresh oregano and 1⁄4 teaspoon 123 mg sodium, 1 g carbo, 0 g fiber, 26 g pro.

2. In a medium bowl, toss together the freshly ground black pepper. Cover and
Hummus (recipe follows)*
tomatoes, cucumber, parsley, mint, lemon process with several on-off turns until
Tapenade (recipe follows)
juice, salt and black pepper; set aside. Wrap coarsely chopped. (Or coarsely chop red
2 medium tomatoes, seeded and chopped
pita rounds in foil and heat in a 350° oven sweet peppers, olives and capers by hand.
1 cup seeded and chopped cucumber
for 15 minutes or until warm. Stir in the oil, basil, oregano and black
3 tablespoons snipped fresh Italian
3. To assemble the dip, spread the Hummus pepper.) Makes 11⁄3 cups of Tapenade.
(flat-leaf) parsley or curly parsley
*For quicker prep: Substitute 11⁄2 cups
4 teaspoons snipped fresh mint on a 12-inch serving platter with sides;
arrange the spinach over Hummus layer, purchased hummus for the Hummus.
2 teaspoons lemon juice
leaving a 1-inch border of Hummus. Drain Assemble as directed.
1⁄ 8 teaspoon kosher salt
Make-ahead directions: Prepare the
1⁄ 8 teaspoon coarsely ground black pepper the excess liquid from Tapenade, if needed.
Spoon the Tapenade over the spinach, Hummus and Tapenade as far as a week
12 l arge pita bread rounds
leaving a 1-inch border. ahead, then cover and chill the mixtures
2 cups shredded fresh spinach
4. Drain and discard the excess liquid from until ready to assemble. Prepare tomato
4 ounces feta or soft goat cheese (chèvre),
the tomato mixture. Spoon tomato mixture mixture 6 to 24 hours ahead; cover and chill
crumbled or cut up
over Tapenade layer, leaving a 1-inch border. until ready to assemble. Drain as directed
(1 cup)
Sprinkle the feta over the tomato mixture. above. Cover and chill the assembled dip up
1⁄4 cup sliced green onions (2)
Top with reserved the 3⁄4 cup chopped to 1 hour before serving.
1⁄4 cup sliced or chopped pitted
kalamata olives or pitted roasted red sweet peppers, the green onions Nutrition facts per serving: 319 cal, 11 g fat, 8 mg chol,
773 mg sodium, 47 g carbo, 5 g fiber, 10 g pro.
ripe olives and olives. To serve, cut the warm pita

9
 Porketta
Prep 20 minutes Grill 11⁄ 2 hours
Stand 30 minutes
2 tablespoons snipped fresh parsley
1 teaspoon fennel seeds, crushed
1 teaspoon minced dried onion
1
⁄ 2 teaspoon dried rosemary, crushed
1
⁄ 2 teaspoon dried oregano, crushed
1
⁄4 teaspoon salt
1
⁄4 teaspoon garlic powder
1
⁄4 teaspoon ground cloves
Chicago-Style
1
mixer on low speed 30 seconds, scraping ⁄8 teaspoon ground coriander
Deep-Dish Pizza sides of bowl constantly. Beat for 2 minutes 1 3- to 4-pound boneless pork top loin
Prep 45 minutes Rise 1 hour 20 minutes on high speed, scraping the bowl frequently. roast (double loin, tied)
Bake 20 minutes Cool 10 minutes Using a wooden spoon, stir in as much of 1. In a small bowl, stir together parsley,
the remaining flour as you can. Cover; let fennel seeds, dried onion, rosemary,
Olive oil or vegetable oil
rise in a warm place until double (50 to 60 oregano, salt, garlic powder, cloves and
1 package active dry yeast
minutes). Punch down. Cover and let rest coriander. Untie roast; sprinkle half the
1 cup warm water (110° to 115°)
for 5 minutes. seasoning mixture over inside surfaces
3 to 31⁄ 2 cups all-purpose flour
3. Turn the pizza crust dough into prepared of roast. Tie up roast, using 100-
1⁄ 3 cup vegetable oil
pan. Using oiled hands, press and spread the percent-cotton string. Rub remaining
1⁄ 2 teaspoon salt
dough evenly over bottom and 11⁄2 inches up seasoning onto outside of roast.
6 ounces bulk mild Italian sausage
the side of the pan. Cover; let rise in warm 2. To grill the roast: For a gas grill,
12 ounces sliced mozzarella cheese
place until nearly double (30 to 35 minutes). preheat the grill. Reduce heat to
1 141⁄ 2-ounce can whole Italian-style
4. For meat: In a medium skillet, cook Italian medium. Adjust for indirect cooking.
tomatoes or 1⁄ 2 of a 28-ounce can whole
sausage until meat is brown. Drain fat. Pat Place pork on grill rack over burner
Italian-style tomatoes, drained and cut up
with paper towels to remove excess fat. that is turned off. Cover and grill for
1 tablespoon snipped fresh oregano or
5. To assemble, arrange mozzarella over 11⁄2 to 21⁄4 hours or until thermometer
1 teaspoon dried oregano, crushed
dough. Spoon meat and tomatoes over registers 150°. (For charcoal grill,
1 tablespoon snipped fresh basil or
cheese. Top with oregano and basil. Sprinkle arrange medium-hot coals around a
1 teaspoon dried basil, crushed
with Parmesan. Bake in a 500° oven 20 to drip pan. Test for medium heat above
1⁄4 cup grated Parmesan cheese or Romano
25 minutes or until edges of crust are crisp pan. Place pork on grill rack over pan.
cheese
and golden brown and the filling is hot. Grill as directed, adding more coals as
Sliced mushrooms or chopped green
If you like, sprinkle the pizza with sliced necessary to maintain temperature.)
sweet pepper (optional)
mushrooms or chopped sweet pepper 3. Remove pork. Cover and let stand for
1. Generously grease a heavy 10x2-inch the last few minutes of baking time. If 15 minutes. The temperature of meat
round cake pan or 10-inch springform pan necessary, cover with foil the last 10 minutes after standing should be 160°. Transfer
with oil; set aside. of baking to prevent overbrowning. Cool on meat to a warm platter. Cover and
2. For crust: In a large mixing bowl, dissolve a wire rack for 10 minutes. If using, remove let stand for 15 minutes more before
yeast in 1 cup warm water. Let stand side of springform pan. Cut into wedges. carving. Makes 9 to 12 servings.
5 minutes. Stir in 11⁄2 cups of flour, 1⁄3 cup Makes 6 to 8 servings.
Nutrition facts per serving: 225 cal, 11 g fat, 87 mg
Nutrition facts per serving: 666 cal, 38 g fat, 65 mg chol,
vegetable oil and the salt. Beat with electric 969 mg sodium, 55 g carbo, 3 g fiber, 26 g pro. chol, 129 mg sodium, 0 g carbo, 0 g fiber, 29 g pro.

11 12