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HOUSTON DAILY JOURNAL It • jj^ggljgg^ ,v: -:Jfr # BMP' I'M fc* •+ ; . \ . K^.<*' »lIBL l s> rk ilr (s **Ml?®Si< I-/ £.; -^> > *' JMF%- % 4i Sfc fc . vJn 4 % St» ' 5*L 4V JNt 1 2, jg% vl *§& g J i< ▼ \a* ■% TM HI 4I * &!§?• **s iJm&SmUK X *4»„a > v *■ i& ELM RgJ 4 f •' ** M * nMHB ./ *^PhSP^ Pizza Crisps are easy to make and easy for little hands to hold. Special to the Journal School bells are ringing, and every kid from the 4-year old just starting out to the hurried high school senior needs nutrition-packed meals and snacks. Here are two ideas from Fleischmann’s Yeast for dishes the whole family will enjoy. Taco Battbi Bake No two ways about it, Taco Batter Bake is a meal. It’s a unique Tex-Mex meat-cheese-bread dish, in the form of a convenient casserole recipe. A layer of rich no-knead bread batter is topped with seasoned ground beef that sizzles and cheese that melts and bubbles. The topping also includes juicy, zesty salsa and crushed corn chips for corny-crunch. Prepare all at once, or prepare the taco meat the night before and refrigerate; bake time is a half-hour. Serve straight from the casserole dish. Serve Taco Batter Bake with chips and salsa, soup, or a garden salad for a complete meal. This is the first of several “batter bake” recipes Fleischmann’s Yeast will introduce this season. Taco Meat 1 pound ground beef 1 medium onion, minced 1 package Durkee taco seasoning 1 tablespoon Spice Islands chili powder 2 teaspoons Spice Islands ground cumin Batter 1 cup Masa corn flour 1-1/2 cups all purpose flour 2 envelopes Fleischmann’s Rapidßise yeast 2 tablespoons sugar 1 teaspoon salt 1-1/2 cups milk (very warm, 120-130°F) 1 stick butter or margarine (melted) 2 eggs Toppings Special to the Journal By many reports, 40 percent of kids don’t eat breakfast But everyone knows that breakfast is the most important meal of the day, right? Here is some proof: The State of Minnesota Breakfast Study showed that students who ate break fasts before starting school had a general increase in math grades and reading scores, increased student attention, reduced nurse visits, and improved student behaviors Children who eat a healthy breakfast meet their daily nutritional needs, keep ' their weight under control, have lower blood cholesterol levels, attend school more frequently, and make fewer trips to the school nurses office complaining of aches. Kids who eat breakfast are more likely than children who skip breakfast to con sume foods with adequate levels of minerals, such as calcium, phosphorus, mag nesium, and vitamins, such as riboflavin, vitamins A, C, and 812, and folate. - Kids who skip breakfast do not make up for the missed calories at other meals. why aren’t your kids eating breakfast each day? Most likely it is because your family is already rushed in the morning and you don’t feel like you have time to provide a nutritious breakfast. But remember that breakfast doesn’t have to mean home-made waffles or french toast every day. There are many quick and easy breakfasts that you can give your kids that to the American Dietetic Association, these can include: * H ready-to-eat cereal with fruit and milk //m ® t oa6 ted bagel with cheese | p fruit-filled breakfast bar and yogurt - ■ toasted waffle topped with fruit and yogurt ■ fruit smoothie (fruit and milk whirled in a blender) X) ■ peanut butter on whole-wheat toast 'CD < it yqu Qn tr provjdff 9, hftmtfoy, mst tor. yp.M.r £KMJIfIi Mb Ite vqm t, aj so lOUK til UI cdKIdSIS OHcI v%( %X\* j s/Ut vitiiw w MvIiUDl Wl, \i Fleischmann’s Yeast 1 (16 ounce) jar thick salsa 2 cups shredded taco or Mexican blend cheese 1 cup corn chips, crushed Brown meat and onion in a non-stick skillet over medium high heat. Drain off excess grease. Stir in Durkee taco sea soning, Spice Islands chili powder and Spice Islands ground cumin. Combine all batter ingredients in a medium sized mixing bowl and stir well with a spoon. Spray 9” xll” baking pan with Mazola non-stick spray. Spread batter over bottom of pan. Spoon taco meat over batter. Pour salsa over taco meat and sprinkle cheese on top. Preheat oven to 350°F for metal or glass baking pans or 325°F for dark metal or non-stick pans. .Allow Taco Batter Bake to rise in a warm spot for 30-40 minutes. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Pizza Crisps Making 16 small pizzas, this recipe for Pizza Crisps is great for a meal, an after-school snack, or a weekend pizza party after a full week of school. One or two Pizza Crisps, little hand-held pizzas just five or six inches across, can conquer after-school hunger and stoke-up the energy levels for an afternoon of bike riding, street hockey, or homework. Pack left-overs in the lunchbox for the pizza lovers who love cold pizza. Another idea is to serve Pizza Crisps for a creative make-your-own dinner or pizza party. Stack the 16 pizza crusts beside bowls containing the pizza sauce and cheeses prescribed in the recipe. Put-out additional bowls of more toppings, such as sliced meats, peppers, mushrooms, onions, pineapple chunks or artichoke hearts. Have each diner cre ate his or her own personal concoction, and bake 18 to 20 minutes. FOOD —; ’ ”~] < ' , , , "% <}** v Wmg \ ' ™ v ’ V-g /' ' 1 */■• ' x 'f v s s j, J L&& 'C^' j Be*s3B dK*4L^tiF*t> #g|k Jmr*s±*. <J c^fti|*%,, t l«r , W;i» KJpßii JMfJIb II MKflj i'VHb * ISlBf ' —• *■»* |rJHf*. ’ v«y®*Ef S Ik ’ s ".\- *Ji jJFjtir /'V % *fr* -■ *|9 H Bt Mt r t m^ m r vWBI IHmL 1 v, -' ,! < * :.v k‘ * *:V j* *»"' " ,v ' '*■%'"'■>, liMy ' ' II ■ «••* ' '''AffiWwSF* ’ v |: Taco Batter Bake is a Tex-Mex treat with a layer of no-knead yeast bread batter. Subscribe today Call 987-1823 REFRIGERATORS as w! I \ & *i «1>I! Wmm FRS3RE W 22.6 Cubic Feet Refrigerator Section •Ultra Soft™ Doors •Rear-Mounted Pure Source™ Filter •Front-Mounted Cold Controls •4 Button Dispenser •Crushed/Cubes/Water •3 Glass Shelves •2 Adjustable White Gallon Door Bins •2 Fixed White 2-Liter Door Bins •Clear Dairy Door •Clear Crispers Freezer Section •4 Fixed White Door Bins •3 Wire Shelves •I Tall Basket Available in White For the crispiest Pizza Crisps, bake directly on a baking stope insert slid temporarily into your conventional oven. Baking stones are affordable and available in kitchen stores and many department stores. Pizza Crisps Dough 6to 6-1/2 cups all-purpose flour 1-1/2 teaspoon salt 1 envelope Fleischmann’s Rapidßise Yeast 2 cups warm water (120-130°F) 1/4 cup Mazola olive oil or vegetable oil Sauce 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 2 teaspoons Spice Islands Oregano or Sweet Basil (leaves) 1 clove garlic (minced) Topping Crushed red pepper (optional) 2 cups mozzarella cheese 2 cups Parmesean cheese Dough: Preheat oven to 350 degrees. In large bowl, combine flour, salt, and Fleischmann’s Rapidßise yeast. Gradually add very warm water (120 to 130°F) and olive oil to dry ingredients. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about four to six minutes. Cover; let rest for 10-15 minutes. Punch dough down. Divide into 16 pieces. Roll each piece into 5-6 inch circle and place on greased baking sheet. Top each with 1-1/2 tablespoons sauce (recipe below). Spread sauce evenly over pizzas and sprinkle with crushed red pepper if desired. Top with moz zarella and Parmesean cheese. Bake at 350°F for 18-20 min utes or until cheese is melted and crust is golden brown. Sauce: Mix all ingredients together in a small bowl. '•PEACHES •PLUMS •SHELLED PEAS 3801 HWY 41 N. Byron, GA 31008 478-953-3820, GILBERT APPLIANCE, INC. 925 St., • Perry, GA 478-987-2284 crt, ”I 1 i | DISHWASHERS | K€ Tub' Otvps Hoith U ef.nt V«v>#k •Precision Wash System® •4-Level Wash '•Self-Cleaning Filter •100% Filtered Wash Water- No Pre-Rinse Required •4 Easy Clean Pads -Special China and Glasses Cycle •Ultra Quiet™ II Sound Insulation -Stainless Steel Food Disposer •Standard Racks -High-Temp Wash Option •Variable (1-3 Hour) Delay Start -Standard Silverware Basket •ENERGY STAR* Compliant -Color-Coordinated Black & White TREE DELIVERY* When You Mention * WEDNESDAY, AUGUST 2, 2006 ♦* FDBSIOLC S/B Fleischmann’s Yeast •SHELLED N BUTTER BEANS •SEASOHAL VEGETABLES Owners: Burl Sasnett Jo Sasnett STOVES l $ f FEF36SAS •5.3 Cu. Ft. Self-Cleaning Oven with Advanced Bake Cooking System •Color-Coordinated Millema Backguard Design •Color-Coordinated Glass Oven Door and Ultra Soft™ Handle •Seamless Upswept Cooktop •Ceramic Smoothtop Cooking Surface •1-9" Radiant Element • I -8" Radiant Element •2-6" Radiant Elements •Easy Set™ 200 Electronic Oven Control •Vari-Broil™ - 2 Position (Hi-Lo) •Storage Drawer with Integrated Handle •Oven Light (Automatic & Rocker Switch) •2600 W Bake / 3000 W Broil •Electronic Clock / Countdown Timer •2 Flat Oven Racks 5B