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WEDNESDAY, SEPTEMBER 27, 2006 4C PIZZA From page i C Spread with prepared pizza sauce, and top with desired toppings. Bake at 400 degrees for 20 minutes or until crust is golden. Serve warm. Source: Fleischmann’s ’ Pizza Splendita Makes 2 (12-inch) pizzas. With this recipe the toppings are kneaded directly into the dough. 4 to 4-1/2 cups all-pur pose flour 2 cups grated mozza rella cheese 2 envelopes Fleischmann’s Rapidßise Yeast 1/4 cup thinly sliced pepperoni 1/4 cup finely chopped green onion 1 teaspoon salt 1 teaspoon oregano 1 teaspoon fennel seed (optional) MUFFINS From page iC 1/4 cup butter or mar garine, melted 1 egg, beaten 3/4 cup Ocean Spray Ruby Tangerine or Grapefruit Juice Drink Preheat oven to 400 degrees. Grease muffin tins or spray with cooking spray. In medium bowl, combine flour, sugar, baking powder and salt; mix well. . Stir in cranberries. In small bowl, combine melted butter, egg and juice drink. With a fork, stir juice mix ture into flour mixture just until moistened. Batter should be a 4 little lumpy. Spoon into muffin cups, filling 3/4 full with batter. Bake 15 to 18 minutes or until golden brown. Makes 12 muffins. Source: Ocean Spray Blueberry'Lemon Muffins U.S. Highbush Council recipe 2 cups flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup lemon yogurt 2 eggs, lightly beaten 1 egg white 1/3 cup melted butter 1 cup fresh blueber ries 1/3 cup granola cereal (optional) Preheat oven to 400°F. Lightly spray muffin pans with non-stick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a small bowl, whisk yogurt, eggs and egg white, and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueber ries. Into each muffin cup, spoon about 1/4 cup bat ter; sprinkle top with about one teaspoon of granola, if desired. Bake until golden brown, about 15 minutes. Source: U.S. Highbush Council Raisin and Bran Muffins Want a delicious way to SEA From page 2C Drain the beans and set aside the cooking liquid. Set the oven at 325 degrees. In a bean pot or deep cas serole with a lid, combine the beans, onion, mustard, dark and light brown sug ars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them. Bring the liquid to a boil on top of the stove, then trans fer to a bean pot or deep casserole dish and bake for two hours, checking every 30 minutes to make sure the beans don’t dry. Add more cooking liquid if necessary. When the beans are tender, uncover the pot and cook for 1 cup water 3/4 cup prepared salsa 2 tablespoons olive oil In large bowl, combine 4 cups flour, one cup cheese, undissolved yeast, peppero ni, onion, salt, oregano, and fennel seed. Heat water, salsa and oil until very warm (120 to 130oF). Stir in warm liquids into flour mixture. Stir batter vigorously, until it forms a soft ball. Turn out onto floured surface. Knead in enough remaining flour until smooth and elastic, about 5 min utes. Cover; let rest 10 minutes. With lightly oiled hands, divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) greased round pizza pans. Cover; let rise 15 to 20 min utes. Sprinkle tops with remaining cheese. Bake at 400 degrees for 15 minutes or until cfust is brown. Serve immediately. get your fiber? You can make this batter ahead and refrigerate up to four weeks for baking throughout the month. 3 cups whole wheat flour 2 cups toasted bran flake cereal 1 cup toasted wheat germ 1 cup firmly packed brown sugar 2-1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups buttermilk 1 cup water 2 large eggs beaten 1/2 cup vegetable oil 1/2 cup honey 1/4 cup molasses 2 cups Sun-Maid Natural Raisins In large bowl, combine whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt; mix well. Combine buttermilk, water, eggs, oil, honey and molasses; blend well. Add to flour mixture; stir just until dry ingredients are moist ened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of four hours and a maxi mum of four weeks. To bake, Heat oven to 400 degrees. Spoon 1/4-cup batter into greased muffin cups. Bake for 20 to 25 minutes. Pineapple Walnut Muffins 1 egg 2 cups Bisquick origi nal baking mix 1/3 cup packed brown sugar 1/2 teaspoon ground nutmeg 1/2 cup milk 2 tablespoons vegeta ble oil 1 can (8-oz) crushed pineapple in juice; und rained 1/2 cup chopped wal nuts Heat oven to 400 degrees/ Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches. Beat egg slightly in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake 15 to 18 minutes or until light golden brown. Source: Bisquick 20 to 30 minutes more to make a slightly crusty top. Adapted from “New England Cooking” Boston Baked Beans II These beans start out canned, and are slow-cooked with a little beer, allowing their richness and hearty old-fashioned appeal to shine through. Serve them with Boston brown bread for an authentic regional delight. 2 cans (about 15 ounc es each) navy or Great Northern beans, rinsed and drained 1/2 cup beer (not dark beer) 1/3 cup minced red or yellow onion 1/3 cup ketchup Source: Fleischmann’s Pizza Margherita This popular recipe, which features fresh tomatoes and basil, is from Williams- Sonoma, which is also a good source of cookware of all sorts. According to legend, this pizza was created by the Neapolitan pizza maker Raffaele Esposito in 1889, in honor of Queen Margherita. We’re also including it because it goes into consid erable detail about the han dling of the crust. The pizza dough: 1 tablespoon (1 pack age) active dry yeast 3/4 cup plus 2 table spoons lukewarm water (105°F) 2 3/4 cups all-purpose flour, plus 1/2 cup for wprking 1 teaspoon salt 1 tablespoon extra-vir gin olive oil For the topping: 7 oz. mozzarella cheese, thinly sliced Applesauce Spice Muffins 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted 1 cup unsweetened applesauce 1 cup pecans or wal nuts (3 1/2 oz), coarsely chopped For topping 2 tablespoons granulat ed sugar 1/4 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg Put oven rack in middle position and preheat oven to 400 degrees. Grease muffin pan. Stir together flour, bak ing powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups. Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack five minutes, then remove muffins from pan and cool slightly. Source: Gourmet Magazine Ham and Cheese Muffins These savory muffins are fun for kids to make—and they’re great for break fast, in a lunchbox or as an after-school snack. Try one of the variations: Bacon and Cheese or Sausage and Cheese. 2 cups all-purpose 3 tablespoons light molasses 2 teaspoons Worcestershire sauce 1 teaspoon dry mus tard 1/2 teaspoon ground ginger 4 slices bacon Preheat oven to 350 degrees. Place beans in 11 x 7-inch glass baking dish. Combine beer, onion, ketch up, molasses, Worcestershire sauce, mustard and ginger in medium bowl. Pour over beans; toss to coat. Cut bacon into 1-inch piec es; arrange in single layer over beans. Bake in a deep casserole dish or bean pot, uncovered, 40 to 45 min utes or until most liquid is absorbed and bacon is browned. FOOD 8 fresh plum tomatoes, peeled and chopped, 1 handful of fresh basil leaves Sait and freshly ground pepper, to taste 4 Tbs. extra-virgin olive oil To make the pizza dough, in a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy on top, about 10 min utes. In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mourid. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a cir cular motion, gradually pull the flour into the yeast mix ture. Continue stirring until a dough forms. Lightly flour a work sur face with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elas tic, about 10 minutes. Form the dough into a ball. flour 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1 cup buttermilk 1/4 cup vegetable oil 8 oUnces boneless ham steak, diced 1 1/2 cups grated Cheddar cheese Heat oven to 400 degrees. Lightly grease and flour 12 regular muffin tins. In a large bowl stir together the flour, baking powder and salt; set aside. Whisk together the egg, buttermilk and oil in a small bowl. Stir in the ham and cheese. Using a rubber spatula, stir the egg mixture into the dry ingredients just until com bined. Do not overmix. Spoon into each of the prepared muffih tins approximately 3/4 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and let cool. Makes 12. Options: -Bacon and Cheese Muffins: Substitute 6 slices bacon ( diced and panbroiled, for ham. -Sausage and Cheese Muffins: Substitute 8 ounces pork sausage, cooked, crum bled and drained, for ham. Crunchy Cranberry Buttermilk Muffins 1-1/8 cups all-purpose flour 2/3 cup quick oats, uncooked 1/3 cup firmly packed brown sugar 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 3/4 cup buttermilk 1 egg, slightly beaten 1/4 bup (1/2 stick) but ter, melted 1/2 Cup chopped fresh cranberries i f Lunch Traditiona l j, glair Brush a large bowl with the olive oil and place the dough in it. Cover with plas tic wrap and let rise at room temperature until doubled in size, 1 to 2 hours. Preheat the oven to 450 degrees. If using a baking stone or tiles, place in the oven now. Turn the dough out onto a surface dusted with the remaining flour. Punch the dough down and, using your hand, begin to press it out gently into the desired shape. (If you want to make individual pizzas, divide the dough into four equal-size pieces and shape each one.) Place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradu ally working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it. (Or roll out the Butter Preheat oven to 400 degrees. Combine dry ingre dients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mix ture just until all dry ingre dients are moistened. Gently stir in cranberries. Fill greased muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter*. Recipe from: American Dairy Association Losing weight is closer than you think. Weight Watchers is coming to Unadilia and Byron! Beginning September 23rd in Unadilia Pine Street Plaza 2685 Pine Street Every Saturday at 9:30 am and on September 26th in Byron Shaping Up 119 Gralan Drive Every Tuesday at 7:00 pm Weigh -in & Registration begins 30 minutes prior to meeting times 19 convenient meetings in Hawkinsville, Perry, Cordele, Fort Valley & Warner Robins call or log onto our website for meeting information. FREE Registration & FREE e TOOLS with New Monthly Pass* *our lowest price per week *or join for sls** watch yourself change® 1 800 651 6000 WeightWatchers.com *Monthly Pass available and accepted at participating locations only. Not valid for At Work meetings. registeration and first meeting fee. Subsequent weekly fees apply. Offer valid through 10/14/06 at participating locations only. Not Valid for At Work meetings and Online subscription products. WEIGHT WATCHERS is a registered trade mark of Weight Watchers International. Inc. ©2006 WEIGHT WATCHERS INTERTNATIONAL, Inc. All rights reserved. Discount code 41. 37827 Southern Cuisine. - ? u t i Vfl Breakfast 6:3oam -10:30 pm Lunch 11:00am - 2:oopm Dinner s:oopm - 9:oopm Sun. -Thurs. s:oopm - 10:00pm Fri. - Sat The Tavery is Open Mon. - Thurs. s:oopm - 10:00pm Fri. - Sat. s:oopm - Until Closed Sunday 800 Carrol St. Perry GA (478) 987-1073 HOUSTON DAILY JOURNAL dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim. Transfer the dough to a baking sheet, cover with a cotton towel and let rise again until almost doubled in size, about 20 minutes. Cover the dough with the cheese and then the toma toes. Scatter the basil over the top. Season with salt and pepper and drizzle 3 table spoons of the olive oil over the top. Transfer to the oven and bake for 10 minutes. Reduce the oven tem perature to 400 degrees and bake until the crust is golden, about 10 minutes more. Drizzle the remaining 1 tablespoons oil over the top and serve immediately. Serves 4. Adapted from “Williams- Sonoma Kitchen Library Series, Pizza,” by Lorenza de’ Medici (Time-Life Books, 1993). I Great Deals Free AD for items under SSO Call 987-1823 for details 00038688