A to Z Recipes
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SAUSAGE AND CHEESE CALZONE

~Submitted by Jean, Syracuse, NY

Pizza dough
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, coarsely chopped
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes

Prepare pizza dough. In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat. Add bell pepper and mushrooms and cook for 5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft. Remove with a slotted spoon to a large bowl. Stir in the mozzarella, parsley and red pepper flakes. Preheat the oven to 450 degrees F. Brush 2 baking sheets with olive oil or spray with olive oil cooking spray. Divide the dough into 4 pieces. Take one piece of the dough and with floured hands press it into a 6-inch round. Stretch or roll it out with a rolling pin into a 12-inch circle. Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water. Fold the dough in half to enclose the filling; seal the edges with a fork. Repeat with the remaining dough and filling. With a large spatula, carefully transfer the calzones to the prepared baking sheets. Bake for 20 minutes, or until golden and crisp on the outside. Serve warm.

EASY VEAL PARMESAN

~Submitted by Jean, Syracuse, NY

This is excellent, easy, and quick to prepare.

1 1/2 cups dry, unseasoned bread crumbs
1 cup plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels. Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler. Yield: 4 servings

CHICKEN CACCIATORE

~Submitted by Jean, Syracuse, NY

1 (3 pound) broiler-fryer chicken
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes. Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate. skim any fat from top of reserved stock when cooled. De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer 30 minutes, uncovered, or until sauce has thickened. Serve on a bed of rice.

CHICKEN ROLLS SALTIMBOCCA

Here is a recipe that I make frequently for company. It is delicious and has been very well received.

6 large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian Fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine

Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick. Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture. In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through. Makes 6 servings

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For Two...

HALIBUT BAKE ITALIAN FOR TWO

1/2 lb. Halibut fillet or steak (1/2" thick)
Grated peel and juice of 1/2 lemon
2 Yellow crookneck squash (small), unpeeled, shredded (1-cup)
1 Tomato (medium), diced
2 T Onion, minced
1 clove Garlic (small), minced
1/4 t Basil or oregano leaves, crushed
1/8 t Pepper
1/8 t Salt
1 t Olive oil
1 T Parsley, chopped

Spray shallow 1 1/2 quart casserole or baking dish with non-stick cooking spray. Arrange halibut in dish and sprinkle with lemon peel and juice. Combine squash, tomato, onion, garlic, basil, pepper and salt; spoon over fish. Drizzle with olive oil. Cover and bake at 350 F for 25 to 30 minutes until fish flakes easily with fork. Sprinkle with parsley and garnish with lemon slices, if desired. Makes 2 servings.

calories: 164
fat: 4 g
percent of calories from fat: 22%
cholesterol: 60 mg
fiber: 2 g
sodium: 240 mg

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Publisher's Choice...

LIGHTER LASAGNA

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