PIZZA
package active dry yeas+ Corn meal
/½ mas_ons sugar Spaghetli sauce
cup warm waer +105 -t 1= F_ Toppings {mozzarella chee_.
2½ cups all pur I_oseflour _pperonLomons. grem_ _ppers. era=
I teaspoon sail
2 maspoons vegetable oi|
Dissolve yeast and sugar in warm water m a 3 =quart mixing N)wt. Set aside. In anoiher bowl
mix together _clourand salt= Set aside. Add vegetaNe oil and 1 cup of t]our mixtm_ m yeas_
mixture° _ating with electric mixer at medmm speed_ Add % cup of the _maining flnur
mixture. Beat at high sp_d lor 2 minutes. "-;tirin remNnJn_ _otlr mixlure to make a sln/
deugho Turn dough outo lighdy flou_ surthce. Knead until smooth and elastic about 8 to 10
minutes, adding additionN flour as necessary. Nace dough an greased bowl. mm dough m
coal. Cover N_wl tightly° Let ri_ in Convecuon Ms,de with temperature control knob set to
lell edge of 150°F (air should be warm. not hot _uutil doubled about 1 hour Remove dough
Jrom oven and poach down. Lighdy sprinMe two 13 x 9 x 2°inch pans win coru meal. Shape
dough into pans as thinly as possiNe. Preheat _,yen to 450"F t_r 10 minutes+ Bake one pan m
oven in txlttom r_k position t}:_r10 mmums. Remove tram oven and bake second pan. Top
dough with spaghmti smite and moz2/amlla cheese and olher, toppings, g desired. Tt_m
mmperamre control knob down to 350°K Bake one Nzza for 15 m 20 minutes or uotfl cheese
melN aod t_gi t_sto Brown. Repeat with second pizza. Makes 2 Nzzas.
N(YFE: If using two racks, preheat oven to 450°F lor 10 minums. Bake both pans of dough
simultaneously for 5 to 7 minutes. Rotate pizza dough by placing pan on bottom rack _>o
mp and pan on upper rack +m lxmom. Bake tot an additional 5 mino_:es Top dough w_lh
spaghem sauce and mox:zareHa cheese and t+fllermpNngs, if desired. Turn um_ram'_
eonlml knob down to 350+'F. Bake pizzas m oven mr 10 minutes. Rotate pans as directed
above and bake li+r an additional l0 minutes or until cheese melts and begins m brown.
Makes 2 p_zz_s.
BA_D MA AND CHEESE
3 cups. elbow ma+car,mi, Dash cayenne pepper
uncooked 2_/_cups rain
2 tablespoons butter I egg+ l×+aten
2 tablesp_ams flour 3 CNN shredded Cheddar cheese
2 _aspoous sNt 1 lablespooa tlavoNd bread crumbs
¼ teaspoon dry mustard 1 mblesp+×m Parmesan d_eese
In 4=quaY: sancepo+, cook macaroni according to pacLage direction, s. Drain attd set aside In 2
quay* saucepan, melt butter over low heat. Add lloar+ salt, mustard and cayenne, stirring umil
combine& Add milk m flour mixture. C{mk over low beat, stirring constantly+ until thickened
Add egg and Ch_ldar cheese, stimng until cheese is meIte_,h CombiNe cooked elN+w
macaroni and cheese mixture. Pour into gma_d 2 ½oquart cas_mle. SprinNe top of macaroni
wth bread crumbs and Parmesan cheese.. Cover casserole and bake in Convection Mode at
350+F %r 2{)minums. Uncork, mm control dial to 'Nroi/Mode +"and cook fi>r5 minutes
longer or until crumbs a_ nicely browned+
Makes 6 servings,
C_ESE SOUFFLE
1 mhlesp_mn butter or margarine ¼ {easp_an white pepwr
2 tablespoons finely grated Dash cayenne pepper
Parmesan cheese I cup rniN
_4 cup butter or marg_giue 2 cups shredd_ Cheddar cheese
¼ cup all purpose floor 4 eggs, separamd
1 teaspoon sail
Preheat iN Conwection Mode to 350+F +br 5:minutes. Grease a I quag souffle or baking
Nsh well with 1 tablespoon bmter; spri_,vle bottmn of dish with Parmesan cheese _ 2=quart
saucepan melt remaining % cup burrer; gmdualty stir iN flo_L salt, _pper and
pepper Add milk _d cheese; cook, stimng constantly +until thickened and smooN and N_
_e cheese has melted. Remove from heat. Stir in egg yNks+ o_e at a tinm, until well blended
Beat egg whites until stiff peaks form when bearer is rased. Ge_ttty %ld in cheese mixmreo
Turn into prepared dish, Bake for 30 minutes or until top is browned and puf t_y_Serve
immediately= Makes 4 servings.
VARIATIONS:
SPINACH SOI/F+FLE
Follow above prucedure+ omitting Cheddar chee_, t_ess N1excess gqnid f¥om 1 package
(10 oz) frozen chopped spinach, thawed and add to creaw mixture after adding egg yolks_
Bake as direcmd above. Makes 4 _rvings
CHOCOLATE SOUFH_E
DilDw aN0ve procedure, omitting Parmesan cheese, Cheddar cheese whim pepper and
cayemm, Add 2 squares unsweetened chtmolam (chopped) and _Acup sugar to m+_arine and
flour mixture+ To milk+ add I maspoon vanilla extract Add +kcup sugar m egg: whites while
bcating_ Bake as directed above. Makes 4 servings
QUICHE LORRAINE
1 {9dnch) pie crust I c_p heavy cream
4 slices crisp cooked bacon, I cup light cream
crumbled Chopped onions lightly
4 ounces Swiss cheese, saute_t in butter
shredded Dash cayenne pepper
4 eggs
_erce N_tt+)mof pie crest with ferko Bake pie crust in Convectimt Mode at 400+F thr 10
minutes,. Remove Ne crust "Fum tem_ramre control knob down m 300W° In b+_tom of
Ne crest sprinMe cmmbled Ncon %llowed by shredded Swiss cheese+ N 2=quart mixing
bowl k_at e_s well. Beat remaining ingrediea_ls into eggs. Pour egg _Nxmre over bacon
and cheese in pie crust Bake for 35 m 40 tNNutes or until kmfe inserted 1 inch t?om
center comes om clean. Let stand 10 Nai_UmSbcti_re serving. Makes 6 mNn dish servings
or 12 appctizers_
VARIATIONS:
MUSHROOM QUICHE
Substitnm 4 ounces sliced+ sauteed mushrooms for bacon. Proceed as directed above+
SPINACH QUtC! IE
Substitute !/_ cup Ieaf spinach and _/+cup tinely diced cooked ham for bacon Proceed as
NrecIed above_
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