Tomato-Basil Squares
1 10 oz pkg refrigerated pizza crust
2 cups (8oz) shredded mozzarella cheese, divided
1 oz (1/4 cup) fresh grated Parmesan
2 TB fresh basil leaves, snipped, or 2 tsp dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
Preheat oven to 375. Roll out pizza crust onto 12"x15" rectangle baking
stone
to within 1 inch of edges. Sprinkle with 1 cup mozzarella cheese.
Grate parmesan and snip basil. In 1 qt bowl, combine mayonnaise, parmesan,
basil, and remaining 1 cup of mozzarella. Press garlic over cheese mixture
and
mix well. Thinly slice tomatoes and arrange in a single layer on top of
crust.
Top tomatoes with cheese mixture and spread evenly. Bake 15-20 min or until
gold and bubbly. Cut with pizza cutter to serve. Serves 20.
Number 2
Cool Vegetable Pizza
1 pkg (8oz) refrigerated crescent rolls
1 pkg (8oz) cream cheese, softened
1 1/2 tsp mayonnaise
1 pressed garlic clove
1 tsp dried dill weed
Salt and pepper to taste
2 cups assorted vegetables as desired, chopped: zucchini, broccoli, green
onions, green or red bell pepper, mushrooms, cucumber, carrots, or
tomato.
Preheat oven to 350. Unroll crescent roll dough and divide into triangles.
Arrange in a circle on a baking stone with narrow ends toward center. Roll
dough into a 12in circle and seal seams. Bake 12-15min until light golden
brown. Cool completely.
In a 1qt bowl, combine remaining ingredients except vegetables; mix well.
Spread cream cheese mixture evenly over top of crust. Chop vegetables and
sprinkle over top. Refrigerate 30 minutes. Serves 10.
Number 3
Tomato salad tarts
Two dozen pre-baked pastry tart shells
Two large tomatoes, seeded and diced into small chunks
1/2 to 1 cup of shredded fresh basil
1 vidalia or sweet onion, sliced into paper thin rings
1/2 cup balsamic vinegar
1/2 cup olive oil
lots of freshly ground black pepper.
Can be served with tart shells cold or warm.
Mix the oil and vinegar. Combine the tomatoes, onion rings and pepper in a
bowl and toss with the oil and vinegar mixture. Fill each tart shell with
the mixture, then top with a very healthy sprinkling of fresh basil and
pepper.
Each of the ingredients can be increased or decreased, according to
taste.
Number 4
Rose Murray's Ginger Shrimp
2 lb large shrimp
1/4 cup vegetable oil
1/4 cup lime juice
2 tbsp minced fresh gingerroot
2 cloves garlic, minced
2 small jalapeno peppers, coarsely chopped
pinch pepper
fresh lime wedges
Peel and devein the shrimp, leaving tails on. In a blender, puree half of the oil, lime juice, ginger, garlic, jalapeno peppers and black pepper. Toss gently with the shrimp to coat well. Cover and refrigerate for one hour. Meanwhile, soak wooden skewers in cold water for 30 minutes. Thread three or
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