Recipes Included On This Page NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese New England Rum Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 1 jar olive paste tapenade -- (8 to 10-ounce) 9 ounces store bought pizza dough 2 tablespoons fresh thyme leaves 1/4 pound Pecorino cheese -- thinly sliced Salt and pepper Preheat oven to 375 degrees F. Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste. Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes and serve. 6 Servings Source : Napa Style by Michael Chiarelo. Formatted by Chupa Babi in MC; 11.14.06 Contributed to the FareShare Gazette by Chupa; 10 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (4.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable. * Exported from MasterCook * New England Rum Pie Recipe By : 395 Squadron Royal Canadian Air Cadets Cook Book Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1 dash cinnamon 1/3 cup melted butter 12 ounces cream cheese -- softened 1/2 cup sugar 2 eggs 5 tablespoons rum 1 cup sour cream 3 tablespoons sugar Nutmeg Combine crumbs, 3 tablespoons sugar, cinnamon and butter; mix well. Press mixture into a 9-inch pie pan. Blend cream cheese, 1/2 cup sugar, egg and 2 tablespoons rum; beat until smooth. Pour filling into crust; bake for 15 minutes at 375F. Combine remaining rum, sour cream and sugar; mix until smooth. Pour over filling; sprinkle with nutmeg. Bake 5 minutes longer. Yields 8 servings. From 395 Squadron Royal Canadian Air Cadets Cook Book; Edmonton, Alberta, Canada. MC format by Hallie. Untried but on my 'to do' list. Hallie's note: This recipe is from a cookbook I picked up at a used book sale; the frontispiece and the back cover are both missing. I know it was not published recently as there are no metric measures or equivalents given for any of the recipes and it has been quite a few years since a cookbook published in Canada has not had either metric only or a combination of metric and Imperial or American measures. Contributed to the FareShare Gazette by Hallie; 5 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 31g Fat (63.0% calories from fat); 7g Protein; 34g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

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