Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (22 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Pouch-style, canned or smoked salmon all work well in this recipe. You’ll need about 1-1/2 cups flaked salmon.
8 manicotti pasta shells, uncooked
2 5-oz. pkgs. pink salmon, flaked
16-oz. container ricotta cheese
1 egg, beaten
15-oz. jar Alfredo sauce
Garnish: dill weed
Cook manicotti shells according to package directions; drain. Meanwhile, remove any bones or skin from salmon. In a bowl, combine salmon, ricotta cheese and egg; mix well. Spoon mixture into shells. Arrange shells in a lightly greased 11"x9" baking pan. Spoon any extra filling around shells. Top with Alfredo sauce; sprinkle with dill weed. Cover and bake at 350 degrees for 35 to 40 minutes, until heated through. Serves 4.
Vito’s Deep-Dish Sausage Pizza
With extra everything (in large quantities, if you ask Garfield)! Add mushrooms, onions, black olives, pepperoni…make it just the way you like it!
1 loaf frozen bread dough, thawed
1 lb. ground Italian pork sausage
8-oz. pkg. shredded mozzarella cheese
1 green pepper, diced
1 red pepper, diced
28-oz. can diced tomatoes, drained
3/4 t. dried oregano
1/4 t. garlic powder
1/2 t. salt
1/2 c. grated Parmesan cheese
Press dough into the bottom and up the sides of a greased 13"x9" baking pan. Let rise for 10 to 15 minutes. Bake at 400 degrees for 10 minutes. While crust is baking, brown sausage in a skillet over medium heat; drain. Sprinkle sausage over baked crust; top with mozzarella cheese. In the same skillet, cook peppers until slightly tender. Stir in undrained tomatoes and seasonings. Spoon mixture over pizza. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until crust is golden. Cut into squares. Makes 8 servings.
Aged Parmesan cheese is most flavorful when it’s freshly grated. A chunk of Parmesan will stay fresh in the fridge for several weeks if wrapped in a paper towel dampened with cider vinegar and then tucked into a plastic zipping bag.
It’s impossible to get bored with pizza…but it’s still fun to try it a brand-new way! This is super-simple to make. Even Odie could do it!
1 lb. ground turkey sausage
1/2 c. onion, chopped
1 c. green pepper, chopped
1-1/2 c. sliced mushrooms
Optional: 2 to 3 t. oil
15-oz. can chunky pizza sauce
2 c. biscuit baking mix
1/4 c. milk
1 egg, beaten
2 T. grated Parmesan cheese
In a skillet over medium heat, cook sausage and vegetables until sausage is browned, adding a little oil if needed. Drain; stir in sauce and spoon into an ungreased 3-quart casserole dish. In a bowl, stir together biscuit mix, milk, egg and cheese until a soft dough forms. Turn out onto a floured surface; knead 10 times. Pat dough into a 9-inch circle; cut into 6 wedges. Arrange wedges over sausage mixture. Bake, uncovered, at 400 degrees for about 30 minutes, until filling is bubbly and crust is golden. Makes 6 servings.
Delicious for before-dinner snacking!
6-oz. can whole black olives, drained
1/4 c. olive oil
2 T. fresh oregano or basil, chopped
1 T. balsamic vinegar
2 cloves garlic, minced
1/2 t. red pepper flakes
1/4 t. salt
Place olives in a wide-mouth glass jar. Add remaining ingredients; close jar and shake gently to mix. Refrigerate at least 2 hours before serving. Keep refrigerated up to 10 days. Makes 8 to 10 servings.
Everyone will think you’re quite a chef when you serve up this flavorful pizza packed with fresh ingredients.
1 T. olive oil
1/2 lb. boneless, skinless chicken breasts, cubed
1 clove garlic, minced
1/4 t. fresh basil, chopped
1/4 t. fresh rosemary, chopped
12-inch pre-baked Italian pizza crust
15-oz. jar pizza sauce, divided
8-oz. pkg. shredded mozzarella cheese
1 to 2 roma tomatoes, sliced
Garnish: grated Romano cheese
Heat oil in a large skillet over medium heat. Sauté chicken with garlic and herbs until chicken juices run clear; set aside. Place pizza crust on a lightly greased baking sheet; brush with oil from skillet. Spread crust with sauce and chicken mixture. Top with mozzarella cheese and tomato slices. Sprinkle with Romano cheese. Bake at 350 degrees until cheese bubbles and crust is firm, about 5 minutes. Cut into wedges. Makes 4 to 6 servings.
Pizza on the grill! Brush a pre-baked pizza crust with olive oil on both sides. Place crust on a preheated grill. Cook for 2 to 4 minutes on each side. Top with grilled or sautéed meat, sliced veggies and shredded cheese. Cook for 8 to 10 minutes more, until the cheese melts.
You’ll love this pizza with its rich sausage and cheese filling!
2 9-inch pie crusts
1 lb. ground Italian pork sausage
2 T. fennel seed, crushed
6 eggs, beaten
15-oz. container ricotta cheese
8-oz. pkg. shredded mozzarella cheese
8-oz. pkg. shredded Muenster cheese
1/2 c. shredded Cheddar cheese
Roll out pie crusts to 13"x9" rectangles on a floured surface. Press one crust into the bottom of an ungreased 13"x9" baking pan; set aside. In a skillet over medium heat, brown sausage with fennel seed; drain and let cool slightly. Stir in eggs and cheeses; spread mixture over crust. Top with remaining crust. Cut slits in the top with a knife tip. Bake at 375 degrees for 45 minutes, or until bubbly and crust is golden. Cut into squares. Makes 10 to 15 servings.
Visit a summertime farmers’ market for the freshest homegrown pizza toppings! Tomatoes, peppers, onions, garlic, herbs…even farm-made cheese and sausage can be found there. Come early and bring a basket!
You could microwave a frozen French bread pizza…but why, when it’s so easy to make your own fresh-from-the-oven pizza!
1 loaf French bread
15-oz. can pizza sauce
1 lb. ground pork sausage, browned and drained
3-1/2 oz. pkg. sliced pepperoni
8-oz. pkg. shredded mozzarella cheese
Cut loaf in half lengthwise. Place both halves on an ungreased baking sheet, cut-side up. Spread with sauce; top with sausage, pepperoni and cheese. Bake at 350 degrees for 15 minutes, or until golden and cheese melts. Slice to serve. Makes 6 to 8 servings.
Out-of-this-world delicious made with fresh garden tomatoes!
4 tomatoes, sliced
2 T. fresh parsley, chopped
1 T. cider vinegar or tarragon vinegar
2 T. olive oil
1 T. mustard
1 clove garlic, crushed
1/2 t. salt
1/8 t. pepper
Place tomatoes in a shallow serving dish; set aside. Combine remaining ingredients in a covered jar. Add lid and shake well to mix. Pour mixture over tomatoes. Cover loosely; let stand at room temperature at least 20 minutes before serving. Serves 4 to 6.
Set out all the fixin’s for mini pizzas. Let everyone choose their favorite toppers, then pop the pizzas in the oven…a fun family meal or a festive party treat.
Use leftovers to make this pizza! Try it with sliced grilled steak too.
12-inch pre-baked Italian pizza crust
3 c. cooked chicken, shredded
1 c. barbecue sauce
1 c. shredded mozzarella cheese
1/2 c. shredded Cheddar cheese
Place pizza crust on a lightly greased 12" pizza pan; set aside. Combine chicken and barbecue sauce in a bowl; spread on pizza crust. Sprinkle with cheeses. Bake at 450 degrees for 8 to 10 minutes, until cheeses melt and crust is crisp. Cut into wedges. Serves 4.
According to Garfield, “It don’t mean a thing if it ain’t got that zing!” Mmm…pass the napkins!
12-inch pre-baked Italian pizza crust
1/4 c. butter, melted
1/4 c. hot cayenne pepper sauce, or to taste
2 c. cooked chicken, diced
1/2 c. celery, chopped
4-oz. pkg. crumbled blue cheese
Place pizza crust on a lightly greased 12" pizza pan; set aside. Combine butter and sauce in a bowl; mix well. Add chicken and celery; toss to coat. Spread chicken mixture evenly over crust. Sprinkle with cheese. Bake at 450 degrees for 10 to 12 minutes, or until heated through and crust is crisp. Cut into wedges. Serves 6.
