more 6 ingedient dishes

[Guest guest]

Two-Onion Pizza

Pennsylvania Dutch Corn Noodles

 

* Exported from MasterCook *

 

Two-Onion Pizza

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil

1 large red onion

quartered and thinly sliced

1 large white or yellow onion

quartered and thinly sliced

1 12 inch prepared pizza crust

such as Boboli

4 ounces smoked mozzarella or sharp cheddar cheese --

grated, up to 6

 

Serves: 2 to 3

 

Serve this with a salad of mixed greens, cannellini (large white beans),

and ripe tomatoes. A good wine adds to the charm of this meal as well.

 

Heat the oil in a large skillet. Add the onions and saut‚ slowly, covered,

until translucent. Uncover and continue to saut‚ until they are nicely

golden (but not browned), stirring often.

 

Arrange the onions on the pizza crust, then sprinkle the cheese evenly over

the onions.

 

Bake in a preheated 450 degree oven for 8 to 10 minutes, or until the

cheese in melted.

 

Cut into wedges and serve at once.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Pennsylvania Dutch Corn Noodles

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces medium-wide egg noodles

preferably yolk-free

2 tablespoons whipped butter

OR natural canola margarine

1 large onion -- quartered

and thinly sliced

16 ounces frozen succotash -- thawed

(mixed corn and lima beans)

1 1/2 pounds fresh ripe tomatoes -- diced,

with 1/4 cup water

(or substitute 1 28-ounce can diced

tomatoes)

1/4 cup chopped fresh parsley

Salt and freshly ground pepper

 

Serves: 4 to 6

 

Round out this meal with a 1-pound bag of pre-shredded cole slaw (dressed

with a low-fat sweet/sour dressing such as honey-mustard), some fresh rye

bread, and some steamed green beans.

 

Begin cooking the noodles.

 

Meanwhile, heat the butter in a large skillet. Add the onion and saut‚

over medium heat until golden. Add the succotash and tomatoes; continue to

cook until well heated through, about 5 to 7 minutes.

 

When the noodles are just tender, drain them and combine them with the

succotash mixture in a large serving bowl. Add the parsley, then season to

taste with salt and lots of pepper and toss well. Serve at once.

 

 

 

- - - - - - - - - - - - - - - - - -