Purdyville

Link to RSS Feed RSS Subscribe
Link to Atom Feed Atom Subscribe

Subscribe by Email

Site search

Double-Crusted Pizza

Menu:
Double-Crusted Pizza with Sausage and Peppers, doubled
Double-Crusted Pizza with Mushrooms and Onions, doubled
2 gallons Purdyville Juice

Comments:
Tonight was Lachlan’s turn to cook. This is the first time we made the sausage and pepper recipe. We based it on another recipe called Sausage Sandwich Squares. By using the poultry sausage we managed to keep the calories from fat under 30%. But if the choice was available, I would use 1 lb. spicy Italian poultry sausage and 1 lb. mild. It was a tad on the bland side. Also, start sauteing the peppers before adding the onions. The peppers take much longer to get soft.

* Exported from MasterCook *

Double-Crusted Pizza with Sausage and Peppers, doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Italian Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 batch Pizza Dough in the Electrolux Assistent
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
2 pounds poultry Italian sausage
12 ounces red peppers — diced (2 cups)
12 ounces green peppers — diced (2 cups)
2/3 pound onions — diced (2 cups)

Prepare Pizza Dough, and place in bowl greased with olive oil, and turn to coat. Cover with plastic wrap and place in warm place to rise (check in half hour) till double.

While it’s rising, cook the sausage until no longer pink; remove with slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain. Add sausage back to peppers.

Meanwhile, grate cheese and prepare sauce, omitting water.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece, place in bottom of 12" pizza pan. Roll out another piece, put in second 12" pan. Place 1 pound mozzarella and half sausage/pepper mixture in each crust. Roll out the other two pieces and place over the fillings. Fold over and seal edges. Prick the tops to prevent air bubbles. Bake 7 minutes in bottom of oven at 450 degrees. Take out pizzas, top with sauce (I don’t put anything else on top) and bake another 25 minutes at 400 degrees. Let rest for 10 minutes before cutting.

Description:
"Classic Purdyville pizza"
Yield:
"2 pizzas"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 477 Calories; 16g Fat (29.7% calories from fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 860mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough in the Electrolux Assistent

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 48 Preparation Time :0:00
Categories : Big Batch Breads Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 5/8 pounds bread flour — (12 cups)
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons yeast — *see Note
1 quart hottest tap water — *see Note

Place water in mixer bowl.

Put 6 cups flour, sugar, salt and yeast in on top of water in bowl. Turn the machine on to low/medium speed and slowly add the rest of the flour.

Continue mixing until the dough has the smooth elastic quality that pulls away from the side of the bowl. This will take approximately 6 to 10 minutes. Do not move the speed up. It will not speed up the process or make it better.

Remove from mixing bowl. Place in a bowl coated with olive oil. Cover with greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 8 crusts in the heavy duty mixer, enough for 4 double-crusted pizzas."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 127 Calories; 1g Fat (4.4% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Double-Crusted Pizza with Mushrooms and Onions, doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Food Processor Cooking Italian
Lowfat and Lovin’ It Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch Pizza Dough
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
12 ounces fresh mushrooms — sliced 6mm thick
2 vidalia onions — sliced 3mm thick

Prepare Pizza Dough.

Meanwhile, grate cheese and prepare sauce, omitting water. Also wash and slice mushrooms, and slice onions.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece, place in bottom of 12" pizza pan. Repeat with a second piece in
a second pan. Place half the mozzarella in each crust. Distribute vegetables evenly over cheese. Roll out the other two pieces of dough and place over the filling. Fold over and seal edges. Prick the tops to prevent air bubbles. Bake 7 minutes in bottom of oven at 450 degrees. Take out pizzas, top with sauce (I don’t put anything else on top) and bake another 25 minutes at 400 degrees. Let rest for 10 minutes before cutting.

Description:
"Classic Purdyville pizza with a mushroom and onion filling."
Source:
"adapted from a recipe in Parade magazine in the ’70s"
Yield:
"2 pizzas"
T(Bakes in oven):
"0:25"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 391 Calories; 12g Fat (26.9% calories from fat); 24g Protein; 47g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 600mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 24 Preparation Time :0:00
Categories : Food Processor Cooking Italian
Kosher Volume 1
Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups bread flour
1 teaspoon sugar
1/4 teaspoon salt
2 envelopes Rapid Rise yeast — *see Note
2 cups hottest tap water — *see Note

Put flour, sugar, salt and yeast in food processor bowl. Pulse 2-3 times to blend.

With machine running, pour hot water through feed tube slowly, till all is incorporated and dough forms a ball. Let process 40 seconds.

Remove from work bowl. Place in a bowl coated with olive oil. Cover with greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 4 crusts in the food processor, enough for 2 double-crusted pizzas."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Purdyville Juice, tripled

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Beverages Heritage
Purdy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 12 fluid ounce cans orange juice, frozen concentrate
9 12 ounce cans water
3 cups sugar
3 envelopes orange Kool-Aid
6 quarts water

For each one gallon pitcher, combine 1 can concentrate, 1 package Kool-Aid and 1 cup sugar.

Add three cans of water to each pitcher. Stir to dissolve sugar and concentrate.

Add 2 quarts water to each pitcher and stir.

Yield:
"21 pounds"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 79 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 20g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

NOTES : Any combination of concentrate and Kool-Aid can be used. Some of our other favorites are: grape juice/grape Kool-Aid, lemonade concentrate/lemonade Kool-Aid. Teman likes to mix orange concentrate with lemonade Kool-Aid.

Nutr. Assoc. : 0 0 0 0 0