Blasts from the past

[Terrytx]

I have been going back over old threads lately and doing some favorites that I missed the first time around. Here are few that got thumbs up around here-

Chipotle Tamale Pie-J/F-01
Citrus-Cream Cheese Pull Apart Rolls-12/99
Malaysian Chicken Pizza-Sep/Oct-91
and tonight will be African Chicken-Peanut Soup-4/96

[beckms]

oooh, can you post the Malaysian Chicken Pizza? I've been on a pizza kick ever since I learned how to make my own crust (4 weeks ago). Tonight it's going to be the Leek, Ricotta, and Walnut pizza. Mmmm!

[Terrytx]

here you go-I hope you like it as much as we did.


* Exported from MasterCook *

Malaysian Chicken Pizza

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pizzas And Such Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Packed Brown Sugar
3/4 Cup Rice Wine Vinegar
1/4 Cup Low-sodium Soy Sauce
3 Tablespoons Water
2 Tablespoons Chunky Peanut Butter
1 Tablespoon Peeled Minced Fresh Ginger
1/2 To 3/4 Teaspoon Crushed Red Pepper
4 Cloves Garlic, Minced
Cooking Spray
1/2 Pound Skinned and Boned Chicken Breast, Cut in
Bite-size Pieces
1/2 Cup (2 Ounces) Shredded Reduced-fat Swiss
Cheese
1/4 Cup (1 Ounce) Preshredded Part-skim Mozzarella
Cheese
1 (12-inch) Basic Pizza Crust
1/4 Cup Chopped Green Onions

Preheat oven to 450 degrees.

Combine the first 8 ingredients in a bowl; stir well with a whisk.

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add chicken; saute 2 minutes. Remove from pan.

Pour vinegar mixture into pan; bring to a boil over medium-high heat.
Cook 5 minutes or until slightly thick. Return chicken to pan and cook 1
minute or until chicken is done. (Mixture will be the consistency of thick
syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top
with chicken mixture. Bake at 450 degrees for 12 to 15 minutes. Sprinkle
with green onions. Remove pizza to cutting board; let stand 5 minutes.

Yield 6 servings (serving size: 1 wedge). 283 cal, 6.6g fat, 18.6g pro,
36.1g carb, 1.2g fiber, 31mg chol, 2.3mg iron, 466mg sod, 167mg calc.

Source:
"Cooking Light Complete Ckbk"

[LaraW]

beckms, you will love that pizza! We had it last week.

I don't remember how big you make the crust, but I just made mine the same size as I always do (probably about 12 inches) and it didn't seem like there was enough cheese mixture to go around. You might want to add a little more ricotta.

It was YUMMY!!!

Lara

[aggie94]

Our supper club did a few past CL recipes for our October dinner:

Asiago Dip with Crostini (May 99): Big thumbs-up! Of course, I'm not sure any of the men even sampled it, as they were all in the living room watching the Texas Tech-Nebraska game while us women were in the kitchen gabbing and nibbling on appetizers.

Crabby Cajun Dip with baked pita chips (99, not sure what month): Also yummy. Lighter than the cheese dip, but very good. Again, this is only the opinion of us women.

Orange and Maple Roasted Turkey (Nov/Dec 97): Delicious! Everyone gave it a big thumbs-up. The orange/maple flavor was subtle in the turkey, stronger in the gravy. It was a nice change on the classic roasted turkey.

[funnybone]

Oct. 2000 Curried Squash-and-Pear Bisque

I made this today - had a butternut squash I needed to use up and decided to finally try this soup. DH "claims" he does not like curry, but I didn't tell him it was in it. Later on I told him, and he said he "knew it" (Yeah Right!). I would make it again - maybe even the next time we have guests.