Pizza Dip

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            FOOD FUNNY
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Thanks to Peter Maretz in San Diego for what I assume is a true
food funny.

We were watching my son's Little League baseball game when my
three-year-old daughter went up to my wife and announced, "Mommy,
I want to go to the snack stand!" Not wanting to miss the game, my
wife said, "Why don't you go ask your Daddy?" My daughter dutifully
trotted over to me and asked, "Daddy, can I go to the snack stand
with Mommy?"

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            TODAY'S RECIPE
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It's time for another batch of slow cooking recipes, this time with an
eye towards holiday entertaining. If you don't have a slow cooker, please
don't despair. See the note below (which I will include with all recipes
this week) on how to cook these recipes in the oven or on top of the
stove. That said, here's the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Pizza Dip
[Cranberry Cider]

Tuesday's Soup or Salad
Squash and Apple Soup
[Vegetarian Chili]

Wednesday's Side Dish
Spinach Casserole
[Winter Vegetables with Balsamic Vinegar]

Thursday's Entree
German-Style Pot Roast
[Chicken in Honey-Mustard Sauce]

Friday's Dessert
Berry Bread Pudding
[Plum Pudding with Brandy Butter]

Note on slow cookers: Most slow cookers on the market have two
settings: low and high. The low setting cooks foods at approximately
200F (95C), and this heat setting can be approximated in a conventional
oven or on a stove-top burner set on the lowest setting. Similarly, the
high setting (approximately 300F, 150C) can be reached on conventional
ovens and on stove-top burners set on very low. All you need to cook
any of these recipes is an oven (or stove-top) and a casserole dish or
oven-proof baking dish with a tightly fitting lid.

Kids will be especially fond of this dip that tastes just like their
favorite food.

Pizza Dip

4 oz (225 g) Italian sausage, casing removed
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g) meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
3/4 cup (180 ml) chopped pepperoni
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) sliced black olives (optional)

Combine the sausage meat, onion, and garlic in a skillet over moderate
heat and saute until the meat is browned, about 5 minutes. Drain off
the fat and combine the meat mixture with the remaining ingredients in
the slow cooker. Stir in the remaining ingredients and cook on low
heat for 3 hours. Serve with slices of focaccia, Italian bread, or
pita toast triangles. Serves 7 to 12.
Received on Mon Oct 31 08:44:55 2005