Subj : Re: thin crust
To : August Abolins
From : Dave Drum
Date : Tue Nov 29 2022 06:18:00
-=> August Abolins wrote to Ruth Haffly <=-
RH> Sounds interesting but the problem with thin crust pizza is keeping all
RH> of the toppings on without the curst collapsing. No problem of that with
RH> a thicker crust. (G)
AA> there's no shame in using a knife and fork
Or plates, even. As I told her. Bv)= Or baking the crust past al dente
stage to crispy (but not burned).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mini Ham & Swiss Frittatas
Categories: Five, Pork, Cheese, Vegetables
Yield: 8 Servings
6 sl Ementhal cheese; fine chop'd
6 sl Deli ham; fine chopped
8 lg Eggs
1/2 ts (ea) onion & garlic powder
1/4 ts Fresh ground black pepper
SPECIAL EQUIPMENT: Mini-muffin tin
Set oven @ 375-|F/190-|C.
Prepare mini-muffin pan with cooking spray.
Toss cheese and ham together in a bowl; distribute
evenly between the 24 prepared muffin cups.
Beat eggs, onion powder, garlic powder, and pepper
together with a whisk in a bowl; pour in equal amounts
over ham and cheese in muffin cups.
Bake until tops turn light golden brown, about 12
minutes. Remove frittatas from cups with a spoon.
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Some people call me crazy. I prefer the term "Happy, with a twist."
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