Text 17722, 52 rader
Skriven 2008-12-12 23:22:04 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Marketing
=================
-=> Quoting RUTH HANSCHKA to DALE SHIPP on 12-08-08 23:11 <=-

 -> half-gallon of ice cream is now only ounces is something I can live
 -> with, even though I resent their attempt to pull wool over our
 -> collective eyes.  The thing that is more irritating is when they cut the
 -> size of jarred or canned items we use in recipes.
 -> 
 RH> It's one reason I'm still willing to buy Hagen Dazs (on sale with
 RH> coupon) is that it's still a pint.  The one that gets me is the 6-ounce
 RH> cups of plain yogurt and 15-ounce sour cream tubs.  The recipes call
 RH> for 8 or 16-ounce containers.  That cheeses (ahem) me off too.  At
 RH> least they haven't done it with cream cheese yet.

Maybe the blocks are harder to disguise.  The containers can be
redesigned to look close to the same yet hold substantially less, like
the half-gallon to 1.5 quart or the cup to 6-ounce.  They've done it to
the ricotta cheese tubs, too... I noticed last night (while verifying
amounts with an eye to writing down the recipe) that the ricotta is 15
ounces now, too, instead of the pound I always thought it.  For some
recipes it may not matter, such as my spinach-ricotta pizza, but for
others proportions do matter more...

Ok, so I've mentioned it twice in about as many days, and I just cooked
it again last night, so here's the recipe... (G)

Quick Spinach-Ricotta Pizza

This came about in an effort to somewhat replicate one of Wegmans
Gourmet pizzas that we often bought... They, of course, make it all from
scratch, including the dough for the crust, but I needed something a bit
quicker and simpler.  They also had some sort of spicy eggplant crumble
that went on the top, but I have yet to figure out that bit of it.

Take one pre-made pizza crust (I usually use the Boboli regular crust),
place it on a pizza pan (I line it with aluminum foil first), and spread
it with one (15-oz) container of ricotta cheese.  On top of that, spread
out about half of a pound bag of frozen leaf spinach.  (You could use
fresh spinach, but that should be partly cooked first, so that it
doesn't dry up in the oven.)  Put that into a moderately hot oven
(350-400F, although the temp isn't too important) for a few minutes to
thaw the spinach some.  Take it out, and spread about 2 cups of shredded
cheese on top.  I use some sort of blend, sometimes mozzarella or other
pizza cheeses with some cheddar, but more often Wegmans or Sargentos
Mexican blend.  (I just get the pre-shredded stuff, but purists could
certainly shred their own.)  Put the pizza back into the oven until the
cheese melts.  Let it sit a little before cutting into slices.

ttyl   neb

... See what I get for thinking? Do I smell wood burning? :-)

 * Origin:  (1:3634/12)