|
Oregano is often used in Italian dishes and many tomato based dishes — sausages, stew, with lamb, pork and chicken, with omelets, pizza, cabbage, in minestrone and in fresh salads. It is also one of the ingredients in chili powder. Oregano tastes great with tomato, egg, or cheese-based foods, and is also a great addition to many lamb, pork, and beef main dishes. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed oregano leaves. |
Lemon Chicken
|
|
Brush chicken with margarine. Beat together: oil, lemon juice, salt, pepper and
oregano and brush on chicken. Arrange skin side down in pan (pieces shouldn't touch). Bake 15 minutes at 400˚. Baste with pan juices. Bake 15 minutes more and turn chicken over. Wash potatoes, but do not peel them. Quarter them lengthwise and add to pan. Baste. Bake until chicken and potatoes are done and golden (about 30 minutes). |
Pizza
|
Dough:
1½ tsp yeast ½ tsp salt ¼ olive oil |
3 cups flour 1 tsp sugar 1 cup lukewarm water |
Sauce:
6-8 large tomatoes 1 onion, finely chopped 1 clove garlic, minced |
2 tsp oregano
1 tsp basil 1 bay leaf salt and pepper |
|
Dissolve yeast in lukewarm water. Add oil, sugar and salt. Stir in flour and knead about five minutes. Place the dough in an oiled bowl, loosely covered and let it rise until doubled. When doubled, punch down and roll or hand stretch to a 12" circle. Place dough in a greased 12" pizza pan or a cookie sheet. Cover and let the dough rise again. When it has risen, prick it with a fork about every ½ inch and bake at 475° for 5 minutes.
|
To make the sauce:
Seed the tomatoes. Chop finely or process in a blender or food processor. Add remaining ingredients and simmer 30 minutes. Remove bay leaf. |
Lightly brush baked crust with olive oil. Spread with sauce and the toppings of your choice. Bake at 425° for 15
minutes or until nicely browned
minutes or until nicely browned
