| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Stanford, *hearts, *new-acq, Artichokes, Quick | 1 | Servings | |
INGREDIENTS
| 1 | oz | Lowfat mozzarella cheese; shredded |
| 1 | Pita bread | |
| Sun-dried tomatoes; rehydrated in water and chopped | ||
| 1 | Marinated artichoke heart; rinsed and drained, chopped or sliced | |
| Fresh basil | ||
| Red pepper; hot or mild, fresh or roasted |
INSTRUCTIONS
Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly. (p237) >From THE STANFORD UNIVERSITY HEALTHY HEART COOKBOOK, by Helen Cassidy Page and John Speer Schroeder (Chronicle, 1997). >Edited by Pat Hanneman 3/98 Recipe by: HEALTHY HEART COOKBOOK, by Stanford University Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 21, 1998
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”