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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