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Show DAILY HERALD B2 Pizza - Just toss it on a grill Sharon Thompson . ing, and leaves room in the SUV for all the food. ' The Freedom Grill (you can check it out on the Web at www.freedomgrill.com) sells for about $800, but there are less expensive grills, such as KNIGHT RIDOER NEWSPAPERS It's tailgating time. And this season, rather than the usual wings and chili, think about treating your fellow fans to pizzas on the grilL Portable grills have made it ' easy to cook great meals in stadium parking lots. If you really want to wow your gang, cook individual pizzas on the Freedom GrilL It attaches to the back of any vehicle with a standard receiver hitch, locks into place while travel o the Thermos Char-Bro- il portable propane grill and the Weber charcoal Grill-2-G- grill. But if you just want some ' good-tastin- pizza at the g stadi- um, any charcoal or gas grill " can make terrific pizza To save time, cook meat and vegetables on the grill at home Tuesday, September 28, 2004 HARRIET VALLEN'S RECIPES DALY HERALD and cut into bite-siz- e pieces ..Al-most any topping can be used If choosing meats, fish or shellfish, be sure they are fully cooked before adding them, as the pizzas are not on the grill long enough to cook thoroughly, according to James McNair, creator of Pizza Deck, a box of 50 recipe cards and tips for making the perfect pizza at home. McNair recommends freshly made dough, but not everyone has time for that. Many recipes suggest using Pfllsbury refrigerated pizza crusts. Harriet Vallen shares some of her family's favorite recipes. Her husband, James, cant get enough of this rich dessert. Not Yo Mama's Banana Puddin' Source package French vanilla instant pudding mix 2 cups milk (any percent) 8 ounces cream cheese, softened can sweetened condensed milk 12 ounces Cool Whin thawed 2 packages Pepperidge Farm Oiessman cookies e (mini) , ' GRILLED PIZZA RECIPES Grilled Fresh Vegetable Pizza Artichoke and goat cheese pizza Makes 4 serving. 1 cup fresh small broccoli florets 1 can refrigerated homemade, or refrigerated pizza crust, or puff Pizza dough, pastry (13.8-ounce- pizza crust Olive oil 2 teaspoons olive oil Ismail yellow sumfher squash, sliced lengthwise cup pizza sauce 2 Italian plum tomatoes, sliced V-cups shredded mozzarella Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover and microwave on high for 2 to 3 minutes or until broccoli is bright green. Drain; set aside. Cut heavy-dut- y non-stic- k 2 tablespoons chopped fresh sheet of foil; spray with cooking spray. Un- roll dough; place on sprayed foil. Starting at center, press out dough with hands to form rectangle. Brush dough with 1 teaspoon oiL Brush squash with leftover oil. Cook on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-locoals. Place squash on grill. Invert dough onto grill rack and peel off foil. Cook 3 to 5 minutes or until bottom of dough is golden brown and squash is turnand ing squash occasionally. Remove squash from grill; place on cutting board. Cut pieces. squash into bite-siz- e Turn dough; grill lto 2 minutes or until bottom is set. Remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese. Return pizza to grill. Cook 3 to 5 minutes or until crust is browned and cooked through, and cheese is melted. From Food Network crisp-tend- grill-marke- er 3 cups crumbled fresh mild goat cheese (about 12 ounces) 2 jars (6V4 ounces each) marinated artichoke hearts, well drained and thinly sliced cup grated Parmesan .cheese (about 1 ounce) 2 tablespoons chopped fresh f chervil or parsley V4 flat-lea- Stretch and shape dough as desired and place on grill for 3 to 5 minutes or until bottom of dough is golden brown. Re- move from grill and brush . dough with olive oil then top with goat cheese, leaving border around edges. . Distribute artichoke slices over cheese and drizzle with olive oil. Sprinkle with Parmesan and chervil or parsley. Bake an additional 3 to 5 minutes. Adapted from "The Pizza Deck" by James McNair Pizza with Sausage and Oregano Ricotta pound Italian hot sausage 1 large red onion, cut into Wnch-thicslices 2 large yellow peppers, cored, - seeded and quartered 2 large red peppers, cored, seeded and quartered Olive oil Salt and pepper 1 recipe favorite pizza dough, ' rolled into 4 (6inch) rounds pound grated fontina cheese 1 cup sheep's milk ricotta 2 tablespoons olive oil k oregano Basil vinaigrette (recipe follows) Preheat grill. Grill sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with oil, and season with salt and pepper. Grill onions and peppers until soft, about 3 to 4 minutes per side. Remove sausage from grill and slice thick slices. Re, into move onions, separate into rings, "and roughly chop. Remove peppers and slice into thick slices. Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from grill and place on a flat surface. Divide fontina cheese among the 4 pizza rounds. Divide sausage, onions and peppers over the cheese. Place pizza on the grill, close the cover and grill until cheese melts, about 3 to 4 minutes. Mix together the ricotta, olive oil and oregano in a small bowl and season with salt and pepper, to taste. Remove pizzas from grill and drizzle with basil vinaigrette. Top with dollops of ricotta cheese mixture and let rest for 5 minutes. Basil Vinaigrette xh cup fresh basil leaves cup white wine vinegar 1 tablespoon honey Salt and freshly ground pepper cup olive oil Combine all ingredients and blend until smooth. Va From Food Network IHIKHi ..aaaiajrvt- - - Mix in smaller bowl the pudding mix and milk until thickened and set aside. Mix with electric mixer the cream cheese and sweetened condensed milk until creamy. Fold in the Cool Whip, then gently fold in the pudding. h line a cake pan with half of the . cookies. Slice bananas on top of cookies. Spoon pudding mixture on top of bananas, cover with remaining cookies on top. Refrigerate until ready to serve. Note: If you're making this ahead, just make the pudding mixture and assemble shortly before serving to make sure bananas dont turn brown. adapted by Harriet Vallen from Paula Dean, Paula's Home Cooking Show 9y-13-inc- "Watch for bowl lickersP on this recipe, said Vallen. Kids Love Broccoli Soup Make 6 Mfvtn& ' 4 cups chicken broth 1 cup water 1 cup heavy whipping cream pound Veheeta cheese cup all purpose flour cup butter Vi teaspoon onion powder or dried onions to taste A teaspoon ground black (or, white) pepper 4 cups frozen broccoli florets Garnish: M cup shredded Cheddar cheese 2 teaspoons minced fresh parsley Make a roux by melting butter in large saucepan, stir in onion and flour and heat on medium heat until smooth and bubbly, stirring constantly with whip. Add chicken broth, water, whipping cream, and cheese. Cook Continued from Bl 10-1- semi-finali- st ' 68 medium bananas Bring soup to a bci, stirring often, add broccoli and bring to boil, stirring constantly. Reduce heat to low and simmer 5 minutes until broccoli is tender but not soft. Stir often. Serve with cheese and parsley, (I rice sometimes make white rice, or use left-ovand stir into the soup at end of cookingr leftover chopped chicken added works well also). Cook! Notes I prefer bouillon crystals in place of chicken broth. I sometimes use half Verveeta i and half shredded cheddar; it just depends on what's in the fridge and personal taste. I've used fresh broccoli also it just takes longer and there is really no taste difference. Harriet Vallen, Food Network contest from American Fork ' Vallen received the good news on her cell phone. She didn't hear the $1,000 part; all that registered was the trip to Birmingham." She screamed so loudly she woke her up daughter, Amelia, in the back seat of the car. The contest marks a high point in a cooking odyssey that began when Vallen was 12 years old. As the only girl in her family, she became the family's designated cook each summer for four years when her mother left home to care for Vallen's ailing grandfather. "I was such a bad cook at first that my brothers threatened to get a stomach pump," she said. She remembers making franks and macaroni salad for her dad and two brothers. "The salad was so horrible," said Vallen. "I put too much mustard in it." Her dad wrinkled his nose a little but still said it was good. After that experience, she started asking for cookbooks for each birthday. Four decades later, Vallen s family members don't wrinkle their noses at the cooking. "She puts a lot of effort into cooking and baking and refines it," said Vallen's husband, James, a mail operations manager. "She adapts recipes to something better than it was before probably by adding fat, things that taste great like butter and heavy whipping cream. "She takes something at a restaurant and experiments until she gets it the way the dish tasted at the restaurant." Vallen said his wife will even quiz a chef about the contents of a dish. She sometimes impresses restaurant cooks by giving a spot-o- n description of what is in a particular recipe. The Vallens are looking forward to seeing their mother compete in the Southern Living contest. "Two decades of cooking for seven kids may finally pay off," This is a Pillsbury bake-of- f winner frora-yearago, said Vallen. "I usually double this for my hungry family of eight now at home, and sometimes even tripled this recipe works well," Vallen said. To save on preparation time Vallen will cook the chicken, chop it and freeze until needed "This is the most requested birthday dinner dish from my children," she said. s Chicken Crescent svm0 Heat soup and milk on low heat until just warm. Pour approximately half the soup mixture in bottom of cake pan. Leave remaining soup mixture on low heat to use later. Preheat oven to 350. Mix together chicken and one cup of the cheese in mixing bowL Unroll crescent rolls, place one heaping tablemixture inside each individspoon chicken-chees- e ual crescent roll and roll up with point on top of roll. Place filled rolls on top of soup mixture in baking pan. Bake uncovered about 25 minutes until lightly brown. Sprinkle one cup of cheese on top of rolls and continue baking until cheese is melted and rolls are a little more browa Serve with soup mixture .' ; as a gravy on the side. adapted by Harriet Vallen, Food, Network contest from American Fork - publishing. "Life gets in the way," she said. Vallen said she prefers autumn foods such as soups, pumpkin breads and rich party cheese balls, appetizers shrimp dip, spinach dip. She also likes desserts and foods rich in cream and butter. But the fare had a detrimental effect on Vallen's health when her weight skyrocketed ie jUtoh County rate PlliMiA ps 1 whole cooked and boned chopped chicken (may use 4 boneless skinless breasts) 1 cup shredded Colby or mild cheddar cheese 2 (8 count) cans refrigerated crescent rolls 2 (10 ounces) cans cream of chicken soup 1 can of condensed milk 1 cup shredded Colby or cheddar cheese (in addition to above) said Megan Van Pelt, 28, Vallen's oldest daughter. "My husband, Jim, married me for my cooking, and I have her to thank." Van Pelt, who lives in Eagle Mountain, credits her mother's upbringing for Vallen's culinary prowess. Vallen agrees. "I grew up in Akron, Ohio, in an ethnic neighborhood," she said. "On Sunday afternoons, everyone sat on their porches and shared their leftover food from dinner." Neighbors traveled from house to house sampling dishes and sharing recipes with one another. Through those experiences, Vallen learned to make Hungarian cabbage rolls, Italian pizzelles and lasagna, and Greek baklava. "We're really blessed that she grew up in such a a melting pot," said Van Pelt. "I've been cooking with her my entire life and I've learned to make baklava, lasagna ..." '. Also, Vallen's mother, Willa Hill, taught Vallen the importance of practicing and adapting recipes to one's own tastes. It's a tradition Vallen now shares with her seven children. Amelia, Vallen's youngest, regularly watches Food Network with her mother. Amelia said she loves her mom's winning Sweet 'n' Sour Chicken recipe. "The batter and sauce have a good flavor," she said. But James Vallen prefers his wife's Fettucine Alfredo. "Ah, ah, it's so good," he said. One day, Harriet Vallen plans to write a cookbook titled, "I'll Never Trust a Skinny Cook." She's worked on it several years but; it's still not ready for high-calor- Roll-U- semi-finali- st to 260 pounds. Eighteen months ago, she underwent gastric bypass surgery, a procedure in which part of the stomach, is closed off. The mother is now a trim 130 ; pounds. "I definitely eat healthier, smaller portions now," she said. "I still love to cook, but I can't do a lot of carbs. I can do a little here and there." She said she's glad she had the surgery: "I have more ener- gy" She's changed some things, and kept others the same.' "Yeah, I still cook tfith lard, ' that doesn't bother me,Vallen said. "It's the carbohydrates that bother me, so I stay away from white flour and white sugar." And she's taught her children to carry on the tradition of great cuisine. Van Pelt prepares a roast just like her mother does: rubbing it with seasonings such as garlic powder, onion salt, rosemary and thyme, coating it with flour, then searing the meat in oil to lock in the flavor before baking it in the ovea When Vallen's . second oldest child, Ben, served a mission for The Church of Jesus Christ of Latter-da- y Saints in Spain, he baked apple pies using his mom's recipes. Those same children respect their mom's talent so much that they purchased a bright-red KitchenAidMixerforher.lt has an honored place in her kitchen along with a collection of old cookbooks that Vallen picks up in bookstores and et Industries. checked curtains deck her windows and colorful pottery and antique flour sifters fill the top of her cabinets. The kitchen has a homey feel "I love to sit and read cookbooks like novels," she said. And putting those recipes to the test is the ultimate sign of affection for Vallea "I think cooking to me is an expression of love for others," she said . De-ser- FOOD NOTES TTTT Raw food OREM Theresa Patterson and Becky Johnson will demonstrate and teach the importance of eating raw and living food at 7 p.m. Oct. 7 aj The Herb Shop, 160 S. State St., Orem. Info: 224-69- 00 Hit Chocolate dass. . PARK CITY Pastry Chef Raymond Lammers will teach a Chocolate Cooking Class at 6 am. Oct. 8 at Deer VaUfey's ' Stem Eriksen Lodge ih Park City. Cost is $65, which includes instruction and three-courdinner. Info: (435) 6454455 se |