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You Asked For It

For all kinds of recipes, a pizza stone rocks

By ELLEN FOLKMAN
Published September 7, 2005

Heloise Pelgen recently purchased a pizza stone, and she needed recipes for foods other than pizza that can also be cooked on it.

Dianna Suratt shares several that use stones of varied shapes and sizes. Many could probably be adapted to other sizes.

These recipes come from various Pampered Chef cookbooks.

For: Heloise Pelgen of Homosassa

From: Dianna Suratt of Palm Harbor

Recipe: Apple Cookie Kuchen

1 20-ounce package refrigerated sugar cookie dough

1 Granny Smith apple

Topping:

3 tablespoons sugar

1/2 teaspoon cinnamon

1 tablespoon orange or lemon zest

2 teaspoons flour

1 teaspoon butter, softened

Put sugar cookie dough in freezer for 1 hour for easier slicing. Preheat oven to 350 degrees. Remove wrapping from cookie dough. Cut 22 to 24 thin slices (use about three-quarters of the roll). Arrange dough slices in a circle on 13-inch baking stone about 1/2 inch from edge. Slices should touch each other. Make a second row of slices inside the first, leaving center open. (Dough will expand to fill in spaces during baking.) Peel, core and slice apple. Cut apple rings in half. Arrange apple slices in two circles on dough and press ends in slightly. Combine ingredients for topping and sprinkle over dough. Bake for 25 minutes or until kuchen is lightly browned. Immediately run a thin spatula under the kuchen to loosen it from the stone. Allow to cool 10 to 15 minutes. Cut into wedges and serve.

Serves 10 to 12.

For: Heloise Pelgen of Homosassa

From: Dianna Suratt of Palm Harbor

Recipe: Stuffed Pizza Sticks

1 tablespoon cornmeal

2 packages (10-ounces each) refrigerated pizza dough

2 teaspoons olive oil, divided

1 cup shredded, reduced-fat mozzarella cheese

1 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1/4 teaspoon garlic salt

2 tablespoons Parmesan cheese, grated

1 8-ounce can pizza sauce

Preheat oven to 425 degrees.

Sprinkle cornmeal evenly over 12- by 15-inch rectangular baking stone. Unroll one pizza crust on stone, forming a 10- by 12-inch rectangle. Pat into shape with hand if necessary. Brush with 1 teaspoon oil. Sprinkle mozzarella cheese over crust. Unroll remaining pizza crust over the crust topped with cheese, shaping as needed to match edges. Press edges lightly with fingers to seal.

Cut dough in half lengthwise and then widthwise into 10 1-inch strips. Do not separate. Brush crust with remaining oil. Combine basil, oregano and garlic salt. Sprinkle over crust. Sprinkle grated Parmesan cheese over crust. Bake 14 to 16 minutes or until dark golden brown. Use pizza cutter or knife to separate strips. Serve with warmed pizza sauce for dipping.

Makes 20 pizza sticks.

For: Heloise Pelgen of Homosassa From: Dianna Suratt of Palm Harbor

Recipe: Southern "Fried" Chicken

1/2 cup buttermilk

1 egg white

2 garlic cloves, pressed

2 cups cornflake cereal, coarsely crushed

1/4 cup cornmeal

1/4 cup Parmesan cheese, grated

1 teaspoon paprika

1/4 teaspoon ground black pepper

6 boneless, skinless chicken breast halves

Vegetable spray

Preheat oven to 425 degrees. Whisk buttermilk and egg white together in shallow bowl. Add pressed garlic. Combine crushed cornflakes, cornmeal, Parmesan cheese and seasonings in 9-inch pie plate, mixing well. Dip chicken into buttermilk mixture, then into cornflake mixture, coating evenly. Place pieces on 15-inch baking stone. Lightly spray chicken with vegetable spray. Bake 20 to 25 minutes or until chicken is done and juices run clear when pierced with a fork.

Makes 6 servings.

For: Heloise Pelgen of Homosassa

From: Dianna Suratt of Palm Harbor

Recipe: Crispy Oven-Fried Vegetables with Cool as a Cucumber Dip

2 tablespoons Parmesan cheese, grated

1/2 cup Italian seasoned bread crumbs

1 egg white

1 tablespoon skim milk

8 to 10 drops hot pepper sauce

3 cups assorted fresh vegetables:

Sweet potato, peeled and cut into 1/4-inch slices

Zucchini, cut into 1/4-inch slices

Eggplant, peeled and cut into 1/4-inch slices, then quartered

Cauliflower, cut into 1/4-inch slices

Broccoli, cut into small florets

Whole mushrooms

Vegetable spray

Preheat oven to 425 degrees.

Combine grated Parmesan cheese and bread crumbs in a 1-quart bowl. Lightly beat egg white in small bowl. Whisk in milk and hot pepper sauce. Dip each vegetable into egg white mixture then into crumb mixture to coat evenly. Place in single layer on 15-inch round baking stone. Lightly spray vegetables with vegetable spray. Bake 12 to 14 minutes or until lightly browned. Serve with Cool as a Cucumber Dip.

Makes 8 to 10 servings.

4 teaspoons dry ranch dressing mix

1 cup fat-free sour cream

1/4 cup cucumber, seeded and finely chopped

1 tablespoon onion, finely chopped

Combine salad dressing mix and sour cream in bowl until well blended. Stir chopped cucumber and onion into sour cream mixture. Cover and refrigerate 1 to 2 hours to blend flavors.

Makes 1 1/4 cups.

Jeannine Grivois wants a recipe for chow chow, a dish her mother used to make. She remembers that it contained green tomatoes, onions and spices.

Margaret Nielson has lost her treasured recipe for funnel cakes. She would like to be able to make them for her family again. Charlene Harris would like a recipe for fried peach pies. She knows they are made with vinegar.

If you have any of these recipes in your collection, please share them.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified September 6, 2005, 10:16:20]