HALLACAS

Christmas is here and Mai's Kitchen is offering HALLACAS!
Our delicious traditional Venezuelan Christmas dish.... For a limited time only your family can enjoy the BEST"HALLACAS", in order to ensure deliver by Dec. 8th please place your order before Friday Dec. 2nd; this will be the only time Mai's Kitchen will be making this delicious dish so don't' miss out - you won't be disappointed!$7 each minimum 10 per order.

Blessings and Feliz Navidad,

GRILLING?

Grilled Pizza with Tomatoes & Olives

Ingredients:

1/2 cup grated mozzarella cheese

1/4 cup grated fresh Parmesan cheese

1 1/2 cups grape tomatoes

1/2 cup pitted kalamata olives, drained

1 tbsp olive oil

1 tbsp red wine vinegar

2 garlic cloves, pressed

1/2 tsp coarsely ground black pepper

1 small pkg (6.5 oz/184 g) pizza crust mix

2 tbsp (30 ml) thinly sliced fresh basil leaves

Directions:

1.- Prepare grill for direct cooking over medium heat. Combine cheeses. Slice tomatoes in half lengthwise and cut olives crosswise. Combine tomatoes, olives, oil, vinegar, garlic pressed and black pepper.

2.- Prepare crust according to package directions, roll to an 11 in. circle. Place dough onto center of the grill covered, 3-6 minutes or until golden brown. Turn crust over.

3.- Spoon tomato mixture evenly over the top of crust; top evenly with cheese. Cover and grill 3-6 minutes or until cheese is melted and bottom of crust is deep golden brown. carefully remove pizza from grill. Sprinkle pizza with basil and serve.

Yield: 4 servings

For more recipes visit my website: http://www.pamperedchef.biz/maiskitchen

Bolongese Sauce

Get your pasta boiling and ready for this DELICIOUS meat sauce; combination of ground beef, tomatoes, Italian herbs cooked slowly to bring out all the flavors YUMMY! This is my family favorite!

4 servings $10

PROMOTIONS

This month Pampered chef has great promotions; please visit my web site for more details

http://http//www.pamperedchef.biz/maiskitchen I would love to help you schedule a cooking show!

Recipe of The Week

Eggplant-Tomato Relish

Ingredients:

1 can (28ounces) whole peeled tomatoes

2 un-peeled garlic cloves

1/2 teaspoon ground cummin

1 tablespoon extra-virgin olive oil

1 globe eggplant (1 pound)

Preparation:

Preheat oven to 450 degrees.

Tear tomatoes into small pieces; on a rimmed baking sheet, stir together the rest of the ingredients place the eggplant on top of the tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir mixture and 1/2 small red onion, diced small. Season with coarse salt and ground pepper. (To store, refregerate in an airtight container, up to a week). Makes 2 cups. Serve on crostini or roasted chicken; also great on pasta.