Does anyone have a very old recipe called "Spokane Pizza"? I used to make this for our children
- Thread starter karennoca
- Start date
It is in the Sunset Favorite Recipes II, no date on the recipe, but the intro to the book says
it is the best recipes of the '70's. The book was first published in 1982. I couldn't tell from your first post if you have the recipe or would like it. If you need it, dh will scan and I will post it for you.
it is the best recipes of the '70's. The book was first published in 1982. I couldn't tell from your first post if you have the recipe or would like it. If you need it, dh will scan and I will post it for you.
Spokane Pizza
Here is the recipe as I have it written. All the ingredients are the same, I used all low-fat ingredients, which are not called for. Also I mix meat, beans, olives together. Original calls for spreading beans on torts, then adding meat mixture. It is easier for me to heat the beans in with the meat.....spreads easier.
Spokane Pizza
1 pound lean gr. beef or gr. chicken
1 med. onion, chopped
two or more cloves, diced garlic ( I use 4 to 5)
1 can (4 oz.) diced Ortega Chilies
½ cup chili sauce or catsup
1 can non-fat Roserita refried beans
1 can sliced ripe olives ( 2 ¼ oz)
5 Canteca Gold flour Tortillas, 99 % fat free (Raley’s or Safeway)
2 tablespoons melted butter or Smart Balance
2 cups shredded mozzarella or jack cheese, made with skim milk
½ cup freshly grated parmesan
Serve with avocado slices, taco sauce and fat-free sour cream
Brown meat, stir in onion and cook until soft, add fresh garlic, green chilies, chili sauce, refried beans, and olives, cook on low until heated through and mix well.
Brush both sides of tortillas with melted butter, place tortillas on a 14 – inch pizza pan, overlap them to cover bottom. Broil about 3 inches below heat until lightly browned. Set oven temp. to 450°
Spread bean/meat mix over torts. Top with cheeses. Bake on lowest rack for about 10 minutes or until cheese is bubbly. Serve in wedges. Garnish with avocado wedges, Lindy’s taco sauce and sour cream. We get six servings out of this. Great the next day, too.
Here is the recipe as I have it written. All the ingredients are the same, I used all low-fat ingredients, which are not called for. Also I mix meat, beans, olives together. Original calls for spreading beans on torts, then adding meat mixture. It is easier for me to heat the beans in with the meat.....spreads easier.
Spokane Pizza
1 pound lean gr. beef or gr. chicken
1 med. onion, chopped
two or more cloves, diced garlic ( I use 4 to 5)
1 can (4 oz.) diced Ortega Chilies
½ cup chili sauce or catsup
1 can non-fat Roserita refried beans
1 can sliced ripe olives ( 2 ¼ oz)
5 Canteca Gold flour Tortillas, 99 % fat free (Raley’s or Safeway)
2 tablespoons melted butter or Smart Balance
2 cups shredded mozzarella or jack cheese, made with skim milk
½ cup freshly grated parmesan
Serve with avocado slices, taco sauce and fat-free sour cream
Brown meat, stir in onion and cook until soft, add fresh garlic, green chilies, chili sauce, refried beans, and olives, cook on low until heated through and mix well.
Brush both sides of tortillas with melted butter, place tortillas on a 14 – inch pizza pan, overlap them to cover bottom. Broil about 3 inches below heat until lightly browned. Set oven temp. to 450°
Spread bean/meat mix over torts. Top with cheeses. Bake on lowest rack for about 10 minutes or until cheese is bubbly. Serve in wedges. Garnish with avocado wedges, Lindy’s taco sauce and sour cream. We get six servings out of this. Great the next day, too.