Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Deep Dish Zucchini Crusted Pizza Casserole
Whether you are wanting a gluten-free pizza, to increase your vegetable intake, use up some of a bumper crop of zucchini, or to eat a really yummy meal, this deep dish zucchini pizza casserole may just be the ticket.
The original recipe from the Lehman’s Anniversary Cookbook called for incorporating ground beef, green peppers and cheese with the ingredients for a tomato sauce. I found that you can use any topping you would want to eat on a pizza: onions, olives, pineapple, ham, mushrooms… If you decide to use pepperoni, I suggest using turkey pepperoni or a quality brand that is not as greasy as some others (I like Boar’s Head) or else you’ll end up with a greasy dish like this one.
The recipe calls for shredded zucchini. If your like me and don’t own a mandolin or larger food processor, a box or hand shredder/grater works great. In fact, I found that it turns out better if you don’t use the much of the seeded area of the zucchini.
How then do I shred the zucchini? First, I cut off the ends of the zucchini and then cut it into a manageable size pieces to handle on the shredder (or mandolin)…4 or 5 inches maybe. Next, I place a long, skin side next to the shredder and run it from the top to the bottom of the shredder about 4 or so times until I get near or start to see the seeds (only moving it in the one direction against the shredder). Finally, I rotate the zucchini and repeat the shredding actions until I have gone around the entire piece. I repeat these steps until I have enough zucchini for the recipe.
I do not find that it took me any longer to make this deep dish pizza than it does to a regular deep dish pizza from scratch. It does require a little time to drain moister from the zucchini, but it also requires time to let the dough rise.
Note: I don’t find it necessary to grease or oil the baking dish when I use my Fiesta baking dish.
This is a very filling dish! After just one slice, my husband even noted how full he felt…he usually does not say that when eating pizza. I guess it must be the added dietary fiber of the zucchini 🙂
Enjoy!
