Rock'n Roll Recipes   Food Styles of the Rich and Famished People
	BARBECUED LEMON SHRIMP (Barbie Dolls, Wilson Phillips) 1/2 cup vegetable oil 1 teaspoon salt 1 bay leaf 1 teaspoon cracked black pepper 1 teaspoon celery seed 1.5 teaspoon crushed red pepper 2 lemons, quartered 1.5 pounds unpeeled medium-size shrimp, heads removed In a large bowl, combine oil, spices, and half of the lemon quarters. Add shrimp, and marinate in refrigerator for 1 hour. Preheat barbecue, and brush grill with oil. Grill shrimp far 1 to 2 minutes each side. Place in a large serving bowl, and toss with remaining lemon quarters. Peel and eat. Serves 3 to 4. ............................................................................ ITALIAN HERO (Tommy Page) Cut a 10-inch-long loaf of Italian or French bread in half lengthwise. Spread halves with mustard (try spicy brown or yellow). Layer one half with slices of prosciutto, provolone cheese, salami, tomato, and green olives; lettuce; and roasted red peppers. Sprinkle with salt and pepper. Drizzle with oil and vinegar if desired. Top with other half. ............................................................................. CHEWY SOFT PRETZELS (Linear) 2 cups milk 1 package (1 tablespoon) active dry yeast 1/2 cup warm water 1/2 cup sugar 1/4 cup vegetable oil 6 cups all-purpose flour, divided 3/4 teaspoon baking powder 1.5 teaspoons plus 3 tablespoons table salt 2 quarts plus 1 tablespoon water 1 egg 4 teaspoons coarse salt Spicy yellow mustard (optional) In a medium-size saucepan, bring milk to a boil over medium -high heat. Remove from heat, and let cool until lukewarm. In a large mixing bowl, sprinkle yeast over 1/2, cup warm water, and stir to dissolve. Add milk, sugar, and oil. Stir in 3 cups flour to make a smooth batter. Cover, and let rise in a warm place until doubled in size (about 45 minutes). Stir dough so it falls. In a medium-size bowl, sift together baking powder, 1.5 teaspoons table salt, and 3 more cups flour. Stir into dough, adding 1 cup at a time, to form a stiffer dough. Turn dough out onto a well-floured surface. Knead dough far 5 to 10 minutes, until smooth and elastic. If dough is sticky, sprinkle with remaining flour. On a lightly floured surface, roll out dough into a 10- by 16-inch rectangle. With a sharp knife, cut dough lengthwise into 20 strips, each 16 inches long and 1/2 inch wide. (Tip: Strips are easier to cut evenly if the knife has been dipped in flour.) Using the palms of your hands, roll each strip into a rope. To make pretzel shape, form rope of dough into an inverted U shape, with ends facing downward. Cross ends, leaving a 3-inch "tail" on each side and a loop above. Crass bottom tail over top tail, and bring each tail up to opposite side of loop. Press ends firmly onto loop. This forms the traditional three-hole pretzel shape. Repeat with remaining rapes. Set pretzels aside, and let rise, uncovered, for 30 minutes. Meanwhile, in a large saucepan, bring 2 quarts water to a gentle bad. Add 3 tablespoons table salt, and stir to dissolve. Preheat oven to 400°F. With a large slotted spatula, lower pretzels, one at a time, into water. Let pretzels boil for 2 seconds, then remove and drain off water. Place on a well-greased cookie sheet, 1 to 2 inches apart. In a small bowl, use a fork to beat egg with 1 tablespoon water, and brush mixture over top of pretzels. Sprinkle with coarse salt. Bake for 18 to 20 minutes, or until golden. Eat warm or cool with spicy yellow mustard if desired. (Pretzels also can be frozen and reheated in a 250°F oven for 5 to 10 minutes.) ............................................................................. HEALTHY PITA (Elisa Fiorillo) Slice open a large (6-inch) pita bread. Stuff with lettuce and tomato and cucumber slices. Add a tablespoon each of chick-peas and crumbled feta cheese. Top with alfalfa sprouts and a drizzle of creamy herb dressing (recipe below). ............................................................................. CREAMY HERE DRESSING 1 cup plain low-fat yogurt 1 cup mayonnaise 1 teaspoon finely minced garlic 1 teaspoon chopped fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon black pepper Pinch salt Stir together all ingredients in a small bowl. Chill until ready to serve. Dressing will keep for 1 to 2 weeks when refrigerated. Makes 2 cups. Source: Seventeen Magazine	Homepage   Relations Who Says You Have to Have a Boyfriend? Mate Selection and Marriage Delayed Marriage and its Problems Nature of Summer Love Reviving Romance in Marriage Relating Q&A Divorce - It Really Hurts Do I Really Have to End It? I'm Scared I'll Lose Him! In Love with the Boy Next Dorm How Do We Love You? Rudely Making Relationship Crying Out Loud   Beauty Burning Issues Beauty Q&A Style Q & A Hair: The Undone 'Do Nail Care Longing for a Style? 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