Pizza

1 recipe French Bread (machine)
1 jar favorite spaghetti sauce
1 can tomato paste
2 cups mozzarella cheese, grated
1 package pepperoni

Pre heat oven to 400.
Press dough into a greased cookie sheet. Mix sauce and paste together and spread over dough. Sprinkle cheese evenly and top with pepperoni. Bake in 400 degree oven for 12-15 minutes till golden and bubbly.

French Bread (machine)

Follow bread machine instructions. For mine I add the ingredients in the order listed.

We use this recipe for pizza dough, stromboli dough, even rolls. It is such a simple favorite that it is the one we make the most.

With all that yeast you have to watch out because it rises really fast. If you let it rise too long it can have a strong yeasty taste, not a bad thing.

1 3/4 cups water, 110 degrees

3 TBS oil

1 1/2 TBS sugar

1 1/2 tsp salt

4 1/3 cups bread flour

6 tsp yeast

After the dough is mixed and has risen I roll it out into long rectangles then roll the rectangles up into loaves. Place on a greased cookie sheet and cover with plastic. Let rise for up to 4 hours in a cool place (I do this on Sunday when we are at church) or a shorter time in a warmer place, until more than doubled. Slash the top of the loaves diagonally. Bake in a preheated 400 degree oven for 15-20 minutes till golden brown.

Pumpkin Chip Muffins

Replacing some of the oil with applesauce works. If you use mini chocolate chips you can decrease them by 1 cup.

4 eggs
2 cups sugar
1 can pumpkin
1-1 1/2 cups oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp salt
2 cups chocolate chips

In a large bowl beat eggs, sugar, pumpkin and oil till smooth. Combine dry ingredients and add to pumpkin mixture. Fold in chocolate chips. Fill greased muffin cups. Bake at 350 for 16-20 minutes.

Pepperoni Pizza Chili Recipe

A good one for chili contests because it is unusual and good. It originally came from Taste of Home.

8 Servings

Prep: 5 min. Cook: 40 min.

Ingredients

• 1 pound ground beef
  
• 1 can (16 ounces) kidney beans, rinsed and drained
  
• 1 can (15 ounces) pizza sauce
  
• 1 can (14-1/2 ounces) Italian stewed tomatoes
  
• 1 can (8 ounces) tomato sauce
  
• 1-1/2 cups water
  
• 1 package (3-1/2 ounces) sliced pepperoni
  
• 1/2 cup chopped green pepper
  
• 1 teaspoon pizza seasoning or Italian seasoning
  
• 1 teaspoon salt
  
• Shredded part-skim mozzarella cheese, optional
  

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.
  

Nutrition Facts: 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

Pepperoni Pizza Chili published in Taste of Home February/March 2001, p25

Three-Meat Stromboli Recipe

Originally from Taste of Home.

• 32 Servings
  
• Prep: 20 min. + rising Bake: 25 min.
  

Ingredients

• 4 loaves (1 pound each) frozen bread dough, thawed
  
• 1/2 pound thinly sliced deli salami
  
• 1/2 pound thinly sliced deli ham
  
• 1/2 pound thinly sliced pepperoni
  
• 1/2 pound thinly sliced provolone cheese
  
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
  
• 1/2 cup grated Romano or Parmesan cheese
  
• 1 tablespoon garlic powder
  
• 1 tablespoon dried oregano
  
• 1 teaspoon dried parsley flakes
  
• 1 teaspoon pepper
  
• 1 egg yolk, beaten
  

Directions

• Let dough rise until doubled, according to package directions.
  
• Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  
• Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
  
• Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each).
  

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Cranberry Sauce

Easy to make and once tasted you won't ever go back to canned sauce.

Heat to boiling:
1 cup water
1 cup sugar

Add:
1 bag rinsed fresh or frozen whole cranberries.

Return to a boil then turn heat down to low and simmer for 10 minutes.
Let cool. Sauce will thicken as it cools. Serve warm or cold with turkey and rolls.

Variation: Add 1-2 Tbsp seedless raspberry jam to sauce.

Edward's Sunday Roast Potatoes

This simple recipe comes from the Lanyons in England. Roast potatoes are part of the traditional English Sunday dinner, along with roast chicken, bread sauce and two veg. They're delicious (despite what you've heard about English food). Give them a try.

Potatoes, peeled and cut into quarters (allow 2 per person)

Salt

Oil (or goose fat, if you want to be traditional)

Gravy granules (No known US substitute--will keep looking)

Seasonings, to taste

Preheat oven to 350º

Par boil potatoes (Maris Piper or King Edward are best) with salt for about 7-10 minutes. While boiling, prepare the baking pan with a generous amount of oil and a sprinkling of gravy granules. Heat the pan in the oven for a couple of minutes. Drain potatoes then put them back in the pot over a very low heat and shake them around for 1-2 minutes until the potatoes are completely dry and the edges are slightly fluffy. Then put potatoes into the hot baking pan over the range, turning them until each is well-coated in the warm oil mixture. Season. Put the pan into the oven and bake until crisp and golden brown (turning half-way through), about 30-45 minutes.

White Wheat Bread

Grind together:
9 cups wheat berries
5 vitamin C tablets

Mix together:
5 1/2 cups hot water 130 degrees
1/2 cup honey
6 cups flour

Add:
2 T yeast
1/2 cup oil
2 T lecithin
1 1/2 T salt

Add remaining flour, 6-8 cups.
As soon as it begins to pull away from the bowl then that is enough flour. Knead. Let rise. Cut dough into 4 sections. Roll out with a rolling pin into a rectangle as wide as your bread pan. Let rise about 30 minutes until above the top of the pan. Bake at 375 degrees for 10-15 minutes then turn down the oven to 350 and bake for 15 minutes longer.

Chicken Delight

Layer in buttered 9X13 pan:
10 oz. pkg. frozen broccoli
6 chicken breasts, cooked and cubed

Mix and pour over chicken:
2 cans cream of chicken soup
1 cup mayo
1 tsp. curry powder
1 T. lemon juice
1 small pkg. sliced almonds

Top with 2 cups shredded cheddar. Cover loosely with foil. Bake at 350 for 30 minutes taking the foil off the last 10 minutes.

12 Hour Dinner Rolls

Dissolve:
1 T yeast in 1 T sugar in 2 T warm water

1/2 cup butter
1 cup milk, scalded
1/2 cup sugar
3 eggs
3/4 tsp. salt
4 cups flour

Put butter in scalded milk. Cool to warm. Add eggs to yeast mixture; then sugar, salt and milk with butter. Mix thoroughly. Add flour and stir. Dough will be a little sticky. If too sticky, add a little more flour. Cover and let rise 5-6 hours. Divide in two. Roll in circle real thin as size for a pie crust. Cut in 16 pieces as you would cut a pie. Roll from large end. Place on a greased pan. Cover with plastic wrap and let rise 2-4 hours. Bake at 375 for about 5-7 minutes. Makes 32 rolls.

Molasses Cookies

Cream:
3/4 cup shortening
3/4 cup butter
2 cups sugar

Add:
2 eggs
1/4 cup heaping molasses

Sift and add:
4 cups flour
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
2 tsp. baking soda
1 tsp. salt

Chill dough one hour. Roll a teaspoon of dough into ball and coat with cinnamon sugar mixture. Bake at 375 degrees for 8 minutes or until cookies crack on the surface.
Let cool 5 minutes. Drizzle with frosting. Makes 7 dozen.

Frosting
1/4 cup water
1/2 lb. powdered sugar
1/2 tsp. vanilla
dash salt

Raspberry Jello Salad

3 T. tapioca pudding
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip

Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.

Corn Chowder

3 T. margarine
1 T. olive oil
1/4 cup each chopped onion & bell pepper
1 large clove garlic, minced
3 cups chicken broth
1/2 tsp. cumin
1/4 tsp. paprika
1 cup zucchini
2 cups corn
1 medium tomato
2 T. diced green chilies
1/2 cup half and half
3 T. flour
1/2 cup milk
salt and pepper

In large saucepan add butter, oil, onion and bell pepper. Saute over medium low hear. Stir in garlic. Add broth, cumin, zucchini, paprika and simmer covered 15 minutes.
Add tomato, corn and chilies. Simmer 5 minutes.
Transfer 1 cup mixture to blender and add half and half. Puree mixture. Leave in blender for a moment.
In a small cup, mix flour and milk. Bring soup to a boil. Stir in flour mixture. Add pureed mixture. Heat until steaming hot but do not boil.
Season with salt and pepper if needed.

Good served with biscuits, fried ham slices and a green tossed salad.

Bierrocks

Basic Roll Dough

1 T. yeast

1/4 cup warm water

1 egg

1 cup milk, scalded

1/4 cup sugar

1 tsp. salt

1/4 cup shortening or margarine

3 1/2 cups flour



Soften yeast in water. Combine egg and milk, sugar, salt and shortening. Cool to lukewarm. Add 1 1/2 cups flour. Add yeast mixture. Add remaining flour.
Rise 1 1/2- 2 hours.



Filling

3 cups chopped cabbage

1 cup onions

1/2 pound ground beef

1 T. bacon drippings (optional)

1 cup sharp cheddar, grated



Brown beef in drippings. Add onions and cabbage. Cover and cook for 15 minutes. Add salt and pepper, fold in cheese. Cool.



Roll dough 1/4" thick, cut into squares. Put filling in each square. Pinch sides down and shape like a bun. Set on greased cookie sheet. Let rise 20 minutes. Bake 20 minutes at 350.