Kitchen Delights 7/7/19

Can you think of one food that is served in most homes at least two times a week? Yes, it’s pizza. You heat it, and eat it; eat it when it’s hot, eat it when it’s cold; reheat it for a snack. Most people buy pizzas in the grocery stores; what a variety you can find. Yet, the best is when you make it from scratch.

Homemade Pizza

CRUST:

1/4 oz. pkg. active dry yeast

1 c. warm water (110-115 degrees)

2 T. vegetable oil

1 tsp. salt

1 tsp. sugar

2-3/4 to 3-1/4 c. flour

PIZZA SAUCE:

15 oz. can tomato sauce

1/2 c. chopped onion

3/4 tsp. Italian seasoning

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

TOPPINGS:

1/2 lb. bulk Italian sausage, cooked & drained

1/4 lb. sliced pepperoni

1 sm. can sliced black olives, drained

4 oz. can mushrooms, drained

1/2 green pepper, thinly sliced

1-1/2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

In a bowl, dissolve yeast in warm water; then add oil, salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place for 10 minutes.

Meanwhile, combine sauce ingredients; set aside.

Divide dough in half. On a floured surface, roll each into a 13 inch circle. Transfer to greased large (12-14 inch) pizza pans; build up edges slightly. (May have to stretch and flatten crust.) Bake at 375 degrees for 12-15 minutes. Spread sauce over hot crusts. Top with meat, then mushrooms, olives, green pepper; last top with cheeses.

Bake for 20 minutes, or until cheeses are melted.

Yield: 2 pizzas

Quick Ham Wiches

12 oz. tube refrigerated buttermilk biscuits

3/4 lb. shaved deli ham, chopped

2 T. finely chopped onion

2 T. butter, melted

1-2 tsp. prepared mustard

1 tsp. poppy seeds, opt.

5 slices American cheese (or your choice)

2 T. sliced ripe olives

Additional poppy seeds

Pat five biscuits into a greased 9x13 inch baking pan. Combine in a bowl, ham, onion, butter, mustard and poppy seeds. Spoon 2 tablespoons onto each biscuit. Fold cheese slices into quarters and place on top of ham mixture. Pat remaining five biscuits into circles; place over filling (do not seal edges). Arrange olives on top. Sprinkle with poppy seeds. Bake at 375 degrees for 15-20 minutes, or until golden brown.

Yield: 5 sandwiches

Marinated Rib Eye Steaks

1/4 c. lemon juice

1/4 c. ketchup

2 T. Worcestershire sauce

2 T. cider vinegar

2 T. olive oil

3 toes garlic, minced

1/2 can of cola

1 tsp. salt

1 tsp. sugar

1 tsp. liquid smoke

Dash of hot sauce, opt.

6 beef rib eye steaks (about 3/4-1 inch thick)

Combine all ingredients, except steaks, in a large resealable plastic bag. Shake bag to blend seasoning. Add the steaks, seal bag, turn over several times. Refrigerate for at least 6 hours, or overnight.

Drain and discard marinade. Heat grill until coals are white. Grill 8-10 minutes, turn. Second side takes a little longer to grill. For rare - 140 degrees; medium - 160 degrees; well done - 170 degrees.

Yield: 6 servings

Tropical Tossed Salad

6 T. sugar, divided

1/2 c. sliced almonds

1/4 c. vegetable oil

2 T. cider vinegar

1 T. minced fresh parsley

1/2 tsp. salt

1/8 tsp. pepper

Dash hot pepper sauce, opt.

6 c. torn lettuce

5 c. baby spinach

11 oz. can mandarin oranges, drained

1/2 c. chopped red onion

In a small skillet, over medium-low heat, cook and stir 4 tablespoons sugar until melted (watch carefully). Add almonds, stir until golden brown. Remove to a piece of foil that’s been buttered. Spread the almonds out thinly to cool.

In a small bowl, whisk oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar.

In a large bowl, combine lettuce, spinach, oranges and onions.

Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat. I also like to add dried cranberries.

Yield: 15 people

Lemon Crisp Cookies

1 lemon cake mix

1 c. crisp rice cereal

1/2 c. butter, melted

1 egg, beaten

1 tsp. lemon zest

In a large bowl, combine all ingredients (dough will be crumbly). Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-9 minutes. Cool 1 minute before removing from pan.

Yield: 4 dozen

Chocolate Cashew Bars

CRUST:

1-1/2 c. flour

1/2 c. butter, softened

1/4 c. light brown sugar

Heat oven to 325 degrees. Combine the three ingredients; mixture will be crumbly. Press into a 9x13 inch pan. Bake for 12-14 minutes or until edges are lightly browned.

TOPPING:

3/4 c. sugar

3/4 c. dark corn syrup

3 eggs, lightly beaten

3 T. butter, melted

2 tsp. vanilla

1-1/2 c. salted cashews, coarsely chopped

1-1/2 c. semi-sweet chocolate chips

Combine sugar, corn syrup, eggs, butter and vanilla in a large bowl. Stir in cashews and chocolate chips. Spread over the hot crust. Bake 25 minutes, or until set in center.

Yield: 3-1/2 dozen

Helpful Hints:

• Here’s an easy way to enjoy sweet potatoes in the summer. Just peel and wash them, cut them into 1/2 inch slices. Place in double thickness of foil, add some butter, salt, pepper; even a tablespoon of brown sugar. Wrap the foil around. Cook on the grill. Turn several times.

• Baking cookies and don’t have enough flour? Place rolled oats in your blender or food processor until it’s powdery in consistency, and the amount you would use with flour.

• To soften brown sugar, place in a warm oven. If it’s real hard, you need to use your grater.

“When someone you love becomes a memory, the memory becomes a Treasure.”