Mom's Girls-only Garden Party Pizza

Mom's Girls-only Garden Party Pizza
~Preheat oven to 350*~

Your favorite pizza crust (home-made or pr-made)
-8oz. Bag of Mozzarella cheese
1c. sliced mixed mushrooms
1c. sliced black olives(or green or mixed)
1/4c. Fresh snipped chives
1-14oz. Can of marinated artichoke hearts,drained,oil reserved
1-16oz. Can of your favorite pizza sauce (or white sauce, also very good)
2tbsp. Grated Parmesan or Romano cheese
2tbsp. Dried garlic flakes
2tbsp. Fresh or dried parsley flakes
1c. lump crab meat or shrimp (marinated in Old Bay seasoning){Optional topping}
1/2c. Sliced peppers ( in a variety of colors)
1/4c. Spinach (fresh or canned)
1/4c. Frozen broccoli, thawed

1)Prepare crust as directed, mix oil from artichokes, garlic flakes, Parmesan, and parsley. Using a basting brush (the silicone kind with the 'waffle' type paddle inside seem to work best.) brush the oil mixture around what will be the 'crust' edge of the pizza. Add sauce to the center as usual.

2)Put cheese on the pizza, reserving about 1/4c. Begin to add mushrooms, olives, peppers, chives, artichokes, shrimp or crab, spinach, and broccoli; sprinkling the remaining cheese on top, sprinkle the pizza with parsley flakes and bake till the cheese is bubbly.(approx. 15-20 min.)

3)Allow the pizza to slightly cool before slicing and enjoy with your favorite summer beverage.

Butternut Squash Pizza

Butternut Squash Pizza
Serves 6

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta

Directions

1. Heat oven to 400° F.

2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough,
sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

Butternut Squash Fries

Butternut Squash Fries
1 large butternut squash
2t olive oil

Regular Fries
kosher salt and pepper, to taste
Sweet & Spicy Fries
1T buffalo wing sauce or hot sauce
kosher salt and pepper, to taste

Cozy Fries
2T maple syrup
1t cinnamon
1/4t pumpkin pie spice

Directions:

1. Preheat oven to 425 degrees. Peel squash, slice in half lengthwise and scoop out the seeds and strings. Dice into equal sized sticks.

2. Line a baking sheet with tin foil and coat with cooking spray. Place butternut squash sticks in a large bowl. Add oil and the ingredients for the chosen version of fries. Toss with your hands until the fries are evenly coated. Spread onto the baking sheet and cook for 35 minutes, flipping once at the 20 minute mark.

3. Dip the cozy fries in Peanut Sauce. Dip the spicy fries in ketchup. Dip the regular fries in either. On a scale of 1 to 10 (10 being the crispest) I would rate these fries a 7 if consumed within 2 minutes of baking. After that they jump down to about a 3 but they are still delicious and usually don't last that long anyways.

Baked Deli Sandwich

Baked Deli Sandwich

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced, deli, smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional

On a baking sheet coated with nonstick cooking spray, roll dough into a small rectangle. Let rest for five to 10 minutes.

In a small bowl, combine the butter and seasonings. Roll out dough into a 14-inch by 10-inch rectangle. Brush with half of the butter mixture. Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within half an inch of edges. Fold dough over, and pinch firmly to seal. Brush with remaining butter mixture.

Bake at 400 degrees F for 10 to 12 minutes or until golden brown. Cut into 1-inch slices.

Serve immediately with pizza sauce, if desired.

Ham 'n' Cheese Spiders Recipe

Ham 'n' Cheese Spiders Recipe

These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches.- -Kendra Barclay, De Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.

Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds

Directions

* On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.

* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.

* In a small bowl, beat egg yolk and water. Brush over tops of biscuits and bread sticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned.
Yield: 5 sandwiches.

Ham 'n' Cheese Spiders published in Taste of Home Halloween Food & Fun Annual 2006, p28
Beth Layman :)

Pumpkin Burgers

Pumpkin Burgers

1 1/2 pound ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger or french rolls split

In a large skillet cook beef and onion over medium heat until meat is no longer pink.
Drain
Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper.
Bring to a boil.
Reduce heat
Cover and simmer for 1 hour, stir often to avoid sticking and burning, you may need to lower heat.

Picnic Chicken Salad

Picnic Chicken Salad

3 TB butter or margarine
1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
2 TB sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 TB vegetable oil
1/2 tsp. ground black pepper
2 cups cutup cooked chicken
1/2 cup dry-roasted peanuts
1/4 cup (4 medium) green onions, thinly sliced
1 bag (16 oz.) coleslaw mix

Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles.

Break block of noodles into bite-size pieces over skillet. Stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture and toss.

Makes: 6 servings

Source : The Just-Salads mailer on googlegroups.com

Baked Sandwiches

Baked Sandwiches

1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough

Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!

On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.

Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.

Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.

Cheeseburger Dagwood's

Cheeseburger Dagwood's
Makes 4 Servings

1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
4 slices process American Cheese
4 slices of bread buttered
prepared sandwich spread
4 cherry tomatoes
4 stuffed green olives

Season ground beef with salt and pepper and shape into 4 square patties, just the size of a slice of bread. Pan-fry turning once, in a large frying pan, 8 minutes for medium or until meat is done as you like it. Place cheese slices over top; cover pan. Turn off heat and let stand 1 minute to melt cheese. Spread bread with sandwich spread. Place cheeseburgers on bread and garnish with cherry tomatoes and stuffed olives, skewered on decorative wooden toothpicks.

Woolworth's Lunch Counter Chop Suey Chow Mein

Woolworth's Lunch Counter Chop Suey Chow Mein (Circa 1950) Yield: 4 Servings

1 tb lard or Crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg Spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned-sprouts and from canned mushrooms; (1-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Sticky steamed white rice
Fried chow mein noodles
soy sauce

Instructions
PRESSURE COOKER --  Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and liquids from canned vegetables. Cover. Set rocker (pot only had one pressure setting). Heat until you get a steady rocking and cook 10 minutes.

Cool of its own accord. Stir in vegetables and heat through.

Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra soy sauce. (And they always brought catsup.)

Acadian Stuffed Pitas

Acadian Stuffed Pitas

1 (4-ounce) skinned, boned chicken breast halves, cooked
2 cups shredded lettuce
1 medium apple, peeled and shredded
1/4 cup reduced-calorie whipped salad dressing
3/4 tsp. ground cinnamon
1/2 tsp. poultry seasoning
Dash of hot sauce
1 medium carrot, scraped and grated
1/2 cup alfalfa sprouts
1 (6-inch) whole wheat pita bread rounds, halved

Position knife blade in food processor bowl; add chicken, and process until finely chopped.

Combine chicken, lettuce, and next 5 ingredients, stirring well. Set aside.

Combine carrot and sprouts, and divide evenly among pita bread halves; fill with chicken mixture.
Yield: 4 sandwiches

Andouille Corn Dogs

Andouille Corn Dogs

1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard and stone ground mustard for dipping

In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar.

Whisk until smooth. Season with the salt and hot sauce.

In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.

Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.

Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom.

Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.

Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels.

Sprinkle with Creole seasoning.

Serve the corn dogs with the mustard.
Yield: 8 servings

Farmhouse Chili Dogs

Farmhouse Chili Dogs
Serves: 8

We host lots of hay rides, picnics, hot dog roasts and ice cream socials on our farm, and these chili dogs never fail to please. There's always someone who fills a paper cup with the sauce and eats it straight.

Ingredients:

1 pound ground beef
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese

Instructions:  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.

Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.

Tomatoes Stuffed With Peas And Ham

Tomatoes Stuffed With Peas And Ham

3-1/2 pounds tomatoes
9 ounces canned peas
7 ounces ham
3/4 cup mayonnaise
Salt

Cut off tops of tomatoes. Carefully scoop out centers of tomatoes. Dice the ham, combine with peas, mayonnaise and salt. Fill tomatoes with the mixture.

Ham Stuffed Cucumbers

Ham Stuffed Cucumbers

2 medium cucumbers
5 ounces ham
1 hard cooked egg, coarsely chopped
1 tablespoon finely chopped onion
1 tablespoon finely chopped pickle
Mayonnaise

Cut cucumbers in half lengthwise and scoop out seeds. In a bowl, mix together chopped ham, chopped egg, onion, pickle and mayonnaise. Spoon mixture into cucumber shells. Chill. When ready to serve, cut cucumber into slices.

Cajun Chicken Club

Cajun Chicken Club
Submitted By: Taste of Home's Fast Family Favorites
Servings: 4
"It takes just minutes to assemble these sandwiches. Cajun seasoning gives them the right amount of zippy flavor."

4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese 1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked

1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.

2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.

3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.

African Black Bean and Sweet Potato Burritos

African Black Bean and Sweet Potato Burritos

Burritos
1 tablespoon oil
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons chunky peanut butter
1 (23-oz.) can sweet potatoes in syrup, drained, rinsed
1 can (15 oz) black beans, drained
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)
6 (10-inch) flour tortillas

Topping
3/4 cup Salsa or Picante
6 tablespoons sour cream
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.

2. Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.

3. Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.

Tuna Buns

Tuna Buns

1/4 lb Velveeta cheese, cubed
3 chopped hard boiled eggs
1 7 oz can of tuna, flaked
2 Tbs. green peppers, chopped
2 Tbs. onions, chopped
2 Tbs. green relish
1 Tbs. lemon juice
1/2 cup mayonnaise
1 dozen buns

Combine all the ingredients, except the buns. Mix well. Cut buns in half.
Spread a heaping tablespoon or two of tuna mixture on the bun. Bake covered at 250 degrees for 30 minutes.
Makes 10 tuna buns. Serves 5

Notes: The number of tuna buns depends upon the size of your bun. I usually use a smaller bun, but if you use a Kaiser roll, you'll end up with half the amount, but the same number of servings. I've used
tortillas for Tuna Wraps. I've substituted celery, or zucchini for the green relish. Leftovers are good heated up or cold.

Panhandle Sandwiches

Panhandle Sandwiches

1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 6-inch French bread loaves -- split
4 Monterey jack cheese slices
8 baked glazed ham slices
stir together first 4 ingredients.

SPREAD butter mixture evenly over cut sides of bread.

CUT cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.

BAKE sandwiches at 350° for 5 minutes or until thoroughly heated and cheese melts.

Source: "Southern Living March 2001"

Yield:"4 servings."

NOTES : Sandwiches may be prepared ahead and frozen. Bake at 350° for 40 minutes.

Spicy Hot Corned Beef Rounds

Spicy Hot Corned Beef Rounds

1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns

Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.

This came from an old 1954 magazine.