MAMA CHENEY'S PIZZA

Dough for One-Two Large Pizzas Dough for Five-Six Pizzas
1 ½ tbsp sugar 6 tbsp sugar
1 tbsp oil 1/4 cup oil
½ tsp salt 2 tsp salt
1 cup hot water 4 cups hot water
1 tbsp yeast 4 tbsp yeast
2 + cups flour 8 + cups flour

Put hottest tap water available in bread mixing bowl. Add sugar, oil, salt, and 1/4 to 1/3 of the flour. Mix. Add yeast and mix until moistened. Turn off mixer and let yeast dissolve for five minutes. Add remaining flour plus enough more flour so dough will not stick to sides of bowl. Let raise while preparing toppings and pans. Grease pans and stretch dough in pans. Let rest five minutes; bake for 7- 8 minutes before adding sauce and toppings.

Sauce for One-Two Pizzas Sauce for Five-Six Pizzas
1 8-ounce can tomato sauce 4 8-ounce cans tomato sauce
1 ½ tsp Worcestershire sauce 2 tbsp Worcestershire sauce
1/4 tsp garlic salt 1 tsp garlic salt
3/4 tsp oregano leaves or 1/4 tsp ground 1 tbsp oregano leaves or 1 tsp ground
1 tsp sugar 4 tsp sugar
Dash salt and pepper salt and pepper to taste

Mix together and spread on dough after it has cooled for five minutes after baking.
Add toppings in this order as desired:
Italian seasoning (basil, oregano, parsley)
Chopped onions and green peppers
Sliced or chopped mushrooms
Cooked ground beef that has been salted and seasoned
Grated mozzarella cheese plus other cheeses as desired
(Cheese may be put on before and/or after pepperoni and/or Canadian bacon)
Pepperoni
Canadian Bacon
Sliced pineapple cut in smaller chunks or pineapple tidbits
Sliced olives
Sliced or chopped tomatoes if desired (last five minutes of baking time)

Bake in hot oven (425 degrees) for 13-15 minutes. Sprinkle Parmesan cheese on top (optional). When wanted later heat oven to 350 degrees; cover pan with foil, spray, and put pieces on foil; fold foil over outside crusts and reheat for 15 minutes.

Tip: Reheat leftover pizza in a non-stick skillet on top of the stove. Set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.

HAM GLAZES

Using a sharp knife carve shallow lines in a criss-cross manner onto the top of th ham. Place the ham into a deep casserole dish and in a 325 oven, bake until done. Pour ½ cup of water into the bottom of the pan. Do not pour onto the top or sides of the ham. This will prevent the glaze from sticking and burning later. Pour glaze onto the top of ham evenly covering the entire piece of meat. Bake an additional 20 minutes or until the glaze is bubbly and golden brown. Remove the ham from the oven, let it rest for 10 minutes and serve.

Note: If baking a small ham, cut the glaze recipes in half or fourth.


MAPLE PECAN GLAZE

½ cup maple syrup
1/4 cup orange marmalade
1/4 cup pecan, chopped
½ cup brown sugar


ORANGE GLAZE

1 cup brown sugar
1 can (6 oz) frozen orange juice concentrate
2 tbsp Dijon mustard
1/4 cup slivered onions


PINEAPPLE GLAZE

2 cups crushed pineapple
1 cup brown sugar
2 tbsp yellow mustard
4 tbsp lemon juice


RAISIN GLAZE

3/4 cup raisins
1 cup any juice or soda
½ cup sugar
1/4 tsp salt
1/4 tsp cinnamon, ground
2 tsp cornstarch
3 tbsp butter or margarine

Cook and stir until clear and thick.
SODA GLAZE

6 oz lemon-lime soda
2 tbsp mustard
½ cup brown sugar
1 tsp ground cloves


SWEET AND SOUR GLAZE

1/4 cup ketchup
1/4 cup sugar
3 oz white vinegar
1 small jar maraschino cherries in juice
½ cup pineapple juice
2 tbsp cornstarch

Cook until clear and thick.

PORK CHOPS WITH APPLES AND STUFFING

6 bone-in pork chops or pork shoulder steaks
1 tbsp vegetable oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling
1 tsp cinnamon

In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Mix cinnamon with pie filling. Spread pie filling into a greased 13x9x2 inch baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160. Yield: 6 servings

HAM AND VEGETABLE LINGUINE

Recipe by: David and Tira Cheney

1 pkg (8 oz) linguine
½ lb fresh asparagus, cut into 1 inch pieces
½ lb fresh mushrooms, sliced
2 carrots, sliced
1 medium zucchini, diced
2 cups julienne cooked ham
1/4 cup butter or margarine
1 cup whipping cream
½ cup frozen peas
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1 tsp dried basil
3/4 tsp salt
Dash each pepper and nutmeg
Additional Parmesan, optional

Cook linguine according to package directions. Meanwhile, in a large skillet saute asparagus, mushrooms, carrots, zucchini, and ham in butter until vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings.

SPAGHETTI SAUCE

recipe by: Kelley Cheney

2 pounds sweet Italian sausage
2 (29 oz) cans tomato puree
2 cans (14.5 oz) stewed tomatoes
1/4 cup sugar
Oregano
Basil
Garlic salt

Cut sausage into pieces and bake at 350 for 35 minutes. Mix all ingredients and simmer for at least 2 hours on very low.

STUFFED DATES

1 pound pitted dates
1 pkg (8 oz) cream cheese
1 cup walnut halves

Slice dates lengthwise halfway through. Place 1 teaspoon cream cheese in opening, insert a walnut half. Serve. Keep leftovers refrigerated.

CHOCOLATE FONDUE FOR LESA AND JEREMY’S OPEN HOUSE

2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow creme
½ cup milk
1 tsp vanilla extract
Pineapple or banana chunks, fresh strawberries, apple slices, marshmallows, cubed angel food or pound cake. Or drizzle on vanilla ice cream and top with fresh raspberries.

In a microwave or heavy saucepan, heat the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit, cake, or over ice cream. Yield: 4 cups. Store leftovers in refrigerator and heat small amounts (1/4 cup) in the microwave for 15 - 20 seconds and have a nice treat for days.