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.
Wednesday, December 2, 2009
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.
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
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.
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.
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.
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.
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.
SIDRA’S HERB STUFFED MUSHROOMS
recipe from: Angela Cheney Morris
24 medium mushrooms, about 1 pound
6 tbsp reduced-fat stick margarine
1 small onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) low-fat cream cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes
3/4 cup Italian bread crumbs or 1 cup packaged herb-seasoned stuffing crouton, crushed
Preheat oven to 425. Remove stems from mushrooms and set aside. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same sauce pan. Chop the mushroom stems and add them to the margarine in the saucepan. Add the onion and garlic and cook until tender. Stir in cream cheese, combining with fork, if necessary. Add Parmesan cheese, parsley, and bread crumbs or herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
24 medium mushrooms, about 1 pound
6 tbsp reduced-fat stick margarine
1 small onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) low-fat cream cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes
3/4 cup Italian bread crumbs or 1 cup packaged herb-seasoned stuffing crouton, crushed
Preheat oven to 425. Remove stems from mushrooms and set aside. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same sauce pan. Chop the mushroom stems and add them to the margarine in the saucepan. Add the onion and garlic and cook until tender. Stir in cream cheese, combining with fork, if necessary. Add Parmesan cheese, parsley, and bread crumbs or herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
MARI MUSHROOMS
1/3 cup soy sauce
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well
Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.
Note: Several people in my family like these mushrooms warm.
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well
Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.
Note: Several people in my family like these mushrooms warm.
CREAMY DEVILED EGGS
4 hard-boiled eggs, cooled
2 tbsp + 2 tsp mayonnaise
2 tsp pickle relish, optional (sweet or dill)
1 tbsp real bacon bits
½ tsp prepared mustard, or honey mustard
1/8 tsp salt
Dash pepper
Paprika
Cut eggs in half lengthwise, remove yolks; mash in small bowl. Stir in mayonnaise, relish, mustard, and seasonings. Spoon or pipe yolk mixture into centers of egg whites; cover. Serve immediately or refrigerate until ready to serve.
2 tbsp + 2 tsp mayonnaise
2 tsp pickle relish, optional (sweet or dill)
1 tbsp real bacon bits
½ tsp prepared mustard, or honey mustard
1/8 tsp salt
Dash pepper
Paprika
Cut eggs in half lengthwise, remove yolks; mash in small bowl. Stir in mayonnaise, relish, mustard, and seasonings. Spoon or pipe yolk mixture into centers of egg whites; cover. Serve immediately or refrigerate until ready to serve.
MARINATED MEATBALLS
1 pound frozen meatballs
1 (12 oz) bottle chili sauce
1 ½ cups grape jelly
Combine chili sauce and jelly in crockpot then add the meatballs. Heat on low for 3 - 4 hours. Stir about every 30 minutes. Serve on toothpicks.
1 (12 oz) bottle chili sauce
1 ½ cups grape jelly
Combine chili sauce and jelly in crockpot then add the meatballs. Heat on low for 3 - 4 hours. Stir about every 30 minutes. Serve on toothpicks.
ALMOND HAM ROLLS
8 oz cream cheese, softened
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp each salt and pepper
3 dashes Tabasco
1/4 tsp soy sauce
1 tsp Worcestershire sauce
2 tsp chopped chives or blades of green onions
2 tbsp. mayonnaise
1 tbsp chopped almonds
8 rectangular shaped slices of boiled ham 6x3 in.
Toast almonds in 300 degree oven for 12-15 minutes or until brown. Mix cream cheese with all ingredients except ham and almonds. Add almonds to mixture. Dry ham in paper towels. Spread 3 Tbs. of mixture in each slice of ham and roll lengthwise. Add a little mixture to end of rolls if more filling is needed. Place in freezer 45 minutes. Slice in ½ inch rounds. These may be wrapped, frozen for four weeks. Serve rounds on toothpicks or on crackers.
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp each salt and pepper
3 dashes Tabasco
1/4 tsp soy sauce
1 tsp Worcestershire sauce
2 tsp chopped chives or blades of green onions
2 tbsp. mayonnaise
1 tbsp chopped almonds
8 rectangular shaped slices of boiled ham 6x3 in.
Toast almonds in 300 degree oven for 12-15 minutes or until brown. Mix cream cheese with all ingredients except ham and almonds. Add almonds to mixture. Dry ham in paper towels. Spread 3 Tbs. of mixture in each slice of ham and roll lengthwise. Add a little mixture to end of rolls if more filling is needed. Place in freezer 45 minutes. Slice in ½ inch rounds. These may be wrapped, frozen for four weeks. Serve rounds on toothpicks or on crackers.
With love from your daughter
Mom,
This is a fantastic way to make your ongoing cookbook accessible to all of your children, grandchildren, and friends. Now, whenever we need one of your fabulous recipes, we can just check online and leave you a note (although I'm sure you'll still receive calls from us whenever we need a recipe that you haven't listed yet)! As you can see, I have already added many of your famous recipes, and everything is categorized just as in your cookbook that you gave us in the past, with some added sub-categories. I added each of your kids' names as subcategories, too.
Some features that are available is that you can choose to be the only person who adds recipes, or you can also make your children administrators which gives them access to add recipes as well. If you make us administrators, we could also add pictures that we take whenever we make one of your dishes.
If you decide not to add your children, we can all still leave you notes or memories associated with certain recipes, which will be fun!
This is a fantastic way to make your ongoing cookbook accessible to all of your children, grandchildren, and friends. Now, whenever we need one of your fabulous recipes, we can just check online and leave you a note (although I'm sure you'll still receive calls from us whenever we need a recipe that you haven't listed yet)! As you can see, I have already added many of your famous recipes, and everything is categorized just as in your cookbook that you gave us in the past, with some added sub-categories. I added each of your kids' names as subcategories, too.
Some features that are available is that you can choose to be the only person who adds recipes, or you can also make your children administrators which gives them access to add recipes as well. If you make us administrators, we could also add pictures that we take whenever we make one of your dishes.
If you decide not to add your children, we can all still leave you notes or memories associated with certain recipes, which will be fun!
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