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.

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.