“I developed this one myself–trial and error.”

2 cups warm water
2 T dry yeast
1/8 cup sugar
1/4 cup melted butter
1/2 to 1 tsp salt
4 1/2 to 5 cups flour

Mix water, yeast and sugar. Let dissolve and froth. Add butter, salt and flour as needed to get a soft but not sticky dough. Let rise 20-30 minutes in a warm area. Punch down and divide into 3 balls. Each ball with make a 14″ pizza.  Grease the pan and lightly sprinkle cornmeal on it (if desired.) Pat and stretch the dough into a big circle without tearing it. Put onto pan and finish pushing and stretching as needed. Top as desired.

“I cover my pans in foil and grease generously, so that I can make multiple pizza on one pan if I need to.”

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10 ounce ground Italian sausage
1 small onion, diced
1 clove garlic, minced
1 lb. sliced mushrooms
1 carrot, grated
8 oz can tomato sauce
1 tsp basil
1/2 tsp oregano
1/2 tsp sugar
2 cups mozzarella cheese, grated
1/2 cup grated Parmesan cheese

Cook the first 5 ingredients in fry pan until meat is browned and vegetables are tender. Add tomato, basil, oregano and sugar. Simmer 5 minutes. add mozzarella and Parmesan cheeses.

Make a recipe of bread dough or use thawed bread dough. Divide dough into 6-inch diameter circles. Fill each with filling. Fold and pinch shut.

Bake on a greased cookie sheet at 475 degrees for 15 minutes or until golden brown. Serve with heated spaghetti sauce, if desired.

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1/2 to 1 lb ground beef or sausage
16 ounce can pizza sauce
8 ounce can mushrooms, drained
1 lb. loaf French bread
8 ounces shredded mozzarella cheese (2 cups)

Brown meat and drain. Stir in pizza sauce and mushrooms. Cut bread in half, lengthwise. Spread sauce over the top; sprinkle with cheese.  Bake at 400 degrees for 10-12 minutes.

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6 ounces spaghetti
2 T butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese (o ounces)
1 lb ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 ounce can tomatoes, cup up
1-6 ounce can tomato paste
1 tsp sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 ounces)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.

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8 ounces cream cheese, cut in bits
1/2 cup milk
3/4 cups Parmesan cheese, grated
8 oz. fettuccine, cooked and drained
1/2 cup butter or margarine

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

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