“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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2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)

Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.

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1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional

Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.

Makes about 8 cups of soup.  High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.

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3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper

Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.

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1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice

Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.

Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.

Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates.  Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.

Serves 4.

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1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt

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One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

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Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.

Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles

Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.

Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)

In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.

Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.

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Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix.  As this mixture simmers for about 45 minutes, begin to prepare your salad.

Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.

Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.

Truly a delightful meal, as you will know by the compliments you will receive. 

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1 lb. ground meat
2 T chili powder
1/4 tsp pepper
1 tsp salt
garlic salt
3 tomatoes
5 green onions
1/4 head lettuce
1 package Fritos
grated cheese

Brown meat, adding small amount of water. To this, add chili powder, pepper, salt and sprinkle liberally with garlic salt. Let moisture simmer out of meat. Keep meat warm until ready to serve.

In large bowl, cut up tomatoes, onions and lettuce (use more lettuce if desired).  Combine two mixtures just before serving and add Fritos. Top with lots of grated cheese.

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