Lasagna

 

Ingredients: 3/4 lb. ground beef 1 cup chopped onion 2 cloves garlic, minced 7 1/2 oz. can tomatoes,    cut up 8 oz. can tomato sauce 6 oz. can tomato paste 2 tsp. dried basil    crushed 1 tsp. dried oregano    crushed 1/2 tsp. salt 1/2 tsp. pepper 5 oz. lasagna noodles 1 beaten egg 2 cups ricotta cheese 1/2 cup grated parmesan    cheese 1 tbsp. dried parsley    flakes 8 oz. pkg. sliced    mozzarella cheese

For meat sauce, in a large saucepan cook meat, onion, and garlic till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes; tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring to boiling, and reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Meanwhile cook lasagna noodles according to pkg. instructions. Drain. For filling, combine egg, ricotta cheese, 1/4 cup of the parmesan cheese, and the parsley flakes. Pour a thin layer of meat sauce in the bottom of a 12x7x2 in baking dish. Then layer half of the noodles on top. Spread half the filling over noodles. Top with half the meat sauce, and mozzarella cheese. Repeat layers. Sprinkle parmesan cheese atop. Cover with aluminum foil and bake at 375 for 20 min. Uncover and cook 10-15 min more, or till cheese is hot and bubbly. Remove from oven and let stand for 10-15 min. or till firm enough to cut into squares.

Pizzas

Ingredients: 3 cups all purpose flour 1 pkg. active dry yeast 1 cup warm water 2 tbsp. cooking oil Pizza sauce (see below) 1 lb. bulk italian sausage,    ground pork, cooked    and drained, 6 oz. sliced    pepperonis, or 1 cup fully    cooked ham 1/2 cup sliced green onion or    pitted green olives 1 cup sliced mushrooms or    chopped green pepper 2-3 cups shredded mozzarella    cheese

In a large bowl, combine 1 1/4 cups flour, yeast, and 1/4 tsp. salt. Add warm water and oil. Beat with mixer on low for 30 seconds., scraping bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover, and let rest 10 minutes. Thin pizzas: Make pizza sauce. Grease two 12 inch pizza pans or baking sheet. On a lightly floured surface, roll each half of dough into a 13 inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake in 425 for 12 min. or till browned. Spread pizza sauce over hot crust. Sprinkle meat, veggies, and cheese on top. Bake 10-15 minutes more ot till bubbly. Pan pizzas: Grease 2 11x7x2 inch baking dishes. With creased fingers, pat dough into bottoms and halfway up sides of pans. Cover, and let rise in a warm place till nearly doubled (30-40) min.  Bake at 375 for 20-25 min. or till lightly brown. Meanwhile, make pizza sauce. Spread pizza sauce over hot crust. Sprinkle with meat, veggies, and cheese. Bake 15-20 min. or till bubbly. Pizza Sauce: In a med. saucepan combine 8 oz. can tomato sauce, 7 oz. can undrained tomatoes, cut up, 1/2 cup chopped onion, 1 tbsp. dried basil, crushed, 1 tsp. sugar, 1 tsp. dried oregano, 2 cloves garlic, minced, and 1/4 tsp. pepper. Bring to boiling, reduce heat. Cover and simmer about 10 min. or till onion is tender.  You may also used canned or jarred prepared pizza sauce. Calzone: Prepare as above for thin pizza, except for after transferring into prepared pans, spoon sauce and meat onto half of each circle to within 1 inch form the edge. Sprinkle with veggies, meat, and cheese. Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with times of fork.  Prick top, and brush top with milk. Bake at 375 for 30-35 min. or till lightly browned.

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