Kitchen Delights 7/7/19

Can you think of one food that is served in most homes at least two times a week? Yes, it’s pizza. You heat it, and eat it; eat it when it’s hot, eat it when it’s cold; reheat it for a snack. Most people buy pizzas in the grocery stores; what a variety you can find. Yet, the best is when you make it from scratch.

Homemade Pizza


1/4 oz. pkg. active dry yeast

1 c. warm water (110-115 degrees)

2 T. vegetable oil

1 tsp. salt

1 tsp. sugar

2-3/4 to 3-1/4 c. flour



15 oz. can tomato sauce

1/2 c. chopped onion

3/4 tsp. Italian seasoning

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper



1/2 lb. bulk Italian sausage, cooked & drained

1/4 lb. sliced pepperoni

1 sm. can sliced black olives, drained

4 oz. can mushrooms, drained

1/2 green pepper, thinly sliced

1-1/2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese


In a bowl, dissolve yeast in warm water; then add oil, salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place for 10 minutes.

Meanwhile, combine sauce ingredients; set aside.

Divide dough in half. On a floured surface, roll each into a 13 inch circle. Transfer to greased large (12-14 inch) pizza pans; build up edges slightly. (May have to stretch and flatten crust.) Bake at 375 degrees for 12-15 minutes. Spread sauce over hot crusts. Top with meat, then mushrooms, olives, green pepper; last top with cheeses.

Bake for 20 minutes, or until cheeses are melted.

Yield: 2 pizzas


Quick Ham Wiches

12 oz. tube refrigerated buttermilk biscuits

3/4 lb. shaved deli ham, chopped

2 T. finely chopped onion

2 T. butter, melted

1-2 tsp. prepared mustard

1 tsp. poppy seeds, opt.

5 slices American cheese (or your choice)

2 T. sliced ripe olives

Additional poppy seeds


Pat five biscuits into a greased 9x13 inch baking pan. Combine in a bowl, ham, onion, butter, mustard and poppy seeds. Spoon 2 tablespoons onto each biscuit. Fold cheese slices into quarters and place on top of ham mixture. Pat remaining five biscuits into circles; place over filling (do not seal edges). Arrange olives on top. Sprinkle with poppy seeds. Bake at 375 degrees for 15-20 minutes, or until golden brown.

Yield: 5 sandwiches


Marinated Rib Eye Steaks

1/4 c. lemon juice

1/4 c. ketchup

2 T. Worcestershire sauce

2 T. cider vinegar

2 T. olive oil

3 toes garlic, minced

1/2 can of cola

1 tsp. salt

1 tsp. sugar

1 tsp. liquid smoke

Dash of hot sauce, opt.

6 beef rib eye steaks (about 3/4-1 inch thick)


Combine all ingredients, except steaks, in a large resealable plastic bag. Shake bag to blend seasoning. Add the steaks, seal bag, turn over several times. Refrigerate for at least 6 hours, or overnight.

Drain and discard marinade. Heat grill until coals are white. Grill 8-10 minutes, turn. Second side takes a little longer to grill. For rare - 140 degrees; medium - 160 degrees; well done - 170 degrees.

Yield: 6 servings


Tropical Tossed Salad

6 T. sugar, divided

1/2 c. sliced almonds

1/4 c. vegetable oil

2 T. cider vinegar

1 T. minced fresh parsley

1/2 tsp. salt

1/8 tsp. pepper

Dash hot pepper sauce, opt.

6 c. torn lettuce

5 c. baby spinach

11 oz. can mandarin oranges, drained

1/2 c. chopped red onion


In a small skillet, over medium-low heat, cook and stir 4 tablespoons sugar until melted (watch carefully). Add almonds, stir until golden brown. Remove to a piece of foil that’s been buttered. Spread the almonds out thinly to cool.

In a small bowl, whisk oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar.

In a large bowl, combine lettuce, spinach, oranges and onions.

Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat. I also like to add dried cranberries.

Yield: 15 people


Lemon Crisp Cookies

1 lemon cake mix

1 c. crisp rice cereal

1/2 c. butter, melted

1 egg, beaten

1 tsp. lemon zest


In a large bowl, combine all ingredients (dough will be crumbly). Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-9 minutes. Cool 1 minute before removing from pan.

Yield: 4 dozen


Chocolate Cashew Bars


1-1/2 c. flour

1/2 c. butter, softened

1/4 c. light brown sugar


Heat oven to 325 degrees. Combine the three ingredients; mixture will be crumbly. Press into a 9x13 inch pan. Bake for 12-14 minutes or until edges are lightly browned.



3/4 c. sugar

3/4 c. dark corn syrup

3 eggs, lightly beaten

3 T. butter, melted

2 tsp. vanilla

1-1/2 c. salted cashews, coarsely chopped

1-1/2 c. semi-sweet chocolate chips


Combine sugar, corn syrup, eggs, butter and vanilla in a large bowl. Stir in cashews and chocolate chips. Spread over the hot crust. Bake 25 minutes, or until set in center.

Yield: 3-1/2 dozen


Helpful Hints:

Here’s an easy way to enjoy sweet potatoes in the summer. Just peel and wash them, cut them into 1/2 inch slices. Place in double thickness of foil, add some butter, salt, pepper; even a tablespoon of brown sugar. Wrap the foil around. Cook on the grill. Turn several times.

Baking cookies and don’t have enough flour? Place rolled oats in your blender or food processor until it’s powdery in consistency, and the amount you would use with flour.

To soften brown sugar, place in a warm oven. If it’s real hard, you need to use your grater.

“When someone you love becomes a memory, the memory becomes a Treasure.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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