OLD IS NEW

Published on: by Vero Category:Uncategorized Comment



SAUCE
1 (8 ounce) can tomato sauce
1 teaspoon dry oregano
1⁄2 teaspoon marjoram
1⁄2 teaspoon dry basil
1⁄2 teaspoon garlic salt
DOUGH
1 1⁄3 cups warm water (105 F)
1⁄4 cup non-fat powdered milk
1⁄2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 (1/4 ounce) package dry yeast
2 tablespoons vegetable oil (for dough)
9ounces vegetable oil (3 ounces per pan)
Butter-flavored Pam cooking spray


TOPPINGS OF YOUR CHOICE
cooked ground sausage or beef
16 ounces grated mozzarella cheese

DIRECTIONS
Combine sauce ingredients and let sit for 1 hour.
Put yeast, sugar, salt, and dry milk in a large bowl.
Add water and stir to mix well.
Let rest for two minutes.
Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
Divide dough into three balls.
Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
Using a rolling pin, roll out each dough ball to about a 9-inch circle.
Place in cake pans.
Spray the outer edge of dough with Pam and cover with a plate.
Place in warm area and allow to rise for 1 to 1 1/2 hours.
Preheat oven to 475°F.
For each 9″ pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.
Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown.
Serve hot.

CHILI

Published on: by Vero Category:Soups and Stews Comment

There’s no better comfort food on a cold, snowy winter’s day than a big bowl of hot chili!! Accompanied with a handful of saltine type oyster crackers and maybe a tangy ham salad or cheese salad sandwich, it makes for a hearty meal!

I have been making chili for many years and pretty much just wing it-adding ingredients and simmering the whole business until it looks and tastes just right.
Occasionally I would buy the packets of McCormick’s chili seasoning, just because it was more convenient and faster.
The family seemed to like it, so when I discovered that the same mix could be found in large containers which made it a lot more economical, I started buying that.

I still don’t have an exact recipe, but I use around 2 pounds of ground beef, browned, three 15 ounce cans of kidney beans and two 15 ounce cans of tomato sauce. Then add the chili seasoning mix until it tastes right. (around 1/4 cup suits us).Simmer for about ten minutes and the chili is ready to eat.

BEEF STEW

Published on: by Vero Category:Uncategorized Comment

Many years ago when I was a young mother with a new baby, a kind neighbor brought me a bowl of stew for dinner. It was so good, that I immediately ran over and begged her for the recipe. It has been a favorite in my family ever since.

If you try it, be sure to use all the different spices exactly as they are in the recipe to get the full benefit of it’s unique flavor.

Vero’s English Brown Stew

INGREDIENTS

2 tablespoons fat (any type)
2 pounds beef chuck, cut in large cubes
1 large onion, sliced
1 clove garlic
4 cups water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 bay leaves
Pinch of allspice
Carrots and Potatoes (No definite amounts given. Put in as many or few as you like) I just throw some in until it looks like enough to feed the family.
A little corn starch and water (Adjust this to your liking)

INSTRUCTIONS

Heat fat in a large heavy saucepan. (I use a six quart dutch oven)
Brown meat on all sides. Add water and spices.
Simmer 2 hours.
Add vegetables, and cook until they are tender.
Add corn starch to a small amount of water and stir into the stew to thicken the juices.