Tuesday, March 26, 2013

Pizza Dough

This is an Italian recipe that came originally from my Aunt Margie who got it, as I understand it, from her Aunt. It required a lot of time, like bread dough; so, my mom adapted it to be able to make it quickly without waiting for it to rise.

  • 6 c. flour
  • 6 T. sugar
  • 1 T. salt
  • 1 T. yeast
  • 1 c. milk*
  • 1 c. water, warm
  • 5 T. oil 
  • parmesan cheese, garlic, oregano, etc. (optional)
Combine 3 c. flour, sugar, salt and yeast in large bowl. This is where you would add the parmesan cheese and possibly some garlic and/or oregano to flavor the dough. Then add the liquid ingredients and mix well. Add the remaining flour to make a kneadable dough. Divide into two clumps and spread in/on pans with your hands. You can also roll the dough out on a floured surface until it is about the right size for the pan. 

Bake at 425 degrees on the lowest rack for about 18-22 minutes.

* If you want to substitute water for the milk, that will work as well. You can also use 1/3 c. milk powder and 2 c. water. It's a very forgiving recipe!


Thursday, March 14, 2013

Five-can Soup

I got this recipe from Selissa. It is easy and delicious. I don't have a picture, but maybe one can be added later.

1 Tbsp. oil
1 small onion
3 Tbsp. flour
3/4 tsp. cumin
1 can chicken broth
1 can chopped tomatoes, undrained
1 can corn, undrained
1 can evaporated milk
1 can chunk white chicken, undrained

Warm the oil in a large saucepan over medium-low heat. Add onion and cook, stirring frequently for 5 minutes, or until translucent. Add flour, cumin and chili powder. Cook, stirring constantly.

Meanwhile, bring the broth to a boil in a small saucepan, add the onion mixture to the broth and whisk until liquid is smooth. Stir in the tomatoes and corn. Slowly stir in the milk and the liquid from the chicken. Bring to a simmer; do not boil. Break the chicken into bite size pieces and stir in the soup. Serve.

NOTES: Obviously, there are lots of things that can be varied or substituted. I've done it this way:
Shred cooked chicken into a pan.
Stir in the flour and spices.
Pour in broth and bring to a boil. It will thicken slightly.
Add corn and tomatoes. Heat through.
Stir in the milk. Serve.

It is also good with a can of black beans added (I drain them).
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