#612 - Easy Bisquick Pizza

(by Shirley McNevich)

1 1/2 cups Bisquick
1/3 cup hot water
1 jar of your favorite pizza sauce
your favorite pizza toppings (pepperoni, sausage, etc.)
1 bag Kraft shredded mozzarella cheese

Preheat oven to 425 degrees. In a bowl add Bisquick and hot water--stir until mixed with a spoon, then continue to work it with your hands until a dough ball forms. Grease a 12" pizza pan or cookie sheet. Press dough into the pizza pan or form your pizza in the center of the cookie sheet (if using the cookie sheet, make it about 12" around and slightly crimp the edges to help hold your toppings. Use a spoon to add the pizza sauce, then add your toppings. Top with shredded mozzarella cheese. Bake at 425 degrees for 13-17 minutes or until crust is golden brown (you can use a spatula to look at the bottom of the crust to make sure it's done).

#451 - Stuffed Peppers

(by Shirley McNevich)

2 1/2 pounds hamburger OR ground chuck
1 cup Minute Rice
1 chopped medium onion
1 tsp. salt
1/2 tsp. pepper
5 whole peppers (red or green)
pasta sauce
1 small bag shredded mozzarella cheese

Wash peppers, cut in half horizontally and remove seeds. In boiling water, cook the peppers 5-10 minutes until they begin to soften. Rinse the peppers with cold water and place them open side down on paper towels to drain. In a bowl, add meat, raw rice, chopped onion, salt and pepper--use your hands to mix well. Stuff each pepper with the meat mixture. Place peppers in a baking dish (meat side up). Pour some pasta sauce over the tops of the meat on the peppers. Bake at 350 degrees for 1 1/2 to 2 hours. When they're almost done, remove from oven, sprinkle tops with shredded mozzarella cheese and return to oven until cheese is melted.

#337 - Nacho Dip

(by Shirley McNevich)

1 - 8oz. package softened Philly cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup shrimp cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red pepper
3/4 cup diced green pepper
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 thinly sliced cucumber

In a mixer, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. Serve with nacho chips.

#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.

#259 - Hoagie Salad

(by Shirley McNevich)

1lb. small or medium pasta shells (cooked according to package directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing

Put all ingredients except tomatoes in a large bowl--mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir.