Fabulous Pizza Crust

I ate the best thin crust pizza when visiting my friends Andy & Charity in North Carolina. They built this little pizza using the dough featured here, then topped it with a light layer of olive oil and garlic before putting down cheese, mushrooms and onions. Mmmm, mmm good!

Ingredients

  • 1 C lukewarm water
  • 1 packet yeast
  • 1 T honey
  • 1.5 t salt
  • 2.5-3 C flour

Directions

  1. Dissolve yeast in water in large bowl.
  2. Stir in honey and dissolve.
  3. Stir in salt and flour with fork or knife.
  4. Can use hands next to knead dough.
  5. Coat ball of dough lightly in oil and let rise one hour in covered bowl.
  6. Divide into two servings; freeze one serving in bag for later use.

Corn Casserole (The Midwestern Way)

This casserole is good stuff. My friend Julie used to make it. She moved far far away, leaving me somewhat sad and Julie-less and without this kind of corn casserole. The recipe includes Velveeta, thus I’ve determined it to be very midwestern in nature. It’s another from the OZC, courtesy of one lovely Dawn Tompkins.

1 can creamed corn
1 can whole kernel corn, undrained
1 stick butter, melted
1 C cubed Velveeta cheese
1 T onion, chopped
1 C spaghetti, uncooked, broken into small pieces

Combine all ingredients, cover and pour into a buttered casserole dish. Bake at 350 for 30 minutes. Bake another 15-20 minutes uncovered.

**When you double this recipe, I believe you should cut back on the butter. I had to sop up extra butter from the dish after it was done. Worse things have occurred in my kitchen, but still, consider yourself warned.

Bok Choy Salad

This recipe hails from Sara Mann in the old church cookbook (OZC). It is always good. Except when you forget to add a key ingredient like, say, soy sauce. But really, even then it’s decent. Make it the right way and it’s delicious!

Ingredients

  • 1 head bok choy (cabbage will do in a pinch)
  • 1 bunch fresh green onions
  • 1/2 C butter
  • 2 pkg Ramen noodles (minus the flavor packets)
  • 2 oz sesame seeds
  • 1 C almonds

Directions

  1. Chop the bok choy and green onions and place in a large bowl; set aside.
  2. In a skillet, melt butter and add Ramen noodles, sesame seeds and almonds.
  3. Stir until golden brown; set aside.

Ingredients (Dressing)

  • 1/4 C vinegar
  • 1/2 C sugar
  • 3/4 C oil
  • 2 T soy sauce

Directions (Dressing)

  1. In a saucepan, boil ingredients 1 minute.
  2. Combine all ingredients (dressing, greens, Ramen mixture) just before serving.