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   Volume 8, Issue 040, March 22, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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My daughter in law tells about an Italian dish her grandmother made, she doesn't know
what it is called, it is beef wrapped around boiled eggs and dipped in bread crumbs. After
it is cook you slice it. I would love to make this for her birthday coming up.

Debra

Years ago I had a friend from TX. She made the best roast but she would use coffee in
it. Does anybody have this recipe? I have waited 25 years for this. Missing the Roast!

H/S

This is for Joe who wanted pizza recipes for his kids. Here are a couple that my
grandkids really like.

Diana           perkalot@consolidated.net

Stromboli

The best way to describe this dish is a pizza prepared in a "jelly roll" fashion. Serves 4-6

1 batch Pizza dough (bread machine, mix, or scratch for a 14" pizza)
1 1/2 cups Marinara or pizza sauce
Pizza toppings (pepperoni, mushrooms, sausage, etc.)
2 cups Mozzarella or Provolone, grated
Olive Oil

Roll the dough into a 14 X 10 inch rectangle. Spoon on the sauce. Add the toppings.
Sprinkle on the cheese. Roll the Stomboli like a jelly roll (not too tight). Pinch the seam
and ends. Place on cookie sheet, seam down. Lightly brush with oil. Cover with a towel
and place in a warm, draft-free area for 20 minutes. Pre-heat oven to 375 degrees. Cook
for 20-25 minutes or until lightly brown. Allow to cool 3 minutes. Slice about 1 inch
thick.

Pizza Rolls

Website : cdkitchen.com
Serves/Makes : 15 Preparation Time : 0:00
Categories : Appetizers: Hot

2-3 pkgs. of egg roll wrappers (20 per pkg.)
1 lb. of Mild or Hot Italian tube sausage
1 pkg. sliced pepperoni (slices sliced in half)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 large onion, finely chopped
1 small can of mushrooms, finely chopped
2 (14 oz. ea.) jars of Pizza Sauce
3 (8 oz. ea.) pkgs. of shredded Pizza cheese

Cook the Italian sausage and thinly slice, diagonally. Mix all ingredients in a large mixing
bowl, except for the egg roll wrappers. After all the ingredients have been mixed together,
place about 1/4 cup of the mixture on the egg roll wrapper and roll up egg roll style. Deep
fry for about 5-6 minutes at 375* - 400*. Can be frozen (uncooked).

BUBBLE PIZZA

1 LB. Ground Beef
sliced pepperoni (about ¾ package)
1 C. shredded Mozzarella cheese
1 C. shredded Cheddar Cheese
2 tubes refrigerator biscuits
1 small jar (app. 14-16 oz.) spaghetti or pizza sauce

Preheat oven to 375 degrees. Brown ground beef and drain well. Cut or tear each biscuit
into quarters. Combine all ingredients together in a large bowl. Bake in a greased 9 X
13” baking dish for 30 minutes. Cool for 5 minutes, then enjoy. (If desired, more
Mozzarella and Cheddar cheese can be sprinkled on top after it is done, then pop it back
into the oven for a few minutes to melt.)

BUBBLE PIZZA #2

3 tubes refrigerator biscuits, quartered
1 ½ cups spaghetti sauce or pizza sauce
3 C. shredded Mozzarella cheese
1 clove garlic, pressed
1 onion, diced
1 lb. ground sausage, browned and drained
1 C. shredded Mozzarella cheese (reserve for topping)

Preheat oven to 375 degrees. In a 9 X 13” baking dish, line the bottom with pepperoni.
Combine other ingredients (except for 1 Cup cheese) in a mixing bowl, and mix well.
Pour on top of the pepperoni. Sprinkle with the reserved cup of cheese. Bake 30-35
minutes or until sides are golden brown.

This is for Sandi. This is my mother-in-laws pie crust recipe and I think it is the best.
Her pies are her specialty. I have learned to make pies from her, but it is not as easy for
me. This pie crust is "short", which is what makes it so flaky... and good. I have to put it
in the refrigerator for at least 30 minutes, before I can work with it. When you take it out
of the refrigerator, don't be afraid of it and work it with your hands until it is manageable.
Flour your board and sprinkle flour on top, before rolling out.

PIE CRUST (Makes 2)

Mix:
1/3 C. Flour
1/3 C. Water

Add:
1 C. Crisco

Beat this with the flour and water mixture

Then Add and Mix Well:
2 C. Flour

Note: When I was making pies more often, I would mix this up and divide into two balls
and seal in bags ... then place in the freezer until I needed to make a pie. If I knew the
night before, I would just move them to the refrigerator compartment to thaw.

trimmier@texasonline.net

Sandi,

My heart goes out to you about the pie crust. I have friends who still laugh about my pie
crust when they came over for dinner in early 1968. I had made a pie with a lattice crust.
We eventually hacked the top crust off, scooped out the filling and ate it in bowls. This
one really is fool proof.

Pie Crust - single Crust

1 cup flour
1/2 cup shortening
1/4 cup water
pinch salt.

Using a pastry cutter or a fork, cut the shortening into the flour and salt. Chill for an hour
or overnight if you have time, tightly covered or wrapped in plastic wrap.
Roll out on a lightly floured board. Trace around pie pan, fold crust in half and then in half
again. Place in pie pan. Flute edges. If you need a prebaked crust, bake in preheated 375
degree oven for about 10 minutes or until lightly browned. Be sure to prick the bottom of
the pie shell and scatter a handful of dry beans on the bottom of the pie shell. When the
shell is done, pour the beans into a jar and label it 'Pie Beans'. You can't cook these
beans and eat them after they have been baked but they last forever for keeping the
bottom of the pie crust from bubbling.

Double Pie Crust

1 1/2 cups flour
3/4 cup shortening
3/8 cup water
pinch salt.

Follow the same directions, but roll it out half at time. Put filling in raw pie crust, top with
other half and bake according to the pie filling directions, usually about 45 minutes.

This recipe is doubles indefinitely, but don't double the salt.
It's easier to work if you have time to chill the dough, but you don't have to.
I sometimes put in a crushed beef or chicken bouillon instead of salt if I am making pot
pies.
Leftover pie dough can be rolled out, cut in strips, sprinkled with cinnamon and sugar, the
strips twisted and baked for about 10-12 minutes or until lightly browned.
This pie crust remains flaky no matter how much it is worked. When my children were
little, and wanted to help, I would let them roll out their own piece of dough. 30 minutes
later we would sprinkle with cinnamon and sugar and back. Guess what - it was still flaky.

Mary            D_bnight@yahoo.com

For Sandi,

I got this recipe from my mother-in-law. Best one I've ever had. Comes out flaky every
time. Enjoy,

Pat De Puy            rdepuy@insight.rr.com

Never Fail Flaky Pie Crust

3 cups sifted flour
1 tsp. salt
1 1/2 cup shortening (or 1 cup plus if you use lard)
1 egg
1/3 cup water
1 tsp. vinegar
1 tsp. baking powder

Cut shortening into flour and shortening till well blended. Blend together egg, water and
vinegar. Sprinkle this over blended dry ingredients. Stir with pastry fork. Chill 15
minutes. (milk may be substituted for the water)

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