| 3-3 1/2 | cups | all purpose flour |
| 1 | pkg | dry yeast |
| 3/4 | tsp | salt |
| 1 | cup | water (105-115 degrees) |
| 2 | Tbs | olive oil |
| Directions: | ||
| Put flour, salt, yeast in mixer or food processer. Pulse or mix until mixed well. Add oil and mix. Slowly add water until a nice ball or dough forms, mix 1 minute more. Allow to rest 10-15 minutes, then spread on baking pan. Add sauce, cheese and toppings. | ||
| 1 | 28 oz can | crushed tomatoes |
| 1 | can | tomato paste |
| 1 | tsp | minced garlic |
| 1 | tsp | dried parsley |
| 1 | tsp | dried basil |
| 1 | Tbs | sugar |
| 1 | tsp | onion flakes |
| 1 | tsp | dried oregano |
| 1/8 | tsp | black pepper |
| 1 | bay leaf | |
| wine (to taste) | ||
| Directions: | ||
| Place all ingredients in crockpot. Stir well, cook on low for 4-6 hrs. Also makes a good spaghetti sauce with a little more water and more sugar. | ||
| 6 | medium | potatoes, cubed |
| 3 | large | hard boiled eggs, chopped coarsely |
| 1 | medium | onion, diced |
| 1/4 | cup | Italian dressing |
| 1 | cup | mayonnaise |
| salt and pepper (to taste) | ||
| Directions: | ||
| Cube and cook potatoes. Drain and cool. Add Italian dressing, onion, eggs and salt and pepper. Let stand in refrigerator overnight. | ||
| 4 | chicken breasts, boneless, skinless | |
| 1 | med | onion, sliced thin |
| 1 | med | red bell pepper, sliced thin |
| 1 | can | mushroom stems and pieces |
| 1 | Tbs | vegetable oil |
| 1 | Tbs | butter or margarine |
| 1 | tsp | minced garlic |
| 1 | Tbs | lemon juice |
| 1 | Tbs | honey |
| 1 | Tbs | teriyaki sauce |
| 1 | tsp | dried parsley |
| 1 | tsp | dried oregano |
| 1/2 | cup | part skim mozzarella cheese, shredded |
| salt and pepper to taste | ||
| Directions: | ||
| Saute minced garlic in butter and oil. Add onion, red pepper, and mushroom, saute until tender. Remove vegetables from pan. Place chicken breasts in pan. Pan fry in vegetable oil until lightly browned, and no pink is visible. Add lemon juice, teriyaki sauce and honey. Sprinkle chicken with oregano, parsley, salt and pepper. Add vegetables back to pan, covering chicken breasts. Top with mozzerella cheese. Place under broiler for 5-7 minutes or until cheese is lightly browned. If your pan cannot be placed in the oven, place lid on pan, and cook on stove until cheese is melted. | ||