Drommar (Dreams)

 Sources: Nancy Ramberg, Harold Johanson, Naemi Johanson

½ cup butter (1 stick)

½ cup vegetable oil

1 cup sugar

2 cups flour

1 tsp. ammonium carbonate

½ tsp. vanilla*

¾ tsp. almond flavoring*

*flavoring can be altered to your own taste  

Directions:

Beat butter, oil and sugar until light and "fluffy".  Mix flour with ammonium carbonate in a separate bowl.  Then gradually add this to butter mix and beat until smooth.  Lastly add flavorings.

Form dough into small balls (size of a marble) and bake at 350º for 8 - 10 minutes, but  keep watching as they bake quickly.

Deep-Dish Sausage Pizza

Source: Chicago Tribune
Yield: 1 14" Pizza
Prep time: 45 minutes
Rising time: 1 1/2 hours
Baking time: 30 minutes

Dough:

• 1 1/2 packages active dry yeast
• 1/2 cup warm water (105º-115º)
• 1 Tbsp. sugar
• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. salt
• 1/2 cup yellow cornmeal
• 1/4 cup vegetable oil
• 1/2 cup warm water

Topping:

• 1 can (28 oz.) Italian-style tomatoes, drained
• 1 tsp. basil or 2 tsp. chopped fresh basil
• 1 tsp. oregano
• salt to taste
• 10 oz. mozzerella, sliced thin
• 1/4 cup freshly grated Parmesan cheese
• 1/2 lb. Italian sausage, casing removed
• olive oil

1. For dough, dissolve yeast in water.  Stir in sugar, set aside.
2. In large bowl, combine flour, salt, an cornmeal.  Make a well in the center.  Stir in yeast, 1/4 cup oil and 1/2 cup warm water until dough cleans the sides of the bowl and a rough mass is formed.  
3. Turn dough out onto well-floured surface.  Knead and pound dough (dust with flour if dough sticks to your hands) until it is smooth and soft, 5 to 6 minutes.  Dust dough and a large, clean bowl with flour.  Put dough in bowl; cover bowl with plastic wrap and towel.  Let rise in warm place until doubled, about 1 1/2 hours.
4. Turn dough out and knead about 2 minutes.  Let dough stand, covered, about 10 minutes.  Oil bottom and sides f a 14" round pizza pan 2" deep.  Spread dough in pan with fingers and palm.  Work dough until it covers the bottom of the pan.  Pull edges of dough up to form a lip or a pronounced border all around the pan.  
5. Heat oven to 475º.  Pierce dough bottom with a fork at 1/2" intervals.  Bake exactly 4 minutes.  Brush crust lightly with olive oil.
6. For topping, combine tomatoes and spices, set aside.
7. to assemble and bake: Lay slices of mozzerella evenly over crust.  Spoon tomatoes over cheese.  Sprinkle Parmesan over tomotoes.  Flatten sausage pieces (about the size of a half dollar) between your thumb and forefinger, and distribute evenly over filling.  Drizzle about 1 Tbsp. olive oil on top.  
8. Bake at 475º on bottom rack 5 minutes.  Move pizza to upper third of oven.  Bake until crust is lightly browned and sausage is cooked through, 15 to 20 minutes.  

Stuffed Spinach Pizza

Source: Chicago Tribune
Yield: 6 servings
Prep time: 45 minutes
Rising time: 1 hour
Cooking time: 30 minutes

Dough:

• 1 Tbsp. sugar
• 2 envelopes active dry yeast
• 2 cups warm water (105º to 115º)
• 1/3 cup oil
• 4 to 6 cups flour

Sauce:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) crushed tomatoes with added puree
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1/2 tsp. each:
• salt
• freshly ground pepper

Filling:

• 2 packages (10 oz. each) frozen chopped spinach: thawed, well-drained
• 2 1/2 cups shredded mozzerella
• 1/2 cup each:
• freshly grated parmesan
• freshly grated romano
• 1/4 tsp. each:
• salt
• freshly ground black pepper
• 1 tsp. basil
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 cups sliced mushrooms, optional

Optional garnish:

• red onion rings
• green pepper rings

1. For dough, dissolve sugar and yeast in large bowl; let stand until bubbly.  Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on a lightly floured surface until smooth and elastic.  Put into greased bowl.  Turn to coat top.  Let rise, covered, in warm place until doubled in bulk, about 1 hour.
2. For sauce, heat 2 Tbsp. oil in large saucepan, add garlic, sauté 2 minutes.  Stir in tomatoes and spices.  Simmer 30 minutes, or until very thick.
3. For filling, mix remaining ingredients in large bowel.  Heat oven to 450º.  Lightly oil a 12" deep dish pizza pan.  Sprinkle pan lightly with cornmeal. 
4. Punch down dough.  Let rest 10 minutes.  Roll 2/3 of the dough into a 16" circle.  Fit into a 12" deep dish pizza pan with sides overhanging.  
5. Put spinach mixture into center of the dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12" circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Top with onion and peppers if desired.  Bake at 450º until dough is golden, 25 to 30 minutes.  

Pizza Casserole

Source: Lori Guilliams

• 2 packages crescent rolls
• 1 lb. ground beef (or Italian sausage)
• 1 can pizza sauce
• 8 oz. cheese (cheddar or mozzarella)
• Any pizza toppings you like (pepperoni, green pepper, mushrooms)

In a 13"x9" pan, lay out one of the roll packages to cover the bottom.  

Bake in a preheated oven @ 400º for 5 minutes.

Add the meat, sauce, toppings, and cheese.

Top with the other package of rolls.

Bake about 30 minutes until browned.  

Pizza Rollup

Source: Pam Thomas

• 1 lb. bread dough
• 1/2 cup tomato paste
• 1 tsp. oregano
• 1/4 tsp. garlic powder
• 4 oz. (1 cup) chopped pepperoni
• 1 cup shredded mozzarella

If frozen, thaw dough for 1 to 2 hours.
Roll out to a 12"x9" rectangle.
Spread with paste.
Sprinkle with remaining ingredients.
Roll up like a jelly roll from the long side, seal.
Place on a greased baking sheet, seam side down and brush with water, sprinkle with salt.
Let rise until double (almost), about 1 hour.
Make shallow slashes across the top at 2" intervals.
Bake at 375º for 30 minutes or until done.

Pizza

Source: Nancy Larson

Mix together and let proof 1 minute:

• 2 pkg. quick rise dry yeast
• 2 tsp sugar 
• 1 3/4 cup warm water  

Add and mix well:

• 2 tbsp. oil
• 2 tsp. salt
• 2 1/2 cups flour

Add and knead until elastic:

• Approx 2 1/2 cups additional flour

Let rise 1/2 hour. 

Punch down, knead, roll out into 2 14" rounds.

Top each with:

• 1 can Pastorelli Pizza Sauce
• Plus any of the following: sausage, pepperoni, spinach (thawed and squeezed dry), zucchini, eggplant, onion, fresh tomatoes, black olives,  peppers
• Cheeses: mozzarella, brick, monterey jack, swiss, muenster

Bake at 425º until crust is crispy.

Italian Sausage

Source: Frugal Gourmet

• 1 lb. coursely ground pork
• 1 tsp. ground fennel
• 1 crushed bay leaf
• 2 tbsp. parsley
• 2-3 cloves crushed garlic
• 1/2 tsp. cracked red peppers
• 1 tsp. salt
• pepper
• 1 tbsp. water

Mix well. Let sit in frig for 2 hours, then remix.
Form into patties or meatballs, cook.

Chicago Deep Dish Pizza

Source: Chicago Tribune

Crust:

1. Heat together until shortening melts:

• 1 cup water
• 1/4 cup shortening
• 1 1/2 tbsp. sugar
• 2 1/4 tsp. salt

2. Let cool.  Soften in a large bowl:

• 1 1/2 pkg. yeast
• 1/2 cup warm water

3. Stir cooled liquid together with yeast, then add:

• 3/4 cup yellow cornmeal
• 3 to 3 1/2 cups flour (add 2 cups at a time)

4. Knead dough.
5. Brush a 12" pan with oil.
6. Press into oiled pan, then prebake for 5 minutes at 425º.
7. Drain and chop 28 oz. Italian style tomatoes, add to frying pan.
8. Sauté & cook lightly:

• 2 tbsp. oil
• 1 small chopped onion
• 1 small chopped green pepper
• 1 clove garlic
• 3/4 tsp. oregano
• 1/2 tsp. fennel seed
• 1/2 tsp salt
• 1/4 tsp. pepper
• 4 oz. mushrooms

9. Layer onto crust:

• 1 lb. sausage (cooked)
• 10 oz. shredded mozzerella
• tomato filling mixture
• 1/3 cup grated parmesan

10. Bake at 450º for 45 minutes.

David's Favorite Casserole

Source: Pam Ostrander
Yield: 2 quart casserole

• 1 lb. ground beef
• 1 onion, chopped (1/2 cup)
• 2 cups spaghetti sauce (or tomato)
• 1/2 tsp. salt
• dash pepper
• 8 oz. cooked spaghetti (any pasta)
• 2 cups sliced carrots, cooked
• 1 cup yogurt (or sour cream)
• 1 cup cottage cheese (or ricotta)
• 1/4 cup fresh parsley, chopped
• 1 cup grated cheddar

1. Brown beef and onions.
2. Add sauce and spices, simmer 5 minutes.
3. Combine cottage cheese, parsley, yogurt.
4. Layer in a greased 2 qt. casserole: meat, noodles, carrots, cottage cheese, sauce.  Repeat, ending with noodles.
5. Top with grated cheddar.
6. Bake at 350º for 30 minutes.

Note: Freezes well.

Lasagna

Source: Pam Zunker

1 lb. ground beef (optional, Pam doesn't use meat.)
3 cups (30 oz jar) spaghetti sauce (Prego original)
1 1/2 cups water
1 3/4 cups (15 oz) ricotta or cottage cheese
3 cups (8 oz) shredded Mozzerella
1/2 cup grated Parmesan (powdered or fresh, use more)
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
8 oz. uncooked lasagna noodles
salt, pepper, oregano, basil, & garlic powder to taste

1. Preheat oven to 350º. Spray 13"x9" pan.
2. Brown meat, drain.
3. Combine sauce, water, spices to taste (except for the salt & pep).  Simmer for 10 minutes.
4. Combine ricotta, salt, eggs, parm, parsley, pepper.
5. Pour 1 cup sauce on bottom of baking dish.  
6. Layer: 3 dry noodles, 1 cup sauce, 1/3 to 1/2 of the cheese mixture, shredded cheese.  
7. Repeat twice. 
8. Top with 1 cup shredded cheese.
9. Cover with foil, bake for 45 min.
10. Remove the foil, bake for an additional minutes.
11. Let stand for 10 minutes before cutting.  If you don't let it stand it won't firm up as well and it will be runny.

*Variations to try: use Swiss cheese and Ragu cheesy sauce

Italian Sausage with Bow Ties

Source: Sonlight Forums, Nancy (blestwith3)

• 16 oz. bow tie pasta
• 1 lb. bulk Italian Sausage
• 1/2 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 tsp. crush red pepper flakes (to taste, or omit)
• 2 cans Italian stewed tomatoes, drained and chopped (or 1 can diced, 1 can stewed)
• 1 1/2 cups heavy whipping cream
• 1/2 tsp. salt
• 1/4 tsp. dried basil

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch Oven, cook the sausage, onion, garlic, and pepper over med heat until meat is no longer pink.  Drain.
3. Stir in tomatoes, cream, salt, and basil.  Bring to a boil over med heat.  Reduce heat and simmer, uncovered, for 6-8 min or until thickened, stirring occasionally.
4. Drain pasta and toss with the sausage mixture.  Garnish with Parmesan cheese.