1. Split franks lengthwise and fry briefly.  Place them in taco shells and top each with 2 Tbsp chili and 1 Tbsp cheese.
2. Place tacos on baking sheet. Bake for 15 minutes in 350 F oven until cheese is melted.
3. Top with taco sauce,  lettuce and  tomato.

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Preparation:

1. Prepare cake mix as directed on package.  Bake in bundt pan.  Cool completely.
2. Combine whipped cream with red food coloring.  Fill the hole in the center of the cake with whipped cream.
3. Top with cherry pie filling (lava) and drizzle down sides of the cake.
4. Sprinkle top of volcano with crushed cookie crumbs or sprinkles.

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Preparation:

1. Cook pasta according to package direction.  Set aside.
2. Heat oil in heavy large pot over medium-low heat.  Add onion;  sauté until golden, about 10 minutes.
3. Add garlic, tomatoes and basil; bring to boil.  Reduce heat;  simmer until sauce thickens.  Season with salt, pepper and sugar.



MEATBALLS

Ingredients:
1 pound ground beef
1 tsp rosemary
1/2 cup bread crumbs
1 big onion, finely chopped
2 Tbs garlic, minced


Preparation:

1. Combine ground beef, half of the onion, bread crumbs, salt and pepper. Form the mixture into 2-inch meatballs.
2. Fry the meatballs until brown.  Put in your spaghetti sauce and let simmer for 5-7 minutes.
3. Top with parmesan cheese and serve hot on cooked spaghetti.

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1. Take one pound of ground beef, season with salt and pepper, grate in part of an onion.
2. Make into round cakes a little less than one-half inch thick.
3. Heat pan blue hot, grease lightly; add cakes, count sixty, then turn them and cook on the other side until brown. Cook fir another ten minutes.

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Ingredients:
1 unbaked pizza crust (see below)
2 cups white pizza sauce (see below)
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated


Preparation:

1. Spread pizza sauce over pizza crust to within 1/4″ of edge.
2. Top with the ham and sprinkle with cheddar or mozzarella and Parmesan cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

PIZZA CRUST

Ingredients:
2 tsp dry active yeast
1 tsp sugar
1 ½ cup, plus 2 TBL (3,25 dl) water
4 cups (500 gr) unbleached, bread, or all-purpose flour, chilled
2 tsp salt
1/4 cup (0,5 dl) olive oil


Preparation:

1. Put the dry yeast and sugar into a small bowl. Add 3/4 cup of water. Mix it all up until the dry yeast dissolves and leave it for about 5 minutes.
2. In the meantime, sift flour into a large bowl and add salt. Once the yeast is ready, pour it into the bowl with the flour.
3. Mix the flour / yeast until it’s not coming together anymore – you’ll probably find that it’s sticking together in clumps but not into one big clump. Add a little more of the warm water and some olive oil and keep mixing until it starts forming into one mass.
4. Turn the dough out onto your work surface and start kneading it by hand. Make sure you make lots of pulling and tearing motions to really break up the glutens in the dough. If it’s still a bit dry and flaky, add a bit more oil or water. If it’s sticking to your hands sprinkle on a little flour. You should end up with a smooth springy dough after about 5 minutes of kneading.
5. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place (ambient temperature of 70° F to 80° F, 20-25° C). Allow the dough to rise, undisturbed, for 2 hours. The dough will have grown to at least twice its original size. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
6. Working with the dough at room temperature, roll out each dough ball into a 3/8″ (1 cm) thick circle, about 14″ (35 cm) in diameter. “Pan” the dough into a pizza pan, then let the panned dough “proof” for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings.





WHITE PIZZA SAUCE

Ingredients:
2 tbsp. Cornstarch
2 1/2 tbsp. Olive oil
2 c. Milk
3 cloves Garlic, minced
1 tbsp. White wine, optional
1 tsp. Salt
1 tsp. White pepper
1 tsp. Onion powder
1 tsp. Oregano
1 tsp. Nutmeg (optional)
2 tbsp. Parmesan cheese
1 c. Shredded mozzarella
1 c. Shredded provolone


Preparation:

1. Saute garlic until soft.
2. Combine cornstarch and milk in a small saucepan, stirring until smooth. Add the mixture to garlic together with salt, pepper and spices.
3. Gradually wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly.

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Ingredients:
1 unbaked pizza crust (see below)
2 cups pizza sauce (see below)
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated


Preparation:

1. Spread pizza sauce over pizza crust to within 1/4″ of edge.
2. Top with the ham and sprinkle with cheddar or mozzarella and Parmesan cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

PIZZA CRUST

Ingredients:
2 tsp dry active yeast
1 tsp sugar
1 ½ cup, plus 2 TBL (3,25 dl) water
4 cups (500 gr) unbleached, bread, or all-purpose flour, chilled
2 tsp salt
1/4 cup (0,5 dl) olive oil


Preparation:

1. Put the dry yeast and sugar into a small bowl. Add 3/4 cup of water. Mix it all up until the dry yeast dissolves and leave it for about 5 minutes.
2. In the meantime, sift flour into a large bowl and add salt. Once the yeast is ready, pour it into the bowl with the flour.
3. Mix the flour / yeast until it’s not coming together anymore – you’ll probably find that it’s sticking together in clumps but not into one big clump. Add a little more of the warm water and some olive oil and keep mixing until it starts forming into one mass.
4. Turn the dough out onto your work surface and start kneading it by hand. Make sure you make lots of pulling and tearing motions to really break up the glutens in the dough. If it’s still a bit dry and flaky, add a bit more oil or water. If it’s sticking to your hands sprinkle on a little flour. You should end up with a smooth springy dough after about 5 minutes of kneading.
5. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place (ambient temperature of 70° F to 80° F, 20-25° C). Allow the dough to rise, undisturbed, for 2 hours. The dough will have grown to at least twice its original size. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
6. Working with the dough at room temperature, roll out each dough ball into a 3/8″ (1 cm) thick circle, about 14″ (35 cm) in diameter. “Pan” the dough into a pizza pan, then let the panned dough “proof” for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings.





PIZZA SAUCE

Ingredients:
2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
2 1/2 ts salt
freshly ground black pepper


Preparation:

1. Pour olive oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients.
2. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, and for simmer 2 or 3 hours, or until the sauce is thick.

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