Sausage Pizza – with Salami?

Yep, those are slices of salami on top of that pizza. Circular and wheel type dishes were very popular in the 60′s and this Better Homes and Gardens Casserole Cook Book is from 1968.

Now this recipe uses a yeast enhanced biscuit mix crust, but you can buy pizza crust now thank goodness.

1/2 pound Italian or bulk pork sausage

1 clove garlic, crushed

1 tsp. dried oregano, crushed

1 tsp. dried basil, crushed

1 package cheese pizza mix. ( I think this is just toppings. I believe pizza sauce would do it.)

1 3-oz. can sliced mushrooms, drained (1/2 cup)

1 6-oz. package mozzarella cheese, thinly sliced and cut in pieces (or buy it shredded)

6 salami slices

6 pimiento-stuffed green olives

In a skillet break sausage in small bits. Brown slowly. Drain. Add garlic, oregano, and basil.

Prepare pizza crust according to package directions. Roll or pat out to fit 12-inch pizza pan. Crimp edges. Shake on half the grated cheese from mix package; cover with pizza sauce (from mix package), sausage mixture, remaining grated cheese, mushrooms, then mozzarella cheese. Bake at 425F for 15 to 20 minutes till crust is done.

Roll salami slices in shape. Arrange in center of pizza. Garnish with olives and sprigs of parsley in center of salami “wheel.” Makes one 12-inch pizza.

 

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Fluttering Butterflies Snack

This cute microwaveable snack is from a 1988 Better Homes and Gardens Quick and Easy Recipes. I consider that vintage as it is over 25 years ago. Painful for me to think of it that way, though, as I graduated high school in 1989! But this still looks fun and delicious. My six year old will love these.

Margarine or butter

1/4 cup finely chopped nuts

48 small twisted pretzels

1/2 of a 14-oz. package vanilla caramels

1 tablespoon milk

1 tablespoon margarine or butter

48 inches red or black shoestring licorice, cut into 1-inch pieces

1/2 of a 6-oz. package (1/2 cup) semisweet chocolate pieces

Grease a large baking sheet with butter. For the base of each butterfly, sprinkle about 1/2 teaspoons of the finely chopped nuts in a small circle on the greased baking sheet. Space nut circles 2 inches apart. Make each butterfly’s wings by arranging 2 pretzels together atop a nut circle. Set aside.

Combine caramels, milk, and the 1 tablespoons butter in a 4-cup liquid measuring cup. Microwave, uncovered, on 100% power (high) for 1  1/2 minutes. Use a rubber scraper to stir till smooth. If caramels aren’t soft enough to stir smooth; microwave for 30 – 60 seconds more. Spoon 1 tsp. caramel mixture onto each set of two pretzels. (Push caramel off teaspoon with a small spoon.)

For antennae, press 2 pieces of licorice into each butterfly. Chill, uncovered, for 30 minutes or till firm. Put chocolate pieces into a 2-cup liquid measuring cup. Microwave, uncovered, on high for 1 to 1  1/2 minutes or till melted. Spoon about 1/2 tsp. chocolate onto each butterfly. Chill about 15 minutes or till chocolate is firm. Store in a single layer in a tightly covered container. Makes 24 butterflies.

This is a lot of steps. Also, those vanilla caramels are not always easy to work with. I wonder if there is an ice cream topping that is caramel that would harden some. Also – who could store these in a single layer in a tightly covered container? How would you make these?

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Handwritten Recipe Wednesday: Orange Oatmeal Cookies with Pumpkin Bars Coming

I met a lovely person at my program on Harvest Themed Desserts last night at the Schaumburg Twp. Dist. Library, who had sent me a recipe I did not run off. It turns out – it never made it to my work email. The STDL server is notorious for this kind of thing, and at times we do not receive in house email either, though we are getting a new email server soon. I wanted to post her recipe for Pumpkin Bars with Cheesecake frosting. If she is reading this, please send it to me again at amyalessio@sbcglobal.net – I’m so sorry about this! I’ll send you a prize for the extra trouble!

So in the meantime I’m posting this clipping. I believe she used a sewing scissors or something similarly small to cut this one out.

(about 4 dozen)

1 cup butter

2 cups packed brown sugar

2 eggs

1/2 tsp. salt

2 cups flour

1 tsp. soda

Juice and grated rind of 1 orange

2 cups rolled oats

1 cup seeded raisins, scalded and drained, or chopped dates

Cream butter and sugar. Beat 2 eggs and add salt, flour and soda. Mix until well blended. Add orange rind and juice, then oats and raisins. Drop from a teaspoon onto greased cooky sheets and bake at 350F for 10 – 12 minutes.

If you have an electric blender, cut half an orange into it, whirl it to fine pulp, and use that mixture instead of the orange juice and rind suggested.

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Raggedy Anns

I am not sure why these are named Raggedy Anns, likely after the popular character back in the day. The cookies sound really good, though! One more from the 1977 Farm Journal’s Great Dishes From the Oven:

3 c. unsifted flour

1 tsp. baking soda

1 c. butter

3/4 c. sugar

1 1/2 c. brown sugar, firmly packed

2 eggs

1/2 c. flaked coconut

1 c. Spanish peanuts

Combine flour and baking soda. Cream together butter and sugars in mixing bowl until light and fluffy. Beat in eggs. Blend in flour mixture. Stir in coconut and peanuts. Drop by teaspoonfuls onto ungreased baking sheets.

Bake in 375F oven 10 to 12 minutes or until golden. Remove from baking sheets; cool on racks. Makes 7 dozen cookies.

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Spiced Apple Muffins

These sound perfect for a September weekend! It’s another recipe from the Farm Journal’s Great Dishes From the Oven, 1977. Farm Journal cookbooks rarely let me down. If you don’t have shortening, I sometimes use butter or margarine and add an extra tsp.

2 c. sifted flour

3 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 c. sugar

1/4 c. soft shortening

1 egg, slightly beaten

1 c. milk

1 c. finely chopped red apples

1/3 c. brown sugar, firmly packed

1/3 c. finely chopped walnuts

1/2 tsp. ground cinnamon

Sift together flour, baking powder, salt, 1/2 tsp. cinnamon and sugar into mixing bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Combine egg and milk; add with apple to flour mixture, stirring lightly until just blended. Fill greased 2 1/2 inch muffin-pan cups two-thirds full. Combine brown sugar, walnuts and 1/2 tsp. cinnamon; sprinkle on top.

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