To fuel all that fun, you’ll need some personalized pizza or Aunt Judy’s Stacks!
Pizza
Preheat oven to 400°. Place in a mixing bowl, stir and let react until foam covers the surface
2 C very warm water, almost hot
2 TBSP dry active yeast
2 TBSP sugar
Add
1 TBSP salt
2 C all-purpose flour
Beat until smooth, add and beat again;
2 C flour
Add and beat until a smooth elastic dough is formed
1 1/2 – 2 C whole wheat flour
Let the dough rest for a few minutes, then roll it out 1/2″ thick and form into shapes. Spread with
spaghetti sauce
decorate with desired toppings
grated Parmesan cheese
grated mozzarella cheese
sliced pepperoni
olives
bell pepper
ham, pineapple
onions
Bake 15 minutes for small pizzas , 20 – 25 minutes for large pizzas or until cheese melts and crust is golden brown.
Aunt Judy’s Stacks
Prepare your favorite taco ingredients and stack on a bed of tortilla chips, or for those watching their weight, stack on a bed of shredded lettuce. You can make theme tortilla chips by cutting corn tortillas into holiday shapes with a cookie cutter. Fry briefly in hot oil. Drain on paper towels and salt lightly.
Brown
1 ¼ lbs. lean ground beef
1 small onion, chopped
Drain. Stir in one
8 oz. can tomato sauce
1 tsp. chili powder
¾ tsp. ground cumin
salt and pepper to taste.
Cook over low heat until sauce thickens. In serving bowls, place
2 cans vegetarian-style refried beans, warmed.
3 chopped tomatoes
1 head shredded lettuce
1 ½ cups shredded cheddar or Mexican blend cheese
1 bunch chopped green onions
1 can sliced olives, drained
1 ½ cups light sour cream
1 bag low fat tortilla chips
To assemble stacks: On each plate make a stack of tortilla chips, top with refried beans, meat, and other desired toppings. Makes 6 generous servings
Salsa
Chop
8 Roma tomatoes
2 – 3 jalapenos
a bunch green onion tops
half a bunch of chopped cilantro leaves
Add salt, ½ tsp. ground chili powder and ½ tsp. ground cumin to taste.
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