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By Pat Mills
Each of these recipes has run in this column before, but I give them out so often that I want to share them with everyone again. My grandkids will come running to my house for dinner if I’m making basil pork chops or spinach pizza.
smoked gouda spinach pizza
1 tube (13.8-oz) refrigerated pizza crust
1 small red onion, chopped
2 garlic cloves, minced
1/2 teaspoons dried thyme
1/2 pound sliced fresh mushrooms
2 tablespoons butter
1 cup alfredo sauce
1 pkg. (6 oz) fresh baby spinach
1/2 pound Italian chicken sausage links, cooked and sliced
2 cups smoked gouda cheese
Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425 degrees for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Add garlic; cook 1 minute longer. Stir in alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese. Bake for 10-15 minutes or until crust and cheese are lightly browned.
basil pork chops
1/4 cup packed brown sugar
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 boneless pork loin chops (about 1/2-in thick)
In a small bowl, combine brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining 1 tablespoon of oil over medium heat for 7- 8 minutes each side or until juices run clear. Serves 4
8 small new potatoes (3/4 pound), about 1 1/2-inch in diameter
1/2 cup cold water
4 slices bacon
2 tablespoons Kraft zesty italian dressing
1/2 cup shredded sharp cheddar cheese
Place potatoes and water in 2-quart microwave dish. Microwave, uncovered, on high for 10 minutes or until potatoes are tender. Let stand 5 minutes. Meanwhile, cook bacon in large nonstick skillet on medium heat 8-10 minutes or until crisp, turning frequently; drain on paper towels. Drain potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2 thickness. Heat dressing in skillet on medium heat. Add potatoes; cook 4 minutes or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 minutes or until cheese is melted.
devil’s food cookies
1/2 cup shortening
1 cup sugar
1 3/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter flavoring
about 20 large marshmallows cut in half
1 can ready-to-spread chocolate frosting
Cream shortening in a large mixing bowl; gradually add sugar, beating until well blended. Add eggs, one at a time, beating well. Sift together flour, soda, salt and cocoa in a medium mixing bowl; add to creamed mixture, beating until well blended. Stir in flavorings, blending well. (Dough will be stiff). Cover and chill at least 30 minutes. Shape dough into 1-in balls; place 2-in apart on greased cookie sheets. bake at 350 degrees for 8 minutes. Place a marshmallow half on top of each cookie. Bake an additional 2 minutes. Remove to wire racks to cool, and spread chocolate frosting evenly over each cookie. Leave cookies on wire racks until frosting is set. Store in airtight containers. Yields: 3-1/2 dozen.
• A small amount of baking soda applied to your under arms can replace your deodorant.
• To keep your pizza crust crispy, place the cheese before the tomato sauce.