Teriyaki Chicken Pizza

Preheat oven to 400 degrees

Chicken( marinate in teriyaki sauce, garlic, ginger, and olive oil) Grill or cook in frying pan. Add a little extra olive oil, teriyaki sauce, garlic, and ginger while you cook. Cut up and set aside.

2/3 C shredded mozzarella cheese

20-30 red onion half-rings 1/8" thick

3 small scallions sliced (green ends chopped 1/4" thick)

10 strips of red bell pepper (1/8" x 2 1/2")

10 strips of yellow bell pepper

Pineapple tidbits or chunks

Teriyaki Sauce* see below

Teriyaki Sauce

1/2 C. Teriyaki Sauce

1/4 C. apricot marmalade

1 tsp. minced fresh garlic

1 1.2 tsp. fresh ginger

2 T brown sugar

3 T. corn starch

3 T. water

Mix corn starch and water together. Combine all of the other ingredients in a saucepan. Bring to boil and cook 1 minute. While stirring, slowly add in corn starch mixture and keep stirring until the mixture thickens and becomes clear. You might need to add more corn starch and water if not thick enough. Set aside and let cool.

1. Use a large spoon to spread 3 T of teriyaki sauce over surface of pizza dough. Cover the sauce with 2/3 C. of mozzarella cheese.

2. Distribute red onions, 1/2 of scallions, and all the peppers and pineapple. Distribute the cooked chicken over the entire pizza. I usually drizzle some of the sauce over the chicken as well.

3. Bake at 400 for 15 minutes or until the crust is golden brown.

4. Garnish with the rest of the chopped scallions.

Pantry Secrets Bread

10 1/2 C. white bread flour or Wheat Flour* ( do not use all purpose flour)

1/2 C. sugar

1 T salt

3 rounded T saf-instant yeast

3 T liquid Lecithin** (soy lecithin is found at health food stores or vitamin stores)

4 C. hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute in a bread mixer and check the consistency. If the dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 min. This recipe makes 4 loaves of bread.

* When using Wheat flour- add 1 T extra lecithin. Use 3 C of hot water and 1 C. of applesauce instead of the 4 C. water, and mix for 10 minutes.

** Never measure the soy lecithin. Pour it into the bowl until it reaches the size of a quarter. That is about 1 T.

When I make half the recipe I use 2tsp. of salt. This recipe is great for pizza, and can also be used for other recipes calling for bread dough.

BBQ Chicken Pizza

Chicken cut in small pieces ( I use the tenderloins)

2T favorite BBQ sauce + 2T tomato sauce*

1 C shredded mozzarella cheese

1/4 small red onion, sliced into 1/2 inch pieces

1T chopped fresh cilantro

Any other toppings you desire

1. Cook chicken in olive oil over medium heat unto done, 5-6 min. Chill and coat with 2 T BBQ sauce. Set aside in refrigerator.

2. Spread BBQ sauce and tomato sauce over rolled out crust.

3. Cover with 3/4 C. shredded mozzarella cheese

4. Distribute chicken over cheese and top with red onion. Sprinkle additional 1/4 C of mozzarella cheese over the top.

5. Bake at 400 for about 15 minutes

* My favorite BBQ sauce is Sweet Baby Ray's Honey Chipotle or Cattlemen's Classic

The Greatest Appetizer Ever

1 lb. Monterey Jack Cheese grated
1 lb. Cheddar cheese grated
6 eggs lightly beaten
1 can (12 oz) Evaporated Milk
1/2 c. Sweet 'n' Hot Pepper & Onion Relish, drained
2 cans (4 oz) chopped green chilies well drained

Preheat oven to 350 F.
In a large bowl, combine the cheese, eggs, milk and relish. Line a 9"x13" baking pan with the chilies. Pour cheese mixture over the chilies and bake for 40 minutes. Cool pan for 5 minutes before cutting into small squares. Serve warm or at room temperature

* Recipe from the Harry and David Pepper & Onion Relish Jar

Frog Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

Frog's Eye Salad

1/2 cup granulated sugar
1 tablespoon

all-purpose flour
1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently
   
   , until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

*I like to add green grapes to this salad, which reminds me of frog eye's