FRENCH BREAD PIZZA
½ pound ground beef
1 loaf (1 pound)French bread
1 Can (16 oz.) pizza sauce
2 cups (8 oz.) shredded mozzarella
1 jar (8 oz.) sliced mushrooms,
Cheese drained
In a medium skillet, brown beef; drain. Stir in pizza sauce and mushrooms, set aside. Cut bread in half lengthwise, then into eight pieces. Spread the meat sauce on the bread; place on a greased baking sheet. Sprinkle with mozzarella. Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted and bubble. YIELD: 6-8 servings.
CRUNCHY LETTUCE SALAD
1/3 cup sliced almonds
¼ teaspoon pepper
¼ cup chow mein noodles
8 cups torn iceberg lettuce
2 teaspoons sesame seeds
4 green onions with tops, diced
½ cup vegetable oil
5 bacon strips, cooked and crumbled
¼ cup sugar
½ teaspoon salt
2 tablespoons white wine vinegar
In a baking pan, combine almonds, noodles and sesame seeds. Bake, uncovered, at 350 degrees for 8-10 minutes or until lightly toasted. Set aside. In a jar with tight fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions, and bacon. Just before serving, add almond mixture and dressing; toss. YIELD: 6-8 servings.
COOKIE ICE CREAM SANDWICHES
Peanut Butter
1 pint vanilla ice cream (or flavor of your choice)
12 oatmeal raisin cookies
Miniature chocolate chips
Spread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. Freeze until time to serve. YIELD: 6 servings.
½ pound ground beef
1 loaf (1 pound)French bread
1 Can (16 oz.) pizza sauce
2 cups (8 oz.) shredded mozzarella
1 jar (8 oz.) sliced mushrooms,
Cheese drained
In a medium skillet, brown beef; drain. Stir in pizza sauce and mushrooms, set aside. Cut bread in half lengthwise, then into eight pieces. Spread the meat sauce on the bread; place on a greased baking sheet. Sprinkle with mozzarella. Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted and bubble. YIELD: 6-8 servings.
CRUNCHY LETTUCE SALAD
1/3 cup sliced almonds
¼ teaspoon pepper
¼ cup chow mein noodles
8 cups torn iceberg lettuce
2 teaspoons sesame seeds
4 green onions with tops, diced
½ cup vegetable oil
5 bacon strips, cooked and crumbled
¼ cup sugar
½ teaspoon salt
2 tablespoons white wine vinegar
In a baking pan, combine almonds, noodles and sesame seeds. Bake, uncovered, at 350 degrees for 8-10 minutes or until lightly toasted. Set aside. In a jar with tight fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions, and bacon. Just before serving, add almond mixture and dressing; toss. YIELD: 6-8 servings.
COOKIE ICE CREAM SANDWICHES
Peanut Butter
1 pint vanilla ice cream (or flavor of your choice)
12 oatmeal raisin cookies
Miniature chocolate chips
Spread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. Freeze until time to serve. YIELD: 6 servings.
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