The Blog Was Looking Lonely....

so I thought I'd add the following easy, fast recipe for pizza crust:

1 package dry yeast dissolved in 1 c. lukewarm water

1 tsp. sugar

1 tsp. salt

2 Tbs. olive oil

2  1/2 c. flour

Dissolve the yeast in the water.  In a medium bowl, combine dry ingredients.  Add water/yeast mixture and olive oil, stirring to combine.  Knead until smooth and well-blended.

Let rise for 10 minutes in a warm place, free from draft.

Spread a few tablespoons of olive oil on a cookie sheet or pizza pan, then pat out the dough on the cookie sheet.  Add pizza sauce, cheese and the toppings of your choice.  Bake at 350 degrees for 15-20 minutes or until cheese is bubbly and crust is lightly browned.

Wendy Says: I always use at least a cup of whole-wheat flour, and the crust is still soft and delicious. 

Potato Corn Chowder

Combine in large saucepan or medium size pot:
1/4 C butter
2 1/4 C water
2/3 C chopped celery (optional)
3 chopped green onions (optional)
4 C diced potatoes (about 4 to 5 medium potatoes) Leave the skins on if you want.

Bring to a boil and simmer about 20 minutes. Don't let the potatoes get mushy. While potatoes are simmering, make a white sauce.

6 T butter, melted in the pot that you are using to make the white sauce
Gradually stir in 6 T flour
Add:
2 1/2 C milk
Salt and pepper to taste
Simmer until slightly thickened.

Add white sauce directly to cooked potatoes. Don't drain potatoes.

Add: 2 C grated cheddar cheese and 2 cans, drained, corn.
Heat through. May also add bacon pieces as garnish. A thick soup that serves well in a bread bowl. Serves about 6 people

Cook's note: Use real butter in this recipe, not margerine. Margerine will not thicken up the white sauce. Use whole or at least 2% milk.

Marinated Flank Steak

This has been a family favorite for a long time. It's an easy company dish that's good any time. The recipe is from a friend who is a believer in "easy is better"

Tenderize 1 to 1 1/2 lb flank steak by generously sprinkling with meat tenderizer on both sides, forking it into meat. I also use a meat tenderizing mallet to flatten out the steak so that it cooks more evenly.

Marinade:

5 T soy sauce
1 T Worcestershire sauce
1 C water
1/2 C brown sugar
1 T lemon juice.

Reserve some of the marinade for use when serving.

Put steak and marinade in a covered container - large zip locks works well. Refrigerate at least 6 hours, turning steak (or baggie) over a couple of times. Can be marinated overnight.

On preheated hot grill, BBQ or grill pan (indoors), cook steak approximately 10 minutes per side for rare. Add additional time, if you prefer medium. Don't overcook. Let stand for a few minutes before slicing. Slice thinly on the diagonal with the grain. Arrange on platter and pour reserved marinade over the top. Serves about 4 to 6 people.

Cook's note: Recently, I changed up the marinade by substituting part of the soy sauce with a bottled marinade like "Yoshida's" teriyaki marinade. Don't use too much of the bottled stuff because the extra sugar will crust up on the meat while cooking and sometimes cause burning of the meat. In a pinch recently, I used the juice of an orange when I didn't have a lemon on hand. We actually like it better.