Over a Cup of Coffee: An unusual pizza
This week’s column features two very different recipes, each one from “1000 Recipes Cook Books”, # 3 and # 7, published in 1949 and 1951 by Dell Publishing Company. These cookbooks were given to me by a dear friend, Grandma Downs, way back when our children were small.
I have not yet made either of these recipes, but I’m thinking that the “Easy Pizza” might be good with some other toppings, such as pepperoni, hamburger, or sausage and others that we find on pizza. I think that the tomato soup makes this recipe “different.”
I thought the “Spoon Bread Tamale Bake” might have cornmeal put over the top by the spoonful, but the directions don’t specify. I have made “Tamale Casseroles” but never with cornmeal in the main ingredients before. So here goes!
1 package hot roll mix
¾ cup condensed tomato soup
1 small clove of garlic, minced
¼ to ½ teaspoon oregano, optional
¾ pound process sharp cheese, sliced
¼ cup olive or salad oil
Prepare dough according to directions. Let rise until doubled. Combine tomato soup, garlic and oregano and let stand to develop flavor. Divide dough into thirds; shape into balls. Heat oven to 425 degrees. Roll a ball of dough into a 10-inch round on a floured board. Arrange the dough in a greased nine-inch pie or cake pan; fit narrow dough rim to dish. Coat dough lightly with oil. Spread with soup mixture; add cheese slices. Bake about 30 minutes. When done, brush crust with oil. Repeat steps with the other dough balls, baking each when finished. This assures hot pizza for eating throughout the meal. Cut in wedge-shaped pieces and serve immediately.
“1000 Recipes Cook Book”, 1949
Spoon Bread Tamale Bake
1 ½ pounds lean ground beef
¼ cup salad oil
1 cup chopped onion
1 minced clove garlic, optional
½ cup chopped green pepper
2 ½ cups canned tomatoes
2 cups whole kernel corn
1 tablespoon salt
1 ½ tablespoons chili powder
¼ teaspoon black pepper
½ cup cornmeal
1 cup water
1 cup pitted ripe olives
1 ½ cups milk
1 teaspoon salt
2 tablespoons butter or margarine
½ cup cornmeal
1 cup grated sharp cheese
Brown beef in salad oil. Add onion, garlic, and green pepper and cook and stir until the vegetables are wilted. Stir in tomatoes, corn, chili powder, and pepper and simmer about 5 minutes. Mix cornmeal and water and stir into the tamale mixture; cover and simmer slowly, about 10 minutes. Stir in the olives. Turn into a two-quart casserole. To make topping, heat milk, salt and butter together. Slowly stir in the cornmeal and cook and stir until thickened. Remove from heat and stir in cheese and lightly beaten eggs. Cover the tamale mixture with cornmeal. Bake at 375 degrees for about 20 minutes.
“1000 Recipe Cook Book”, 1951.
If you have a recipe you’d like to share, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.
New school record, outdone expectations at state mark bright future for Moffat County track and field
With Saturday bringing with it a new team record, a competition that nearly didn’t happen, and a bet with some slippery stakes, never let it be said that Moffat County High School track and field athletes don’t make their season exciting right up until the very end.