Pizza

 Okay, this recipe is actually for the dough, but I think you are smart enough to figure out how to get it to pizza form. This recipe is our family favorite, and we consider ourselves pizza connoisseurs. The hotter you can get your oven the better it will turn out. When my family had the pizzaria we could cook a pizza in less than 6 minutes because the oven got so hot, don't be afraid of that! Crank that baby up! Also, if you can get a stone for your BBQ, that works AWESOME!

Ingredients:
1 envelope dried yeast (2 1/2 tsp)
1/4 tsp sugar
3/4 c lukewarm water
1 3/4 c bread flour (high gluten)
1/2 tsp salt
olive oil
Directions:
Stir yeast and sugar into warm water and allow to sit for 10 minutes or until "bloomed". In food processor or mixer with a dough hook add flour and salt. Slowly pour in water mixture and mix until dough forms a ball. Dough will be sticky. Remove from bowl and knead on a floured surface until smooth and no longer sticky. Divide into 2 balls and place on oiled cookie sheet turning to oil the balls. Cover with plastic wrap and allow to sit at least one hour. Form pizza's using a small amount of flour and place onto a board covered with corn meal. Top with sauce and   ingredients and gently slide onto a pre-heated baking stone in a very hot oven (450-500) baking until crust is brown and crispy, approx 10-15 minutes.

Fry Bread

I chose to post this recipe today because it is the perfect companion for yesterdays, Pinto Beans. mmmm.....

Ingredients:

4 c. flour

4 t. baking powder

½ t. salt

¼ c. low fat powdered milk

Directions:

Mix together all ingredients. Add enough water to make a soft, but not sticky dough. Pinch off golf ball size balls and flatten with a rolling pin or by hand – until about ¼ inch thick. Fry in HOT oil until golden brown. Drain on paper towels. For a desert treat sprinkle with powdered sugar or for dinner top with homemade pinto beans, cheese, lettuce, tomatoes, sour cream, and salsa.

Gramma Eddie's Dinner Rolls

Okay - first of all my grandmother's parents did not name her Eddie! I did, actually. Her real name was Nellie, but when I was a toddler I was not able to say Nellie - and Eddie came out and it stuck forever and ever. All her grand kids call her Eddie. This is her recipe for rolls and they are the best. I love them so much that I don't ever want anything different. They are practically perfect in every way - just like she was.

1 package yeast
1/4 C. warm water

Soften the yeast in the warm water for 10 minutes.

1 C. milk - scalded
1/4 C. Sugar
1/4 C. Shortening
1 tsp. salt
1 egg
3 1/2 C. flour

During standing time, scald the milk. Add sugar, shortening and salt. Mix well. Cool to lukewarm. Ad 1 1/2 cups of flour and mix well. Add yeast mixture and eggs mixing quickly and thoroughly. Gradually add the rest of the flour until you have a soft dough. Cover and let double. Form into roils and bake at 400 degrees for 12-15 minutes. Tops may be brushed with butter while still warm. makes 1 1/2 - 2 dozen.

Meat Rolls & Gravy, with a little help from Gramma Eddie

My kids love these things! Which is great, because I am horrible at getting rid of leftovers so this recipe helps me a lot! This is my Great Grandmother's Recipe for rolls, and then I just add the meat to them but if you are ever looking for a roll recipe then this is the one! These are the most amazing rolls in the whole wide world!

leftover pot roast & carrots
1 pkg yeast
1/4 C. warm water
1 C. milk- scalded
1/4 C. sugar
1/4 C. shortening
1 tsp. salt
1 egg
3 1/2 C. flour

Shred and chop the roast and the carrots together. Mix them  up well.

Soften the yeast in the warm water for about 10 minutes.

During standing time, scald the milk. Add sugar, shortening, and salt. Mic well. Cool to lukewarm. Add 1 1/2 C. four and mix well. Add yeast mixtures and the eggs mixing quickly and thoroughly. Gradually add the rest of the flour until you have a soft dough. Cover and let double. Pinch off small 1 1/2" balls of dough. Stretch out and flatten, Using a Tablespoon scoop a ball of the meat mixture into the middle of the dough. Wrap the dough around the meat and pinch off at the bottom. Place in a buttered 9x13 baking dish. Continue with other rolls, spacing about 1 1/2" apart. Bake at 375 15-20 minutes or until golden brown and the dough is cooked through. Serve with leftover gravy or a pre-made gravy.


*If you are wanting to make this recipe as just rolls:

Soften the yeast in the warm water for about 10 minutes.

During standing time, scald the milk. Add sugar, shortening, and salt. Mic well. Cool to lukewarm. Add 1 1/2 C. four and mix well. Add yeast mixtures and the eggs mixing quickly and thoroughly. Gradually add the rest of the flour until you have a soft dough. Cover and let double. Form into golf-ball shapes and place in a buttered 9x13 baking dish about 1 1/2" apart. Bake at 400* for 12-15 minutes. Remove to a wire rack and cool. Brush tops with butter.