Newspapers / The Waynesville Mountaineer (Waynesville, … / Feb. 23, 1956, edition 1 / Page 11
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? I It's an American Cuttom | .. .the NEWS with a cup of good coffee I I And whan you think of good cotie#, you can't holp think ing of JTG Special. With ?Tory sip it's new because it has that unmistakable flavor character that comes only from its 100% Premium flavored coffees. i! ^-/ \ i_ ?? T~"~~~~ a a^ Pizza Is Perfect During Lent FLAVORSOME PIZZA?For Lenten eating. By CECII.Y BEOWN STONE Associated Press Food Editor JUST RIGHT for a ^enten sup per: pizza made with a yeast dough base and a topping of to mato, cheese and anchovies plus olive oil and seasonings. When we baked this wonderful Italian dish recently, four of us ate up they two huge pizzas this recipe makes. If you serve less greedy eaters, you may be able to make these pies go further. Crunchy vegetables taste good with pizza, so have a tray of them on hand?carrot and celery sticks, radishes. If you like them, add raw cauliflowerets to the vegetable tray. And we've just' discovered a gadget that is a lot of fun: a radish roser. It can be bought at a dime store, Is made of plastic and looks some thing like a small lemon or orange squeezer. When you press a radish down over its points the result is something that vaguely resembles a petaled flower. Bring the gadget Into the living room If you want a conversation piece, but have plenty of radishes on hand so guests can try their hand at rosing! Don't try to eat our pizza out of hand. It's beautifully gooey and needs a knife and fork, if you like, have a salad of crisp greens tossed with French dressing as an accompaniment for the Pizza, in stead of the vegetable appetizer tray. And bring on lots of good strong hot coffee. The large flat metal pans on which pizza is traditionally baked may be had in many housewares stores. We have some of these, but we've also used 11-inch (in side diameter) pie pans with suc cess. So don't let a little thing like lack of special pizza pans keep you from trying this very savory recipe. It's a favorite with our family and friends. It will bring you* repute! LENTEN PIZZA Ingredients: lVi cups milk, 2V4 I tablespoons sugar, 1 Vi teaspoons salt, Vi. cup shortening, V4 cup warm (but not hot) water, 2 pack ages active dry compressed yeast, 3V4 cups sifted flo,ur, Pizza Filling, olive oil (for brushing). Method: Scald milk by heating In a saucepan over low heat until bubbles appear around edge; stir in sugar, salt and shortening. Cool to lukewarm. Measure warm water into bowl; sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture and flour. Beat 2 to 3 minutes. Cover. Let rise In warm place, free from draft, until doubled in bulk ? about 30 | minutes. Stir batter down. Beat about Vi minute. Spoon into 2 greased 12-inch (inside diameter) pizza pans or divide in half and spoon onto greased baking sheets. Spread evenly with greased hands. (If baking sheets are used spread ! dough in rounds about 12 Inches in diameter.) Press around edge to I form a standing rim of dough. | Brush dough with olive oil. Bake in a hot (400 degrees) oven 5 min utes. Add filling and continue bak ing as directed in Pizza Filling re cipe. PIZZA FILLING Ingredients: 1 can (1 pound and 12 ounces) tomatoes (well drained), 1 can (6 ounces) tomato paste, 1 large clove garlic (mincedi. Vi pound Mozzarella cheese (thinly sliced). 1 can (2 ounces) anchovy fillets (drained), Vi cup grated Par mesan cheese, 1 teaspoon salt, Vi teaspoon dried crushed oregano, i Vi teaspoon pepper, 2 to 4 table spoons olive oil. Method: Mix drained tomatoes, tomato paste and garlic; spoon onto pizza shells after they have baked S minutes. Arrange Mozzarella chees and anechovies over toma toes. Sprinkle with Parmesan cheese, salt, oi-egano, pepper and olive oil. Continue to bake in hot (400 degrees) oven about 25 minutes. 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The Waynesville Mountaineer (Waynesville, N.C.)
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Feb. 23, 1956, edition 1
11
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