– Recipes –
Signature Slice
Our readers really “dough” it themselves! Check out their homemade pizza recipes.
Fruit Pizza
Mima Stoltzfus
Pembroke, KY Montgomery Farmers Co-op
__________________________________ 1 cup butter 1 cup sugar 1 egg 1 tsp. vanilla 2 cups flour ½ tsp. cream of tartar ½ tsp. baking soda ¼ tsp. salt Fruit variety of choice Filling: 1 pkg. cream cheese 1 can condensed milk 1 (8-oz.) tub of Cool Whip Glaze: ½ cup fruit juice 1 tsp. cornstarch ¼ cup sugar
Cream butter, sugar, egg, and vanilla. Set aside. Combine flour, tartar, soda, and salt, and blend into butter mixture. Press in pan. Bake at 350° for 8-10 minutes or until light brown. Set aside to cool. Slice fruit (variety of your choice) into small pieces, set aside. Meanwhile, mix cream cheese, milk, and Cool Whip in a bowl and when crust is cool, spread cream cheese mixture on top of crust. Top with fruit. Make glaze by whisking glaze ingredients in saucepan and boiling for 1 minute or until it thickens. Add more corn starch if needed to thicken. Cool. Drizzle glaze over fruit layer. Refrigerate until serving time.
Pizza Appetizers
Kathy Lawson Kingston Springs Williamson Farmers Co-op ___________________________
• 1 lb. pork sausage, cooked • 1 lb. Velveeta cheese • 3 tbsps. ketchup • 2 tsps. oregano • Dash of garlic powder • 1 loaf of party or dark rye bread Cut rye bread into squares and set aside. In a bowl, mix the top 5 ingredients, then spread the sausage mixture on the bread. Bake at 350° for 5-8 minutes or until cheese is melted. Enjoy!
Savory Chicken Pizza
Betty Rhodes Henderson First Farmers Co-op ___________________________
• 3 cups plain flour • ½ teaspoon vanilla extract • ½ teaspoon garlic powder • Warm water • 4 boneless, skinless chicken tenders • 1 jar garlic Parmesan cheese sauce • 1 small jar dried tomatoes • 1 (12-oz.) bag of Mexican shredded cheese • 1 (12-oz.) bag of shredded mozzarella cheese In medium bowl, place flour, vanilla extract, and garlic powder. Add water until you form a dough. Roll out dough thin, about ½-inch thick. Place on greased pizza pan. Boil chicken and dice it up. Spread half the Parmesan cheese sauce on dough, then top with chicken. Chop dried tomatoes and add on top. Then add half bag of each shredded cheese. Bake at 350° until crust is golden brown on bottom, about 35 minutes. Then turn on broil for 10 minutes. Remove from oven and drizzle top with some of the jar cheese sauce.
Big Mac Pizza
Amy Martin Wildersville First Farmers Co-op ___________________________
Crust: • 1 tbsp. yeast • ⅓ cup warm water • 1 tsp. sugar • 1 tbsp. vegetable oil • 1 tbsp. sugar • 1 cup cold water • ½ tsp. salt • ¼ tsp. oregano • ¼ tsp. Italian seasoning • ½ tsp. parsley flakes • ⅛ tsp. garlic powder • 3 to 3½ cups flour Sauce: • 1 cup ketchup • ¼ cup mustard, prepared • ¼ cup sweet pickle relish • ½ cup mayonnaise Toppings: • 3 lb. hamburger • Pinch of salt • Worcestershire sauce • 1 onion, sliced thin • 3 pints dill pickle slices • 4 cups shredded mozzarella cheese Crust: Mix first 3 ingredients. Let set 5 minutes. Add next 8 ingredients. Add flour slowly. Knead well. Let rise 1 hour. Press into 2 greased pizza pans. Let rise while preheating oven. Bake at 350° for 20 minutes or until done. Sauce: Mix well and spread on crusts. Toppings: Fry hamburger, add salt and Worcestershire sauce to taste. Layer on top of sauce. Divide onion slices into rings and spread on meat, followed by pickles. Sprinkle with mozzarella cheese and return to oven until cheese melts.
Pizza Bites
Patsy Kelley Lexington First Farmers Co-op ___________________________
• I lb. ground beef • 2 lbs. Velveeta cheese • 1 pkg. English muffins • 1 (5-oz.) mini pepperoni • 1 (4-oz.) can black olives, sliced • ¾ cup bell pepper, chopped • 1 (6-oz.) can mushrooms, sliced Brown ground beef and drain. Add cheese, stir until melted. Add remaining ingredients and mix. Remove top from English muffins and place mixture on both the top and the bottom of muffins to make two pizzas from each muffin. Cut each pizza in half and then cut again to make four pizza bites.
Pizza Sticks
Darlene Brooks Greeneville Greene Farmers Co-op ___________________________
• 1 (11-oz.) can soft breadsticks • 24 thin pepperoni slices • 2 tbsps. Parmesan cheese • ½ tsp. Italian seasoning • ¼ tsp. garlic powder • ½ cup pizza sauce Separate and unroll bread. Place 3 pepperoni slices in single layer over ½ of each breadstick. Fold remaining half of breadstick over top. Seal end and twist. Place on ungreased cookie sheet. Combine cheese, seasoning, and garlic powder. Sprinkle over breadsticks. Bake at 350° for 15 to 20 minutes or until brown. Serve with pizza sauce.
Venison recipes in October/November
Deer season is here, and we want to know how your family brings venison to the table. Stews, backstrap, or jerky — share with us your favorite way to enjoy venison.
The person submitting the recipe judged best will be named “Cook of the Month” for the October/November issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, August 24, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.