IC - May I ask what the name ofyour blog is? I'd like to visit.
I'm all over the place Mama. Facebook, Multiply, MSN and Yahoo. Mac's Farside,
Lets see how that link works. I post most of my recipes there and then they post to the other sites.
Lets see how that link works. I post most of my recipes there and then they post to the other sites.
Growing-up in the 60's/70's, our family worked within my Dad's factory-worker budget and within my mid-western Mom's cooking repetoire (she was a good cook) and almost every week one of the items she picked-up at Kroger's was the famous yellow-box Chef Boyardee Pizza-Kit Box-Mix that included a just-add-water flour mix, a can of sauce and orange parmesan cheese-dust. She usually browned ground beef to place on it- sometimes sausage and sometimes for a quick-fix, chopped hotdogs. And usually green bell pepper, onion and mushrooms too. As kids- we LOVED Mom's pizza-night! Today, my sister uses either pre-made Boboli crusts or the just-add-water Jiffy mix in the tiny blue box. I buy balls of fresh dough at a pizzaria near my place- for me that's the best easy way!
I have a great homemade yeast-dough crust (but of course it takes time) that I've been using since my days of preparing whole sheet-pan sized pizzas for restaurant staff-meals (recipe makes one sheet-pan, or an extra-large pan twice the size of a cookie-sheet/jelly-roll pan). At work camps up north, Sunday lunch was always pizza day. At a camp for 250 men, I made 24 full-sized sheet-pans, 6-8 different varieties of pizza- and we usually had leftovers to place on the "Spike-Line" where they workers could build sandwiches, etc. to pack in their sack-linches for off-site jobs.
I have a great homemade yeast-dough crust (but of course it takes time) that I've been using since my days of preparing whole sheet-pan sized pizzas for restaurant staff-meals (recipe makes one sheet-pan, or an extra-large pan twice the size of a cookie-sheet/jelly-roll pan). At work camps up north, Sunday lunch was always pizza day. At a camp for 250 men, I made 24 full-sized sheet-pans, 6-8 different varieties of pizza- and we usually had leftovers to place on the "Spike-Line" where they workers could build sandwiches, etc. to pack in their sack-linches for off-site jobs.
