PIZZA PULL APARTS
2 tubes (10 count) refrigerated biscuits
15 oz jar pizza sauce (or 1 pint home-canned)
Cooked hamburger, pepperoni, or whatever you would like to use on the pizza
2 cups shredded cheese
Cut each biscuit into quarters. Place in greased 9 x 13 inch.
Top with meat, pizza sauce, and finally, the cheese.
Bake at 375 to 400 º for 10 to 15 minutes, or till cheese is melted and browned. Serves 6.
CUCUMBERS AND RADISHES IN SOUR CREAM
1 cucumber, peeled and thinly sliced
2 cups sliced radishes
1 medium onion, thinly sliced
8 oz sour cream
2 tbsp vingear
1-1/2 tsp salt
Put vegetables in a large bowl. Cover with ice water.
In another bowl, combine the remaining ingredients, and chill also.
To serve, drain vegetables; stir in sour cream mixture. Stir until coated and serve. Serves 6.
10 oz pkg frozen
1 can cream of chicken soup
3 hard cooked eggs, shelled and sliced
6 to 8 pimiento- stuffed olives, sliced (or just plain pimientos, cut up)
2 tbsp chopped onion
1/8 tsp poultry seasoning
Heat frozen peas and soup in saucepan over low heat, stirring occasionally.
Fold in eggs, olives, onion, and poultry seasoning. Reduce heat. Simmer uncovered for 3 to 5 minutes.
Linda’s Note: This is nice served with buttered toast, or cooked rice. Serves 4 to 6.
HASTY SOUP CHOWDER
1 can Cheddar Cheese soup
1 can stewed tomatoes, liquid included
1 can whole kernel corn, liquid included
2 cans tuna, drained and flaked
1 to 2 cups milk
Combine all but milk and simmer slowly.
About 10 minutes before serving, add milk, and reheat. Do not boil.
The amount of milk is up to you; add enough to feed everyone! This recipe can be easily doubled.
Other veggies or meat can be substituted for the corn and the tuna.