NEW CASTLE —
Weeks always start out better when something pleasant arrives in the mail.
No, I didn’t win the Publisher’s Clearinghouse Sweepstakes.
But I did receive a envelope with the return address of Jane Warneck of Columbus, Ohio, and it was stuffed with five different recipes.
What a variety, too. It’s obvious Jane really knows her way around the kitchen.
In beautiful handwriting, she submitted recipes for homemade pizza greens, two appetizers and two cakes.
For the greens, her recipe calls for a hot roll mix but she said you may make your own dough.
The stuffed dates with cheese and bacon sound sublime, and it only takes five minutes to put together the creamy spinach dip.
And Jane included instructions for making ginger ale pound cake and pineapple cream cheese upside down cake.
Thanks, Jane, for taking the time to contribute to Culinary Conversation.
It’s your turn next.
However you get them to us, it will be a day brightener for sure.
Homemade Pizza Greens
- 4 boxes Pillsbury hot roll mix (2 boxes for one sheet)
- 4 to 5 bunches escarole
Wash and cook, and cut up escarole ahead of time so it will be ready. Squeeze out excess water. Mix with 1/2 cup to 1 cup vegetable oil, salt and pepper, garlic powder, a little bit of hot pepper flakes and grated Parmesan cheese to suit your own taste.
Make dough according to directions on box. Let rise, covered, in a warm place. Flour table and rolling pin. Roll out dough from one box to fit a greased cookie sheet, with dough overlapping on all four sides.
Cover dough with greens mixture and cover with top dough from second box. Press, overlapping sides together to close. Pierce top with fork all over. Grease top of dough well with oil. Sprinkle with garlic powder, salt, pepper and grated cheese, and lightly with parsley flakes. Bake at 350 until browned, about 1/2 hour. Let cool and cut into squares.
•Optional — cut sliced Italian sausage, sweet or hot on top of greens before baking. (Bake sausage first.) Or you may add mozzarella cheese on top of greens before putting on top dough and baking.