Category Archives: Main Dish

Reuben and I lived in the Chicago area in the mid 1970’s.  This recipe was published in the Chicago Tribune from the original Uno’s Pizzeria.   A few changes have been made to satisfy our taste buds.

The pizza pictured has Italian sausage, onions, red peppers, mushrooms and black olives.  The list is endless, pepperoni, artichokes, spinach, hamburger, etc., as to what you can mix with the tomatoes to feast on your perfect pizza!

by Dianne Williams, our cousin in Houma, Louisiana

Crust

Dianne & Reuben, Aunt Corrine's son

1 package dry yeast

1 cup warm water

1 tablespoon sugar

1 ½ teaspoon salt

1 tablespoon olive oil

2 ½ cups sifted flour

Cornmeal

Dissolve yeast in water; add sugar, salt and oil; stir well until sugar is dissolved; let stand about 5 minutes.  Stir in flour to make a soft dough; knead dough until smooth & elastic.  Put in a greased bowl; cover and let rise until double in bulk.  Punch dough down.  Brush a 14” round deep dish pizza pan with oil & sprinkle with cornmeal.  Press dough in bottom and up sides of pan.  Let rise about 20  to 30 minutes.

Filling

16 oz. sliced mozzarella cheese

1 lb. Italian sausage

28 oz. can of pear tomatoes, drained and chopped

1 teaspoon Italian seasoning

Salt to taste

¾ cup grated parmesan cheese

Lightly brown sausage in skillet.  Drain with tomatoes.  Stir in seasoning.

I chop and drain the tomatoes in a colander. Leave them there and pour in the sausage to drain. I add any other ingredients at this point – such as mushroom, olives, pepperoni.  Mix it with spices all in the colander, then put it on the pizza!

Cover dough with mozzarella cheese slices (staying about1/2” in from the edge of the pan).  Place sausage/tomato mixture on top of cheese.  Top with freshly grated parmesan cheese.

Put pizza in oven preheated to 500 degrees; immediately reduce heat to 450 degrees.  Bake about 20 – 25 minutes until cheese is melted and sausage is fully cooked.

If you like Dianne’s Pizza, you may also like Pat’s version.

Here is a ten minute meal from Martha Stewart that’s quick and easy.  Kent and I enjoyed it with corn on the cob and a cucumber salad accompanied with white wine.  It was good enough to serve company.

By Martha Stewart, submitted by Pat Savoie

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Ingredients

1/4    cup     all-purpose flour
Coarse salt and freshly ground pepper
4       chicken cutlets, about 1/4-inch thick
2       Tbsp    olive oil
3       Tbsp    butter
3       Tbsp    dry white wine
3       Tbsp     fresh lemon juice
2       Tbsp    salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again  (I rinsed pickled capers and only used a few.)
1       Tbsp chopped fresh flat-leaf parsley

Method

1.    Dredge chicken:  Spread flour in a shallow dish;  add 3/4 tsp salt and 1/4 tsp pepper and whisk to combine.  Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

2.    Saute chicken:    Heat the oil and 1 Tbsp butter in a large skillet over medium-high heat until butter starts to sizzle.  Cook the chicken in batches, if necessary to avoid crowding the pan, until golden and cooked through, 2-3 minutes for each side.  Transfer the chicken to a platter.  Pour off any excess fat from the pan.

3.    Deglaze pan and make sauce:    Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.  Cook until the liquid is reduced by half, about 30 seconds.  Remove pan from heat.  Add lemon juice, capers, and remaining 2 Tbsp butter.

4.    Serve:    Immediately pour the sauce over the chicken, and serve.

Saute the chicken in oil and butter.

My sister, Janet, mother of eight children, sent this recipe to me.  It’s easy and serves a crowd.

By Janet, Pat’s sister

2           pounds  ground round
1           onion — chopped
1           clove  garlic — chopped
1/2      bell pepper — chopped
1           package  tortillas — cut in bite size pieces
1           can  ranch style beans
1           can  cream of mushroom soup, condensed
2           cans  Rotel tomatoes (Be careful of pepper taste for children)
cheddar cheese or packaged Mexican cheese

Brown ground meat until no longer pink.

Add onions, bell pepper, and garlic cooking until onions are clear. (Spoon off grease drippings)

Stir in beans, soup, and tomatoes.

In a greased casserole dish, layer meat mixture, cheese, and tortilla pieces.

Sprinkle with cheese and bake 350 degrees 20 to 30 minutes or until bubbly.