MINIATURE PIZZAS

BASE:
2 cups Robin Hood Pre-Sifted Y tsp. salt
All Purpose Flour 4, cup shortening
3 tsps. baking powder 1 cup milk

MEASURE flour (without sifting) into mixing bowl; add the baking powder and
salt. Stir well to blend.

CUT IN shortening using pastry blender or two knives.

MAKE a hollow in centre and add milk stirring lightly with fork. Mix only
until all flour is moistened.

TURN OUT On lightly floured board and knead for 10 seconds.

ROLL OUT gently with floured rolling pin to 14” thickness.

CuT circles 3” in diameter using a lightly floured pastry cutter.

PLACE 1” apart on ungreased baking sheet.

TOPPING:

Tomato paste Oregano
Mozzarella cheese slices Salt and pepper
Grated Parmesan cheese Olive oil

Garlic salt

SPREAD | teaspoon tomato paste on each biscuit round.

cuT Mozzarella cheese into 214” circles or into small squares to fit bases.
Place on top of tomato paste.

SPRINKLE with Parmesan cheese, garlic salt, oregano, salt and pepper.
DRIZZLE a little olive oil on top.

GARNISH:
Use one or more of the following ingredients to garnish pizzas:—

Chopped, drained, canned mushrooms
Sliced stuffed olives

Small pieces of Italian sausage
Anchovies

Flaked canned tuna

BAKE pizzas in hot oven (450°F.) for 8 to 10 minutes.
SERVE immediately.
YIELD: approximately 16 pizzas.

SWEET AND SOUR MEAT BALLS
MEAT BALLS:

1 Ib. ground cooked ham 1 cup milk
1 Ib. ground pork 2 eggs, beaten
2 cups dry bread crumbs 1 tsp. salt
SAUCE:
114 cups brown sugar, packed 34 cup water
34 cup vinegar 1 tbsp. dry mustard

COMBINE meats, bread crumbs, milk, eggs and salt. Mix thoroughly.
SHAPE into l-inch balls and place in shallow baking dish.

MIX ingredients for Sauce together and pour over meat balls.

BAKE uncovered at 325°F. (moderate) for 40 minutes. Baste often with sauce.

TO SERVE: Keep meat balls hot in syrup in chafing dish. Fasten slice of sweet
gherkin to each ball with coloured pick.

YIELD: Approximately 48 meat balls.
15