82 THE BLUE BIRD CooK Book

PIZZA PIE
PIZZA CRUST:
2 cups biscuit mix 2 tablespoons mustard
Y2 cup milk (prepared)

Measure mix into a bowl. Stir mustard into milk; blend into mix. Knead 1 minute
on board dusted with biscuit mix. Roll to fit 12-inch pizza pan. Prick surface with fork.
Bake in hot oven (425 degrees) 5 to 7 minutes or until set; remove from oven. Reduce
heat to 375 degrees.

PIZZA FILLING:

2 cans tomato sauce (8 oz.) 1 Ib. bulk pork sausage meat,
1 tablespoon sugar well cooked and drained

1 tablespoon minced onion 1 cup grated sharp cheese

2 tablespoons mustard 2 tablespoons grated Parmesan
Y4 teaspoon oregano cheese

Combine tomato sauce, sugar, onion, mustard and oregano; bring to a boil;
simmer 10 minutes. Pour into partially baked crust. Sprinkle with half of sharp cheese,
then sausage, then remaining cheese, top with parmesan. Return to oven; bake 12 to
15 minutes or until cheese melts and crust is deep golden brown. 6 servings.

POLISH GRUMKAS (STUFFED CABBAGE)

Mix 1 lb. hamburger with 3 cups cooked rice, 1 teaspoon salt and dash of pepper,
Take centre out of green cabbage, and steam in boiling water until soft enough to
handle. Separate the leaves. For each grumkas, take a heaping tablespoon of meat
mixture and wrap in cabbage leaf. Secure with toothpicks. Place in greased pan,
Add 1% cup tomato juice. Spread tomato paste on top of each roll. Bake at 325
degrees for 1 Y%2 hours, or less if well done.

UNUSUAL POTATO ee

2 eggs 1 teaspoon salt
1 heaping teaspoon double- 3 slices white bread (diced,
acting baking powder buttered and toasted rich
3 cups mashed potatoes golden brown)
(not seasoned) 1 cup flour

Beat eggs separately, then mix together. Add remaining ingredients and mix
well. Form into balls and drop into boiling broth as you would any other dumplings.
Keep steam in kettle by placing a cloth between lid and kettle. Cook 10 minutes
and serve. Raw grated potatoes may also be used but must be squeezed dry before
mixing with other ingredients. These dumplings are delicious sliced when cold and
fried.

GOOD COOKS KNOW ...

Wnicn Helh
NOURISHING

CALGARY FOR
OVER 50 YEARS

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