FABULOUS PIZZA (CONTINUED)

Cut dough in half. Roll out each half on greased cookie
sheet to a 13 inch circle. Pinch up edges to form a rin.
Spoon half the sauce over each circle, spread to rim. Top
with grated cheese. Bake about 25 minutes, or until rim of
crust is golden and cheese melts. Cut in wedges and serve.

Variation: Spread this sauce over each circle, top with
cheese slices and back bacon slices, mushrooms, green pepper
Or pepperoni, as desired. Bake as directed.

HOLUBCI (CABBAGE ROLLS)

995°F ~- 11/2 = 2 hours

1 large head of sweet cabbage 5 tosp. oil

2 cups rice Salt & pepper to taste
3 cups boiling water 1/2 can tomato soup

4 t#o. sait 1 cup cream

1 medium onion, chopped fine 1/2 cup oil

Remove the center core from a head of cabbage and place in

a container. Pour boiling water over it. Cover and after

a few minutes remove softened leaves, return remaining cab-
bage to hot water to soften. Cut away hard center from each
leaf, so it will be easy to roll. Split large leaves into
smaller sections.

Filling: Wash the rice until the water is clean. Add
boiling water, stir in galt, bring to a boil and cook for

1 minute. Cover, reduce heat and cook until all water is
absorbed. The rice will only be partially cooked. Put
onions and 5 tablespoons oil into a heavy pan. Saute until
tender, but not brown. Mix with rice and season to taste.
Cool.

Place a spoonful of mixture on a section of cabbage leaf and
roll, folding in edges so rice will not fall out. Place each
holubci side by side in a casserole. When full, cover with

a cabbage leaf. Pour 1/2 cup oil, 1/2 can tomato soup, 1 cup
cream over all. Bake in 325 F. oven for 1 1/2 - 2 hours.