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Stromboli

One of our favs...

-1 loaf frozen Rhodes bread dough, thawed - you'll find it over in the freezer section near the frozen garlic bread and rolls (lately I've been using a tube of refrigerated pizza dough and it works just as well)
-¼ lb. sliced ham
-¼ lb. sliced pepperoni
-½ lb. sliced provolone cheese
-½ lb. sliced American cheese
-Oregano and garlic powder

Lightly grease a cookie sheet. Spread thawed dough out to fit the cookie sheet (this takes a lot of stretching of dough and patience). Down the middle 3rd of the dough, layer the following:

1st – all the ham
2nd – ½ of each of the cheeses (tear cheese in pieces before layering)
3rd – all the pepperoni
4th – the rest of the cheeses

Sprinkle with oregano and garlic powder. Fold sides of dough over center to cover middle. Pinch dough together to seal. Cover with wax paper and let rise for 30-40 minutes. Bake at 400 degrees for 20-25 minutes. Slice in pieces and serve with marinara sauce for dipping.

This is the original recipe that I grew up eating.  However, you can EASILY swap out any of the meat or cheeses.  Italian sausage (cooked and sliced thin) is fab in this.  Mozzarella would also be an obvious choice to add to stromboli.  I have no idea how the American cheese ended up in this recipe...but it is good!

Apple Pie Spread

-8 ounces cream cheese
-1 T seltzer water
-2 T brown sugar
-1/2 t cinnamon
-1/4 c chopped pecans
-1 red crisp apple (skin on), chopped

Mix cream cheese and seltzer water with mixer on medium until smooth. Add sugar and cinnamon. Fold in the pecans and apples. Refrigerate. Garnish with cinnamon, chopped pecans, and sliced apples. Serve with crackers.

Lemon Burgundy Pork Chops

-4, 1 1/2" boneless porkchops
-1-2 t lemon pepper
-1 T olive oil
-1/2 c dry red wine
-2 t lemon juice

Season chops with lemon pepper and brown in oil. Add remaining ingredients and simmer (covered) for approximately 30 minutes or until cooked through.

Beef Goulash

-3 pounds of stewing beef
-12 ounces bacon
-3 small onions, chopped
-2 tablespoons paprika
-Salt
-1 teaspoon caraway
-4 tablespoons flour, mixed with a a 1/4 cup water
-Marjaram
-Garlic
-1 tablespoon hot pepper (I use McCormicks Fiery 5 Pepper seasoning)

Saute the chopped onion and bacon in a pan. Add the meat, brown it and sprinkle with paprika. Stir and pour on a little hot water, add salt and simmer for 1 hour. Boil off the liquid until only fat remains.  Mix in the flour mixture and some additional water and stew about 30 more minutes. Season the meat with marjaram, mashed garlic and hot paprika to taste, then stew an additional 20-30 minutes. Serve with noodles or dumplings. Top with sour cream.

From the kitchen of Lisa Stone.