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On 19 Aug 2007 at 9:33, Nancy wrote:
> Hello,
>
> I am not sure if it was called crazy crust or one dish
> pizza, but it is from the 1970s and the recipe came
> from a fold-out in a bag of flour (Gold Medal or
> Pillsbury?).
>
> It was made in a pie plate. You mixed a batter for the
> crust: flour, SOUR CREAM, shortening? egg. Then you
> spooned the thick batter on the bottom and sides of
> the pie plate.
>
> There were several versions for fillings, but
> basically, you browned hamburger, threw in mushrooms,
> onions, tomato paste, and whatever else you desired.
> Cooked that and then spooned it into the crust. Topped
> with cheese and baked.
>
> Crust was soft and sort of thick and golden on the
> sides. Quick and easy.
>
> Thank you!! I have been trying to find this lost
> recipe for 30 years . . .
>
> Nancy
>
Hello Nancy,
Perhaps this is what you want.
Phaed
Crazy Crust Dinners
Source: Pillsbury Leaflet
Servings: 4
Crazy Crust Recipe:
1/2 cup flour, all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup shortening
1/2 cup sour cream
1 egg
#1 Mexican Dinner
1 pound ground beef, lightly browned/drained
1 teaspoon salt
2 teaspoons chili powder
1/2 teaspoon Tabasco sauce
1/2 cup onion OR -- chopped fine
2 tablespoons onion flakes
16 ounces (2 cups) Kidney beans -- undrained
6 ounces can tomato paste
- - -
1/2 cup lettuce -- finely chopped
1/2 cup tomato (1 medium) -- finely chopped
1/2 cup cheddar cheese (you can use 1 cup) -- shredded
#2 Beef'n Bean Dinner
1 pound ground beef, lightly browned/drain
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1/4 cup onion OR -- finely chopped
1 tablespoon onion flakes
1 can baked beans (16-oz.)
6 ounces tomato paste
1 cup cheddar cheese (you can use 1 1/2 cup) -- shredded
#3 Barbecued Beef Dinner
1 pound ground beef , lightly browned/drain
1/2 cup green pepper -- chopped
1 tablespoon mustard
2 teaspoons Worcestershire sauce
1/4 cup onion OR -- chopped
1 tablespoon onion flakes
1/2 cup catsup
1 1/2 cups cheddar cheese (you can use 2 cups) -- shredded
#4 Italian Beef'n Cheese Dinner
1 pound ground beef, lightly browned/ drained
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon garlic powder
1/4 cup onion OR -- chopped
2 tablespoons onion flakes
1/2 cup olives, chopped -- if desired
6 ounces tomato paste
4 ounces mushrooms (can), undrained -- if desired
1 cup mozzarella or cheddar cheese -- shredded
(can use 1 1/2 cup -- 4 to 6 oz.)
#5 Cheese & Corn Dinner
1 1/2 cups Luncheon meat OR -- cubed
6 1/2 ounces tuna in water -- drained
1/2 cup whole corn -- drained
1/4 cup onion OR -- chopped
1 tablespoon onion flakes
1 cup cheddar cheese -- shredded
1 egg
1 tablespoon flour
3/4 cup milk
1/2 teaspoon Worcestershire sauce
Crust:
Combine all ingredients in medium bowl. Stir until well blended,
about 60 - 70 strokes. (Batter will be slightly lumpy). Lightly
grease and flour bottom and sides of 9-inch metal or 10-inch glass
pie pan. Spread batter thinly on bottom and thickly up sides to
within 1/4-inch of pan rim. Fill and bake at 425-degrees. COOL
dinners 5 minutes before serving.
Dinner #1:
Combine all ingredients except lettuce, tomato, and cheese.
Mix thoroughly. Spoon into crust. Bake 20 to 30 minutes until
crust is deep golden brown. Sprinkle with cheese, tomato, and
lettuce.
Dinner #2
Combine all ingredients except cheese. Mix thoroughly. Spoon
into crust. Bake 18 to 28 minutes until crust is golden brown.
Sprinkle with cheese. Return to oven to melt cheese.
*3/4 - 1 lb of hot dogs, cut in 1/2-inch pieces, may be substituted
for ground. beef.
Dinner #3
In large pan, brown ground. Beef and green pepper, drain. .
Stir in remaining ingredients EXCEPT 1 cup cheese. Spoon into crust.
Bake 18 to 28 minutes until crust is golden brown. Sprinkle in
remaining cheese; return to oven to melt cheese.
Dinner #4
Combine all ingredients except cheese. Mix thoroughly. Spoon
into crust. Bake 18 to 28 minutes until crust is golden brown.
Sprinkle with cheese and return to oven to melt cheese.
Dinner #5
In the following order, LAYER meat or tuna, corn, onion, and
cheese in crust. In small bowl, combine egg with flour; blend
in milk and Worcestershire sauce. Pour mixture over cheese.
Bake 20 to 30 minutes until filling is firm.
Notes :
Crust may be covered with foil and refrigerated, UNFILLED, up
to 12 hours before filling and baking.
Leftovers may be covered with foil and refrigerated or frozen.
To reheat refrigerated dinners; cover and bake 425-degrees for
35 to 45 minutes.
To reheat frozen dinners: cover and bake at 425-degrees for
about 1 1/4 hours.
Also, a reader sent this:
Phaed,
Hello again my friend. I saw the request for Crazy Crust on 8/31/07.
I thought Nancy might like this recipe too.
Your friend, Bonnie
Crazy Batter Crust Pizza
Ingredients :
Batter:
1 c. Pillsbury Best all-purpose flour
1/8 tsp. pepper
2 eggs
1 tsp. salt
1 tsp. Italian seasoning or leaf
oregano
2/3 c. milk
Topping:
Meat mixture
1 can (4 oz.) well-drained mushroom
stems & pieces, if desired
1/4 c. chopped onion, if desired
1 c. pizza sauce*
1 c. (4 oz.) shredded mozzarella
cheese
Preparation :
1 1/2 pound ground beef or sausage or 1 cup thinly sliced
pepperoni sausage. Oven 425 degrees. 14 or 12 inch pizza. In
medium fry pan, brown ground beef or sausage, seasoning to taste.
(No need to brown pepperoni.) Drain well. Set aside. Lightly
grease and dust with flour or cornmeal 14 or 12 inch pizza pan or 15
x 10 inch jelly roll pan. Prepare Batter. (No need to sift flour;
measure by lightly spooning into cup and leveling off.) In small
bowl combine flour, salt, Italian seasoning, pepper, eggs and milk,
mixing until smooth. Pour batter into pan, tilting pan so batter
covers bottom. Arrange Topping of meat, onion and well-drained
mushrooms over batter. Bake on a low rack in oven at 425 degrees
for 25-30 minutes until pizza is deep golden brown. (Deep brown
gives a crisp crust.) Remove from oven; drizzle with pizza sauce
and sprinkle with cheese. Return to oven for 10-15 minutes. *If
desired, use 1 can (8 ounce) tomato sauce, 1 to 2 teaspoons leaf
oregano and 1/4 teaspoon pepper as a substitute for the pizza sauce.
On 16 Aug 2007 at 8:00, Crystal wrote:
> I'm looking for a old recipe for lemon jelly. not the stuff you stuff
> into cakes but the stuff you can then spread onto hot biscuts and
> could can for later use.. i tried to search your site but i didnt find
> it so i figured i woudl email you. this is what i gather an old
> recipe.
>
> when i searched on google i kept comming up with this english rock
> band lol. and nothing much besides onion jelly etc.thanks in advance
> for your help Crystal
Hello Crystal,
Lemon jelly recipes often have some additional ingredient to give
them more flavor. See below.
Phaed
Lemon Jelly Recipe
Ingredients for Lemon Jelly
1 tablespoon granulated gelatine
1 cup boiling water
1/2 cup sugar
1/4 cup cold water
1/2 cup of lemon juice
Let the gelatine stand in the cold water for 15 minutes or longer
(until all the water is absorbed). Add the boiling water and sugar
and stir until the gelatine and sugar are dissolved.
Let mixture cool a little and add the lemon juice.
Turn into cups and set aside to become cold and firm.
Serve with cream or boiled custard.
Preserved peaches or pears, cooked prunes or figs, nut meats, sections
of orange from which the membrane has been removed, and slices of banana
may be molded in the jelly.
A tablespoon of gelatine is needed to each scant pint of liquid.
---------------------
Lemon Jelly Recipe
8 lemons
1 ounce vegetable gelatine, soaked in cold water
4 ounces sugar
2 oranges
1/2 pint water
Grind the rinds of the oranges and lemons and add it to the
strained juice, sugar, and water.
Place ingredients in a saucepan and boil five minutes. Add
the gelatine.
When dissolved, pass all through a jelly-bag or hair sieve.
Pour into a mold and allow it to set.
---------------------
Lemon Jelly
Yield: 2 pints
12 Lemons
4 lg Apples (tart--Granny Smith)
Water To cover
3 c Granulated Sugar
Slice the lemons, including the rind, seeds and all,
thin, and place into a saucepan.
Core the apples, but do not peel, and chop coarsely.
Add the apples to the pan and pour in enough water to
just cover the fruit. Cook over moderate heat, until
the fruit becomes mushy.
Pour the mixture into a jelly bag or a colander lined
with several thicknesses of damp cheesecloth and let
drip into a bowl for about an hour. Using a spoon,
force as much liquid through the cheesecloth as
possible.
Measure the juice; you should have about 4 cups. For
each cup of juice, add 3/4 cup of sugar.
Return to the pan and boil for another 15 minutes or
so, until the mixture reaches the jelly stage, about
220- to 225-degrees F on a candy thermometer. To be
absolutely certain, place a tablespoon of the hot
mixture into a saucer and set it in the freezer for a
few minutes. If it jells, the mixture is ready.
Pour the jelly into HOT, sterilized jars and seal.
Process in boiling water bath for 10 minutes. Or it
may be store in a covered container in the
refrigerator for several months.
---------------------
Lemon Honey Jelly
3/4 c. lemon juice
1/2 c. liquid fruit pectin
2 1/2 c. mild flavored honey
Combine lemon juice and honey. Bring carefully to a full
rolling boil. Add liquid pectin. Stir constantly and bring
just to a boil. Pour into small glasses and seal.
----------------------------
Lemon Ginger Jelly
1/2 c. fresh lemon juice
2 c. water
1 tbsp. ground ginger
6 c. sugar
Mix juice, sugar, water and ginger and bring to a boil.
Add certo, bring to a full rolling boil for 1/2 minute.
Remove from heat and skim off any foam. Pour into sterilized
jelly jars or 1/2 pint jars.
-----------------------------
Lemon Jelly
1 1/2 oz. gelatin
1 1/2 pt. water
2 lg. juicy lemons
6 oz. sugar
Whites & shells of 1-2 eggs
1 sm. blade mace
6 cloves
A sm. piece cinnamon stick
Put gelatin, water, sugar, mace, cloves and cinnamon into
a saucepan, add the lemon rind, very thinly pared (and without
any of the white pith), whites of eggs and the crushed shells.
Lastly, add the strained lemon juice. Whisk the mixture over
heat until it is almost boiling, remove the whisk, boil up.
On 15 Aug 2007 at 19:02, Michelle wrote:
> I am not sure if you can help me with this or not? I looovvvveeeee
> the house parmesan salad dressing at "carrabas" (sp?) I am in NC and
> all of the Carrabas NC and SC have the same house parmesan dressing.
> I have asked at several different locations what their ingredients
> are and they are very vague with me. Is there a way you can search
> and find this information and also tell me how to make it. I am not
> a very good cook but it seems like dressing would be easy to make.
>
> Thanks,
> Michelle
>
Hi Michelle,
See below for a recipe.
Phaed
Carrabba's Parmesan Dressing
Makes 3/4 cup
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Grated Parmesan cheese
1 tsp White wine vinegar
1/4 tsp Worcestershire sauce
Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a
"meaty" chef salad.
Greetings,
Might you have on file -- or can anyone help -- the recipe for crumb
kuchen made by Star Bakeries in Cleveland, Ohio, in the 1950s?
Many thanks,
Carolin
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