Featured Cookbook

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1. Beef Mix for Meatloaf and Meatballs

2. Basic 'Use-It-Up' Quiche

3. Pizza Blanks

Book Description

Frozen Assets: Cook for A Day and Eat for a Month - the first book in Deborah Taylor Hough's revolutionary series features a holiday meal plan, monthly meals plans, and two-week meal plans. By using the methods found in Frozen Assets, one can spend just one day in the kitchen each month and still enjoy a homemade meal for breakfast, lunch and dinner-every day of the month!

... (more)

Frozen Assets: How to Cook for a Day and Eat for a Month

Authors: Deborah Taylor-Hough

Date: January 1999

ISBN: 1891400614

Publisher: Champion Press

Paperback

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Pre-made Pizza crusts are one of the fastest selling items at grocery stores. Unfortunately, they are also very expensive. With a little effort you can make your own and keep a bunch in your freezer for quick dinners or easy snacks. - Submitted by Gina Daiquest

2 medium size or 4 small pizza blanks

• Pinch of sugar

• 1 1/4 cups warm milk

• 2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)

• 3 1/3 cups flour

• 1/2 teaspoon salt

• 1 egg

1. Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.

2. Sift flour and salt into large bowl.

3. Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.

4. Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2 inch thickness. Place on baking sheets and freeze for one hour.

5. Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.

6. TO SERVE: Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.

More From This Book:

1. Beef Mix for Meatloaf and Meatballs

2. Basic 'Use-It-Up' Quiche

3. Pizza Blanks

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