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Pandemic Pizza: Part 40 of 2022

Submitted by Bethany on Sat, 11/12/2022 - 09:47

With the weather transitioning, it is definitely soup season. Although, honestly, I can eat soup anytime.

I love to use my crockpot and just dump everything in, sometimes with or without a recipe. I usually make a double batch, so I have some to freeze.

Remember all those green tomatoes? Well, I used up the last jar of salsa in soup…

In the Kitchen with Matthew: Green Chili…Jimmy Dean sausage, green tomato salsa, Great Northern Beans, corn, onion, garlic, chicken broth, spices and Pepper Jack cheese.

The chili was really good! I told the guys to enjoy it as they wouldn’t get it again. Unfortunately, it was one of a kind.

We’ve had Pudgy Pies on the menu for a while, but we’ve been waiting for the right weather…not too hot, not too cold, not too windy, or not raining.

What are ‘pudgy pies’ you may ask! If you have been a scout or a camper, you may have cooked in a ‘pie iron’ over the fire. Depending on where in the world you are from, you may know pudgy pies as hobo pies, mountain pies, jaffles or toasties. It's kind of like a campfire panini.

Most often the campfire sandwiches are made with bread. But, you can use biscuits, crescent rolls, tortillas, etc. We used pizza dough…

Thursday (Friday) Pieday: Harking back to our camping days…Pudgy Pie Pizzas…a pan crust topped with red sauce, pepperoni, banana peppers, black olives and mozzarella cooked over an open fire.

Matthew spent some time out a family friend’s farm this week and brought home some farm fresh eggs.

Friday in the Kitchen with Matthew: An oven-baked Southwest Omelet with homemade guacamole and salsa.

My ‘dough man’, Matthew, is on vacation in San Antonio with Link Leisure Services Travel Club. So, I had to make dough Sunday morning.

Sunday’s Creation: I made a thin crust topped with Parmesan, Giardiniera, mozzarella and cup n crisp pepperoni.

I will see you next week. Though with Matthew gone, it will be a light week in the kitchen.

~Peggy Palmer-Johnson