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Dessert pizza Crust: 3/4 cup (11/2 sticks) butter 2/3 cup sugar 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1/4 cup milk Filling: 1 can (20 ounces) crushed pineapple, drained 2/3 cup flaked coconut 2/3 cup chopped pecans 11/2 cups sliced strawberries 1 cup strawberry jam, melted Preheat oven to 400 degrees. For crust: Cream together butter, sugar and salt; gradually add flour. Add milk, a tablespoon at a time. Turn dough onto buttered 12-inch pizza pan; pat out to cover pan. Crimp edges. Bake 15 to 18 minutes or until lightly browned. Cool on wire rack. For filling: Spread pineapple over crust; sprinkle with coconut and pecans. Arrange strawberries over all. Drizzle with melted jelly. Cut into wedges to serve. Makes 8-10 servings.
Ham and egg pasta salad 1/2 cup uncooked small pasta shells 1 cup diced cooked ham 2 hard-cooked eggs, sliced 5 cherry tomatoes, halved 1/4 cup chopped celery 2 tablespoons chopped dill pickle 2 tablespoons sliced green onion 6 tablespoons dairy sour cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley 3/4 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Romaine lettuce Paprika Cook pasta shells according to package directions; rinse and drain. Combine cooked pasta, ham, eggs, tomatoes, celery, pickle and onion in a large mixing bowl. Combine sour cream, cheese, parsley, Worcestershire sauce, salt and pepper in small mixing bowl. Pour over ham mixture; mix well. Chill, covered, 3 to 4 hours to allow flavors to blend. To serve, line individual salad bowls with Romaine lettuce, spoon in salad mixture. Sprinkle with paprika.
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