Lavon and Miss NiNi talk about measuring ingredients.

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Lavon and Miss NiNi discuss State Fair Food Exhibits.

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Lavon and Miss NiNi talk about making a no cook tomato sauce.

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6 large fresh tomatoes
2 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
1/3 cup chopped fresh basil
1/4 tsp. kosher salt
Coarsely ground black pepper
Chop tomatoes into a bowl. Add remaining ingredients. Toss gently. Cover and let stand at room temperature for up to 2 hours. Toss with pasta, use on pizzas, spoon over grilled chicken, make bruschetta or simply eat with a spoon. May store in refrigerator for several days or freeze leftovers.

BRUSCHETTA
Slice a loaf of French bread or similar bread into 1/2″ slices. Brush lightly with olive oil. Bake at 375 degrees for 5 minutes or grill until lightly browned. Top with tomato sauce and shredded mozzarella cheese; may add olives, chopped onions or other favorites. May reheat or eat at room temperature.

Lavon and Miss NiNi discuss eggs.

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Lavon and Miss NiNi talk about making pie crust.

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CRUST:
1-3/4 c. all-purpose flour
½ t. salt
½ c. vegetable oil (I use corn oil)
2 T. water
METHOD: Preheat oven to 400 degrees Fahrenheit. In a medium bowl, combine flour and salt. In a glass measuring cup add oil and water. Pour wet ingredients into dry ingredients and mix until combined. (Do not over mix as this would develop the gluten in the flour too much and cause a tough crust.) With freshly washed hands, gently form dough into a ball. Put ball of dough into middle of 9-inch pie plate. Use fingers to spread dough toward sides of pan. Push dough evenly up to top of sides of pan so that there is enough dough to make a crimped edge. Crimp top edges of crust. Use a table fork and prick holes in bottom and sides of crust. This will keep crust from puffing up too much while baking. Bake for 10-15 min. or until crust is just starting to turn light brown. Remove from oven. Cool completely. Makes crust for one single-crust pie.

Lavon and Miss Nini talk about grilling veggies.

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Ingredients:
Pizza dough: homemade, box mix, Pillsbury refrigerated, or ready made
Toppings of your choice: cooked/grilled veggies such as peppers, onion, mushrooms, spinach; cooked meat; sauce; cheese
Olive oil to coat dough
Instructions:
Roll out dough. Cut or shape into individual size pizzas-easier to handle on the grill and allows varied toppings. Coat with olive oil. This side becomes the top. Flip onto grill heated to medium. Close lid. Let pizza grill until bottom is just barely cooked about 1 to 3 minutes. You will see it get bubbly and rising. Every grill is different so depending on yours and how long you preheated it, the time varies. Use tongs or spatula to flip the pizza over. Move it to indirect heat or to a tray off the grill. Quickly add toppings. Grill until toppings are warmed through and cheese is melted about 3 minutes.

The first time may be an experiment, but you will want to make this yummy, easy, quick, fun food again. Any leftovers? Refrigerate of freeze.

A grilling pan or screen is necessary to prevent small items falling through the grill bars. Pizza dough may be placed directly on the grill.

Toss greens and/or veggies with olive oil, lemon juice, salt or other seasonings. Use medium heat. Some veggies require longer cooking time so cut them into smaller pieces when cooking a mixture. May take 10 or more minutes. Grill greens separately as only several minutes are required. Turn after a minute or so.

Lavon and Miss NiNi discuss keeping foods cold.

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