PIZZA PIE

Ingredients

• 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts
• 1 tablespoon cornmeal
• 1/2 pound bulk Italian sausage or pork sausage
• 1/2 of a 3-1/2-ounce package sliced pepperoni
• 1 4-ounce can mushroom stems and pieces, drained
• 2 cups shredded mozzarella and/or cheddar cheese (8 ounces)
• 1 cup Hot and Spicy Pizza sauce
• 1 teaspoon milk or water

Directions

1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.
3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.
4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Tomato Salad

Ingredients

• 3 tablespoons minced shallots
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt plus more
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
• 2 tablespoons rinsed salt-packed capers
• Freshly ground black pepper
• 10 fresh medium basil leaves, torn into approx. 1/2" pieces

Preparation

Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

Broccoli & Cauliflower Casserole

Ingredients
• 1 16-ounce package frozen cauliflower florets
• 1 16-ounce package frozen broccoli cuts
• 1 large onion, chopped (1 cup)
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups milk
• 2 3-ounce packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs (about 1 slice of bread)
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons margarine or butter, melted

directions

1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through