*****Calzones (this recipe is a staple in our house)******
To
make
dough:
1
package
yeast
1
T
sugar
2
T
oil
1
tsp
salt
2
¾
flour
Dissolve
yeast
in
1
cup
warm
water
(I
let
the
tap
run
until
it
is
hot,
but
not
too
hot
for
me
to
comfortably
leave
my
finger
in
the
water‐you
don't
want
to
kill
the
yeast‐and
then
fill
up
my
1
cup).
Sprinkle
sugar
on
top
of
water.
Let
sit
for
5
minutes.
Mix
oil,
salt,
and
flour.
Add
yeast
mixture.
Mix
together
until
smooth.
Knead
and
cover
while
you
get
other
ingredients
ready.
Calzone
Filling:
½
green
pepper
1
package
pepperoni
2
cups
mozzarella
cheese
other
ingredients
that
you
want‐onions,
mushrooms,
Italian
sausage,
etc
In
a
separate
bowl,
mix
together
filling
ingredients.
Roll
out
dough
into
two
(approximately)
10”
circles.
Add
filling
mixture
to
the
calzones.
Fold
over
and
crimp
shut.
Bake
at
375
for
10
minutes,
take
out
and
brush
with
butter,
then
bake
for
15
more
minutes
or
until
done.
Don’t
add
sauce
to
the
inside
of
the
calzones
(adding
sauce
and
then
freezing
will
make
the
calzones
soggy
and
there's
nothing
I
hate
more
than
soggy
bread!).
Freeze
without
sauce
or
freeze
sauce
on
the
side
in
a
tupperware.
You
can
freeze
the
Calzones
in
freezer
Ziploc
bags
once
they
have
cooled.
When
you're
ready
to
eat
them,
thaw
for
a
couple
of
hours
and
then
transfer
to
a
baking
sheet
in
the
oven
to
warm.
On
the
freezer
bag
write:
Put
into
oven
at
350
to
warm
for
30
minutes
or
until
warmed
through.
*****Baked
spaghetti******
1
lb.
ground
beef
16
oz
spaghetti
large
jar
spaghetti
sauce
2
cans
cheddar
cheese
soup
mozzarella
cheese
Boil
spaghetti.
Place
in
2
8x8
pans.
Brown
ground
beef.
Add
sauce
and
soup.
Put
mozzarella
cheese
on
top
of
spaghetti.
Cover
with
sauce
mixture.
IF
YOU
ARE
FREEZING
DO
NOT
BAKE
FIRST!!
Cover
with
foil
and
freeze.
Bake
at
350
degrees
until
sauce
is
bubbly
(about
25
min
if
not
frozen).
Write
on
foil
on
top
of
pans:
Thaw
in
fridge
for
a
couple
of
hours.
Cook
at
350
for
40
minutes.
*****Chicken
Pot
Pie*******
2
ready
made
pie
shells
‐
available
in
your
grocery
dairy
section
2
or
3
decent
sized
chicken
breasts
‐
diced
and
cooked
2
cans
of
cream
of
__________
soup
‐
you
could
use
cream
of
celery/chicken/mushroom
whatever
YOU
like
‐
I
personally
use
1
can
of
mushroom
and
1
can
of
chicken
4
small‐medium
sized
potatoes,
peeled
and
par
boiled
frozen
veggie
mix
‐
corn/peas/carrots
pepper
To
prepare:
Take
your
pie
shells
from
the
refrigerator
and
let
them
come
to
room
temperature.
Peel
and
dice
your
potatoes
and
put
them
on
to
boil.
I
boil
mine
for
about
5
‐
7
minutes
‐
they
will
continue
to
cook
while
in
the
oven!
Cook
your
chicken
‐
I
dice
mine
prior
to
cooking,
and
cook
it
in
a
skillet
in
a
small
amount
of
extra
virgin
olive
oil
(I
love
to
use
leftover
Rotisserie
Chicken
for
this)
Mix
frozen
veggies/soups/cooked
potatoes/chicken
in
a
large
bowl,
add
pepper
to
taste.
Place
1st
pie
shell
in
bottom
of
pie
pan,
poke
holes
with
a
fork.
Pour
your
filling
in
pan
and
then
cover
with
the
2nd
pie
shell.
Pinch
the
edges
of
the
shells
together
and
then
poke
holes
with
fork
on
top
shell.
Place in fridge for 30 minutes and then cover with foil or into Ziploc freezer bag for freezing.
When ready to bake-thaw all day and then bake for 40 minutes at 375.
Write
on
the
outside
of
the
foil:
Thaw
all
day
in
fridge.
Bake
for
40
minutes
at
375.