Recipe of the Week | Breakfast Vegetable Pizza

LITTLE ROCK — From the kitchen of Martha Drewes, featured as good cook of the week The Pea Ridge Times, Jan. 24, 1991

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Breakfast Vegetable Pizza

Package crescent roll dough

4 eggs

4-oz. can mushrooms

2 medium tomoatoes, diced

1 10-oz. pkg. frozen broccoli

green pepper

onion,

ripe olives

Mozzarella cheese, shredded

Crust: One can refrigerator crescent rolls spread out evenly to cover bottom of 9-inch by 13-inch baking dish. Beat four eggs and pour over crust.

Topping: Combine one 4-ounce can mushrooms, well drained; two medium tomatoes, seeded, drained and diced; one 10-ounce package frozen broccoli, thawed; and green pepper, onion and ripe olives, diced. Add four ounces shredded or sliced mozzarella cheese.

Bake at 350 degrees for 30 minutes or until eggs are set. Can be assembled ahead, refrigerated and baked in the morning.

Layered Lettuce Salad

One and a half heads lettuce, chopped

1/2 cup diced green peppers

1/2 cup diced onion

1/2 cup diced celery

10-ounce package frozen peas

2 cups real mayonnaise

2 Tbsp. sugar

bacon bits

shredded cheddar cheese.

Put chopped lettuce in 9-inch by 13-inch dish.

Sprinkle celery, onions and green peppers over lettuce. Spread peas over that layer. Mix mayonnaise with sugar. Spread over peas. Sprinkle with cheese and finish with bacon bits. Refrigerate overnight to thaw peas.

Beef Stroganoff

1 lb. round steak

1 cup onion, chopped coarse

1 4-oz. can sliced mushrooms

sour cream

1 can cream of mushroom soup

garlic

salt and pepper to taste

Brown round steak on both sides. Simmer on low heat until tender enough to cut into bite size pieces.

Add water as needed to keep from sticking or burning in pan. Add onions. Simmer until meat is good and tender, about two hours total.

Take meat cubes out of pan. Stir in cream of mushroom soup into pan drippings. Add the mushrooms with liquid. Stir in the meat. If mixture seems too thick, add more water. Season to taste with garlic, salt and pepper.

Stir in sour cream to taste preference. Heat through, but do not boil.

Serve over cooked noodles, mashed potatoes or rice.

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].