Recipe-Savory

One day I wanted some pizza but it was too late to order any.  But we did have all the ingredients in this recipe.  I decided to experiment and see if I could make several small pizzas using the English muffins.  With help from my Dad we cut a couple of muffins in half then toasted them in the toaster.  Then I covered two of the muffin halves with ketchup and a layer of cheese.  On the other two I put a piece of seaweed on top of the cheese.  We put the four muffin halves in the microwave and cooked them for about 30 seconds.  That melted the cheese.  They were great!  My favorite was the seaweed mini pizza!  You can add other things, too, like pineapple or sausage.* Ingredients English Muffins Tomato Ketchup (or tomato paste/tomato purée) Mexican Three-Cheese Sprinkles (or other kinds of melting cheese like mozzarella, cheddar) Seaweed or Other Things (optional) Instructions Split English muffins in half and toast in a toaster Place halves on a microwavable tray, face up Spread ketchup on the halves Place a layer of cheese over the ketchup On top of the cheese add seaweed or any other topping Put the tray in the microwave and cook for about 30 seconds or until the cheese is nicely melted *A note from the Stone Soup test kitchen: we tried capers as one alternative  topping, and some artichokes in oil from a jar as another. They were really good, too! Jia Song Theiss, 10Sammamish, Washington

I picked this recipe because my grandma always makes it for my cousin and me.  Whenever we eat it we think of her. My grandma is the best cook ever! My family and I used to always meet at her house on Sundays and she would always make it. It tastes creamy and chewy at the same time. It is also the best mac and cheese ever! Ingredients 1 cup (125g) macaroni noodles ½ stick (60g)  butter ½ cup (125ml) milk a little half-and-half or single cream 1 block (approx 4oz (115g)) Velveeta or other processed cheese Method Cook macaroni till partly tender. Drain and put back in pan. Add half and half, butter, and milk. Put over low heat. Microwave a chunk of Velveeta cheese to melt (about 1½ minutes in 30 second bursts); add to pan with macaroni and stir in. Watch closely, it is easy to burn, and take off when it looks ready. Georgia Armstrong, 11Louisville, KY

For me, meatball subs are the taste and comfort of home. Ever since I was a kid, I’ve been helping my grandma cook in the kitchen, and one of my earliest memories is helping her roll out the meatballs and place them on the cookie sheet. My grandmother, of course, was an excellent cook, and mostly eyeballed her ingredients, but I finally got her to write down a family recipe. This is a family legacy that has been passed down in my family, from my grandma, to my mom, and now to me. Ingredients Sauce 1 tablespoon sugar Two 14 oz. (400g) cans Italian seasoned stewed tomatoes One 28 oz. (800g) can peeled plum tomatoes 2 teaspoons sweet onion and herb seasoning* 2 garlic cloves, peeled Salt and pepper to taste Meatballs 2 lb (500g) ground/minced beef 1 lb (250g) ground/minced turkey ½ cup breadcrumbs 1 tablespoon sweet onion and herb seasoning* 2 teaspoons salt 2 teaspoons pepper To Serve 8 submarine rolls (found in the bakery section) 1 package. pre-shredded mozzarella cheese or other grated cheese to your liking Method Mix all of the meatball ingredients in a large bowl. Make sure you get it all combined, so your seasonings won’t be off. Drizzle about 2 tablespoons olive oil in a large pan, and let warm over medium heat. While that is happening, roll all of the meat into meatballs the size of golf balls. Brown the meatballs in the pan for about 3 minutes, then flip to the opposite side. If it will not turn, it is either burnt or it is not done. After another 3 minutes, turn the meatball to another raw side. When that is done, cook the remaining side, and then put in a large soup pot. It is ok if there is raw meat showing. While the meatballs are cooking in the sauce, they will cook thoroughly. Put all of the sauce ingredients in a large food processor and puree. (Another option is you can put all of your ingredients in your pot BEFORE the meatballs, and purée using a hand-held food processor or stick blender.) Pour all of the sauce into the pot with meatballs, and cook over LOW heat for about two hours. (You could also use a crock pot if you have one.) About 5 minutes before serving put your halved submarine rolls on a baking sheet in the oven for 5 minutes at 350օF / 175օC to toast them lightly. This is so the sauce won’t make your bread soggy. To assemble, take out one roll per person, and pour about 3 to 4 meatballs onto the roll. Pour on some extra sauce, top with a little cheese, and then you have your masterpiece! *A note from the Stone Soup test kitchen: you can use some onion salt and a mixture of basil, oregano, rosemary, thyme or other herbs to your taste if you don’t have any seasoning mix.