Carolyn Allen

The same goes for the sausage. I buy it freshly ground and seasoned—but with absolutely no unwanted preservatives added—from a read more

The same goes for the sausage. I buy it freshly ground and seasoned—but with absolutely no unwanted preservatives added—from a local butcher shop, and freeze it (three-quarters of a pound per container) in pint cartons.

I absolutely believe that an audit is warranted; 20 years is too long, ... There have been a lot of read more

I absolutely believe that an audit is warranted; 20 years is too long, ... There have been a lot of allegations about this board, but the key word is 'allegations.' We need to, hopefully through an audit, see if the allegations have any merit. I'm not necessarily digging for any unethical behavior, but after 20 years, I think we should take a look.

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or read more

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or other breads . . . I just mix up a little extra, package the dough in onepound lots, and freeze it right alongside my other ingredients. Thenùwhen pizza day rolls aroundùall I have to do is go to the freezer and select one container of crust, one sauce, one sausage, and one cheese . . . thaw everything . . . roll out the dough and spread on the sauce, sausage, and cheese . . . bake my creation at 450?F for about 15 minutes or until the cheese is slightly browned . . . and 'serve 'er up' to a hungry family of four.

Everywhere we lived before used 911.

Everywhere we lived before used 911.

So I decided to make my own pizza sauce from my own homegrown produce during the following canning season, ... read more

So I decided to make my own pizza sauce from my own homegrown produce during the following canning season, ... It took a bit of experimenting to come up with just the right amount of all the ingredients . . . but I finally hit upon a blend that the folks around here seem to relish. The secret is the herbs: Don't be afraid to put more of 'em in than you think you shouldl That's what gives my sauce its hearty flavor and character.