Meat-za Pizza
Mix thoroughly:
1/4 cup tomato soup
1 1/2 lbs. ground beef
1/4 cup fine dry bread crumbs
1/4 cup minced onion
1 egg slightly beaten
1 teaspoon salt
1/8 teaspoon oregano, crushed
Put the ground beef mixture on a square of foil on cookie sheet. Pat out firmly into 10 inch circle, about 1/2 inch. Build a stand-up rim about 21 inch high all around the edge of the circle. That makes the meat crust for the pizza.Turn up the edge of the foil to catch drippings. Spread the rest of the 10 3/4 ounce can of tomato soup on meat. Top with slices of Mozzarella or processed cheese and oregano. If desired, add anchovies or mushrooms. Bake at 400 degree for 15 minutes or until done. Spoon off drippings. Cut in 6 wedges
Soft Oatmeal Raisin Cookies
Cook 1 1/2 cups raisins in 1/2 cup water for a few minutes. Cool.
Mix together:
1 cup sugar
2 eggs
2 cups oatmeal
1 teaspoon salt
1/2 teaspoon allspice
1 cup butter
2 1/4 cups flour
1 teaspoon soda
1 teaspoon cinnamon
Add raisins and 5 tablespoons raisin water to mixture. Drop on the cook sheet and bake at 350 degrees for about 15 minutes.
Rhubarb Chiffon Pie
1 envelope unflavored gelatin
1/4 cup water
3 cups fresh rhubarb
1/3 cup sugar
1/2 teaspoon salt
1/2 cup water
2 eggs, separated
Few drops red food coloring
1/4 cup sugar
1/2 cup heavy cream, whipped
1 9-inch coconut, oatmeal crust
Soften gelatin in 1/4 cup water. Combine rhubarb, sugar, salt, and 1/2 cup water. Cook covered until rhubarb is tender. Add gelatin; stir to dissolve. Beat egg yolks slightly, stir a little of hot rhubarb into eggs, return to rhubarb mixture. Cook one minute, add food coloring. Chill until slightly thickened. Beat eggs whites to soft peaks; gradually add sugar and beat to stiff peaks. Fold egg whites and whipped cream into rhubarb mixture. Pile into crust; chill to firm mixture.
Crust: Place 1 cup rolled quick cooking oats in shallow pan; toast in moderate oven (375 degrees) 7-9 minutes. Mix with 1/2 cup flaked coconut, 1/2 softened butter, 1/2 cup brown sugar. Press into 9-inch pie pan. Chill.
