1 cup shortening
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1/2 teaspoon red food coloring
1 roll red fruit leather, cut into 1 1/2″ (3.8 cm) disks
1 black licorice rope, cut into 1/4″ (6 mm) lengths
1 tablespoon flake coconut
3 tablespoons flake coconut, colored yellow*
1 teaspoon flake coconut, colored green*
Cream the sugar with the shortening; stir in the egg, vanilla, soda, salt, and flour. Mix until well blended.
Divide the dough in half, setting one half aside; add the red food coloring to the remaining half and blend well.
With your fingers, press the colored dough on a cookie sheet into a circle (the pizza center) about 12″ (30 cm) in diameter.
Use the uncolored dough to form a 1″ (2.5 cm) “crust” around the red dough; pinch together.
Arrange the topping ingredients on the colored dough, starting with the coconut “cheese” and “spices,” then the fruit leather “pepperoni” and the licorice “olives.”
Bake at 350° F (175° C) for 10–12 minutes or until done.
Note: To make small, individual pizza cookies, simply divide the colored and uncolored dough into smaller pieces when you reach step 3, and make the crust narrower in step 4.
3 ounces (85 g) gelatin—orange, cherry, strawberry, or lime
1 cup boiling water
6 cups apple juice, chilled
1 1/2 cups lemon-lime carbonated soda, chilled
In a large pitcher, dissolve the gelatin in the water; cool to room temperature.
Stir in the remaining ingredients. Serve cold.
2 cups uncooked elbow macaroni
1/2 cup milk
1 egg, beaten slightly
1 teaspoon salt
1 1/2 cups spaghetti sauce (any kind)
16-ounce (454-g) can kidney beans, drained
6 ounces (170 g) thinly sliced pepperoni sausage
1/2 pound (.25 kg) pizza sausage, cooked
4-ounce (113 g) can mushrooms, drained
1 small green pepper, diced
1 tomato, diced
1 medium onion, chopped
2 tablespoons diced green chilies (optional)
1 teaspoon Italian seasoning
2 1/2 cups shredded American, cheddar, or Mozzarella cheese
Prepare the macaroni according to package directions; drain.
Mix together the milk, egg, and salt; add the drained macaroni, and stir to coat well.
Spread mixture on the bottom and sides of a greased 10″ x 15″ (25 cm x 38 cm) casserole.
In a separate bowl, stir together the remaining ingredients; pour them into the macaroni “crust.”
Bake at 350° F (175° C) for 30–35 minutes; let stand 5 minutes before cutting. Makes 8–10 servings.