Lightning Safety Awareness Week

"When Thunder Roars, Go Indoors."

June 21-27, 2009 is Lightning Safety Awareness Week. Learn all the DO's and DON'Ts and safety for kids with Leon the Lion at: http://www.lightningsafety.noaa.gov/kids.htm
There are fun games, coloring pages and safety tips, and a computer game for kids where they can choose safe or unsafe. It's good learning for adults, too.

EASY PIZZA DOUGH

You will need:

1 Tbsp yeast
1 cup warm water
1 tsp. sugar
1 tsp salt
2 Tbsp oil
2 1/2 cups flour

Dissolve yeast in water and sugar. Add remaining ingredients, knead well. Let rest 15 minutes. Spread onto one large 16" pizza pan or 2 -12" pans. There is enough dough to make a stuffed crust on the 16" pan if desired. Top with sauce and desired ingredients. Bake at 400-425* for about 15 minutes. Enjoy!

ALFREDO SAUCE (for chicken alfredo)

1/2 cup butter, or margarine
2 cloves of garlic, crushed or minced
2 cups cream (or- 1 can of evaporated milk plus one cup milk)
1/4 tsp pepper
1/2 cup grated parmesan cheese
3/4 cup grated mozzarella cheese
2 Tbsp plus 1 tsp. cornstarch dissolved in 1/4 cup water
(omit the 1 tsp cornstarch if you use this for noodles)

Melt butter in medium saucepan over medium-low heat. Add garlic, cream and pepper. Bring to a simmer, stirring constantly. Add cornstarch mixture; simmer 1 minute. Add cheeses, stir well. Sauce will be thick. Spread on top of prepared pizza dough. Top with chicken, sliced olives, mushrooms, additional cheese if desired, etc. Bake 15 minutes.
Serves 4-6

SKILLET CHICKEN

You will need:

2 boneless, skinless chicken breast halves, cut in half
1 Tbsp. butter or margarine
1/2 c. chopped onion
1 can (14-1/2 oz.) or 1 pint jar diced tomatoes, undrained
1 Tbsp Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp salt
1/8-1/4 tsp pepper
hot, cooked rice

In skillet, brown chicken in butter. Add onion; saute until tender.

Stir in tomatoes, Worcestershire sauce, mustard, salt, and pepper.

Bring to boil over medium heat. Reduce heat, cover and simmer for

15 minutes or till chicken juices run clear.

Serve over rice.
Yield 2-4 servings.

Quick, Easy Tarter Sauce

You will need:

1 cup mayo or salad dressing
1/4 cup finely chopped dill or sweet pickles, or relish
1 Tbsp. finely chopped onion
1 Tbsp snipped fresh parsley, or 1 tsp. dried parsley
1 tsp lemon juice

Combine all ingredients in a bowl and mix well. Cover and chill until ready to use. Store in fridge. Makes about 1 cup.




MOCK TARTER SAUCE

You will need:

1/2 cup sour cream
1/2 onion, chopeed
2 Tbsp. butter, or margarine
1 tsp. dry basil

Saute onions in butter. Stir in sour cream and basil. Serve warm with your fish.
Makes about 1/2 cup.

COOL 'N EASY STRAWBERRY PIE

What you need.

2 cups fresh strawberries
2/3 cup boiling water
1 pkg. (2 oz.) strawberry Jell-O
ice cubes
1/2 cup cold water
1 tub (8 oz) cool whip topping, thawed
1 graham cracker crust

Slice strawberries, refrigerate. Add boiling water to gelatin mix, stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice.

Whisk in cool whip. Stir in strawberries, saving a few to decorate top. Refrigerate 20-30 minutes, or until mixture is very thick and will mound. Spoon into crust. Top with remaining strawberries. Refrigerate 6 hours or until firm.

Light cool whip and low calorie crust work well, also.

Graham Cracker Peanut Butter Bars

Need a quick treat idea? This is really easy.

1 1/2 cups graham cracker crumbs (1 pkg.)
1/2 c. margarine, melted (1 cube)
2 cups powdered sugar
1 cup peanut butter (chunky or creamy)
chocolate chips (about 1 cup)

Combine graham cracker crumbs, melted margarine, and peanut butter. Add powdered sugar
and mix well. Press into a foil-lined 9x13" baking pan. Dipping your fingers in powdered sugar

makes it easier to spread.

Melt chocolate chips and spread evenly over graham cracker mixture. Refrigerate.

Remove from fridge and let stand a few minutes before cutting into squares. You can lift the whole thing out using the foil and lay on counter to cut or cut in the pan. Store in fridge. Enjoy.