Grilled Napa Pizzas

Grilled Napa Pizzas

Serving Size: 4

Preparation Time: Under 30 minutes

Total Time: Under 30 minutes

3 tablespoons light olive oil

1 teaspoon minced garlic

4 (6-inch) prebaked Italian bread shells

1 1/4 cups shredded Provolone cheese

1/2 cup pepperoni

2 Roma tomatoes, thinly sliced

3 tablespoons sliced green onions

2 tablespoons chopped fresh basil

— Prepare grill for direct heat.

In bowl, whisk together oil and garlic. Brush one side of each bread shell with oil mixture. Top with cheese, pepperoni, tomatoes and onions.

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Place pizzas on grill on double-layer aluminum foil; cover. Grill 8 to 10 minutes or until cheese begins to melt. Sprinkle with basil.

(Hormel)

Germans from Russia cookbook debuts at Ashley

Memories of the Depression, canning, gardening, threshing, foraging, butchering and bread baking and dough foods are included in “Ewiger Saatz” the food culture history of the Germans from Russia that will debut during Ashley’s 125th celebration Thursday to Monday.

“Ewiger Saatz,” meaning “Everlasting Yeast,” is a coffee table-size full-color book contains memories of the Germans from Russia, their language, customs and food culture, as well as recipes, recipe cards, notebooks and slips of paper in the handwriting of the cooks themselves.

The book focuses on how the Germans from Russia fed their families in a time before electricity and shortly thereafter through interviews, recipes and photographs.

This book is a project of the Tri-County Tourism Alliance and all proceeds go to the organization that promotes heritage tourism in Emmons, Logan and McIntosh counties. The interviews and history collection was funded in part by the North Dakota State Historical Society.

The book will be sold during the celebration for $75 plus $15 shipping and handling. For more information, call Sue B. Balcom, author-editor, at 701-527-5169 or email dasguteessen.com.

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