Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate.Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.For Each Nine Inch Pizza: Preheat oven to 475ºF. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.Cut in six slices.
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed
Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
