School-Lunch Pizza Hard To Duplicate

Dear Tina: I would like to know if you could possibly locate an old recipe from my youth. When I was in elementary school here in Spokane, I used to love it when the cooks would serve pizza. It was different than any other I have tried, and I cannot duplicate the taste. - Sue, Spokane

Dear Sue: The following recipe is from a book that Spokane School District 81 put out many years ago as a fund-raiser. It contained many different recipes for school lunch items, including this pizza.

School Lunch Pizza

From the “School Lunch Cookbook,” Spokane School Food Service Association.

Dough:

1 package active dry yeast

1-1/2 cups warm water

2 tablespoons shortening, softened

3 cups flour

1-1/2 teaspoons salt

1 teaspoon sugar

1/2 cup milk

Sauce:

1 pound ground beef

2 (6-ounce) cans tomato paste

1-1/2 cups water

2 tablespoons Worcestershire sauce

1 tablespoon dehydrated onions

1 tablespoon oregano

1 teaspoon salt

1 teaspoon sugar

1 teaspoon garlic salt

1/4 teaspoon pepper

3 cups American or mozzarella cheese, shredded

Additional toppings, as desired

For crust, dissolve yeast in warm water. Combine flour, salt, sugar and shortening. Blend well. Stir in dissolved yeast and milk. Mix well.

Form into ball and let stand 5 minutes. Divide into four sections and pat into 12-inch pizza pans.

For sauce, brown ground beef until crumbly. Stir in all remaining ingredients except cheese. Simmer about 30 minutes. Spread mixture over pizza crusts. Top with cheese (and additional toppings of your choice) and bake at 400 degrees for 10-12 minutes.

Yield: 4 (12-inch) pizzas, or 16 servings.

Nutrition information per serving: 258 calories, 12 grams fat (42 percent fat calories), 14 grams protein, 23 grams carbohydrate, 41 milligrams cholesterol, 2 grams dietary fiber, 578 milligrams sodium.

Dear Tina: Do you have any recipes using Jarlsberg cheese? So far, I have only found the Jarlsberg coffeecake recipe. Thanks very much for your help. - Yvonne, Colbert

Dear Yvonne: I located a soup recipe using Jarlsberg cheese on the World Wide Web. There were not many available. I hope you enjoy this one.

Jarlsberg Cheese and Broccoli Soup

From the Granville Country Store Web site (granville.stores.yahoo.com/granville/jarcheesandb.html).

1 cup chopped leek

1 cup mushrooms, chopped

2 tablespoons margarine

1 tablespoon flour

3 cups chicken broth

1 bunch broccoli florets

1 pint half-and-half (or less, to taste)

1 cup shredded Jarlsberg cheese

Saute leek and mushrooms in margarine until tender. Add the flour and heat 1 minute more, until bubbly. Stir in broth and cook until it thickens.

Add broccoli and simmer 20 minutes until tender. Add half-and-half and cheese. Stir until cheese is melted. Serve with French bread.

Yield: 6 servings.

Nutrition information per serving: 266 calories, 19 grams fat (64 percent fat calories), 13 grams protein, 9 grams carbohydrate, 60 milligrams cholesterol, 1 gram dietary fiber, 546 milligrams sodium.