Goulash and Pizza Crust

I've been a little lax on this blog. I thought I'd post one, then decided to post two recipes. My sister Sarah called me tonight for a Goulash recipe. This is from the old Betty Crocker cookbook. I've modified it a little. My mom used to make this when we were kids and it always reminds me of those days. I don't make it very often. I made it recently for the first time in years and remembered how much I like it. The kids ate it well enough but I don't think they were overly impressed.

We were having homemade pizza tonight and I called Jennifer for a good recipe. This is one she used recently. It's adapted from Emeril Lagasse. Jennifer found it on acozykitchen.com. (I hope you don't mind me posting it, Jen.) I thought it was really good. Two things though, I forgot to par-bake the crust and I wish I had made three pizza's instead of two. The crust was quite thick. I thought it was a very good pizza crust.

Goulash

4 ounces elbow macaroni (about 2 cups)

1 pound ground beef

1 medium onion, chopped (about ½ cup)

1 cups celery, chopped

½ cup ketchup

1 can (14 ½ ounces) tomatoes

1 teaspoon sugar

2 teaspoons salt

¼ teaspoon pepper

Cook noodles as directed on package. While noodles are cooking, brown ground beef and onion in large saucepan. Drain off fat. Stir in drained noodles and remaining ingredients. Cover and simmer for 30 to 45 minutes.

Pizza Dough

1 cup warm water

1 packet dry yeast (2 ½ teaspoons)

1 tablespoon sugar

2 tablespoons olive oil

1 tablespoon honey

2 ¼ cups flour

½ teaspoon salt

In large bowl combine warm water, yeast and sugar. Stir to dissolve yeast. Wait ten minutes to allow the yeast to activate. Add the olive oil and honey. Stir until the honey dissolves. Add the flour and salt. Mix together until dough forms. Knead about 5-8 minutes on floured surface. Place the dough into a greased bowl and cover. Raise for 45 minutes to 1 hour or until doubled in size. Pat in greased pizza or jelly roll pans. Makes 2 thick crust or three thin crust pizzas.