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What's Cookin': Dinner on the barbie Linda Armstrong receives Auxiliary Executive Medal, Ada Ward a 40-Year Pin By JANET MALLOY Georgetown Legion Ladies Auxiliary 35-Year Pin: Vera Farndale, Elizabeth McNeilly 25-Year Pin: Vi Herrington 20-Year Pin: Jan Greenglass 15-Year Pin: Jackie Debeneadto, Mae Harley, Eve Metler 10-Year Pin: Colleen Bond 5-Year Pin: Jean Armonas, Jane Joga, Heather Otten Certificates of Appreciation to Leslie Bruce, Jean Narey, Graham Payne, Andrea Vandervalk. We will also be presenting students with their Certificates of Appreciation at our October General Meeting. A special thank you to Comrades Linda Armstong and Marion McGugan for tending to the Refreshment Stand. Finally to my committee members, how do I thank you, Colleen, Jane and Jean. 25 Independent & Free Press, Thursday, September 29, 2011 We, Ladies Auxiliary to Legion Branch Today's recipe 120, had our 83rd Birthday Supper Honis a Barbecued Lori Gysel our & Awards Evening on Sept. 17. Pizza. It's get& Gerry Congratulations to our Comrades who ting a bit late in received medals, pins and certificates! the season for Kentner Executive Medal: Linda Armstrong barbecue reci40-Year Pin: Ada Ward pes, but we were hoping that the weather would hold and we'd be BBQing for another few weeks! You can shape this dough into anything you like, even individual pizzas, so that everyone can have the toppings they like. For this photo, Gerry made oblong pizzas, as she was slicing them up for hors d'oeuvres. Be imaginative and use anything you've got in the fridge for toppings-- pizza is an excellent opportunity to use up leftovers and bits of stuff left in jars in the door of the fridge. For the base try tomato sauce, pizza sauce, ratatouille, pesto sauce, black olive tapenade, asiago + artichoke dip, butter chicken sauce, pulled pork sauce, barbecue sauce, pureed sundried tomatoes and more! For the topping try cooked veggies like zucchini, onions, garlic, peppers, any luncheon meats, or cooked chicken, cooked shredded pork or beef, cooked sausage, just about any kind of cheese you can find, olives, capers, and lots of fresh herbs! You can also make the dough in advance if you want to make it in the morning, cover it and leave it in the fridge until you get home. It will have to sit out at room temperature for at least an hour before you can roll it out for dinner though. Have fun and keep cooking! Email your questions and comments to Lori and Gerry at whatscooking@theifp.ca Barbecued Pizza Serves 4 Ingredients · 2 1/2 cups flour · 1 envelope rapid rise yeast (or 2 1/2 tsp) · 1 tsp salt · 1 cup water · 2 tbsp olive oil · 1 cup sliced onions · 1 cup sliced peppers (any colour) · 1 tbsp olive oil · 1/2 cup pizza sauce · 6 large cherry tomatoes, sliced · 1/4 cup chopped fresh basil · 1/2 cup shredded mozzarella Method 1. Combine flour with yeast and stir. Then add salt. Stir in water and olive oil until dough has formed. 2. Knead for five minutes, put back in bowl and let sit for 15-20 minutes. 3. Meanwhile, sauté onions and peppers in olive oil until soft. Set aside. 4. Stretch dough into any shape you like. Spray with oil and place on a preheated 450 degree grill. When dough is firm (approximately three minutes), rotate the dough half way around on the grill, put the lid down on the BBQ and cook for 3-5 minutes more until dough is golden on bottom. Then flip over. 5. Spread pizza sauce, then onions, peppers, tomatoes, basil and cheese. 6. Cook about 5-8 minutes more, until dough is cooked and cheese has melted.