Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU

I don't tend to spend over much time worrying about Salmonella etc, but still, I wouldn't be happy about taking scalloped potatoes warm, on an hour and a half drive, even with a restaurant/catering quality insulated box to keep them truly hot. Without one, I wouldn't even consider it. I would make them the day before, and take them in a cooler with blue ice the day of...stopping to take them out a half an hour before you arrive as long as the day isn't too hot so they aren't too cold when you get there. Then, I'd go with sands99 suggestion...heat them slowly in the microwave, and bring some extra cheese and onions and set them into the oven on high for a few minutes before dinner to melt the cheese and get the potatoes bubbling. I don't mind taking the chill off things in a microwave, if necessary, but I think it does strange things to dairy when used exclusively.

Sooz, sounds like you have a new career. Your food looks delicious. I'm with you on not cooking the chicken a day in advance. But I would definitely, bread the chicken a day in advance. I would rub each chicken breast with a little fresh garlic paste (Microplane the garlic).( I like fresh garlic better than garlic powder) Use your processor to make fresh bread crumbs and season the crumbs with fresh grated parmesan cheese. Dip the chicken in flour seasoned with salt and pepper and egg mixed with just a little water and then into the bread crumbs. Chicken can be breaded the day in advance and then quickly fried the next day. I'd pour a little of the sauce in the bottom of the pan, and lay the breaded chicken cutlets over the sauce. Now they are ready to be reheated in the oven. Leaving them in the sauce for an hour or two isn't going to hurt them. Add a little more sauce on top and the cheese just before they go in the oven. Oh and if you have extra chicken, you can breaded it as above and freeze it on cookie sheets and then store in zip lock bags. Don't defrost before frying. Ann

You can make up the sugar walnut mixture ahead.....but no more. if you do the pastry would get dry in some places and soggy in others, the moisture from the cheese would migrate to the stuffing mix and the cheese won't melt right and the stuffing will be soggy. sounds wonderful....but best made on the spot. BUT....you could roll and cut the puff paste ahead and wrap well.....thatw ill cut down on last minute prep a little. Linda C