1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board. Cover and let stand for 15 minutes.

Roll as thin as paper. Cut into 3-inch squares

2 pounds potatoes
1/4 cup vegetable oil
1/4 cup assorted seasonings:
    salt, onion salt, garlic powder,
    hot chili powder, grated Parmesan cheese

Heat oven to 450 degrees F.

Scrub potatoes and slice as thin as you can, or slice with a food processor.

Oil a large cookie sheet and spread slices out in a single layer. Brush tops of potatoes with vegetable oil. Bake for 8 to 10 minutes or until potatoes are golden brown.

Pour 1/4 cup of the seasoning of your choice into a clean paper bag and place chips, while still warm, in the bag and shake gently.

Hot Pockets recipe

Dough:
1 tablespoon yeast
1 tablespoon granulated sugar
1 cup warm water
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 3/4 to 3 1/4 cups all-purpose flour

Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you’re using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.

Divide dough into 6 pieces. Roll/pat each piece into a 6-inch circle. Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork.

Prick a couple steam vents in the tops, and bake for 20 minutes at 375 degrees F.

Fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. OR with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese, OR ham cubes and cheese or cheese sauce OR leftover stew, chili, etc

 Pourable Pizza CrustIngredients:
3 tablespoons Instant High-Active dry yeast
Warm water (110 degrees F)(just enough to dissolve the active yeast)
7 pounds All-purpose or bread flour
1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk
8 3/4 ounces Sugar
1 1/4 teaspoon Salt
1/8 cup Olive oil
Cornmeal3 tablespoons Instant High-Active dry yeastWarm water (110 degrees F)(just enough to dissolve the active yeast)7 pounds All-purpose or bread flour1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk8 3/4 ounces Sugar1 1/4 teaspoon Salt1/8 cup Olive oilCornmealDirections:
Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18″ x26″ x1″). Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.