A Page from From an Adobe Oven…to a Microwave Range – Pizza Dough
(Pueblo Service League / multiple authors; copyright 1972)
When I was growing up – the oldest of five children – one of the best routine treats in our house was Friday night Pizza Night. We would all load into the beige 1987 Chevy Suburban in the driveway, head to the nearest video rental store, spend 30 minutes perusing the shelves, and then another 15 minutes arguing over which movie would suit all of our entertainment needs for the evening.
God bless the patience of my mother.
Some nights we would simply order pizza from a local mom and pops place; oftentimes we made our own. You will see from the photos how “loved” this recipe was in our house – this cookbook literally falls open to this sticky, spotted, flour-dusted page – even several decades later.
Pizza dough recipes generally do not differ that greatly from source to source. However, I know that this recipe is tried-and-true, and works well with Colorado’s altitude. And the kids like it. And bonus points because it contains LARD.
From an Adobe Oven is another mainstay for cookbook shelves in Colorado homes. My copy belonged to my mother – a first edition from 1972. As she and my father were married in 1973, I assume it was either gifted to them as a wedding present, or purchased shortly after their nuptials as a tool to set up their new home. Either way, this book was USED in our house. Like I’ve said before – there were cookbooks ALWAYS OPEN on our countertop, and this tome is no exception.
The Pueblo Service League ladies on the cookbook committee for this book (yes, I checked – all women) knew what they were doing. The foreword states that the effort took two YEARS to complete, and it shows. You’ll find recipes from Berry Blue Salad to Banana Nut Bread (another family favorite) to Five Hour Beef Stew to Crab Tuna Fondue Casserole (whaaaaaa?). It’s worth a gander.
In my not-so-humble opinion, the best cookbooks to collect are those from churches, service / junior leagues, and schools/organizations. The older the better. These compilations showcase family heirlooms of culinary knowledge, and act as a history lesson in kitchen conveniences, product branding, and food fads. I love to open a cookbook from the 1950s to see typewriter pages, words like “icebox” and “chipped beef”, and the name of the donating party, proudly displayed beneath the lower right-hand corner of the recipe. From an Adobe Oven rightfully scratches that itch.