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An abundance of imagination, a gen- eroxis helping of enthusiasm and a whopping amount of what it takes to establish rapport with TV audiences— Supplement those ingredients with a vast knowledge of the art of cooking and, if your set is tuned to WBAL-TV in Baltimore, Md., you’ll be looking at Mary Landis. On the Homemakers’ Institute, Mary demonstrates the best in American cookery which is, she believes, the blending of recipes from around the world to American tastes and tables. As proof, take these snacks. Pizza 1 small pkg. prepared biscuit mix; olive oil; stuffed green olives; flat an¬ chovy fillets; Bel Paese cheese; Parmesan cheese, grated; dried whole oregano; canned tomatoes; thick Italian sauce. Prepare dough dry enough to roll fairly thin. Line jelly-roll pan with the dough and brush with olive oil. Drain tomatoes, spread on dough. Arrange sliced green olives and anchovies in a pattern. Cot Bel Paese cheese in slices and fill in the pattern. Sprinkle oregano and Parmesan cheese over all. Poor thick Italian sauce care¬ fully over but do not cover them. Bake at 400° until dough is crisp and pizza filling is bubbling hot. Serve in pan, cot in easy-to-serve size pieces. Summer Bologna Pie Work 8-oz. pkg. cream cheese until soft. Remove skin from 7 thin slices sum¬ mer bologna sausage (Thuringer type). Spread each slice generously with the cheese. Stack the slices and ice with re¬ maining cream cheese. Wrap in wax paper; chill thoroughly. Just before serv¬ ing sprinkle the top with fresh dill or other herb. Cot in tiny pie-shaped wedges and pierce each with colored tooth-pick. ◄ Mary Landis: she's adept at put¬ ting new taste into old dishes. 22