Friday, October 31, 2014

#3298 - Tangy Sour Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
garlic salt
1 cup cider vinegar

Salt and pepper both sides of each chicken breast. Place the chicken breasts in a small greased glass baking dish. Slowly pour the cider vinegar all over the chicken breasts. Sprinkle garlic salt over the tops of the chicken breasts. Bake at 350 degrees for 40-50 minutes or until cooked through. NOTE: the apple cider vinegar makes the chicken VERY sour. If you don't like that much of a sour taste, use 1/2 cup water and 1/2 cup cider vinegar instead of a whole cup of cider vinegar.

#3297 - Cucumber and Onion Salad

(by Shirley McNevich)

3 large cucumbers (washed, peeled and sliced thin)
1 white onion (washed, sliced thin and separated)
1/2 cup white sugar
1 cup white vinegar
2 cups water
1 TBSP pepper (LESS if you wish)
salt to your taste

In a bowl add white sugar, white vinegar, water, pepper and salt--stir well. Alternate making layers of cucumber slices, then onion slices in a 2 qt. casserole dish. Keep alternating layers until you run out of cucumber slices and onions. Slowly pour the vinegar mixture all over the cucumbers/onions. If the mixture does not cover everything, make a second batch of the white vinegar mixture and pour over the cucumber/onion mixture. Place the lid on the casserole dish and refrigerate overnight. The next day, taste--add more salt if necessary.

Wednesday, October 29, 2014

#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.

Tuesday, October 28, 2014

#3295 - Chocolate Chip Peanut Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Jif peanut butter (smooth OR crunchy)
1/4 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/4 cup white sugar + extra white sugar for sprinkling
1/4 cup milk
1 egg
2 tsp. vanilla
1/2 cup Nestle's mini chocolate chips
1/2 cup finely chopped peanuts (only use 1/4 cup if using crunchy peanut butter)

In a mixer add butter, brown sugar and 1/4 cup white sugar--beat. Add egg and milk--beat. Add baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat (if it gets too thick for the mixer, remove bowl and stir with a wooden spoon). Remove bowl from mixer--add mini chocolate chips and chopped peanuts--stir. Cover the bowl and refrigerate for 30 minutes. Scoop a heaping teaspoonful of batter and roll it into a ball. Place the ball on to a greased cookie sheet. Flatten the dough ball with a greased fork. Sprinkle a little white sugar over the top. Repeat with all batter. Bake at 350 degrees for 10-12 minutes. Let the cookies cool slightly before transferring them to paper towels.

Monday, October 27, 2014

#3294 - Whipped Strawberry Frosting

(by Shirley McNevich)

1 cup heavy whipping cream
1/3 cup white sugar
4 TBSP mashed fresh strawberries

Wash a few strawberries, then place them in a bowl and mash them with a potato masher (or beat them in a blender). In a mixer add whipping cream--beat until the mixture looks like whipped cream. Slowly add white sugar while beating. When mixture has nice consistency, add 4 TBSP of the mashed strawberries--beat just until combined. Use as a frosting for a cake or cupcakes. Keep the cake or cupcakes refrigerated.

Sunday, October 26, 2014

#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

Saturday, October 25, 2014

#3292 - Quick Pickled Carrots

(by Shirley McNevich)

1 cup white sugar
1 tsp. salt
1 cup white vinegar
6 large carrots

Wash and peel the carrots, then cut them into sticks. In a large bowl add white sugar and salt--stir to mix. Add vinegar--stir until sugar and salt are dissolved. Add the carrot sticks--stir well. Cover the bowl and refrigerate for 24 hours.

Friday, October 24, 2014

#3291 - Cranberry Orange Punch

(by Shirley McNevich)

1 - 64oz. bottle Ocean Spray cranberry juice cocktail
1-2 cups orange juice (more if you wish)
1 orange (sliced)
1 lime (sliced)
1 - 2 liter bottle 7UP (cold)

The day before your event add cranberry juice and 1 cup of orange juice to a container--stir well. Taste--add more orange juice 1 cup at a time to your taste. Once you have the flavor you like, stir the punch well then cover and refrigerate the mixture overnight. When ready to serve, add 2 cups of cold 7UP at a time until you like the flavor, stirring after adding soda. Slice the oranges and limes and float them on the top.

Thursday, October 23, 2014

#3290 - Red and White Grape Punch

(by Shirley McNevich)

1 - 64oz. Welch's red grape juice (cold)
1 - 64oz. Welch's white grape juice (cold)
2 - 2 liter bottles 7UP soda (cold)

In a punch bowl add HALF (32oz.) of the red grape juice and HALF (32oz.) of the white grape juice--stir to mix. When ready to serve, add cold 7UP soda to your taste. When you run out of punch, repeat with remaining grape juice, adding cold 7UP to your taste.

Wednesday, October 22, 2014

#3289 - Quick Cubed Chicken

(by Shirley McNevich)

1-2 TBSP olive oil
1 onion (chopped)
2 large boneless chicken breasts
salt and pepper (to your taste)
3 TBSP ketchup
2 TBSP soy sauce
3 TBSP white sugar
2 TBSP fresh lemon juice
1 tsp. fresh ground black pepper

In a bowl add ketchup, soy sauce, white sugar, lemon juice and black pepper--stir well and set aside. Slice each chicken breast in half, then cut all of the chicken into 1" pieces. Salt/pepper the chicken pieces to your taste. In a skillet over medium heat add olive oil and chopped onions--cook/stir until onions are tender. Add the chicken pieces--cook/stir until chicken is browned. Slowly add the ketchup mixture--cook/stir until boiling. Once boiling, turn heat back to simmer, put a lid on the skillet and simmer for about 30 minutes.

#3288 - Honey Chicken

(by Shirley McNevich)

2 large boneless chicken breasts (halved)
salt and pepper (to your taste)
1/4 cup honey
2 garlic cloves (minced)
2 TBSP fresh squeezed lemon juice
2 TBSP Dijon mustard
1 tsp. paprika
1/4 tsp. cayenne pepper

In a bowl add honey, minced garlic, lemon juice, Dijon mustard, paprika and cayenne pepper--stir well to mix. Salt and pepper both sides of the chicken breasts halves (to your taste). Cover a jelly roll pan (baking sheet with a 1" lip on all sides) with foil, then spray the foil with Pam. Brush the honey mixture all over both sides of each chicken breast and place them on the jelly roll pan. Bake at 425 degrees for 15 minutes, remove from oven, brush remaining honey mixture over the tops of the chicken breasts and return to oven for 10-20 minutes longer or until chicken is no longer pink.

Monday, October 20, 2014

#3287 - Spam and Eggs

(by Shirley McNevich)

1 - 12oz. can of Spam (sliced, then cut into bite sized pieces)
6 beaten eggs
shredded cheese (your choice of type)

Grease a large skillet and turn heat to medium. Add the beaten eggs, then sprinkle the Spam pieces evenly over the eggs. While continuing to cook, use a fork to mix the egg mixture all around until the eggs are almost done. Sprinkle shredded cheese all over the top and cook/mix with the fork until cheese is melted. You can top with some black pepper, but do NOT add salt as the Spam is already very salty.

#3286 - Hawaiian Cranberry Punch

(by Shirley McNevich)

46oz. red Hawaiian punch
46oz. apple juice
48oz. Ocean Spray cranberry juice
2 liters ginger ale (cold--more if necessary)
fresh orange slices
1 jar maraschino cherries

In a large punch bowl add Hawaiian punch, apple juice and cranberry juice--stir to mix. When ready to serve add the maraschino cherries (including the juice) and the cold ginger ale--stir. Float the orange slices on the top. Add ice cubes if necessary.

Saturday, October 18, 2014

#3285 - Italian Tortellini Soup

(by Shirley McNevich)

12oz. Italian sausage (removed from casings and crumbled--more if you wish)
1 chopped onion
6 cloves of garlic (minced)
2 - 15oz. cans chicken broth
1 3/4 cups water
1 - 15oz. can Italian style diced tomatoes
1 - 9oz. package fresh cheese tortellini (found in the refrigerated aisle)
6oz. fresh baby spinach (torn into bite sized pieces where necessary)
3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
fresh shredded Parmesan cheese

In a Dutch oven add crumbled Italian sausage and chopped onions--cook/stir until meat is browned. Add minced garlic--cook/stir for another minute or two. Add chicken broth, water and diced tomatoes--cook/stir until boiling. Once boiling, add the tortellini a few pieces at a time--cook/stir for 8-10 minutes. Turn heat back to simmer--add baby spinach, dried basil and pepper--cook/stir for 3-4 minutes or until spinach is droopy. Serve in bowls and top with fresh grated Parmesan cheese.

Friday, October 17, 2014

#3284 - Ginger Ale Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 1/2 cups boiling water
1 cup sliced fresh peaches
1/2 cup ginger ale soda
Cool Whip

In a bowl add orange Jell-O powder and boiling water--stir until dissolved. Add peaches--stir. Cool to room temperature, then refrigerate until slightly thickened. Remove from refrigerator--add ginger ale--stir well. Pour mixture into glass serving bowl and refrigerate until firm. Spread Cool Whip over the whole top before serving.

Thursday, October 16, 2014

#3283 - Dutch Apple Pie

(by Shirley McNevich)

1 unbaked pie crust dough
6 baking apples
3 TBSP flour
1 tsp. cinnamon
1 cup white sugar + 1 1/2 TBSP white sugar
1 cup Breakstone's sour cream

Wash, peel, core and slice apples (about 1/4" thick). In a bowl add flour and 1 cup white sugar--stir to mix. Add the sour cream to sugar mixture--stir well. Grease a deep dish pie plate with Pam, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Place the apple slices in a microwave safe bowl--microwave them on high for 5 minutes, stir them, and microwave them on high for 5 more minutes. Add the sour cream mixture to the hot apple slices--stir well. Pour the apple mixture into the pie crust. Sprinkle the cinnamon and the 1 1/2 TBSP white sugar over the top of the apples. Cover just the edge of the pie crust with foil. Bake at 400 degrees for 10 minutes then, without opening the oven door, reduce heat to 350 degrees and bake for 35-45 minutes longer or until crust is browned and apples are tender (removing foil from pie crust edge 10 minutes before pie is done baking).

Wednesday, October 15, 2014

#3282 - Cast Iron Skillet Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 cup milk
2 tsp. vanilla
2 cups + 2 TBSP flour
1 1/2 cups white sugar
4 tsp. baking powder
1 tsp. salt
4 egg whites
Domino's powdered sugar for sprinkling

In a mixer add Crisco and milk--beat for 3 minutes. Add vanilla--beat. In a bowl add flour, white sugar, baking powder and salt--stir to mix. Slowly add flour to milk mixture while beating. When batter is mixed, add egg whites and beat just until combined. Grease a 10" cast iron skillet with vegetable oil (including the sides)--DO NOT use Pam cooking spray. After greasing the skillet, lightly flour the skillet (including the sides). Pour batter into the greased/floured skillet. Bake in the oven at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then dust the whole top with powdered sugar before cutting and eating.

Tuesday, October 14, 2014

#3281 - Italian Spaghetti Squash

(by Shirley McNevich)

2 spaghetti squash
olive oil
1 jar marinara sauce
salt and pepper to your taste
oregano, garlic powder, Italian seasonings (optional)

Wash the spaghetti squash, slice each of them in half lengthwise and remove the seeds. Drizzle olive oil over all sides of the squash. Salt and pepper the cut sides of the squash with salt and pepper to your taste. Grease a jelly roll pan (baking sheet with a lip on all sides). Place the squash cut side down on the greased pan. Bake at 450 degrees for 30-45 minutes of until squash is tender. Remove from oven and cool until you can handle the warm squash. In a skillet add marinara sauce--heat on simmer while working with the squash. Use a fork or a spoon to scrape the squash strands from each piece of squash into a bowl, then discard the hulls. Repeat with all squash. Add squash strands to the marinara sauce--stir to mix. Turn heat to medium and cook/stir until mixture is hot. Taste--add oregano, garlic powder, Italian seasonings, etc. if you wish.

Monday, October 13, 2014

#3280 - Quick Pumpkin Pudding

(by Shirley McNevich)

1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 15oz. can Libby's canned pumpkin
1 tsp. pumpkin pie spice
thawed Cool Whip

In a mixer add pudding mix powder and evaporated milk--beat until pudding starts to set up. Remove bowl from mixer--put bowl in refrigerator for 7 minutes. Remove bowl from refrigerator and put it back on the mixer. Add the canned pumpkin and pumpkin pie spice--beat until smooth. Remove bowl from mixer and put the bowl in the refrigerator for a few hours (covered). When ready to serve, scoop pudding into serving bowls and top with Cool Whip.

Sunday, October 12, 2014

#3279 - Stuffed Celery

(by Shirley McNevich)

1 1/4 cups mayo
4oz. jar pimentos (drained and chopped)
1 tsp. Worcestershire sauce
1 tsp. grated onions (optional; more if you wish)
1/4 tsp. fresh ground pepper
16oz. very sharp cheddar cheese (shredded finely)
24 - 4" celery pieces

Wash 6 ribs of celery, then place them upside down on paper towels to dry. Cut the celery ribs into 4" pieces. In a bowl add mayo, chopped pimentos, Worcestershire sauce, grated onions and pepper--stir well. Add all of the shredded cheese--stir to mix. Spread the cheese mixture into each piece of celery. If you have cheese mixture left over, cut more celery and stuff the extra celery as well. Note: pre-packaged shredded cheese is shredded too thickly and does not work well. Optional: sprinkle other seasonings over the tops if you wish (such as oregano, garlic powder, etc.) but do just one as a taste test first.

Saturday, October 11, 2014

#3278 - Orange Lime Punch

(by Shirley McNevich)

1 - 64oz. bottle red Hawaiian punch (or 2 - 32oz. bottles)
1 - 12oz. can frozen limeade concentrate (thawed)
2 - 6oz. cans frozen orange juice concentrate (thawed)
1 - 2 liter bottle 7UP or Sprite soda (cold)

In a large punch bowl add thawed limeade and both cans thawed orange juice--stir with a whisk until well mixed. Slowly add Hawaiian punch while stirring. Continue until all Hawaiian punch is added and punch is well mixed. When ready to serve add ice cubes and about 1/3 of the cold soda--stir. Taste--add more cold soda as needed.

Friday, October 10, 2014

#3277 - Gooey Caramel Pie

(by Shirley McNevich)

1  pre-baked 9" pie crust
2 cups Domino's dark brown sugar (packed)
1 cup water
1 TBSP butter
3/4 cup flour
3/4 cup milk
3 egg yolks
2 tsp. vanilla
chopped pecans for sprinkling

In a bowl add flour, milk and egg yolks--beat with a whisk to mix, then set aside. In a saucepan over medium heat add brown sugar, water and butter--cook/stir until boiling. Once boiling cook for 4-5 more minutes (stirring occasionally). Next, while stirring, slowly add egg mixture to the sugar mixture--once it's all in, cook and stir constantly for 4-5 minutes. Remove from heat--add vanilla--stir to mix. Let the mixture cool for 5 minutes, then stir the mixture and pour it into the baked pie crust. Sprinkle chopped pecans all over the top. Cool to room temperature, then refrigerate overnight.

Thursday, October 09, 2014

#3276 - Crockpot Lima Beans

(by Shirley McNevich)

1lb. bag dry lima beans
2 onions (chopped)
2 cups bite sized cooked ham pieces
1 tsp. cajun seasoning
1/4 tsp. ground black pepper
1/4 tsp. garlic salt
1/4 cup cider vinegar (more if you wish)
1/2 cup milk

In a large bowl add the dry lima beans--pour water on the beans until the water is 2" above the top of the beans. Soak the beans overnight. The next day dump the lima beans into a sieve. Once drained add the lima beans to a crockpot. Add onions and ham. Add enough water so the whole mixture is covered with water, then stir. Set the crockpot on high heat and cook for 3 hours. After 3 hours add cajun seasoning, pepper and garlic salt--stir well. Set crockpot on low heat and cook for 4 hours or until lima beans are tender. When beans are tender add cider vinegar and milk--stir well. Taste--add more spices if you like it hotter, and more cider vinegar if you want it more sour. Serve hot.

Wednesday, October 08, 2014

#3275 - Tureen Beef and Beans

(by Shirley McNevich)

Note: this recipe makes ALOT. Use it for picnics, tureen dinners, etc.

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1lb. thick cut bacon
1 - 15oz. can lima beans (drained)
1 - 15oz. can kidney beans (do NOT drain)
1 - 15oz. can chili beans (do NOT drain)
1 - 32oz. can Bush's baked beans (do NOT drain)
1 - 15oz. can butter beans (drained)
3/4 cup Domino's dark brown sugar (packed)
3/4 cup King syrup molasses
1 cup Heinz ketchup
chili powder (optional)

In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned. Drain off any grease, then dump the beef mixture into a crockpot. Fry the bacon until cooked (but not crispy). Dry the bacon on paper towels, then cut the bacon into bite sized pieces and add it to the beef. Add drained lima beans, kidney beans/juice, chili beans/juice, baked beans/juice, drained butter beans, brown sugar, molasses and ketchup--stir well until mixed. Turn crockpot to low and cook for 8 hours--check them every hour or so--if they seem too dry, add 1/4 cup boiling water and stir. After 8 hours, taste--add more salt, pepper, chili powder, etc. to your taste.

Tuesday, October 07, 2014

#3274 - Frosted Caramel Apple Cake

(by Shirley McNevich)

Batter: 1 1/2 cups canola oil; 2 cups white sugar; 3 eggs; 1 tsp. salt; 1 tsp. baking soda; 2 tsp. vanilla; 3 cups sifted flour (measure before sifting); 3 cups grated baking apples; 1 cup chopped pecans

Frosting: 1 stick butter; 1 cup Domino's dark brown sugar; 1/4 cup Carnation evaporated milk (room temperature); 1-2 tsp. vanilla

Wash, peel, core and grate baking apples until you have 3 cups of grated apples (use a cheese grater for grating). In a mixer add canola oil, white sugar and eggs--beat. Add salt, baking soda and 2 tsp. vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add grated apples and chopped pecans--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add butter and brown sugar--cook/stir until melted. Add evaporated milk--cook/stir until boiling (you may have to increase the heat slightly). As soon as mixture starts to boil, remove from heat and add 1-2 tsp. vanilla--stir quickly. Cool frosting to room temperature, then stir vigorously until spreading consistency. Frost the cooled cake. Optional: after frosting the cake, sprinkle more chopped pecans over the frosting.

Monday, October 06, 2014

#3273 - Creamy Tomato Sauce

(by Shirley McNevich)

1 - 14oz. can Italian diced tomatoes (do NOT drain)
2 TBSP olive oil
1 onion (chopped)
1 garlic cloves (minced--more if you wish)
1/2 to 1 TBSP dried basil leaves
3/4 tsp. white sugar
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 TBSP butter

In a large skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until onions are tender. Add diced tomatoes--stir. Add basil, white sugar, oregano, salt and pepper--cook/stir until boiling. Once boiling, cook/stir until thickened. Slowly add heavy cream and butter--stir well. Tilt a lid on the skillet, turn heat back to simmer and cook 10-15 minutes longer or until thickened. Serve over pasta.

#3272 - Quick Pasta Sauce

(by Shirley McNevich)

2 - 14oz. cans Italian style crushed tomatoes (do NOT drain)
1 tsp. dried basil
3 garlic cloves (minced)
2 TBSP olive oil

In a large skillet over medium heat add olive oil and minced garlic--cook/stir until garlic is tender. Add both cans crushed tomatoes--stir. Add basil--stir. Taste--add salt, pepper and oregano to your taste. Once you have the flavor you like, cook/stir until hot, then turn heat back to simmer. Tilt a lid on the skillet and simmer for 20-30 minutes. Serve over pasta.

Saturday, October 04, 2014

#3271 - Homemade Vinaigrette Salad Dressing

(by Shirley McNevich)

1/2 cup balsamic vinegar
2 TBSP Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1 cup olive oil
oregano flakes--optional

In a bowl add balsamic vinegar and Dijon mustard--stir with a whisk until mixed. Add salt and pepper--stir with a whisk until mixed. Add olive oil--stir with a whisk until mixed. Optional--add some dried oregano flakes--stir with a whisk until mixed. If not using right away, stir well before drizzling over salad.

Friday, October 03, 2014

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

Thursday, October 02, 2014

#3269 - Baked Linguine

(by Shirley McNevich)

8oz. raw linguine
1 tsp. salt
2 cups bite sized cooked ham pieces (more if you wish)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 1/2 cups shredded Swiss cheese
8oz. Breakstone's sour cream
1 onion (chopped)
2 TBSP melted butter
4 slices buttered bread (broken into bite sized pieces)
ground black pepper (optional)

Break linguine in half, then cook it according to box directions with the 1 tsp. salt. Drain the linguine but DO NOT rinse. In a bowl add ham pieces, cream of mushroom soup, 2 cups shredded Swiss cheese, sour cream, chopped onions and melted butter--stir to mix. Optional--add ground black pepper to your taste--stir to mix. Add drained linguine--stir to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 350 degrees for 35-40 minutes. Remove from oven and take off/discard the foil. Spread the last 1/2 cup of shredded Swiss cheese over the top. Place the buttered bread pieces all over the top. Return to oven uncovered and bake until buttered bread is browned and crispy.

Wednesday, October 01, 2014

#3268 - Swiss Chicken

(by Shirley McNevich)

4 cups cooked bite sized chicken pieces
1 1/2 cups shredded Swiss cheese
2 cups croutons (your choice of flavor)
2/3 cup mayo
1/2 cup milk
2-4 ribs celery (chopped)
1/4 cup chopped onions (more if you wish)

In a large bowl add shredded Swiss cheese, croutons, mayo, milk, celery and onions--stir well. Add chicken pieces--stir to coat. Spread the mixture into a greased 2 quart casserole dish. Bake at 350 degrees for 35-40 minutes or until chicken is hot. Optional: if using large croutons, you can break them into smaller pieces.