#1203 - Quick Banana Nut Cake

(by Grace Rosenblum - friend)

2 cups unsifted flour
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
2/3 cup mayo
1/2 cup water
1 1/2 tsp. vanilla
1/2 cup chopped walnuts

In a bowl add flour, white sugar, baking soda and salt--stir. In a mixer add mashed bananas, mayo, water and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat on medium speed for 2 minutes. Remove from mixer--add chopped walnuts and stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Frost if desired.

#1202 - Hamburger Tater Casserole

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of the ground chuck. Pour both cans of drained corn and both cans of drained cut green beans into a large bowl--stir to mix. Spoon the corn/green bean mixture on top of the ground chuck. In a separate bowl add celery soup and mushroom soup--stir to mix. Pour the soup mixture over the top of the corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350 degrees for 1 hour--you may have to bake it covered with foil for the first 30 minutes to keep the tater tots from getting done too quickly.

#1201 - Orange Frosting/Icing

(by Shirley McNevich)

4 TBSP butter (softened) OR 4 TBSP Parkay margarine (softened)
1 tsp. vanilla
2 1/2 to 3 cups Domino's powdered sugar (+extra)
3 TBSP good quality NO PULP orange juice

In a mixer add butter--beat. Add vanilla and 1/2 of the powdered sugar--beat. Add the rest of the powdered sugar--beat. Add orange juice--beat. Taste--if not enough orange flavor add another teaspoon or two of orange juice--beat. If you add more orange juice, you may have to add a little more powdered sugar to make the frosting thick enough.

#1200 - Homemade Chicken Rice Soup

(by Shirley McNevich)

3 quarts chicken broth
4 cups (or more) cubed cooked chicken
1 chopped onion
2 tsp. salt
1 tsp. pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped celery (yellow leaves included)
1 1/2 cups raw Carolina (brand) rice

In a Dutch oven high heat add chicken broth, pepper, salt, parsley, onion, celery--stir and bring to a boil. Once boiling add the raw rice--turn heat to medium and cook for 20 minutes--taste to make sure rice is done. Add chicken--stir and cook on low heat until chicken is hot.

#1199 - Chicken in a Bag

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper to taste OR chicken rub
1 of each--red pepper, yellow pepper, green pepper, orange pepper
1 onion
1 TBSP butter
1/2 cup water

Rinse the chicken breasts and pat them dry--place them on a cutting board. Salt and pepper (or chicken rub) the tops, then press down on them with the back of a fork. Flip the chicken breasts and repeat on the other side with the salt and pepper (or chicken rub). Clean the peppers and onions and cut them into small pieces. Spray the inside of a foil cooking bag with Pam OR spray a large piece of foil with Pam. Place the cooking bag or the foil in the bottom of a greased 9 x 13 glass dish. Place the chicken breasts on the bottom of the bag or foil in a single layer. Sprinkle the peppers and onions on top of the chicken breasts. Dot the top of the peppers with the butter. Pour the 1/2 cup water towards the chicken breasts. Close up the bag OR place a second greased piece of foil over the first piece of foil (and crimp the edges shut). Use a sharp knife to make holes in the top of the bag or foil (if you skip this step the bag/foil will burst all over your oven). Bake at 350 degrees for 1 hour--test chicken for tenderness--you may need to bake it longer.

#1198 - Lemon Cheesecake Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs (boxed or make your own)
1/3 cup chopped pecans
1/3 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup bottled lemon juice (not fresh)
2 eggs
1 tsp. vanilla

In a bowl add graham cracker crumbs, chopped pecans, white sugar and melted butter--stir to form a crust paste. Remove 1/3 cup--set aside for later. Press the rest of the crumb mixture into a greased 9 x 13 cake pan. Bake at 325 degrees for 6-8 minutes or until lightly browned. Remove from oven and cool crust completely. In a mixer add cream cheese--beat. Add eggs--beat. Add Eagle brand milk--beat. Remove bowl from mixer--add lemon juice and vanilla--stir until smooth. Pour batter on top of the cooled crust. Sprinkle remaining crumbs on top. Bake at 325 degrees for 25-30 minutes or until inserted knife comes out clean (put inserted knife in the center because that's the last part to get done). Cool completely, then refrigerate overnight.

#1197 - Nutty Banana Cheesecake

(by Hannah Garman - friend)

Crust: 1 1/2 cups flour; 1 stick Parkay margarine (melted); 1/2 cup chopped nuts
Filling: 1 - 8oz. Philadelphia cream cheese; 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 4 bananas sliced into coin shaped pieces; 2 (two) - 3.75oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; extra Cool Whip and chopped nuts for the top

In a bowl add flour, melted Parkay--stir. Press the flour mixture into a greased 9 x 13 cake pan. Sprinkle the chopped nuts evenly over the flour crust. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from oven and cool completely. In a mixer add cream cheese and powdered sugar--beat. Add the whole container of Cool Whip--beat. Spread cream cheese mixture evenly on top of cooled crust. Place coin shaped banana slices evenly on top of the cream cheese mixture. In a separate bowl add the milk and both boxes of vanilla pudding mix--beat with a whisk until it starts to thicken. Pour the pudding over the top of the bananas. Refrigerate for 2 hours, then add more Cool Whip on top. Sprinkle more chopped nuts on top of the Cool Whip. Refrigerate overnight.

#1196 - Pineapple Coconut Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup Baker's angelflake coconut + extra coconut for sprinkling
1 cup chopped walnuts
Frosting: 1 stick Parkay margarine; 1 - 8oz. Philadelphia cream cheese; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add pineapple and its juice--beat. Add baking soda and flour--beat until smooth. Remove bowl from mixer--add coconut and walnuts, then stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add Parkay and cream cheese--beat. Add powdered sugar and vanilla--beat until mixed, then beat 2-3 minutes. Frost the cooled cake, then sprinkle more coconut on top of the frosting.

#1195 - Apple Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups Quaker quick oats
3/4 cup flour
3/4 cup whole wheat flour
1/2 cup Domino's dark brown sugar
1/2 cup raisins (cover with water, bring to a boil, boil for 5 minutes, then drain them)
1 cup finely chopped baking apple (granny smith, etc.)
1 egg
1/2 cup honey
1/2 cup canola oil
1/3 cup milk
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup water

In a bowl add oats, flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon--stir. Add drained raisins and chopped apples--stir. In a separate bowl add egg--beat with a fork. Add honey, canola oil, milk and brown sugar to beaten egg--stir. Slowly add dry ingredients to the egg mixture--stir. Keep adding dry mixture and stirring until smooth. Drop by teaspoonfuls on to greased cookie sheets. Dip one finger in the cup of water and flatten each cookie ball. Bake at 375 degrees for 8-10 minutes or until lightly browned.

#1194 - Caramel Oatmeal Bars

(by Shirley McNevich)

1 3/4 cups Quaker quick oats (do NOT cook)
1 1/2 cups flour + 1/4 cup flour
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Parkay margarine (melted)
1 cup chopped salted peanuts
1 cup Nestle's semi-sweet chocolate bits
1 - 12.5oz. jar caramel ice cream topping

In a bowl add oats, 1 1/2 cups flour, brown sugar, baking soda and salt--stir well until mixed. Add melted Parkay--stir until mixed. Remove one cup of the oat mixture--set aside. Press the large portion of the oat mixture into a greased 9 x 13 cake pan (just on the bottom). Bake at 350 degrees for 10-12 minutes or until it just starts to brown. Remove from oven (but DO NOT turn oven off), then cool for 10 minutes. After cooling, sprinkle chopped peanuts and chocolate bits evenly over the top of the baked oatmeal crust. In a bowl add the caramel topping and 1/4 cup flour--stir until smooth. Drizzle the caramel mixture all over the top of the peanuts and chocolate bits (leave 1/4" between the edge of the cake pan and where you start to drizzle the caramel). Sprinkle the 1 cup of extra oat mixture on top. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool completely, then refrigerate until set. Cut into squares or bars.

#1193 - Lemon Frosting/Icing

(by Shirley McNevich)

2/3 cup softened butter (NO substitutes)
4 cups Domino's powdered sugar
1 fresh lemon (room temperature)
1 tsp. lemon zest (grated lemon peel)
4 TBSP fresh lemon juice

Squeeze the lemon and save the juice. Use a grater on the lemon peel to get 1 tsp. of lemon zest--set aside. In a mixer add butter and some of the powdered sugar--beat. Keep adding powdered sugar slowly, beating after each addition. Add lemon zest and lemon juice--beat until mixed, then beat on high for 3 minutes until smooth and fluffy. If too runny, add just a little more powdered sugar and beat again. Taste the frosting--if you want it stronger, add a little more lemon juice.

#1192 - Coconut Cool Whip Frosting

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1/4 cup milk
1/8 tsp. almond extract
1 - 8oz. Cool Whip (thawed)
2 cups Baker's angelflake coconut

In a mixer add cream cheese--beat. Add powdered sugar, milk, and almond extract--beat. Remove bowl from mixer and add Cool Whip--fold in using a spoon. Add 2 cups coconut--stir until mixed.

#1191 - Chicken Casserole with Broccoli

(by Aunt Janie [McNevich] Baronowski)

2 cups cooked chicken pieces (bite sized)
1 - 8oz. frozen chopped broccoli
1/4 cup chopped onion
1 cup grated cheese (your choice of cheese flavor)
1 - 10.75oz. can Campbell's cream of mushroom soup

Cook and drain broccoli according to package directions. In a greased skillet over medium heat add chopped onion--brown the onions until carmelized. Add chicken pieces to the onion--brown the chicken on all sides. Add mushroom soup to chicken mixture--stir. Remove skillet from heat--add drained broccoli--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 25 minutes--remove from oven, add cheese to the top, return it to the oven and bake until cheese is melted and mixture is hot.

#1190 - Spinach Balls

(by Aunt Janie [McNevich] Baronowski)

1 - 10oz. frozen chopped spinach
1 cup Pepperidge Farms herb stuffing
1 onion (chopped fine)
2 beaten eggs
1/4 cup grated Parmesan cheese
6 TBSP butter (melted)
1/2 tsp. garlic powder
1 tsp. thyme
salt and pepper to taste

Cook and drain spinach according to package directions. In a large bowl add spinach, stuffing, chopped onion, beaten eggs, Parmesan cheese, melted butter, garlic powder, thyme, salt and pepper--mix with your hands thoroughly. Using your hands make the mixture into small balls and place them in a greased 9 x 13 cake pan. Bake at 300 degrees for 25-30 minutes. Do not overbake. Place a toothpick in each spinach ball to serve--serve hot.

#1189 - Pineapple Delight Cake

(by Aunt Janie [McNevich] Baronowski)

2 eggs
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup white sugar
1 cup Domino's dark brown sugar
2 tsp. baking soda
2 cups flour
1 cup chopped nuts

In a bowl add eggs--beat with a whisk. Add crushed pineapple and its juice, flour, white sugar, brown sugar, baking soda--stir with a spoon until well blended. Add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 40-50 minutes. Test with a toothpick for doneness.

#1188 - Fried Zucchini Cakes

(by Aunt Janie [McNevich] Baronowski)

2 cups grated zucchini
1 cup 4 Seasons Italian bread crumbs
1 TBSP mayo
1 TBSP of your favorite seafood seasoning
2 beaten eggs
1 tsp. Worcestershire sauce
canola oil for frying

In a bowl add grated zucchini, bread crumbs, mayo, seafood seasoning, beaten eggs, Worcestershire sauce--mix with your hands until well mixed. Form the mixture into flat cakes (as small or large as you like). Place 1" canola oil in frying pan over medium low heat--fry patties until browned, then flip and brown the other sides. Drain them on paper towels before serving.

#1187 - Homemade Meatballs

(by Aunt Janie [McNevich] Baronowski)

4 slices bread
1lb. ground chuck
2 eggs (beaten)
1/2 cup grated Romano cheese
2 TBSP chopped parsley
1 garlic clove (minced)
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 TBSP canola oil
water or milk

Place some water or milk in a bowl--soak each piece of bread in the water or milk, then carefully squeeze the moisture from the bread. Break the bread slices into bite sized pieces and place them in a large bowl. Add the ground chuck, beaten eggs, parsley, cheese, minced garlic, oregano, salt, pepper. Use your hands to mix all of the ingredients thoroughly. Form the mixture into small, medium or large meatballs--place each on a plate and continue until you run out of the mixture. In a skillet over medium low heat add canola oil. Add meatballs to the skillet and brown them on all sides. Add them to your favorite pasta sauce or pasta dish.

#1186 - Fruit Dip

(by Aunt Janie [McNevich] Baronowski)

1 - 8oz. Philadelphia cream cheese (soft)
1 - 7oz. jar Fluff marshmallow
food coloring (optional)

In a bowl add cream cheese--stir with a spoon. Add Fluff--stir until well mixed. Use food coloring if you wish, then stir until mixed. Use for a dip with fresh fruit.

#1185 - Mushroom Macaroni and Cheese

(by Aunt Janie [McNevich] Baronowski)

2 cups raw macaroni
2 cups milk
2 cups cubed cheddar cheese
1/4 of one onion (chopped very fine)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a large bowl add raw macaroni, mushroom soup and milk--stir. Add cubed cheddar cheese and onion--stir. Pour mixture into a greased casserole dish. Bake uncovered at 350 degrees for 30 minutes--remove from oven, stir, and bake for 30 minutes more. Stir before serving.

#1184 - Homemade Hash Brown Patties

(by Shirley McNevich)

3 red potatoes (wash and peeled)
salt and pepper to your taste
oil or lard for frying

Wash and peel the potatoes, then grate them with a large grater over a large bowl. Once you've grated all of the potatoes, rinse them with cold water while they are still in the bowl. After rinsing, dump the potatoes into a collander and move the collander back and forth a bit to get them as dry as you can. Place some paper towels on your counter and spread the grated potatoes out on the paper towels--pat them lightly to drain the rest of the water. In a cast iron skillet over medium heat add oil/lard--once pan is greased add a heaping tablespoonful (or more) of the grated potatoes to the skillet and press the grated potatoes FLAT using a spatula. Sprinkle salt and pepper on top (to your taste). Cook until the bottom side is COMPLETELY golden brown before using the spatula to flip and cook the other side. If you try to turn them too early they will fall apart. Repeat with all grated potatoes. Place cooked hash brown patties on paper towels to drain some of the oil/lard. Add more salt/pepper to your taste.

#1183 - Scalloped Corn

(by Aunt Janie [McNevich] Baronowski)

3 eggs
1 cup milk
2 - 15oz. cans Del Monte cream style corn
1 cup cocktail crackers (crushed)
1/4 tsp. pepper
1 tsp. salt (optional)
1 tsp. white sugar (optional)
4 TBSP softened butter

In a bowl add eggs--beat with a whisk. Add milk--beat with a whisk. Add creamed corn, salt, pepper, and white sugar--stir. Add crushed crackers--stir. Grease a 2 qt. casserole--pour corn mixture into the casserole. Dot the top with the butter. Bake at 350 degrees for 1 hour.

#1182 - Creamy Chicken Soup

(by Aunt Janie [McNevich] Baronowski)

6 TBSP butter
6 TBSP flour
1/2 cup milk
1/2 cup light cream
1 tsp. parsley (fresh or dried)
3 cups chicken broth
1 cup cooked chicken (cut into bite sized pieces)
1/2 tsp. pepper

In a saucepan over low heat add butter--melt. Add flour--stir. Add milk--stir. Add light cream--stir. Add chicken broth--stir. Cook over medium heat while it get thick and starts to boil--once boiling, turn heat to low and add chicken, pepper and parsley--stir. Turn heat back to medium--stir and bring to a boil. Serve hot.

#1181 - Sweet Potato Muffins

(by Aunt Janie [McNevich] Baronowski)

1 1/4 cups white sugar
1/2 cup softened butter
2 eggs
1 1/4 cups mashed sweet potatoes (potatoes must be fully cooked)
1 1/2 cups self-rising flour
3 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 cup milk
1/4 cup chopped walnuts
1/2 cup raisins (boiled for 5 minutes, then drained)

In a mixer add butter and white sugar--beat. Add eggs--beat. Add mashed sweet potatoes--beat. Add baking powder, salt, baking soda--beat. Add cinnamon, nutmeg, allspice--beat. Add milk and flour--beat just until mixed. Remove bowl from mixer--add chopped walnuts and raisins--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full of muffin batter. Bake at 400 degrees for 20-25 minutes.

#1180 - Pumpkin Fudge

(by Rachel Guarini - friend)

3 cups white sugar 

3/4 cup butter OR Parkay margarine 

2/3 cups Carnation evaporated milk (NOT condensed) 

1/2 cup Libby's canned pumpkin 

1 tsp. pumpkin pie spice 

1 - 12oz. bag Nestle's butterscotch morsels 

1 - 7oz. jar Fluff marshmallow 

1 cup toasted almonds (chopped) 

1 tsp. vanilla

In a saucepan over medium low heat add white sugar, butter/margarine, evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil (you must stir constantly). Turn heat to medium and keep stirring/cooking--use a candy thermometer until the temperature of the mixture is 234 degrees (takes about 10 minutes once boiling). Remove saucepan from heat--add butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a spatula to spread just until smooth. Let it cool to room temperature, then refrigerate until very firm. Cut into squares.

#1179 - Butterscotch Tarantulas

(by Aunt Janie [McNevich] Baronowski)

1 - 8oz. bag Nestle's butterscotch morsels
1 small can chow mein noodles
1 cup salted peanuts

In a double boiler (or a microwave) melt the butterscotch morsels--stir until completely melted. Add the chow mein noodles and the peanuts to the melted butterscotch--stir gently until mixed. Cover cookie sheets with wax paper or Saran wrap--spoon tablespoonfuls of the mixture on to the cookie sheets. Let them cool until hardened.

#1178 - Strawberry Sour Cream Jell-O

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 lb. frozen strawberries (thawed) or fresh sliced strawberries
1 - 20oz. can Dole crushed pineapple (drained)
2 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to use)
1 - 8oz. Breakstone's sour cream

In a bowl add Jell-O and boiling water--stir until dissolved. Add the strawberries, drained pineapple, and banana pieces--stir. Pour half of the Jell-O/fruit mixture into a 2 or 3 qt. casserole dish--let it cool to room temperature, then refrigerate the casserole dish until it starts to gel. Remove from refrigerator, add the sour cream as the next layer in the casserole dish, then pour the rest of the Jell-O/fruit mixture on top of the sour cream--refrigerate until very cold.

#1177 - Garlic and Herb Pork Chops

(by Shirley McNevich)

4 pork chops
4 tsp. garlic & herb seasoning
5 TBSP olive oil
8 cups chopped lettuce
1 small onion (chopped)
1 chopped tomato
2 TBSP balsamic vinegar

Thaw pork chops--place one pork chop at a time on to a cutting board. Use a fork to poke holes in both sides of the pork chop. Put 3 tsp. of the garlic & herb seasoning in a small bowl (save the other 1 tsp. for later). Sprinkle the pork chop with some of the garlic & herb seasoning--use the back of a fork to press the seasoning into the pork chop. Repeat with all pork chops. In a skillet over medium heat add 2 TBSP olive oil--add pork chops to the skillet. Cook and turn pork chops until well done and tender throughout. In a large salad bowl add chopped lettuce, chopped tomato, and chopped onion--toss. In a small bowl add 3 TBSP olive oil, 2 TBSP balsamic vinegar, and 1 tsp. garlic & herb seasoning--stir. Pour the vinegar mixture over the salad--toss the salad. Place the salad evenly on to 4 dinner sized plates. Place one cooked pork chop on top of each salad, then serve.

#1176 - Buttermilk Pie

(by Shirley McNevich)

2 cups flour
2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1/2 tsp. salt
1 cup buttermilk
1 tsp. baking soda
cinnamon for sprinkling
1 unbaked pie dough (or make your own)

In a bowl add flour, brown sugar, Crisco and salt--use your hands to mix it into crumbs. Remove 1/3 cup of the crumb mixture--set aside. Add the baking soda and the buttermilk to the crumb mixture (NOT the crumbs you set aside)--stir until mixed. Spray a 9" pie plate with Pam. Place the unbaked pie dough into the pie plate--flute the edges. Spray the inside of the pie dough with Pam. Pour the buttermilk mixture into the unbaked pie dough. Sprinkle the reserved crumbs over the top. Sprinkle the whole top of the pie with cinnamon (to your taste). Bake at 325 degrees for 45 minutes. Test with a toothpick for doneness. Let it cool completely.

#1175 - Easy Homemade Cheese Ravioli

(by Shirley McNevich)

1 beaten egg
8oz. good quality ricotta cheese
1 tsp. (or more) parsley flakes
1/2 tsp. salt for dough; 1 tsp. salt for cooking
1 cup flour
water (about 1/4 cup)
your favorite pasta sauce

Open the ricotta cheese container--add the parsley flakes, stir it, and put it back in the refrigerator. In a bowl add flour, beaten egg, salt, and about 1/8 cup water--mix with your hands until it forms dough. If too dry, add a little more water and remix. Once you have a good dough ball, place the dough in a bowl covered with Saran Wrap and set it aside for half an hour. After the half hour is up, flour your counter, put the dough in the flour, flour the top of the dough and use a rolling pin to roll out the dough (very thin). Use a knife or a pastry cutter to cut the dough into 2", 3" or 4" squares. Place one dough piece on the counter, put 1 tsp. of ricotta cheese mixture on the dough, and cover with a second dough piece. Use a fork to press and seal all four sides of the ravioli together (if you have trouble with the ravioli staying together, spray a little Pam on your finger and spread the Pam on the edges of the first piece of dough before putting the second piece on top and sealing it with the fork tongs). In a large pot of boiling water, add 1 tsp. salt--stir. Carefully drop the ravioli into the boiling water one at a time--cook until the ravioli float to the top of the water (this means they are done). Carefully drain the ravioli--do NOT rinse--add ravioli to a serving plate and top with your favorite pasta sauce (heated).

#1174 - Pistachio Swirl Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (DO NOT mix according to box directions)
1 - 3.75oz. box Jell-O INSTANT pistachio pudding mix
4 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1/2 to 1 tsp. almond extract
Filling: 1/2 cup white sugar; 1 tsp. cinnamon; 1/2 cup chopped nuts

In a mixer add cake mix, pudding mix, eggs and sour cream--beat. Add canola oil and almond extract--beat until mixed, then turn speed to medium and beat for 2 minutes--set aside. In a separate bowl add white sugar, cinnamon and chopped nuts--stir to mix. Grease a 10" tube cake pan. Pour 1/2 of the batter into the greased tube cake pan. Sprinkle all of the cinnamon mixture evenly on top of the batter in the pan. Pour the rest of the batter on top of the cinnamon mixture. Use a knife to LIGHTLY swirl through the three layers. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake, dump it upside down on to a cake plate--glaze if desired.

#1173 - Italian Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup (more or less if you choose) good quality shrimp cocktail sauce
1/2lb. to 3/4lb. fully cooked baby shrimp (the kind you see in salads)-thawed
1 large tomato
1 small tub fresh grated Parmesan cheese
good quality crackers

Spread the softened cream cheese on to a dinner plate. Spread 1/2 of the shrimp cocktail sauce around the edge of the cream cheese on the plate. In a bowl, add the other 1/2 of the shrimp cocktail sauce and the baby shrimp--stir lightly just until mixed. Spread the shrimp mixture on top of the cream cheese mixture--refrigerate until ready to serve. Just before serving, dice the tomato and sprinkle the diced tomato all over the top of the cream cheese and shrimp mixture. Sprinkle the freshly grated Parmesan cheese over the top of the diced tomato. Serve with good quality crackers.