#1353 - Scratch Mayo Cake

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup Hellmann's mayo
1 cup water
2 tsp. vanilla

In a mixer add flour, white sugar, cocoa, baking powder, baking soda, salt, mayo, water and vanilla--beat slowly until mixed, then beat for 3 minutes. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 40-50 minutes. Test with a toothpick for doneness. Cool 20 minutes, then dump it on to a cake plate. Cool completely--frost/glaze as desired or dust with powdered sugar.

#1352 - Pecan Cracker Pie

(by Shirley McNevich)

3 egg whites
1/2 tsp. baking powder
1 cup white sugar
20 Ritz crackers (crushed)
3/4 cup chopped pecans
1 tsp. vanilla
Cool Whip

Place crackers in a Ziploc bag--close the bag and crush them using a rolling pin--set aside. In a mixer add egg whites and baking powder--beat until egg whites are stiff. Add white sugar--beat. Add vanilla--beat. Add crushed crackers--beat. Remove bowl from mixer--add chopped pecans and stir with a spoon. Pour batter into a buttered pie plate. Bake at 325 degrees for 30 minutes. Cool completely. Serve with Cool Whip.

#1351 - Coconut Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups Baker's angelflake coconut
1 - 12oz. bag Nestle's MILK chocolate chips
1 1/2 cups chopped almonds (chop fine)

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla and almond extract--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped almonds--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes. Let cookies set for a minute or two before removing from cookie sheets.

#1350 - Chocolate Buttermilk Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup butter (melted)
1 egg
2 cups buttermilk
2 1/2 cups flour
4 heaping TBSP Hershey's cocoa
2 tsp. baking soda

In a mixer add white sugar, melted butter and egg--beat. Add cocoa and baking soda--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1349 - Cream Cheese Eclair Cake

(by Shirley McNevich)

Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 - 8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for drizzling; maraschino cherries; chopped nuts

In a saucepan over medium heat add water and margarine--stir and bring to a boil. Add flour--stir quickly until it forms a ball--remove saucepan from heat. Add first egg to ball--stir quickly. Add second egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir quickly. Spread the mixture on to the bottom of a greased 10 x 15 baking pan. Bake at 400 degrees for 30 minutes. Cool crust completely--set aside. In a mixer add milk and pudding mix--beat. Add cream cheese--beat. Spread cream cheese mixture on to the cooled crust. Spread the Cool Whip over the top. Drizzle the top with chocolate sauce and sprinkle chopped nuts over the top. Drain the cherries, cut them in half and pat them dry with paper towels. Arrange cherries on the top.

#1348 - Italian Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bullion
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until beef is browned. Dump the beef mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes, kidney beans, tomato sauce, water, beef bullion, parsley, oregano, basil, shredded cabbage--stir until mixed, then turn heat to medium and bring to a boil (stir occasionally). Once boiling, turn heat to simmer--simmer for 20 minutes (stir occasionally). Add green beans and pasta--stir, then simmer until vegetables are hot and pasta is done to your liking. Serve in bowls and top each bowl with shredded Parmesan cheese.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1344 - Chocolate Chip Sour Cream Cake

(by Shirley McNevich)

2 sticks softened butter (no substitutes)
4 eggs
1/2 tsp. salt
3 cups flour
2 tsp. baking soda
2 cups white sugar
3 tsp. vanilla
2 cups Breakstone's sour cream
2 tsp. baking powder
Topping: 2 tsp. cinnamon; 1 cup white sugar; 1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add butter and 2 cups white sugar--beat. Add eggs--beat. Add salt, baking soda, baking powder and vanilla--beat. Add sour cream--beat. Slowly add flour--beat until smooth. Pour 1/2 of the batter into a greased and floured 9 x 13 cake pan. In a separate bowl add cinnamon, 1 cup white sugar--stir. Sprinkle 1/2 of the cinnamon mixture on top of the batter in the cake pan. Sprinkle all of the chocolate chips on top of the cinnamon mixture. Pour the rest of the batter on top of the chocolate chips. Sprinkle the rest of the cinnamon mixture on top of the final batter layer. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1343 - Skillet Chicken and Pasta

(by Shirley McNevich)

2 cups cooked penne pasta
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
1 1/4 cups chunky salsa (mild, medium or hot)
1 cup canned whole kernel corn (drained)
1 green bell pepper (washed and chopped)
1 cup shredded Monterey Jack cheese
salt and pepper

Cook and drain pasta according to box directions--set aside. In a greased skillet over medium heat add chicken pieces. Salt and pepper chicken to your taste, then brown chicken. Add salsa, corn and chopped green pepper to the chicken--stir and bring to a boil. Once boiling, turn heat back to simmer, then simmer for 15 minutes while lightly stirring. Add drained pasta to chicken mixture--stir. Sprinkle the shredded cheese on top--put a lid on and keep heat on simmer until cheese melts.

#1342 - Hard Chocolate Fudge

(by Shirley McNevich)

3 cups white sugar
2/3 cup Hershey's cocoa
1/8 tsp. salt
1 1/2 cups whole milk or 2% milk
1/2 stick softened butter (no substitutes)
2 tsp. vanilla
1 cup chopped nuts (optional)

Line a fudge pan with foil--set aside (you can butter the foil if you wish). In a saucepan over medium heat add white sugar, cocoa, salt and milk--stir constantly until boiling. Once boiling, stop stirring--heat to 234 degrees on your candy thermometer. Remove saucepan from heat--add butter and vanilla but do not stir. Let it cool to room temperature, then stir with a wooden spoon (add chopped nuts if you wish) until it gets thick and is not as shiny as when you started. Pour the fudge into the foiled pan. Cool completely, then dump it upside down on a cutting board--peel off the foil. Cut the fudge into squares. Keep refrigerated.

#1341 - Sweet Potato Cupcakes

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup butter (melted)
1 - box Duncan Hines yellow cake mix
3/4 cup water
3 eggs
1 cup cooked/mashed sweet potatoes
3/4 cup toffee bits
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
2 tsp. vanilla
1/4 cup caramel ice cream topping

In a mixer add cake mix, eggs, and 1/4 cup melted butter--beat. Add mashed sweet potatoes and water--beat until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1/2 cup toffee bits--stir with a spoon. Spoon batter into cupcake liners (2/3 full) and place in muffin tins. Bake at 350 degrees for 20-25 minutes. Cool completely. Frosting: in a mixer add cream cheese and 1/2 cup softened butter--beat. Add powdered sugar and vanilla--beat. Frost the cupcakes. Drizzle caramel on each cupcake and sprinkle the extra toffee bits on top of the caramel.

#1340 - Sour Cream Chocolate Cake

(by Shirley McNevich)

1 3/4 cups flour
1 3/4 cups white sugar
3/4 cup Hershey's cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup softened butter
1 1/2 cups Breakstone's sour cream
2 eggs
2 tsp. vanilla

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda, cocoa and salt--beat. Add sour cream and vanilla--beat. Slowly add flour until mixed, then beat for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1339 - Microwave Chocolate Pudding

(by Shirley McNevich)

2/3 cup white sugar
1/4 cup Hershey's cocoa
3 TBSP cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 TBSP butter
1 tsp. vanilla

In a microwave safe bowl add white sugar, cocoa, cornstarch and salt--stir until well mixed. Slowly add milk while stirring. Place bowl in microwave on high for 2 1/2 minutes--remove, stir, return to microwave on high for 2 1/2 minutes longer. Remove, stir--if not thick, return to microwave for another minute and re-stir. Add vanilla and butter--stir until smooth. Scoop pudding into serving cups and put plastic wrap on top of each TOUCHING the top of the pudding --let sit on counter until room temperature, then refrigerate.

#1338 - No Egg Spice Cake

(by Shirley McNevich)

1 cup white sugar
1/2 cup softened butter
1 cup milk
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
2 cups flour

In a mixer add white sugar and butter--beat. Add milk and vanilla--beat. Add cloves, cinnamon, salt, cream of tartar and baking soda--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Add whipped topping or frost as desired.

#1337 - Cream of Celery Soup

(by Shirley McNevich)

10 cups water
3 cups finely chopped celery
1 TBSP butter
1 TBSP flour
1 cup milk
salt and pepper to your taste
celery salt to your taste
1 cup milk (hot but not boiling)

In a saucepan add water and chopped celery--bring to a boil, then cook until celery is very tender--drain. In a separate saucepan add butter--melt. Add flour--stir. Slowly add 1 cup milk--cook and stir until thick. Spoon the celery into a sieve over a bowl--push celery through the sieve using a spoon--discard anything caught in the sieve. Pour the bowl of celery into the saucepan with the milk mixture--stir. Add salt, pepper and celery salt to your taste--stir. Keep the heat on simmer, and simmer the celery soup for 10 minutes. Add the cup of hot milk to the celery soup--stir and cook until hot.

#1336 - Corn Syrup Cake

(by Shirley McNevich)

1/2 cup softened butter
1 cup lite corn syrup
2 eggs
1/2 cup milk
2 1/4 cups CAKE flour
2 1/4 tsp. baking powder
1/2 tsp. salt

In a mixer add 2 egg whites--beat until stiff and set aside. In a mixer add butter--beat. Add corn syrup--beat. Add 2 egg yolks--beat. Add baking powder--beat. Add milk--beat. Add salt--beat. Slowly add cake flour--beat. Remove bowl from mixer--add beaten egg whites to the batter and fold them in using a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Serve with whipped topping or frost as desired.

#1335 - Beer Cake

(by Shirley McNevich)

2 cups white sugar
1 cup butter (softened)
2 cups flour
2 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
2 cups beer
1 cup chopped nuts

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking soda and cinnamon--beat. Add salt--beat. Add beer slowly--beat. Add flour--beat. Add chopped nuts--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Frost as desired.

#1334 - Frosted Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup butter (softened)
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup King syrup molasses
Frosting: 5 TBSP Domino's dark brown sugar; 3 TBSP butter; 2 TBSP milk; 1 cup Baker's angelflake coconut

In a mixer add white sugar and eggs--beat. Add butter--beat. Add baking soda, baking powder--beat. Add both types molasses--beat. Add boiling water--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--cool cake slightly. Frosting--in a saucepan over medium heat add 2 TBSP butter, brown sugar and milk--stir and bring to a boil, then boil until it starts to thicken. Remove saucepan from stove--add coconut and stir. Frost the cake.

#1333 - Hot Dog Lasagna

(by Gloria "Snook" Walker - friend)

1lb. good quality all beef hot dogs (thawed)
1 box lasagna noodles
1 - 26oz. jar of your favorite pasta sauce
1 cup (or more) shredded mozzarella cheese
Italian seasoning or oregano if not already in the pasta sauce

Cook lasagna noodles according to box directions--drain. Cut each hot dog in half (so you end up with two short hot dogs). Spray a 9 x 13 glass baking dish with Pam. Spread enough pasta sauce in the baking dish to cover the bottom. Place a half hot dog on the end of a lasagna noodle and roll up the hot dog inside of of the lasagna noodle. Continue with all hot dogs and place rolled hot dogs into the baking dish. Spread the rest of the pasta sauce on top of the rolled hot dogs. Sprinkle the top with Italian seasoning or oregano if you wish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle shredded mozzarella cheese on top, and return to oven until cheese is melted and sauce is bubbling.

#1332 - Grilled Scalloped Potatoes

(by Shirley McNevich)

2 cups thin sliced red potatoes
salt and pepper
1/2 onion (chopped)
1/2 cup water
FRESH grated Parmesan cheese (NOT canned)
1/3 cup Miracle whip salad dressing
2 TBSP chopped or dried parsley

Spray a microwave safe bowl with Pam--add sliced potatoes to the bowl. Sprinkle salt and pepper on the potatoes to your taste. Add the water to the potatoes--cover the bowl with Saran wrap. Microwave on high for 4 minutes, stir them, and microwave on high another 3 minutes. Drain the potatoes. In a bowl add 1/3 cup Parmesan cheese, parsley, chopped onions and Miracle whip--stir. Pour the cheese mixture on the potatoes--stir. Rip off 2 long pieces of foil and place them on top of one another--spray the top side with Pam. Spoon the potato mixture on to the foil, and wrap up the sides of the foil. Fold the top and the sides but leave some space between the top of the potatoes and the foil--you should now have a sealed foil package. Place the foil bag on the very top shelf of your outdoor gas grill. Grill for 15-20 minutes or until potatoes are tender. Sprinkle extra Parmesan cheese on top of the potatoes before serving if you wish.

#1331 - Frozen Cookies and Cream

(by Shirley McNevich)

4 squares Baker's semi-sweet baking chocolate
14 Oreo cookies
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 - 8oz. Cool Whip (thawed)

Melt the chocolate according to box directions--set aside. Spray a bread loaf pan with Pam. Place 8 Oreo cookies into a Ziploc bag and crush them with a rolling pin--sprinkle the crumbs on the bottom of the greased loaf pan. Place the other 6 Oreo cookies in a Ziploc bag--crush them with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Add vanilla--beat. Remove bowl from mixer--add thawed Cool Whip and stir with a spoon. Measure 1 1/2 cups of the cream cheese mixture--add the melted chocolate and stir until mixed. Spread the rest of the cream cheese mixture (the part without the chocolate) on top of the Oreo crumbs in the loaf pan. Sprinkle the rest of the crushed Oreos on top of the cream cheese mixture--use the back of a spoon to carefully press the crushed Oreos into the cream cheese mixture. Pour the chocolate cream cheese mixture over the top evenly. Cover the pan with foil and freeze overnight. The next day remove from freezer--cut into slices to serve.

#1330 - New York Cake Pan Cheesecake

(by Shirley McNevich)

Crust: 1 cup crushed graham cracker crumbs; 3 TBSP white sugar; 3 TBSP butter (melted)
Batter: 5 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 3 TBSP flour; 1 TBSP vanilla; 1 cup Breakstone's sour cream; 4 eggs; 1 can of your favorite fruit pie filling (cherry, strawberry, blueberry, etc.)

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Bake the crust at 325 degrees for 10 minutes--set aside. In a mixer add cream cheese--beat. Add 1 cup white sugar--beat. Add flour and vanilla--beat. Add sour cream--beat. Add eggs--beat just until blended. Pour cream cheese batter over the graham cracker crust. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate the cheesecake and the can of pie filling overnight. The next day, open the pie filling and spread it on top of the cheesecake.

#1329 - Rhubarb Spice Cake

(by Shirley McNevich)

1/2 cup butter (softened)
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup buttermilk
2 cups finely chopped fresh rhubarb
Topping: 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped pecans; 1 tsp. cinnamon

In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add buttermilk--beat. Add 1 1/2 tsp. cinnamon, baking soda, salt, allspice and cloves--beat. Add flour--beat until smooth. Remove bowl from mixer--add chopped rhubarb--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. In a separate bowl add white sugar, coconut, chopped pecans and 1 tsp. cinnamon--stir with a spoon. Sprinkle the coconut topping evenly over the top of the cake. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1328 - Banana Tube Cake

(by Shirley McNevich)

2 1/4 cups CAKE flour
1 1/2 cups white sugar
1 TBSP baking powder
1 tsp. salt
1 cup mashed, ripe bananas
1/3 cup canola oil
1/3 cup water
5 beaten eggs yolks
5 egg whites
2 tsp. vanilla

In a bowl add cake flour, white sugar, baking powder and salt--stir. Use a spoon to make a "well" in the center of the flour. Place the mashed bananas, oil, water, beaten egg yolks, and vanilla into the well--use a spoon to mix until smooth. In a mixer add the egg whites--beat them until they form peaks. Add the beaten egg whites to the banana mixture--fold them into the batter using a spoon. Pour the batter into a greased 10" tube pan or bundt cake pan. Bake at 325 degrees for 60-65 minutes--test with a toothpick for doneness. Cool completely, then invert the cake on to a plate. Frost as desired or dust with powdered sugar.

#1327 - Squash Casserole

(by Shirley McNevich)

2lbs. yellow squash (washed, peeled if you wish, and sliced into coin shaped pieces)
1/2 tsp. salt
2 eggs yolks (beaten)
2 egg whites (beaten until stiff)
2 TBSP flour
1 cup Breakstone's sour cream
1 1/2 cups shredded cheese (your choice of flavor)
2 to 3 slices buttered bread (cut into bite size pieces)

In a saucepan add sliced squash--cover the squash with water and add salt--bring to a boil, then cook 15 minutes or until tender, then drain. Place drained squash into a greased 2 qt. casserole dish. In a bowl add beaten egg yolks, flour, sour cream, shredded cheese--stir until mixed. Add beaten egg whites to the sour cream mixture--stir just until mixed. Pour the sour cream mixture on top of the squash. Cover the top of the sour cream mixture with the buttered bread pieces. Bake at 350 degrees for 20-30 minutes or until hot.

#1326 - Cereal Bars

(by Shirley McNevich)

4 cups regular Cheerios cereal
2 cups Rice Krispies cereal
2 cups Planter's dry roasted peanuts
2 cups M & M candies
1 cup Kayro lite corn syrup
1 cup white sugar
1 1/2 cups Jif peanut butter
2 tsp. vanilla

Grease a jelly roll pan--set aside. In a large bowl add Cheerios, Rice Krispies, roasted peanuts and M & M's--carefully toss to mix. In a saucepan over medium heat add Kayro lite syrup and the white sugar--stir and bring to a boil, then cook and stir until white sugar is dissolved. Remove from heat--add peanut butter and vanilla to the hot sugar mixture--stir until mixed and smooth. Pour peanut butter mixture over the cereal mixture--stir with a wooden spoon until coated. Press the whole mixture evenly in the greased jelly roll pan. Cool completely, then cut into bars.

#1325 - Chili Baked Potatoes

(by Shirley McNevich)

large baking potatoes
1 bag shredded cheddar cheese
1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Wash potatoes and poke them with a fork. Bake the potatoes at 400 degrees for 1 hour. Place baked potatoes on serving plates. Cut potatoes in half, drizzle with chili, and sprinkle with shredded cheddar cheese. Serve with sour cream if desired.

#1324 - Shrimp Soup Casserole

(by Shirley McNevich)

2 cups cooked shell pasta (cooked and drained)
1 - 10.75oz. Campbell's cream of shrimp soup
3/4 cup milk
1/2 cup Miracle Whip salad dressing
1 TBSP finely chopped onion
1/2 cup shredded cheddar cheese
2 cups cooked shrimp (cut into bite sized pieces)
1 cup chow mein noodles

Cook and drain pasta shells according to box directions. In a bowl add shrimp soup, milk, chopped onion, Miracle Whip, and shredded cheddar cheese--stir. Add cooked pasta shells and shrimp pieces--stir. Pour mixture into a greased 2 qt. casserole dish. Bake uncovered at 350 degrees for 30 minutes. Remove from oven, sprinkle chow mein noodles on top, and bake 10 minutes longer.