#1506 - Shredded Wheat Snack Mix

(by Shirley McNevich)

4 cups spoon sized shredded wheat cereal
2 cups popped popcorn
1 cup mini pretzels
1 cup mixed nuts
1 envelope Good Seasons Italian dressing mix
1/2 stick butter (melted)
2 TBSP Worcestershire sauce

Spread the cereal, popcorn, pretzels and nuts evenly on a 15 x 10 jelly roll pan (with 1" lip). In a bowl add melted butter and Worcestershire sauce--stir. Use a teaspoon to carefully spread the butter mixture over the top of all ingredients. Sprinkle the Good Seasons powder over the whole top of the mixture. Bake at 300 degrees for 15 minutes--remove from oven and stir the mixture. Spread the stirred mixture back across the jelly roll pan. Return to oven and bake 15 minutes longer. Cool completely.

#1505 - Chocolate Mousse Brownies

(by Shirley McNevich)

Brownies: 1/2 cup butter; 1 - 12oz. bag Nestle's semi-sweet chocolate bits; 2 cups white sugar; 1 1/4 cups flour; 2 tsp. vanilla; 1/2 tsp. baking powder; 1/2 tsp. salt; 3 eggs; 1/2 cup chopped pecans (optional)

Topping: 3/4 cup heavy whipping cream; 1 - 6oz. bag Nestle's semi-sweet chocolate bits; 3 eggs; 2 tsp. vanilla; 1/2 cup white sugar; 1/4 tsp. salt; 1 cup chopped pecans (optional)

In a large microwave safe bowl add 1/2 cup butter and 12oz. of chocolate bits--microwave on high (keep stirring and checking every 20 seconds). When mixture is melted and smooth, add 2 cups white sugar, flour, 2 tsp. vanilla, baking powder, 1/2 tsp. salt and 1/2 cup chopped pecans--stir. In a cup add eggs--beat with a fork. Add eggs to brownie mixture--stir just until mixed. Pour batter into a greased 13 x 9 cake pan--set aside. In a microwave safe bowl add 6oz. chocolate chips and heavy whipping cream--microwave on high (keep stirring and checking every 20 seconds). When mixture is melted, set aside. In a mixer add 3 eggs, 2 tsp. vanilla, 1/2 cup white sugar, 1/4 tsp. salt--beat until foamy. Add the egg mixture to the whipping cream mixture--stir. Pour the whipping cream mixture evenly over the top of the brownie batter. Sprinkle the 1 cup chopped pecans evenly on top of the heavy whipping cream mixture. Bake at 350 degrees for 50-55 minutes. Cool completely.

#1504 - Easy Vegetable Pizza

(by Shirley McNevich)

2 - 8oz. cans refrigerated crescent dinner rolls
1 - 8oz. Breakstone's sour cream
1 to 2 TBSP horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped fresh mushrooms
1 cup chopped fresh tomatoes
1 cup broccoli pieces
1/2 cup chopped green bell peppers
1/2 cup chopped green onions

Separate the dough--place the dough (using the triangles to make rectangles) to cover the bottom of a greased jelly roll pan. Use your fingers and a little Pam to pinch the triangles together and pinch the dough about 1/2" up the sides. Bake at 375 degrees for 14-18 minutes or until golden brown. Cool completely. In a bowl add sour cream, horseradish, salt and pepper--stir. Spread the horseradish mixture over the cooled crust. Sprinkle the chopped mushrooms, chopped tomatoes, broccoli pieces, chopped green peppers and chopped onions all over the horseradish mixture. Cut into bite sized pieces to serve.

#1503 - Sausage Wraps

(by Shirley McNevich)

2 - 8oz. cans crescent dinner roll dough
48 mini smoked sausage links (fully cooked)

Open up the dough packages--the dough is shaped like triangles (8 triangles in each dough package). Cut each triangle horizontally into three pieces. Continue with all dough until you have 48 pieces of dough. Place the first piece of sausage on to the first piece of dough (at the shortest side)--roll the sausage up in the dough. Continue with all sausage pieces. Place on greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#1502 - Carrot Cookies

(by Shirley McNevich)

1 cup cooked/mashed carrots
1 cup Crisco shortening
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. lemon extract
Glaze: 1 cup Domino's powdered sugar; 1 tsp. grated orange rind (zest); orange juice

In a mixer add shortening and white sugar--beat. Add egg--beat. Add cooked/mashed carrots--beat. Add vanilla, salt, lemon extract and baking powder--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until browned. Glaze--in a bowl add powdered sugar, orange zest and enough orange juice to make a glaze consistency--stir. If too thick add a little more orange juice. If too thin add a little more powdered sugar. Frost the cookies while they are still warm.

#1501 - Savory Rice

(by Rachel Guarini - friend)

1 cup uncooked long grain rice
2 cans Campbell's chicken broth
1 stick butter (no substitutes)
1 onion (chopped)
salt and pepper to taste (if you wish--not required)

In a skillet add butter--melt. Add uncooked rice--stir until rice is coated with the melted butter. Pour the rice mixture into a greased casserole dish. Pour the first can of broth over the rice, sprinkle the chopped onions over the rice, then pour the second can of broth over the top. Bake uncovered at 350 degrees for 1 hour. Remove dish from oven and cover with Saran Wrap until ready to serve (so it doesn't dry out).

#1500 - Cream Cheese Snickerdoodles

(by Shirley McNevich)

1 - 18oz. roll refrigerated Pillsbury sugar cookie dough (place on counter until room temperature)
2oz. softened Philadelphia cream cheese
1/2 cup Domino's powdered sugar
1 tsp. vanilla
2 heaping TBSP white sugar
2 tsp. cinnamon

Make sure cookie dough is at room temperature. Start your mixer (empty)--rip off small pieces of the cookie dough and put it carefully into the mixer while it's running. Continue until all of the dough is being mixed in the mixer. Add softened cream cheese--beat. Slowly add powdered sugar and vanilla--beat until smooth. Form the dough into walnut sized dough balls. In a bowl add white sugar and cinnamon--stir until mixed. Drop dough balls one at a time into the cinnamon sugar mixture--roll until coated. Place completed dough balls on to greased cookie sheets two inches apart. Flatten each cookie slightly with the back of a wooden spoon. Bake at 350 degrees for 10 minutes.

#1499 - Walnut Bundt Cake

(by Shirley McNevich)

3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
2 cups white sugar
2 eggs
1 cup milk
2 tsp. vanilla
1lb. Black Diamond walnuts (chopped)
1 tsp. cream of tartar
1/4 cup Domino's powdered sugar
1 TBSP milk

In a mixer add 2 egg whites--beat until stiff. Add cream of tartar to egg whites--beat until stiff--set aside. In a mixer add butter and white sugar--beat. Add 2 egg yolks and salt--beat. Add baking soda--beat. Add 1 cup milk and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped walnuts and stir. Add egg white mixture to the batter--fold into the batter using a spoon. Pour batter into a greased bundt cake/tube cake pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool for 15-20 minutes, invert on to a cake plate. In a bowl add powdered sugar and 1 TBSP milk--stir until a glaze forms. Drizzle the glaze over the cake.

#1498 - Garlic Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4.5oz can tiny baby shrimp (rinsed and drained)
1/8 tsp. garlic salt
1/2 cup Miracle Whip salad dressing
1/3 cup grated onions
good quality crackers

In a mixer add softened cream cheese and Miracle Whip--beat. Add grated onions and garlic salt--beat. Remove bowl from mixer--add rinsed/drained baby shrimp--stir. Refrigerate until cold. Serve with good quality crackers.

#1497 - Pumpkin Custard Pie

(by Shirley McNevich)

2 beaten eggs
3/4 cup white sugar
1/2 tsp. salt
2 TBSP flour
1/2 tsp. cinnamon + extra for sprinkling
1 cup Libby's canned pumpkin
1 1/2 cups milk
1 - 9"unbaked pie crust dough

In a bowl add eggs--beat. Add white sugar, flour, 1/2 tsp. cinnamon and salt--stir well. Add pumpkin--stir well. Slowly add milk--stir until smooth. Grease a 9" pie plate. Place dough into the greased pie plate, spray the inside of the dough with Pam. Flute the edges of the pie dough. Pour the pumpkin mixture into the pie crust dough. Sprinkle cinnamon (your choice of amount) on the top of the pumpkin mixture. Place the pie plate on a cookie sheet (to catch drips). Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.

#1496 - Grilled Ranch Chicken

(by Shirley McNevich)

3 TBSP Hidden Valley Ranch dressing powder
3 TBSP olive oil
1/3 cup lemon juice concentrate
4 boneless/skinless chicken breasts

In a bowl add ranch dressing powder, olive oil and lemon juice concentrate--stir. Poke the chicken breasts repeatedly with a fork and salt and pepper the chicken breasts to your taste. Put the chicken breasts in a Ziploc bag--pour the ranch mixture in with the chicken. Squeeze all air out of the bag and zip the bag--refrigerate for a few hours. Place chicken breasts on your grill and cook until tender and no longer pink. To make them in the oven, place chicken breasts is a greased glass baking dish. Pour any leftover ranch mixture over the chicken. Cover with foil and bake at 400 degrees for 1 hour (turn pieces halfway through cooking time).

#1495 - Mashed Potato Casserole

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can cut green beans (drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
3 red potatoes (cooked and mashed)
1 beaten egg
1/2 cup (or more) shredded sharp cheddar cheese
1 TBSP butter
milk

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook until meat us browned, then drain off any grease. Add drained green beans--stir. Add tomato soup--stir. Add water--stir. Grease a casserole dish. Scoop the whole mixture into the greased casserole dish. Cook potatoes in boiling water until tender--drain and mash them with a potato masher. Add beaten egg and butter to the potatoes--stir. Add just enough milk to make the potatoes creamy--stir. Scoop the mashed potatoes on top of the green bean mixture. Bake at 350 degrees for 20 minutes, remove from oven and add shredded cheese on top. Return to oven and bake 15-20 minutes longer or until cheese is melted.

#1494 - Potato Burgers

(by Shirley McNevich)

1lb. ground chuck
2 cups grated raw potatoes (peel before grating)
1/4 cup grated onions
1 1/2 tsp. salt
1/4 tsp. pepper

In a large bowl add ground chuck, grated potatoes, grated onions, salt and pepper--mix with your hands. Form the mixture into hamburger patties. Cook them in a skillet with a little oil or cook them on a grill.

#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.

#1492 - Macaroni and Cheese Tomato Casserole

(by Shirley McNevich)

1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread

Cook pasta according to box directions--drain but do not rinse. In a large saucepan over low heat add butter--melt. Add flour--stir until smooth. Add tomato soup (do NOT add water)--stir and cook until it thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir. Pour mixture into a greased casserole dish. Cut buttered bread into bite sized pieces and sprinkle them over the top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through and bread pieces are browned and crispy. If you wish, you can sprinkle more shredded cheese on top before adding the bread pieces.

#1491 - Lemon Cutout Cookies

(by Shirley McNevich)

2 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup Crisco shortening
1 cup white sugar
1 egg + 1 egg yolk
2 TBSP lemon juice
1 tsp. lemon zest (grated lemon rind)

Into a bowl sift flour, baking powder and salt--once sifted, sift the mixture again. In a mixer add Crisco and white sugar--beat. Add 1 egg and 1 egg yolk--beat. Add lemon juice and lemon zest--beat. Slowly add flour mixture--beat. Refrigerate the dough overnight. The next day remove dough from refrigerator--flour your counter, place a baseball sized piece of dough on the flour, and flour the top of the dough (refrigerate remaining dough until you need more). Use a rolling pin to roll out the dough 1/8" thick. Cut cookies with a round cookie cutter. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Dust with powdered sugar if desired.

#1490 - Brazilian Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup softened butter
1 cup white sugar
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups chopped Brazil nuts (measure after chopping)
1/2 cup Baker's angelflake coconut

In a mixer add Crisco, butter and white sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped Brazil nuts and coconut--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (longer if you want them crispy).

#1489 - Sand Tart Cutout Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling

Into a bowl sift the flour, baking powder and salt. Once sifted, sift the dry ingredients again. In a mixer add white sugar and Crisco--beat. Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day flour your counter. Form a baseball-sized piece of dough and place it on the flour--refrigerate the rest of the dough. Flour the top of the dough then use a rolling pin to roll the dough very thin (1/8"). Use any shape cookie cutters to cut the cookies. Repeat with the rest of the dough. Place cookies on greased cookie sheets. In a cup add 1/4 cup water and the egg white--beat with a fork. Brush the top of each cookie with the egg white mixture. Sprinkle each cookie with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#1487 - Cheese Soup Macaroni and Cheese

(by Shirley McNevich)

1 1/2 cups elbow macaroni (cooked according to box directions)
2 - 10.75oz. cans Campbell's condensed cheddar cheese soup
1 TBSP French's yellow mustard
1/8 tsp. pepper
1 cup milk
2 slices buttered bread

Cook macaroni according to box directions--drain but do not rinse. In a large bowl add both cans of soup (do not add water), mustard and pepper--stir. Add milk slowly while stirring--stir until smooth. Add drained macaroni--stir gently. Pour whole mixture into a greased 2 qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top. Bake at 375 degrees for 30-45 minutes. Let it stand for a few minutes before serving.

#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.

#1485 - Peanut Butter Banana Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup ripe/mashed bananas (measure after mashing)
1 tsp. vanilla
1 cup buttermilk (if cold, sit on counter until room temperature)
2/3 cup Parkay margarine
1 1/2 cups white sugar
2 eggs (sit on counter until room temperature)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup Kayro lite corn syrup; 1/2 cup Jif creamy peanut butter; 1 cup chopped peanuts (unsalted)

In a bowl add mashed bananas and buttermilk--stir and set aside. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, baking soda and salt--beat. Add banana/buttermilk mixture--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add lite corn syrup--beat. Add peanut butter--beat until creamy. Spread the frosting on the cake--sprinkle the chopped peanuts on the top of the frosting.

#1484 - Zucchini Chocolate Chip Muffins

(by Shirley Ross - friend)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup canola oil
1/4 cup milk
1 beaten egg
1 TBSP lemon juice
1 tsp. vanilla
1 cup shredded zucchini (peel before shredding)
1/2 cup Nestle's mini chocolate bits (more if you wish)

In a bowl add flour, white sugar, baking soda, cinnamon--stir. Add beaten egg, canola oil, milk, lemon juice, vanilla, shredded zucchini and mini chocolate bits--stir just until mixed (do not overstir). Place cupcake liners into a muffin tin--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes.

#1483 - Everything Cookies

(by Shirley McNevich)

1 stick softened Parkay margarine
1 cup Domino's dark brown sugar
1 cup white sugar
2 tsp. vanilla
2 tsp. baking soda
1 3/4 cups flour
3 eggs
1 1/2 cups Jif smooth peanut butter
1 tsp. Kayro lite corn syrup
3 cups Quaker quick oats
4oz. or more Nestle's semi-sweet chocolate chips
4oz. plain M&M's candies

In a mixer add Parkay, brown sugar, white sugar--beat. Add eggs--beat. Add peanut butter and Kayro--beat. Add baking soda and vanilla--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and M&M's--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes (do a test cookie to figure out time for your oven). Cool on cookie sheets 2-3 minutes before removing.

#1482 - Next Day Casserole

(by Shirley McNevich)

2 cups uncooked macaroni
1 chopped onion
4 hard boiled eggs (peeled and chopped)
8oz. cubed cheddar cheese
2 cups cooked/cubed ham
1 - 10.75oz. can Campbell's cream of mushroom soup
3 cups milk

In a bowl add mushroom soup and milk--stir until mixed. Add chopped onions and raw macaroni--stir. Add cubed ham and cubed cheddar cheese--stir. Add chopped eggs--stir. Scoop the mixture into a greased 2 1/2 qt. casserole dish. Cover the dish and refrigerate overnight. The next day put it on a cookie sheet in a cold oven--set temperature to 350 degrees and bake (covered) for 1 hour.

#1481 - Burritos

(by Shirley McNevich)

soft tortilla shells
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 16oz. can refried beans
chopped tomatoes
4oz. shredded mozzarella cheese
4oz. shredded cheddar cheese
1 envelope taco seasoning
1 jar salsa
1 green bell pepper (chopped)
sour cream
shredded lettuce

In a skillet over medium heat add ground chuck, salt, pepper, chopped green bell pepper and chopped onion--cook until beef is browned. Remove skillet from heat--add taco seasoning--stir. Add refried beans and cheeses--stir. Scoop mixture into soft tortilla shells--roll them up and fold the edges. Place them on cookie sheets and bake at 350 degrees until hot. Serve with shredded lettuce, chopped tomatoes, salsa and sour cream.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1479 - Tomato and Sausage Casserole

(by Shirley McNevich)

1lb. ground loose sausage (remove casing)
2 cups cooked rice
1 chopped onion
shredded cheese (your choice of type)
1 - 10.75oz. can Campbell's tomato soup
salt
pepper

In a skillet over medium heat add loose sausage--cook until sausage is browned. Drain off the grease but leave the sausage in the skillet. Make layers of sausage and rice in a greased 2qt. casserole dish (sprinkle each layer with some of the onions, salt and pepper). Pour the whole can of tomato soup evenly over the top. Bake at 375 degrees for 30 minutes--remove from oven and sprinkle shredded cheese all over the top. Return to oven and bake until mixture is hot and cheese is melted.

#1478 - Dried Beef and Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, boiled until tender with 1 tsp. salt, and drained)
1/4lb. dried beef
1 small onion (chopped)
1/4 tsp. pepper
2 TBSP Parkay margarine
2 TBSP flour
2 cups milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook potatoes and set aside. In a skillet over medium heat add Parkay and the chopped onions--stir until butter is melted and onions are carmelized. Cut dried beef into bite sized pieces and add to the melted butter--stir and brown the beef. When beef is browned add flour--stir. Add milk and pepper--stir and cook until thick. Add shredded cheese--stir and cook until cheese melts. Slice the potatoes, then alternate layers of sliced potatoes and beef mixture into a greased 2qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top of the beef mixture. Bake at 350 degrees for 30-40 minutes or until hot.

#1477 - Oatmeal Peanut Butter Cookies

(by Shirley McNevich)

1 cup butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
1 cup Jif crunchy peanut butter
2 eggs
1 1/4 cups flour
1 cup Quaker quick oats
2 tsp. baking soda

Melt the butter. In a mixer add melted butter, brown sugar, white sugar and eggs--beat. Add vanilla and baking soda--beat. Add peanut butter and oats--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-14 minutes--best to do a test cookie on this recipe as the baking time varies for soft or crunchy cookies.