#2145 - Apple Cranberry Bread

(by Shirley McNevich)

2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup softened Parkay margarine
1 cup white sugar
2 eggs
1 tsp. vanilla
2 tsp. orange zest (grated orange rind)
1/4 cup milk
1 baking apple (washed, peeled, cored and chopped fine)
1/2 cup dried cranberries

In a saucepan add dried cranberries--cover them with water. Turn heat to medium, bring to a boil, cook cranberries for 5 minutes, then drain them. In a mixer add Parkay and white sugar--beat for 5 minutes. Add eggs, vanilla and orange zest---beat. Add milk--beat. Add baking powder, baking soda and salt---beat. Slowly add flour--beat (continue with a wooden spoon if too thick for mixer). Remove bowl from mixer--add chopped apples and cranberries--stir until mixed. Grease a bread loaf pan. Place dough into the loaf pan. Bake at 350 degrees for 45-55 minutes or until inserted toothpick comes out clean.

#2144 - Butterscotch Apple Cake

(by Shirley McNevich)

2 cups white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon (more if you wish)
2 1/2 cups flour
1/4 tsp. salt
1 beaten egg
1 cup canola oil
1 tsp. vanilla
1 cup chopped nuts (optional)
4 cups diced baking apples (washed, peeled and cored before dicing)
1 - 6oz. bag Nestle's butterscotch morsels

Into a bowl sift the flour, baking powder, baking soda, cinnamon, white sugar, and salt. Add oil, beaten egg and vanilla--stir until mixed. Add diced apples--stir until mixed. Add chopped nuts and butterscotch morsels--stir until mixed. Pour batter into a greased and floured 9 x 13 metal cake pan. Sprinkle a little extra cinnamon over the top of the batter if you wish. Bake at 350 degrees for 50-60 minutes. Cool completely. Frosting is not necessary.

#2143 - Microwave Chocolate Frosting

(by Shirley McNevich)

4 squares Baker's unsweetened baking chocolate
1 - 16oz. box Domino's powdered sugar
1/2 cup softened butter
2 tsp. vanilla
1/3 cup milk

In a microwave safe bowl melt the chocolate according to box directions--stir until smooth. Cool to room temperature. In a mixer add melted chocolate, softened butter, vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat on high until creamy. If too runny, add a little more powdered sugar. If too thick, add a little more milk.

#2142 - Chicken and Dijon Sauce

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1/2 tsp. garlic powder
1/2 cup chicken broth
6 TBSP Dijon mustard
1/3 cup Philadelphia cream cheese spread (room temperature)
1 tsp. parsley flakes
1 TBSP cooking oil

In a bowl add chicken broth, mustard, softened cream cheese spread, parsley flakes and garlic powder--stir until mixed--set aside. Salt and pepper both sides of chicken breasts. In a skillet add oil--turn heat to medium and brown both sides of chicken breasts. Grease a 9 x 13 glass baking dish. Pour some of the mustard sauce in the dish, place chicken breasts on the sauce and pour the rest of the mustard sauce over the chicken breasts. Cover with foil and bake at 350 degrees for 20 minutes, then turn chicken pieces and bake another 20 minutes.

#2141 - Four Cheese Ziti

(by Susan Sheaffer - friend)

1lb. ziti pasta (cooked and drained according to box directions)
2 - 10oz. cartons refrigerated alfredo sauce
1 cup sour cream
2 beaten eggs
1 - 15oz. ricotta cheese
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2 cups shredded mozzarella cheese

In a bowl add drained pasta, sour cream and both cartons of alfredo sauce--stir until mixed. Spread half of the pasta mixture into a greased 9 x 13 glass baking dish. In a bowl add beaten eggs, ricotta cheese, Parmesan cheese and Romano cheese--stir until mixed. Spread half of the cheese mixture over the pasta in the dish. Spread the rest of the pasta mixture over the cheese layer. Spread the rest of the cheese mixture over the top. Spread the mozzarella cheese all over the top. Bake covered at 350 degrees for 30 minutes, remove cover and bake 30 minutes longer.

#2140 - Cauliflower Soup

(by Shirley McNevich)

2 TBSP butter
1 onion (grated)
1 tsp. salt
1 tsp. pepper
2 - 16oz. bags frozen cauliflower (cut any big pieces into smaller ones)
4 cups chicken broth
4 cups milk
4 TBSP parsley flakes
4 TBSP flour

In a Dutch oven add butter and grated onions--cook/stir over low heat until onions are cooked but not browned. Add cauliflower, chicken broth, salt, pepper and parsley flakes--cook/stir over medium heat until cauliflower is tender. Add milk and flour--stir and cook until hot.

#2139 - Saucepan Rice Pudding

(by Shirley McNevich)

3 cups milk
1/3 cup uncooked Carolina river rice
1/3 cup raisins (optional)
1/4 cup white sugar
1 tsp. vanilla
1/2 tsp. to 1 tsp. cinnamon

In a saucepan over medium heat add milk--bring just to boiling, then turn heat to low. Add uncooked rice and raisins--simmer/cook until most of the milk is absorbed (stirring occasionally). Remove from heat--add vanilla, white sugar and cinnamon--stir. Cool completely. Refrigerate until cold.

#2138 - Ground Chuck Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1 onion (chopped)
1 red potato (cooked and diced)
3 cups cooked/drained pasta (your choice of shape)
1 qt. home canned tomatoes (or 2 - 16oz. cans if you buy them at the store)
Parmesan cheese for sprinkling
8oz. shredded mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, garlic salt and chopped onions--cook/stir until meat is browned. In a Dutch oven add the meat mixture. Sprinkle Parmesan cheese over the meat mixture. Spread the diced potatoes over the Parmesan cheese. Spread the drained pasta over the potatoes. Pour all of the canned tomatoes over the pasta. Bake uncovered at 350 degrees for 30 minutes, remove from oven, sprinkle shredded mozzarella cheese over the top, and return to oven for 10 more minutes (or until cheese is melted).

#2137 - Peanut Butter Chocolate Fudge

(by Shirley McNevich)

1 - 12oz. bag Reese's peanut butter chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
4 TBSP butter
1/2 cup chopped peanuts
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a saucepan add peanut butter chips, 2 TBSP butter and 1 cup of the condensed milk--turn heat to medium and cook/stir until melted and smooth. Remove from heat--add peanuts and stir. Pour mixture into a foil-lined fudge pan. In a separate saucepan add semi-sweet chocolate bits, the rest of the condensed milk and 2 TBSP butter--cook/stir over medium heat until melted and smooth. Pour the chocolate mixture over the peanut butter mixture. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump it on to a cutting board, peel off the foil and cut fudge into squares.

#2136 - Green Pepper Burgers

(by Shirley McNevich)

1lb. ground chuck
1/4 tsp. salt
1/4 tsp. black pepper
1 TBSP soy sauce
1 clove of garlic (minced)
1/4 cup finely chopped onions
1/4 cup finely chopped green bell peppers
1/2 to 3/4 cup sharp cheddar cheese (shredded)

In a bowl add ground chuck, salt, black pepper and soy sauce--mix with your hands. Add chopped green onions, chopped green bell peppers, and minced garlic--mix with your hands. Add shredded sharp cheddar cheese--mix with your hands, then form mixture into hamburger patties. Grill or cook in skillet as desired.

#2135 - Condensed Milk Swirled Peanut Butter Fudge

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate
1 - 14oz. can Eagle sweetened condensed milk (not evaporated)
2 tsp. vanilla
1/2 cup Jif smooth peanut butter

Line an 8 x 8 fudge pan with foil. In a microwave safe bowl add all of the baking chocolate and the condensed milk--microwave on high 1 minute at a time, stirring in between until mixture is melted and smooth. Remove from microwave--add vanilla--stir. Pour mixture into foil lined pan. Drop teaspoonfuls of the peanut butter all over the top of the fudge. Use a tableknife to swirl the peanut butter through the chocolate. Cool completely, then refrigerate overnight. The next day remove fudge from pan, peel off the foil, and cut into squares.

#2134 - One Bowl Chocolate Fudge

(by Shirley McNevich)

16 squares Baker's semi-sweet baking chocolate
1 - 14oz. can Eagle sweetened condensed milk (not evaporated)
2 tsp. vanilla
1 1/2 cups chopped walnuts

Line an 8 x 8 fudge pan with foil. In a microwave safe bowl add all of the baking chocolate and the condensed milk--microwave on high 1 minute at a time, stirring in between until mixture is melted and smooth. Remove from microwave--add vanilla and chopped walnuts--stir. Pour mixture into foil lined pan. Cool completely, then refrigerate overnight. The next day remove fudge from pan, peel off the foil, and cut into squares.

#2133 - Vanilla Pancakes

(by Shirley McNevich)

1 1/2 cups flour
3 1/2 tsp. baking powder
3/4 tsp. salt (up to 1 tsp. if you wish)
1 TBSP white sugar
1 1/4 cups milk
1 egg
3 TBSP butter (melted)
1 TBSP vanilla

Into a bowl sift the flour, baking soda and salt. Add white sugar--stir with a whisk. Add egg, milk, melted butter and vanilla--stir with a whisk until pancake batter develops. Grease a skillet. Turn heat to medium. Pour some of the batter slowly into the skillet until pancake forms. When bubbles form all over the top of the pancake, flip the pancake with a spatula and cook until bottom is browned. The pan will get hotter as you go, so subsequent pancakes will take less time--watch them closely or they will burn.

#2132 - Frozen Strawberry Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 Oreo cookie ready-made pie crust
1 cup cold milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 1/2 cups Cool Whip (thawed)
20 Nilla wafers (broken into small pieces)
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

In a mixer add cream cheese--beat. Add milk--beat. Add vanilla pudding mix--beat for 2 minutes. Remove bowl from mixer--add Cool Whip--stir. Add Nilla wafer pieces and strawberries--stir. Pour mixture into the pie crust. Spread the strawberry ice cream topping over the top, then use a tableknife to swirl the strawberry topping through the cream cheese mixture. Freeze until firm.

#2131 - Condensed Milk Pie

(by Shirley McNevich)

1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 Keebler ready-made graham cracker crust
1/4 cup lemon juice
2 cups any kind of fresh berries
1 - 8oz. Cool Whip (thawed)

In a bowl add condensed milk and lemon juice--stir. Add Cool Whip--stir. Add berries--stir. Pour mixture into the crust. Refrigerate OR freeze overnight.

#2130 - Skillet Shrimp and Rice

(by Shirley McNevich)

1/2 cup chopped onions
1 green bell pepper (chopped)
1 cup finely chopped celery
2 cloves garlic (minced)
1 tsp. salt
1lb. frozen shrimp (thawed, peeled, rinsed and drained--de-veined if needed)
1/4 cup butter
1 - 15oz. can Hunt's tomato sauce
1 cup water
2 tsp. parsley
3 cups cooked rice

In a skillet add butter, chopped onions, chopped celery, chopped green bell peppers and minced garlic--cook/stir over medium heat until tender. Remove from heat--add tomato sauce, water, salt and parsley--stir. Return to heat--stir/simmer until hot. Add shrimp--cook/stir until boiling. Cover the skillet with a lid--turn heat to simmer, then simmer for 20 minutes or until shrimp are pink. Serve mixture over cooked rice.

#2129 - Raspberry Lemon Squares

(by Shirley McNevich)

48 Nilla wafers
3/4 cup boiling water
1 - 3oz. box lemon Jell-O gelatin
1 cup ice cubes
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
2 tsp. lemon zest
1 - 8oz. Cool Whip (thawed)
1/3 cup raspberry preserves (NOT jelly)
1 1/2 cups fresh raspberries

Stand 16 of the wafers around the edge of a greased 8 x 8 baking dish. In a bowl add lemon Jell-O and boiling water--stir until dissolved. Add ice cubes--stir until melted--set aside. In a mixer add cream cheese and white sugar--beat. Add lemon zest--beat. Slowly add Jell-O mixture--beat. Remove bowl from mixer--add half of the Cool Whip--stir until mixed. Pour half of the cream cheese mixture into the baking dish (be careful not to knock over the wafers on the sides). Arrange 16 of the Nilla wafers on top of the cream cheese mixture). In a microwave safe bowl add raspberry preserves--microwave on high for 15 seconds. Use a pastry brush and carefully brush the raspberry preserves all over the Nilla wafers. Pour the rest of the cream cheese mixture over the wafers. Arrange the rest of the Nilla wafers over the top. Refrigerate until cold, then spread remaining Cool Whip over the top. Decorate the top of the Cool Whip with the fresh raspberries.

#2128 - Quick Lasagna

(by Shirley McNevich)

1 - 15oz. ricotta cheese
1 - 16oz. bag shredded mozzarella cheese
1 - 5oz. fresh grated Parmesan cheese
1 beaten egg
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. jar of your favorite pasta sauce
1 cup water
12 uncooked lasagna noodles

In a bowl add ricotta cheese and beaten egg--stir until mixed. Add 3 cups of the mozzarella cheese and 3/4 cup Parmesan cheese--stir. In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned, then drain off any fat. Add pasta sauce and water to ground chuck--stir. Turn oven to 375 degrees. Grease a 9 x 13 glass baking dish. Spread some sauce mixture on the bottom of the dish. Add 3 of the uncooked lasagna noodles. Add more sauce over the noodles. Spread 1/3 of the ricotta mixture as the next layer. Keep repeating the layers of noodles, ricotta mixture, and sauce. Keep enough sauce to make sauce the last layer. Cover with foil and bake at 375 degrees for 1 hour. Remove foil, sprinkle the rest of the Parmesan cheese and mozzarella cheese over the top. Return to oven and bake 10 more minutes or until cheese melts.

#2127 - Cooked Dressing Potato Salad

(by Aunt Betty [Herman] Arnold)

1 chopped onion
1 rib of celery (cut fine)--more if you wish
4 hard boiled eggs (peeled and chopped)
5 to 6 large red potatoes
1 tsp. salt
Dressing: 1 beaten egg; 3/4 cup white sugar; 2 TBSP flour; 1 1/2 cups water; 1/4 cup cider vinegar; 2 tsp. yellow mustard; 4 heaping TBSP mayo

Peel the red potatoes. Put potatoes in a pot and cover with water. Add 1 tsp. salt. Bring water to a boil. After water comes to a boil, cook for 20 minutes. Test potatoes for doneness with a fork. If they feel soft when you stick fork in, they're ready. If not, boil a few more minutes. Drain potatoes. Cool completely and set aside. In a saucepan add white sugar and flour--stir. Add 1 beaten egg--stir. Add cider vinegar and water--stir until mixed. Turn heat to medium and cook/stir until mixture thickens. Remove from heat--cool to room temperature. Add mustard and mayo--stir until mixed. Cut potatoes into bite sized pieces. In a large bowl add potatoes, chopped onions, celery pieces, chopped hard boiled eggs and the dressing mixture--stir until mixed and potatoes are coated. Refrigerate until cold.

#2126 - Creamy Mousse Pie

(by Shirley McNevich)

1 - 9" Keebler ready-made chocolate crust
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 1/2 cups heavy cream
2 tsp. vanilla
1/4 cup Domino's powdered sugar
chocolate jimmies (for sprinkling)

In a microwave safe bowl add chocolate bits and 1/2 cup of the cream--microwave :30 seconds at a time until melted, then stir until smooth. Add vanilla--stir. Cool to room temperature. In a mixer add 1 cup cream and powdered sugar--beat until peaks form. Remove bowl from mixer--add whipped cream to the chocolate mixture--stir until mixed. Pour chocolate mixture into the chocolate crust. Sprinkle chocolate jimmies over the top. Refrigerate until cold.

#2125 - Blueberry Streusel Muffins

(by Shirley McNevich)

2 cups flour
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg (slightly beaten)
1/3 cup canola oil
1/3 cup milk
1 cup Breakstone's sour cream
1 tsp. vanilla
3/4 cup fresh or frozen blueberries (more if you wish)
Topping: 1/2 cup flour; 1/2 cup white sugar; 1/4 cup butter; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg

Topping: in a bowl add 1/2 cup flour, 1/2 cup white sugar, 1/4 cup butter, cinnamon and nutmeg--mix with a pastry blender to make crumbs. Into a bowl sift the 2 cups flour, 1/2 cup white sugar, baking powder, baking soda and salt. In a separate bowl add beaten egg, canola oil, milk, sour cream and vanilla--stir until mixed. Add sour cream mixture to sifted flour mixture--stir just until mixed. Add blueberries--stir. Line muffin tins with paper cupcake liners. Fill each 2/3 with batter. Sprinkle the topping mixture on top of each muffin. Bake at 400 degrees for 20-25 minutes.

#2124 - Sharp Cheese Potatoes

(by Shirley McNevich)

6 red potatoes
1/4 cup butter + 2 TBSP butter
1/4 cup finely chopped onions (more if you wish)
1/2 tsp. pepper
1/2 tsp. salt
paprika for sprinkling
2 cups shredded sharp cheese
1 1/2 cups Breakstone's sour cream

In a pot add potatoes--cover them with water. Bring to a boil, then cook until potatoes are tender (about 20 minutes). Drain potatoes and cool them. Remove skins from potatoes. Shred the potatoes into a bowl. In a saucepan over low heat add 1/4 cup butter and shredded cheese--cook/stir until melted and smooth. Remove from heat--add sour cream, grated onions, salt and pepper--stir. Pour cheese mixture over shredded potatoes--stir until mixed. Scoop the whole mixture into a greased casserole dish. Dot the 2 TBSP butter over the top. Sprinkle paprika over the top of the potato mixture. Bake at 350 degrees for 30 minutes.

#2123 - Dark Chocolate Chip Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 1/2 cups white sugar
2/3 cup Hershey's cocoa
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks softened butter
2 eggs
2 TBSP + 1 tsp. milk
2 tsp. vanilla
1 - 12oz. bag Nestle's DARK chocolate morsels
1 cup chopped nuts (optional)

In a mixer add white sugar and butter--beat. Add eggs--beat. Add milk and vanilla--beat. Add baking soda and salt--beat. Add cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--add dark chocolate chips and nuts--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-11 minutes.

#2122 - Ham and Zucchini Casserole

(by Julie [Edinger] Solomon - friend)

3 medium zucchinis (washed, peeled and shredded)
1 small onion (grated)
1/2 cup canola oil
3/4 cup Bisquick
1 cup shredded cheddar cheese
1lb. cubed cooked ham
3 eggs
1/4 to 1/2 tsp. pepper

In a bowl add shredded zucchini, grated onions, shredded cheddar cheese and ham--set aside. In a separate bowl add eggs, oil and pepper--beat with a whisk. Add Bisquick to egg mixture--stir until mixed. Pour the Bisquick mixture over the zucchini mixture--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 35-45 minutes or until top is slightly browned.

#2121 - Brown Sugar Popcorn Balls

(by Shirley McNevich)

1/2 cup butter (NO substitutes)
2 cups Domino's dark brown sugar (packed)
1 cup Kayro lite corn syrup
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 tsp. vanilla
10 quarts plain popped popcorn (any unpopped kernels removed)

Place popped popcorn in a large bowl--set aside. In a saucepan over medium heat add butter, brown sugar and lite corn syrup--cook/stir until boiling, then add condensed milk--stir. Turn heat to simmer--cook/stir to soft ball stage (234-238 degrees on a candy thermometer). Remove from heat--add vanilla and stir. Pour hot mixture over popcorn--stir with a wooden spoon to coat. Butter your hands, then take out a handful of the popcorn mixture at a time and form into balls. Set each formed ball on saran wrap covered cookie sheets to cool. Wrap in colored cellophane once they have cooled.

#2120 - Cake Mix Pumpkin Cake

(by Shirley McNevich)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1 stick softened butter

Filling: 1 - 29oz. can Libby's pumpkin; 2/3 cup Eagle condensed milk (NOT evaporated); 2 tsp. cinnamon; 3 eggs; 1/2 cup Domino's dark brown sugar (packed)

Topping: 1 cup of the yellow cake mix; 1/4 cup softened butter; 1/2 cup white sugar

Open cake mix--remove 1 cup of the cake mix and reserve for later. In a bowl add the rest of the cake mix, beaten eggs, and 1 stick softened butter--mix with your hands or with a pastry blender to make crumbs. Press the crumbs into the bottom of a greased and floured 9 x 13 cake pan. In a mixer add 3 eggs, brown sugar and cinnamon--beat. Add pumpkin--beat. Slowly add Eagle milk--beat. Pour the batter over the crust in the cake pan. Topping--add the 1 cup reserved cake mix, 1/4 cup softened butter and 1/2 cup white sugar--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumbs over the top of the cake. Bake at 350 degrees for 45-50 minutes.

#2119 - Cherry Salad

(by Shirley McNevich)

2 - 3oz. boxes cherry Jell-O
3 cups boiling water
1 - 21oz. can cherry pie filling
1 box Jell-O vanilla instant pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add cherry Jell-O and boiling water--stir until dissolved. Let it sit on your counter until it's slightly warm. Add pie filling--stir until mixed. Pour the mixture into an 8 x 8 glass baking dish. Refrigerate until completely set (preferably overnight). In a mixer add vanilla pudding mix and milk--beat until it starts to thicken. Remove from mixer--add Cool Whip--stir until blended. Remove baking dish from refrigerator--spread pudding mixture over the top of the cherry Jell-O mixture. Refrigerate until topping is cold.

#2118 - Cake Pan Apple Crisp

(by Shirley McNevich)

15 tart baking apples (washed, peeled, cored and sliced)
1 3/4 cups white sugar
1 1/2 tsp. salt
2 beaten eggs
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon plus extra for sprinkling
1 stick Parkay margarine (melted)

Spread apple slices in a greased 9 x 13 glass cake dish. In a bowl add white sugar, salt, beaten eggs, flour, baking powder, and 1 tsp. cinnamon--mix to make crumbs. Spread crumb mixture over the apples. Drizzle the melted margarine over the crumbs. Sprinkle extra cinnamon over the top if desired. Bake at 350-375 degrees for 35-40 minutes. Test apples with a fork to make sure they are tender.

#2117 - Ground Chuck Macaroni and Cheese

(by Shirley McNevich)

1lb. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 box Velveeta Cheese and Shells (dinner kit)
8oz. Velveeta cheese (sliced and cut into bite sized pieces)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned and fully cooked. Drain off any grease. Cook the shells kit according to box directions BUT don't add the cheese packet. Add cooked shells to meat mixture in the skillet--stir. Add cheese packet and cheese pieces--cook/stir until mixture is hot and cheese is melted.

#2116 - Broccoli and Onion Casserole

(by Shirley McNevich)

2 - 10oz. boxes frozen chopped broccoli
1/2 cup mayo
1 - 8oz. sharp cheese (shredded)
2 slices buttered bread (cut into bite sized pieces)
1 beaten egg
1 small onion (chopped)
1/2 cup Parmesan cheese

Remove broccoli from boxes and place it in a microwave safe dish--microwave on high until tender. Remove from microwave--drain broccoli. In a bowl add mayo, shredded sharp cheese, beaten egg--stir. Add chopped onions--stir. Add drained broccoli--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 30 minutes, remove from oven, place buttered bread pieces and Parmesan cheese on top. Return to oven and bake 15 minutes longer.

#2115 - M and M Shortbread Cookies

(by Shirley McNevich)

1 cup softened butter (NO substitutes)
1/2 cup white sugar
2 tsp. vanilla
2 cups flour
1/4 cup cornstarch
1 cup M&M's candies (plus extra for pressing)

In a mixer add butter, white sugar and vanilla--beat. Add flour and cornstarch--beat. Remove bowl from mixer--add M&M's--stir with a wooden spoon. Form the batter into 1" balls and place them on greased cookie sheets. Place an extra M&M or two on any balls that don't look like they have M&M's in them. Dip the bottom of a drinking glass in a little white sugar, then press the bottom of the glass on each ball to flatten it. Bake at 300 degrees for 25-30 minutes or until bottoms start to brown. Cool cookies 5 minutes before removing them from cookie sheets.