#3148 - Onion Tomato Salad

(by Shirley McNevich)

6 ears fresh sweet corn (husked)
2 containers grape or cherry tomatoes (cut into bite sized pieces)
1 large sweet red onion (separted into rings, then cut each ring into quarters)
1/4 cup olive oil
3 TBSP apple cider vinegar OR white vinegar (more if you wish)
salt
pepper
white sugar (if necessary)

In a pot of salted boiling water, add the husked sweet corn--cook until tender. Rinse the corn in cold water, then drain. When the corn has cooled, use a sharp knife to cut the kernels off of each cob. In a glass bowl add corn kernels, tomato pieces, sliced onion pieces, olive oil and vinegar--toss to coat. If too dry add more olive oil--toss again. Add salt and pepper to your taste--toss again. Taste--if you like more vinegar flavor, add more vinegar and toss again. Refrigerate until cold OR serve right away at room temperature. If you accidentally add too much vinegar and it's too sour, add 1 tsp. white sugar and stir again.

#3147 - Pineapple Heaven Cake

(by Shirley McNevich)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar marachino cherries (drained)

In a mixer add cake mix, eggs and canola oil--beat until smooth. Add the mandarin oranges/juice--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. In a bowl add the drained crushed pineapple and instant vanilla pudding powder--stir well until mixed. Add the Cool Whip--stir until mixed. Spread the pineapple mixture all over the top of the cooled cake. After draining the marachino cherries, cut them in half and place them on paper towels to soak up any leftover juice. Arrange cherries over the pineapple mixture. Refrigerate until cold. Keep refrigerated.

#3146 - Raspberry Cobbler

(by Shirley McNevich)

1 stick butter (melted)
1 tsp. vanilla
1 cup whole milk
1/2 cup + 3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup flour
3 cups fresh raspberries (washed)

In a bowl add raspberries and 3/4 cup white sugar--toss to coat. In a bowl add flour, baking powder, salt and 1/2 cup white sugar--stir to mix. Add milk, vanilla and melted butter--stir just until mixed. Pour batter into a greased 9" baking dish. Carefully sprinkle the raspberries all over the top of the batter. Bake at 375 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely.

#3145 - Strawberry Cobbler

(by Shirley McNevich)

1 stick butter (melted)
1 tsp. vanilla
1 cup whole milk
1/2 cup + 3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup flour
3 cups fresh strawberries (washed, de-stemmed and diced)

In a bowl add diced strawberries and 3/4 cup white sugar--stir to coat. In a bowl add flour, baking powder, salt and 1/2 cup white sugar--stir to mix. Add milk, vanilla and melted butter--stir just until mixed. Pour batter into a greased 9" baking dish. Carefully sprinkle the diced strawberries all over the top of the batter. Bake at 375 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely.

#3144 - Vinegar Steak Sauce

(by Shirley McNevich)

1 cup cider vinegar
1/2 tsp. cayenne pepper
1 tsp. crushed red pepper flakes
1 tsp. Domino's dark brown sugar
salt (OPTIONAL)

In a bowl add cider vinegar, cayenne pepper, red pepper flakes and brown sugar--stir until well mixed. Taste--add salt and stir again until you like the flavor. Cover the bowl with Saran wrap and let it sit for 3-4 hours, then remove wrap and stir again. Brush the sauce on steaks before cooking (and for basting during cooking). You can also serve it at the table with your cooked steaks. Note: if you salt and pepper your steaks before cooking them, you probably don't need salt in the sauce or your steaks will be too salty.

#3143 - Vanilla Strawberry Pie

(by Shirley McNevich)

1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 - 3oz. box strawberry Jell-O
2 cups water
2 tsp. white sugar
fresh strawberries (washed and sliced)
1 pre-baked crust (regular OR graham cracker)
whipped cream

After slicing the strawberries, place them on paper towels to soak up any excess liquid (or they will make the pie crust soggy). Arrange sliced strawberries all over the bottom and up the sides of the pre-baked pie crust. In a saucepan add water, white sugar, strawberry Jell-O powder and vanilla pudding powder--cook/stir over medium heat until everything is dissolved and mixture just starts to boil. Remove from heat and cool for 5 minutes. Carefully pour the Jell-O mixture all over the strawberries. Cool to room temperature, then refrigerate until very cold. Top with whipped cream before serving.

#3142 - Dream Whip Mousse

(by Shirley McNevich)

1 envelope Dream Whip
1/2 tsp.vanilla
2 cups cold milk
1 - 3oz. box Jell-O INSTANT pudding mix (ANY flavor you wish)

In a mixer add 1/2 cup of the cold milk, vanilla and the Dream Whip powder--beat on low until mixed, then beat on high speed for 4-5 minutes. Remove from mixer and scoop/scrape mixture into a serving bowl. Clean the mixer bowl. In a mixer add 1 1/2 cups cold milk and the Jell-O pudding mix--beat on low until mixed, then beat on low speed for 2-3 minutes. Pour pudding mixture into Dream Whip mixture--stir well. Refrigerate until cold.

#3141 - Peach Pineapple Whip

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 tsp. Knox gelatin powder
1 TBSP water
3 large peach halves (drained and chopped)
1 - 20oz. can Dole crushed pineapple (drained)
1 cup whipped cream OR Cool Whip
1 small jar maraschino cherries (drained and chopped)

Mix lemon Jell-O according to box directions. In a small cup mix 1 TBSP water with the 1 tsp. gelatin powder--stir to mix. Add the gelatin mixture to the hot Jell-O--stir until mixed. Cool to room temperature, then refrigerate until it starts to gel. Once it starts to gel, add the lemon Jell-O mixture to the mixer--beat until foamy. Remove from mixer--add chopped peaches, crushed pineapple and chopped cherries. Add whipped cream--stir until mixed. Pour the mixture into a serving dish and refrigerate until cold.

#3140 - Apple Loaf

(by Shirley McNevich)

1/2 cup Crisco shortening
2/3 cup Domino's dark brown sugar (packed)
2 eggs
1 cup applesauce
2 cups sifted cake flour (measure before sifting)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Add applesauce--beat. Add baking powder, baking soda, salt and vanilla--beat. Add cake flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a 10" bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from loaf pan and cool completely.

#3139 - Tangy Yogurt Frosting

(by Shirley McNevich)

4 sticks softened butter
1 TBSP vanilla
1 3/4 cups Domino's powdered sugar
a pinch of salt (more if you wish)
1 cup plain Greek yogurt (the whole milk kind, NOT reduced fat)

Remove yogurt from refrigerator and allow it to heat to room temperature (don't skip this step or your frosting will be very lumpy). Open the yogurt and stir well. In a mixer add butter--beat. Add vanilla and salt--beat. Slowly add powdered sugar--beat until mixed, then beat for 3 minutes. Slowly add yogurt--beat until mixed, then beat for 3 minutes or until creamy and spreadable. Whether frosting is used for cakes or cupcakes, keep them refrigerated because of the yogurt.

#3138 - Pepper Chicken

(by Shirley McNevich)

2-3 TBSP flour
1 tsp. salt
1 tsp. garlic powder (more if you wish)
1/8 to 1/4 tsp. ground black pepper
2-3 boneless/skinless chicken breasts
2-3 TBSP canola oil OR olive oil
1 onion (cut into strips)
3 small bell peppers (one yellow, one red, one green--cut into strips)
3/4 cup chicken broth

In a bowl add flour, salt, garlic powder and ground black pepper--stir to mix. Dredge the chicken breasts in the flour mixture. In a skillet over medium heat add canola/olive oil and coated chicken breasts--cook until bottom sides are browned, then flip and cook until chicken is tender and no longer pink inside. Transfer chicken to a plate, then add onion and bell pepper strips to the skillet--cook/stir until tender. Cut the chicken into nugget sized pieces--add the chicken pieces and chicken broth to the onion mixture--cook/stir until mixture is hot.

#3137 - Asparagus Pasta

(by Shirley McNevich)

8oz. spiral pasta
2-3 TBSP canola oil OR olive oil
2 garlic cloves (minced) OR a few dashes of garlic powder
1 1/2 lbs. fresh asparagus (washed and cut into bite sized pieces)
salt and pepper (to your taste)
2 cups cherry tomatoes
1/2 cup chicken broth
fresh grated Parmesan cheese

Cook/drain pasta according to box directions. In a skillet over medium heat add canola/olive oil, minced garlic, asparagus pieces, salt and pepper--cook/stir until asparagus starts to soften. Add the cherry tomatoes--stir. Add the chicken broth--cook/stir until tomatoes break apart. In a large bowl add the drained pasta and asparagues mixture--sprinkle as much grated Parmesan cheese as you wish over the top, then stir until mixed. Top with more grated Parmesan cheese before serving.

#3136 - Asparagus Casserole

(by Shirley McNevich)

3 cups asparagus pieces (washed, cut into bite sized pieces, cooked until tender and drained)
4 TBSP butter
2 TBSP flour
2 cups milk
1/2 cup grated cheese (your choice of kind)
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup 4C Italian bread crumbs
2 TBSP butter

Wash, cut and cook asparagus pieces just until tender. Drain the asparagus and place it in a greased 2 qt. casserole dish. In a saucepan over medium low heat add 4 TBSP butter--melt. Add flour while stirring. Add milk while stirring--cook/stir until mixture thickens. Remove from heat--add salt, pepper, and cheese--stir until mixed. Pour the whole mixture over the asparagus pieces. Sprinkle the bread crumbs all over the top. Dot 2 TBSP butter all over the top. Bake at 325 degrees for 30 minutes or until hot.

#3135 - Crockpot Applesauce

(by Shirley McNevich)

8 apples (washed, peeled, cored and diced)
1 1/2 cups water
1/2 cup white sugar
1 tsp. cinnamon

In a crockpot add the diced apples, water, white sugar and cinnamon--stir well. (Optional--if you don't have a crockpot, you can cook them on the stovetop over medium heat for 20 minutes or until apples are tender). Turn crockpot on medium and cook for 3-4 hours or until apples are soft. Pour mixture into a metal bowl and use a potato masher to break up any leftover apple pieces. Cool to room temperature, then refrigerate until cold. Note: the type of apple you use will make a huge difference in the taste. Gala, McIntosh, Red Delicious and Fuji apples work very well for this recipe.

#3134 - Red Onion Salad

(by Shirley McNevich)

2 red onions (sliced)
4 spring onions (chopped)
1/2 cup cider vinegar
2 tsp. canola oil OR olive oil
2 TBSP white sugar
lettuce (broken into bite sized pieces)
1 small container cherry tomatoes
fresh ground black pepper

In a bowl add cider vinegar, canola/olive oil and white sugar--stir well to mix. Taste--if too sour add a little more white sugar. If too sweet add a little more cider vinegar. Once taste is correct add sliced red onions and chopped spring onions--toss well to coat. Cover and refrigerate for 1-2 hours. When ready to serve, fill salad bowls about halfway with bite sized lettuce pieces. Spread a generous amount of the onion mixture over the lettuce. Slice cherry tomatoes into quarters and place a few in each bowl on top of the onion mixture. Top with fresh ground black pepper. Optional--add a little fresh grated Parmesan cheese to the top of each bowl.

#3133 - Caramel Fudge Frosting

(by Aunt Eileen [Knouse] Carter)

2 cups Domino's powdered sugar
1/2 cup Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
1/4 tsp. salt
2 to 4 TBSP hot milk OR 2 to 4 TBSP hot Carnation evaporated milk (NOT condensed)

In a mixer add Crisco and brown sugar--beat. Add salt--beat. Slowly add powdered sugar--beat. Add 1 TBSP hot milk at a time and beat--keep adding 1 TBSP more hot milk until frosting is spreading consistency. Once it's spreadable, beat on high speed until creamy.

#3132 - Decorative Cake Fondant

(by Shirley McNevich)

1 lb. Domino's powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup Crisco shortening
1/2 cup Kayro lite corn syrup
food coloring

In a mixer add Crisco and corn syrup--beat. Add salt and vanilla--beat. Keep the mixer running on low speed, then scoop powdered sugar into a sifter and sift the powdered sugar into the mixer. Add a few drops of food coloring--beat. Turn the mixer off and switch the regular paddle with the dough hook. Turn mixer back on medium speed and allow the dough hook to knead the mixture until it is smooth. If mixture looks wet, add more powdered sugar. Once you have a smooth dough ball, remove dough from mixer. Sprinkle powdered sugar on your counter, knead the dough ball if neccesary and roll dough to 1/8" thick or thinner. Use a knife, cookie cutters, etc. to cut your shapes, then place the fondant on cakes or cupcakes. Note: if you need white fondant, you will need to use clear vanilla or the fondant will take on the brown color of the vanilla. Recipe may be doubled, tripled, etc.

#3131 - Really Creamy Potatoes

(by Shirley McNevich)

3 lbs. potatoes (washed, peeled and sliced very thin)
3 garlic cloves (minced)
1 tsp. salt
fresh ground black pepper
nutmeg
1 cup heavy cream
2 cups shredded cheese (your choice of type)

In a large pot add potato slices, salt and minced garlic--cover everything with water. Bring to a boil over medium heat, then reduce heat to simmer and cook potatoes until tender. Remove from heat. Grease a 9 x 13 glass baking dish. Use a slotted spoon to drain and transfer half of the sliced potatoes to the bottom of the baking dish. Carefully pour 1/2 cup heavy cream over the potatoes in the dish. Sprinkle nutmeg and ground black pepper over the potatoes in the dish. Sprinkle 1 cup of the shredded cheese evenly over the potatoes. Use a slotted spoon to drain and transfer the rest of the potatoes on top of the cheese. Sprinkle nutmeg and ground black pepper over the potatoes. Pour 1/2 cup of cream over the potatoes. Sprinkle 1 cup of shredded cheese over the top. Bake at 350 degrees for 50-60 minutes or until top forms a brown, crispy crust. Remove from oven and let it stand for about 10 minutes before serving.

#3130 - Blue Punch

(by Shirley McNevich)

1 gallon blue Hawaiian punch (cold)
1 - 2 liter bottle of Sprite soda (cold)
good quality vanilla ice cream OR a second smaller bottle of blue Hawaiian punch

If you opt to use the second bottle of blue Hawaiian punch, use it to fill ice cube trays and freeze it overnight to make blue ice cubes. In a large punch bowl add half of the 1 gallon blue Hawaiian punch and half of the cold Sprite--stir slowly to mix. Drop some of the blue ice cubes in to keep it cold. If you opt for the vanilla ice cream, skip making the blue ice cubes. Once you mix half of the blue Hawaiian punch and half of the cold Sprite, add scoops of vanilla ice cream to the top.

#3129 - Ranch Chicken Nuggets

(by Shirley McNevich)

1 envelope Good Seasons ranch dressing mix
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper (optional)
1 cup panko bread crumbs
3 boneless/skinless chicken breasts (cut into nugget sized pieces)
1 egg
canola oil

Cut the chicken into nugget sized pieces (if any of the breasts are really thick, you may have to slice them in half sideways first). In a bowl add ranch dressing powder, bread crumbs, salt and pepper--stir with a fork to mix. In a separate bowl add the egg--beat with a fork. In a third bowl add the flour. Line up the bowls--flour bowl, then egg bowl, then ranch bowl. In a cast iron skillet add 2" of canola oil--turn heat to medium and heat the oil (about 360 degrees). Dip each chicken piece in the flour first (both sides), then the egg (both sides), then the ranch mixture (both sides). Repeat with all chicken pieces. Fry the nuggets about 3 minutes on each side, then transfer to paper towels to drain off any extra oil.

#3128 - Red Cabbage Slaw

(by Shirley McNevich)

1/2 of a head of red cabbage (shredded OR torn into bite sized pieces)
1 small onion (chopped)
1/2 cup apple cider vinegar
2 TBSP white sugar
1/4 cup olive oil
2 tsp. celery seed
salt
fresh ground black pepper
5-6 slices fried bacon (crumbled)--OPTIONAL

In a bowl add white sugar and apple cider vinegar--mix well. Add olive oil and celery seed--mix well. Add salt and pepper to your taste--mix well. Taste--if too sweet add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. In a salad bowl add shredded cabbage, chopped onions and the cider mixture--toss well to coat. Refrigerate until cold. Remove from refrigerator and add crumbled bacon to the top, then toss well before serving.

#3127 - Pudding Pops

(by Shirley McNevich)

1 - 3oz. box vanilla OR chocolate Jell-O INSTANT pudding mix
2 cups cold milk
1 cup thawed Cool Whip

In a bowl add pudding powder and cold milk--stir with a whisk until mixed, then beat with a whisk until thickened. Add Cool Whip--stir until mixed. Divide the mixture into six wax-lined paper cups. Place a popsicle stick in the center of each cup. Freeze for 6-8 hours. When ready to serve, carefully tear off the paper cup OR run the cup end under warm water until it loosens. Recipe may be doubled, tripled, etc.

#3126 - Multi Flavor Punch

(by Becky Lynn Mohr - friend)

1 envelope cherry Kool-Aid
1 envelope strawberry Kool-Aid
2 cups Domino's powdered sugar
3 quarts water
1 - 6oz. can frozen orange juice concentrate (thawed)
1 - 6oz. can frozen lemonade concentrate (thawed)
2 liters cold ginger ale (more if necessary)

Dissolve cherry Kool-Aid, strawberry Kool-Aid and powdered sugar in the water--stir well until mixed. Add the thawed orange juice concentrate and lemonade concentrate--stir until dissolved. When ready to serve, add half of the cold ginger ale--stir. Add more ginger ale if you wish.

#3125 - Fried Onion Dip

(by Shirley McNevich)

2 large onions (peeled and chopped)
4 TBSP butter
1/4 cup canola oil
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper
4oz. Philadelphia cream cheese (softened)
1/2 cup Breakstone's sour cream
1/2 cup mayo

In a skillet over medium heat add butter and canola oil--stir until butter is melted. Add chopped onions, garlic powder, salt and pepper--cook/stir until onions are caramelized and soft. Drain off any remaining liquid, then cool the fried onions to room temperature. In a mixer add cream cheese--beat. Add sour cream and mayo--beat until smooth and creamy. If you want the dip to be chunky, remove the bowl from the mixer, add the cooled onions and stir until mixed. If you don't want the dip as chunky, add the fried onions while the bowl is still on the mixer and beat well on high speed. If you refrigerate the dip for a few hours, it will have more onion flavor than if you use the dip right away.

#3124 - Rhubarb Nut Bread

(by Becky Lynn Mohr - friend)

1 1/2 cups Domino's dark brown sugar (packed)
2/3 cup canola oil
1 egg
1 cup buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
Topping: 1/2 cup white sugar; 2 TBSP cold butter (cut into small pieces)

Grease two bread loaf pans. In a mixer add brown sugar, canola oil and egg--beat. Add buttermilk and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add diced rhubarb and chopped nuts--stir well. Pour half of the batter into each of the greased bread loaf pans. Sprinkle 1/4 cup of the white sugar over one loaf, then dot 1 TBSP butter pieces over the top. Repeat white sugar and butter with the second loaf. Bake at 350 degrees for 1 hour.

#3123 - Pineapple Nut Bread

(by Becky Lynn Mohr - friend)

3 1/2 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 TBSP softened butter
1 1/2 cups Domino's dark brown sugar (packed)
1 1/2 cups chopped macadamia nuts
2 eggs
2 cups Dole crushed pineapple (do NOT drain)
4 TBSP white sugar
1 tsp. cinnamon

Grease two 1 lb. bread loaf pans.  In a bowl add flour, baking powder, baking soda and salt--stir. Add macadamia nuts--stir and set aside. In a mixer add butter and brown sugar--beat. Add eggs--beat until smooth. Add half of the flour mixture--beat. Add the crushed pineapple and its juice--beat. Add the rest of the flour mixture--beat until mixed. Pour half of the batter into each of the greased loaf pans. In a small bowl add the white sugar and cinnamon--stir. Sprinkle half of the cinnamon mixture over the top of the batter in each pan. Bake at 350 degrees for 50-60 minutes. Cool for 5 minutes, then loosen and remove bread from both pans and place them on plates to cool.

#3122 - Baked Chili and Biscuits

(by Becky Lynn Mohr - friend)

2 lbs. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
16oz. tomato sauce
4 tsp. chili powder
1 tsp. garlic powder
2 cups flour
1 TBSP baking powder
1 tsp. salt
6 TBSP Crisco shortening
2/3 cup milk
1 bag shredded cheese (any flavor)

In a Dutch oven add ground chuck, chopped onions, pepper and 1 tsp. salt--cook/stir over medium heat until meat is browned. Drain off any fat. Add tomato sauce, chili powder and garlic powder--stir. Reduce heat to low and simmer while you make the biscuits. Biscuits: into a bowl sift the flour, baking powder and 1 tsp. salt. Add the Crisco--mix with your hands or a pastry blender. Add milk--mix to form the dough. Divide the dough in half. Roll the first half of the dough to the size of a 9 x 13 cake pan. Grease a 9 x 13 aluminum cake pan and insert the first dough on the bottom of the cake pan. Spread all of the meat mixture over the dough. Spread shredded cheese over the meat mixture. Roll the second dough to the same size as the first dough and place it over the top of the cheese. Bake at 375 degrees for 25-35 minutes or until golden brown.

#3121 - Strawberry Rhubarb Jam

(by Shirley McNevich)

5 cups diced rhubarb
2 cups diced strawberries
2 1/4 cups white sugar
1 TBSP fresh squeezed lemon juice

In a saucepan over medium heat add rhubarb pieces, strawberry pieces, white sugar and lemon juice--cook/stir until boiling. Once mixture boils, reduce heat to low and simmer for 1 hour (stirring occasionally). After 1 hour, stir mixture again and make sure that it has thickened (if not, simmer longer). Once mixture has thickened, remove from heat and cool to room temperature. When mixture has cooled, stir well and place it into a glass jar that will hold 3 cups. Refrigerate until cold. Jam will last about a week in the refrigerator.

#3120 - Banana Walnut Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
3/4 cup softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 cup mashed very ripe bananas
1 cup Quaker quick oats
8oz. Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a bowl add flour, salt and baking soda--stir until mixed, then set aside. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add egg--beat. Add vanilla and mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, chocolate bits and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#3119 - Taco Pie

(by Becky Lynn Mohr - friend)

1 1/4 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1/2 cup water
1/3 cup sliced olives (drained)
1 1/2 cups crushed nacho chips
1 cup Breakstone's sour cream
1 cup shredded cheddar cheese (more if you wish)
1 - 8oz. can Pillsbury refrigerated crescent rolls
shredded lettuce
diced tomatoes

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off any fat. Add taco seasoning, water and the sliced olives--stir well, then turn heat to low and simmer for 5 minutes. Open the crescent roll dough and press the triangles together in a greased pie plate to form the crust. Sprinkle 1 cup of the crushed nacho chips over the dough. Spread the meat mixture over the nacho chips. Spread the sour cream over the meat mixture. Sprinkle the shredded cheddar cheese over the sour cream. Sprinkle the remaining crushed nacho chips over the top. Bake at 375 degrees for 20-25 minutes. To serve, spread some shredded lettuce and diced tomatoes on each plate, then cut and serve a piece of the taco pie on top.

#3118 - Pizza Macaroni

(by Becky Lynn Mohr - friend)

2 cups elbow macaroni (cooked and drained according to box directions)
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 - 8oz. cans tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 cup milk
1 egg
1/2 lb. shredded mozzarella cheese

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any fat. Add the tomato sauce, oregano and garlic powder to the meat mixture--cook/stir over low heat 5-10  minutes. In a bowl add the egg and the milk--beat until smooth. Add the egg mixture to the sauce mixture--stir well. Remove from heat--add drained macaroni--stir well. Pour half of the macaroni mixture into a greased casserole dish and sprinkle half of the shredded mozzzarella cheese over the top. Spread the rest of the macaroni mixture over the top. Bake at 350 degrees for 30 minutes, remove from oven, spread the other half of the mozzarella cheese over the top, return to oven and bake 15 minutes longer or until cheese is melted and mixture is hot.