#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3357 - Brown Sugar Pecan Bars

(by Shirley McNevich)

1/4 cup butter
1 cup Domino's dark brown sugar (packed)
1 egg
3/4 cup flour
1 tsp. baking powder
1 tsp. vanilla
1/4 cup chopped pecans
Domino's powdered sugar (for sprinkling)

Melt the butter. In a mixer add melted butter and brown sugar--beat. Add the egg--beat. Add flour and baking soda--beat. Remove bowl from mixer--add vanilla and chopped pecans--stir well. Pour batter into a greased 8" square cake pan. Bake at 350 degrees for 18-20 minutes. Cool completely. Dust the whole top with powdered sugar before cutting.

#3356 - Brown Sugar Sweet Potatoes

(by Shirley McNevich)

5 raw sweet potatoes
1/4 tsp. salt
1/2 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup white sugar
2 TBSP heavy cream
3 TBSP flour
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans

Wash the sweet potatoes and poke them each a few times with the tines of a fork. Place them on a cookie sheet and bake them at 350 degrees for 35-40 minutes or until they are starting to soften. Cool the sweet potatoes until you can safely handle them. Peel the sweet potatoes, cut them into smaller pieces and place them in a large bowl--mash them with a potato masher. Add the salt, 1/4 cup softened butter, beaten eggs, vanilla, cinnamon, white sugar, and heavy cream--mash again with the potato masher, then stir with a spoon until well mixed. Spread the mixture evenly in a greased 9 x 13 glass baking dish. Topping: in a bowl add 1/4 cup butter, flour, brown sugar and chopped pecans--mix with a pastry blender to make crumbs. Spread the crumb mixture all over the top of the sweet potato mixture. Bake at 350 degrees for 25-35 minutes or until top is browned.

#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#3354 - Caramel Toffee Pie

(by Shirley McNevich)

1/2 cup caramel ice cream topping4oz. SKOR toffee candy bars OR Heath candy bars (crushed)
1 - Keebler ready-made graham cracker crust
4oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
1 TBSP milk + 2 cups milk
1 - 8oz. Cool Whip (thawed)
2 - 6oz. boxes Jell-O butterscotch pudding

In a mixer add cream cheese--beat. Add 1 TBSP milk and the white sugar--beat. Remove bowl from mixer--add HALF of the Cool Whip--stir until mixed. Spread the mixture into the graham cracker crust. Sprinkle HALF of the crushed toffee candy bars over the top. In a mixer add 2 cup milk and both boxes of butterscotch pudding mix--beat until thickened. Spread the butterscotch pudding mixture over the top of the pie. Sprinkle the rest of the crushed toffee candy bars over the top. Refrigerate overnight. When ready to serve, spread the rest of the Cool Whip over the top of the pie and drizzle the caramel ice cream topping over the Cool Whip.

#3353 - Butterscotch Pie

(by Shirley McNevich)

1/4 cup softened butter1 cup Domino's dark brown sugar (packed)
4 TBSP flour
2 cups milk
3 egg yolks (save the whites)
1 tsp. vanilla
pinch of salt
1 - 9" pie crust dough
Meringue Topping: 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Grease a pie plate, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Bake at 350 degrees until crust is done, then cool completely. In a saucepan over medium low heat add butter and brown sugar--cook/stir until butter is melted and brown sugar is dissolved. Remove from heat. Beat egg yolks and set them aside. In a bowl add flour and 1 cup milk--stir well. Add beaten egg yolks and salt--stir until mixed. Add remaining 1 cup milk--stir until mixed. Put the brown sugar mixture back on the stove over medium low heat and add the flour mixture--cook/stir until thickened (it takes a LONG time, at least 30 minutes). Once thickened, remove from heat and add vanilla--stir for a few minutes until nice and thick, then let it cool until just warm. Meringue--in a mixer add 3 eggs whites, 1/2 tsp. vanilla and 1/4 tsp. cream of tartar--beat until peaks forms. Slowly add 6 TBSP white sugar while beating--beat until stiff peaks form. Spread the meringue over the warm pie making sure all edges of the pie are covered. Dip your finger in warm water and make a swirl pattern in the meringue. Bake at 350 degrees for 14-15 minutes or until meringue has a nice golden brown color. Cool completely. Refrigerate until cold.

#3352 - Chocolate Cheese Pound Cake

(by Shirley McNevich)

1 cup softened butter1 - 8oz. Philadelphia cream cheese (softened)
3 cups white sugar
6 eggs
2 tsp. vanilla
2 1/4 cups CAKE flour
1 tsp. baking powder
3/4 cup Hershey's cocoa
Domino's powdered sugar (for sprinkling)

Grease a 10" bundt cake pan. In a mixer add butter and cream cheese--beat. Add white sugar--beat. Add eggs and vanilla--beat. Add baking powder and cocoa--beat. Slowly add flour--beat until mixed, then beat for 3 minutes. Pour batter into the greased bundt cake pan. Bake at 325 degrees for 75-90 minutes. Cool completely, loosen the edges and invert cake on to a cake plate. Dust with powdered sugar if desired.

#3351 - Cheese Pound Cake

(by Shirley McNevich)

1 1/2 cups softened butter1 - 8oz. Philadelphia cream cheese (softened)
3 cups white sugar
6 eggs
3 cups flour
2 tsp. vanilla
Domino's powdered sugar (for dusting)

In a mixer add butter and cream cheese--beat. Add white sugar--beat. Add eggs--beat. Add vanilla--beat. Slowly add flour--beat. Pour batter into a greased bundt cake pan. Bake at 300 degrees for 90 minutes. Cool completely. Loosen the edges of the cake, then invert on to a cake plate. Dust with powdered sugar if desired.

#3350 - Parmesan Turkey Meatballs

(by Shirley McNevich)

1lb. ground chicken2 egg whites
2 TBSP 4C Italian breadcrumbs
1 TBSP fresh grated Parmesan cheese
3 TBSP pasta sauce + extra for dipping
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 cup shredded mozzarella cheese

Grease a 9 x 13 cake pan. In a bowl add ground chicken, egg whites, breadcrumbs, Parmesan cheese, 3 TBSP pasta sauce, salt, pepper, Italian seasoning, onion powder, garlic powder and shredded mozzarella cheese--mix with your hands. Shape the chicken mixture into walnut sized meatballs and place them in the greased cake pan. Bake at 350 degrees for 20-30 minutes or until browned. While the meatballs are baking, heat some extra pasta sauce to use for dipping with the meatballs.

#3349 - Parmesan Baked Chicken

(by Shirley McNevich)

1/2 cup Egg Beaters1/4 cup milk
3/4 cup fresh grated Parmesan cheese
3/4 cup 4C Italian breadcrumbs
2 tsp. oregano
1 tsp. paprika
1/4 tsp. fresh ground black pepper
1/4 cup butter (melted)
5lbs. chicken pieces

In a bowl add egg beaters and milk--whisk to mix. In a second bowl add Parmesan cheese, breadcrumbs, oregano, paprika and pepper--stir to mix. Grease two 9 x 13 cake pans to hold the chicken. Dip each chicken piece in the egg mixture, then coat in the spice mixture. Place the chicken piece in one of the pans. Repeat with all chicken pieces. Carefully drizzle the melted butter over the tops of all the chicken pieces. Bake at 375 degrees for 50-60 minutes or until chicken is done.

#3348 - Oven Baked Chicken

(by Shirley McNevich)

10 chicken pieces1 tsp. oregano
1 tsp. garlic salt
2 tsp. paprika
2 tsp. fresh ground black pepper
1 tsp. salt
1 cup flour
1/3 cup butter
1/3 cup canola oil

Add butter and canola oil to a 9 x 13 cake pan. Bake at 375 degrees until butter melts, then remove from oven and stir well. Set the pan aside. In a paper bag add oregano, garlic salt, paprika, pepper, salt and flour--close bag and shake to mix. Dip both sides of one piece of chicken in the melted butter mixture, drop it in the spice bag, close the bag and shake the bag to coat. Place the coated chicken piece on a plate. Repeat with all chicken pieces. Place all coated chicken pieces in the pan where you had the butter mixture. Bake at 375 degrees for 45 minutes, then use tongs to turn all chicken pieces and bake 10-15 minutes longer or until chicken is done.

#3347 - Baked Oatmeal

(by Shirley McNevich)

1 1/2 cups Quaker quick oats
1/2 cup white sugar
1/2 cup milk
1/4 cup melted butter
1 beaten egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
Domino's dark brown sugar (for sprinkling)
sliced fresh fruit or berries (your choice of type)

In a bowl add quick oats, white sugar, milk, melted butter, beaten egg, baking powder, salt and vanilla--stir until mixed. Spread mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20-30 minutes or until edges are golden brown. Remove from oven--spoon mixture into bowls and top with brown sugar and fresh fruit.

#3346 - Amish Biscuits

(by Shirley McNevich)

2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 TBSP Crisco shortening
1 cup buttermilk

In a bowl add flour, salt, baking powder and baking soda--stir to mix. Add the Crisco--mix with a pastry blender to make crumbs. Add the buttermilk--mix just until combined (dough will be sticky). Flour your counter, place the dough on the flour, flour the top of the dough and roll dough out to 1/2" thick. Cut biscuits with a biscuit cutter or the top of a drinking glass. Place the biscuits on greased cookie sheets. Bake at 425 degrees for 13-15 minutes.

#3345 - Holiday Amish Sugar Cakes

(by Shirley McNevich)

Note: these are large, puffy cookies and are not too sweet, so be generous when sprinkling the colored sugar.

1 cup butter flavored Crisco
2 cups white sugar
3 eggs
2 tsp. vanilla
3 1/2 cups flour
1 TBSP baking powder
1 tsp. baking soda
1 tsp. cream of tartar
a pinch of salt
1 cup buttermilk
red and green colored sugar for sprinkling

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cream of tartar and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Drop batter by heaping tablespoonfuls on to greased cookie sheets (3" apart). Sprinkle colored sugar over the tops of the cookies. Bake at 350 degrees for 10-12 minutes or until browned around the edges.

#3344 - Old Fashioned Berry Crumb Pie

(by Shirley McNevich)

1 pie crust dough
3 cups fresh berries (if using large berries, slice them)
3 TBSP minute tapioca
1 tsp. fresh squeezed lemon juice
2/3 cup white sugar (more if necessary)
1 cup flour
pinch of salt
1/2 cup white sugar
1/4 cup softened butter

Crumbs: in a bowl add flour, salt, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs, then set aside. Grease a pie plate with Pam, insert the dough, flute the edges, and spray the inside of the dough with Pam. In a bowl add the berries, tapioca, lemon juice and 2/3 cup white sugar--stir to mix. If your berries are sour, you may need to add a little more white sugar. Pour the berry mixture into the pie crust. Cover the edges of the pie crust with foil. Bake at 425 degrees for 30 minutes, remove from oven, remove the foil, sprinkle the crumbs all over the top and return to oven 15 minutes longer or until crumbs and outer edge of pie dough are browned. Cool completely.

#3343 - Christmas Wreath Punch

(by Shirley McNevich)

1 jar red maraschino cherries (drained)
1 jar green maraschino cherries (drained)
2 - 3oz. boxes cherry Jell-O
2 cups boiling water
2 - 6oz. cans frozen lemonade concentrate
8 cups cold Ocean Spray cranberry juice cocktail
6 cups cold water
2 - 2 liter bottles ginger ale (cold)

In a round Jell-O mold add the drained red and green maraschino cherries. Slowly pour water into the mold until the cherries are completely covered, then freeze the mold overnight. The next day in a very large bowl add both boxes of cherry Jell-O and the boiling water--stir until mixed. Add both cans of frozen lemonade--stir until melted and smooth. Add 8 cups cold cranberry juice cocktail and 6 cups water--stir well. Remove the jell-o mold from the freezer, run a little water on it and remove the cherry mold--place the cherry mold in the center of a large punch bowl (cherry side up). Slowly pour the punch mixture over the cherry mold. Once all of the punch is in the punch bowl, add 1 bottle of ginger ale at a time (to your taste).

#3342 - Bell Pepper Steak

(by Aunt Eileen [Knouse] Carter)

1 1/2 lbs. steak
salt
pepper
olive oil
1 green bell pepper (washed, seeded and sliced intro strips)
1 onion (chopped)
1/2 cup sliced fresh mushrooms
1 or 2 garlic cloves (minced)
2 TBSP soy sauce (more if you wish)
2 TBSP cornstarch
1 cup water

Salt and pepper both sides of the steak, then cut it into cubes. In a skillet over medium heat add a little olive oil, cubed steak pieces, sliced green bell peppers, chopped onions, sliced mushrooms, and minced garlic--cook/stir until meat is browned and green bell peppers are tender. Add soy sauce and cornstarch--stir well. Slowly add water--stir well. Turn heat back to low and simmer for 20 minutes or until most of the water evaporates and everything is hot.

#3341 - Cowboy Beans

(by Shirley McNevich)

2 cups raw (dry) red kidney beans
1 quart cold water
1 cup diced onions
2 cloves garlic (minced)
1/3 cup minced green bell peppers
1 - 8oz. can Hunt's tomato sauce
1/8 tsp. fresh ground black pepper
2 1/4 tsp. salt
2 TBSP chili powder

Wash the dry red kidney beans, then drain them and place them in a large bowl. Pour 1 quart cold water over the beans and let them soak overnight. The next day drain the beans but reserve 5 cups of the bean water (if you don't have quite 5 cups, add more water to make 5 cups). In a Dutch oven add the drained beans, 5 cups of the bean water, diced onions, minced garlic, tomato sauce, minced green bell peppers and black pepper--stir to mix. Cover the Dutch oven and cook over medium heat until boiling, then turn heat back to low and cook until beans are tender (2 to 2 1/2 hours). If beans get too dry add a little boiling water and stir again. When beans are tender, add the salt and chili powder--stir well. Taste--add more salt/pepper/chili powder to your taste. Optional: if you like sour beans, add apple cider vinegar to your taste and stir again.

#3340 - Strawberry Snowball Cake

(by Aunt Eileen [Knouse] Carter)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1/2 cup white sugar (more if you wish)
2 - 10oz. bags frozen strawberries (thawed but NOT drained)
2 - 8oz. containers Cool Whip
1 box angelfood cake mix
Baker's angelflake coconut
a few whole strawberries (sliced)

Prepare angelfood cake according to box directions, then cool the cake completely. In a large bowl add strawberry Jell-O powder and boiling water--stir with a whisk until dissolved. Add white sugar and thawed strawberries/juice--stir well. Taste--add more white sugar if desired, then stir again. Refrigerate until mixture starts to gel, then remove from refrigerator. Break the angelfood cake into walnut sized pieces. Add the cake pieces and one container of Cool Whip to the Jell-O mixture--stir to mix. Spread the whole mixture into a glass baking dish. Spread the second container of Cool Whip over the whole top. Sprinkle some coconut over the top of the Cool Whip. Arrange some sliced strawberries over the top. Refrigerate until cold.

#3339 - Smooth Peanut Butter Fudge

(by Aunt Eileen [Knouse] Carter)

1lb. Domino's powdered sugar
1/2 cup milk
8oz. Fluff marshmallow
8oz. Jif smooth peanut butter
2 TBSP butter
1 TBSP vanilla

In a saucepan add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, continue cooking/stirring for exactly 5 minutes. Remove from heat--add Fluff, peanut butter, butter and vanilla--stir briskly until everything is melted and smooth. Pour batter into a foil lined fudge pan. Cool completely. Refrigerate overnight, dump fudge onto a cutting board, peel off the foil, then cut fudge into squares.

#3338 - Sweet Chocolate Cake

(by Aunt Eileeen [Knouse] Carter)

1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
2 eggs
1 square of Baker's German Sweet Chocolate--dissolved in 1/2 cup boiling water
1 tsp. baking soda
2 tsp. vanilla
2 1/2 cups CAKE flour
1/2 tsp. salt

Sift the flour into a bowl, then sift the same flour THREE more times. In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking soda, vanilla and salt--beat. Add boiling water/chocolate mixture--beat. Slowly add sifted cake flour--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. Cool completely. Frost as desired.

#3337 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10oz. bag frozen mixed vegetables (thawed and drained)
1 cup cooked chicken pieces (bite sized)
1/2 cup milk
1 egg
1 cup Bisquick

In a 9" greased pie plate add the cream of chicken soup, drained mixed vegetables and chicken pieces--stir carefully with a spoon until mixed. In a bowl add milk, egg and Bisquick--mix until batter forms. Spread the batter evenly over the top of the chicken mixture. Bake at 400 degrees for 30 minutes or until top is golden brown. Let is sit for a few minutes before cutting and serving.

#3336 - Coconut Buttermilk Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1/4 cup softened butter
1 cup white sugar
1/3 cup buttermilk
2 eggs
1/4 tsp. salt
1 tsp. vanilla
4oz. Baker's angelflake coconut

Grease a pie plate, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. In a mixer add butter and white sugar--beat. Add buttermilk--beat. Add eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer--add coconut--stir until mixed. Pour batter into prepared pie dough. Bake at 350 degrees for 35-45 minutes or until set. If you don't want the exposed crust to get too brown, cover the edges of the pie with foil before baking and remove this foil during the last 10-12 minutes of baking.

#3335 - Beer Battered Onion Rings

(by Shirley McNevich)

3 really large onions
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1 cup of beer
canola oil for frying

Wash and peel onions, then slice them and separate them into rings. In a bowl add flour, paprika, salt and black pepper--whisk to mix. Add beer--stir with a whisk until mixed and all beer foam is gone. Fill a cast iron skillet with an inch or two of canola oil--turn heat to medium and heat the oil until very hot. Dip one onion ring into the batter at a time, let excess batter drip off, then place it into the hot oil. If the oil doesn't sizzle when you place the onion ring in the oil, your oil is not hot enough. Repeat with more onion rings (you can do a few onion rings at a time as long as they are not touching each other). Cook onion rings until bottoms are browned and crispy, then flip them using tongs and cook until other side is also browned and crispy. Remove them from the oil and place them on paper towels to soak up extra grease. Repeat with remaining onion rings.

#3334 - Holiday Mints

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
2lbs. Domino's powdered sugar
1/4 to 1/2 tsp. spearmint oil OR peppermint oil
green food coloring
red food coloring

Sift both boxes of powdered sugar evenly into two separate bowls (1lb. of sifted powdered sugar in each bowl). In a mixer add 1/2 of the cream cheese--beat until smooth. Slowly add 1 bowl of powdered sugar, a few drops of green food coloring and 1/4 tsp. spearmint oil while beating, and continue until all powdered sugar is added. Place green dough on your counter and knead it until smooth in texture. Measure 1/2 tsp. of the green dough, roll it into a ball, place it on a wax lined cookie sheet and press it down lightly with the tines of a fork. Continue until green dough is used up. In a mixer add the remaining 1/2 of the cream cheese--beat until smooth. Slowly add the remaining bowl of powdered sugar, a few drops of red food coloring, and 1/4 tsp. spearmint oil while beating, and continue until all powdered sugar is added. Place red dough on your counter and knead it until smooth in texture. Measure 1/2 tsp. of the red dough, roll it into a ball, place it on a wax lined cookie sheet and press it down lightly with the tines of a fork. Continue until red dough is used up.

#3333 - Sweet and Sour Green Beans

(by Shirley McNevich)

2 - 15oz. can green beans (drained but save the liquid)
6 slices bacon (chopped before cooking)
1/2 to 1 cup chopped onions
1 TBSP flour
1/4 cup cider vinegar (more if necessary)
2 TBSP white sugar (more if necessary)
1 tsp. salt
1/4 to 1/2 tsp. pepper
fresh grated Parmesan cheese (optional)

Drain the green beans and save 3/4 cup of the juice. In a skillet over medium heat add bacon pieces--cook/stir until browned. Add chopped onions--cook/stir with the bacon until onions are tender. Add flour--stir, then cook 2 minutes longer. Add cider vinegar and 3/4 cup of the green beans juice--stir. Add white sugar, salt and pepper--stir, then bring to a boil. Once boiling, turn heat back to low and add the drained green beans--cook/stir until green beans are hot. Taste--if too sour add a little more white sugar and stir again. If too sweet, add a little more cider vinegar and stir again. Place mixture in a serving bowl and top with fresh grated Parmesan cheese (optional).

#3332 - Seasoned Potato Skins

(by Shirley McNevich)

6 red potatoes OR other baking potatoes
2 TBSP butter (melted)
Lowry's seasoned salt (to your taste)
fresh grated Parmesan cheese (as much as you wish)
shredded cheddar cheese (as much as you wish)
6 bacon strips (cooked and crumbled)
1 pint Breakstone's sour cream
chopped chives for topping (optional)

Cut a slit into each potato and bake them until tender, then let them cool for 1 hour. Slice each potato in half and scoop out some of the potato flesh (you can save the flesh for something else or discard it). Brush the melted butter all over the insides and outsides of the potato skins (don't be stingy), sprinkle seasoning salt and grated Parmesan cheese on the insides of the potato skins and place them on a greased baking sheet. Bake at 425 degrees for 8-10 minutes or until hot and crispy. Remove from oven and generously put crumbled bacon and shredded cheddar cheese in each skin. Return to oven and bake a few minutes longer until cheese is melted. When ready to serve, place a spoonful of sour cream on top of each potato skin and sprinkle chopped chives over the sour cream.

#3331 - Sharp Cheese Potato Casserole

(by Shirley McNevich)

6 medium red potatoes
1 TBSP butter
1 TBSP flour
1 cup milk
1/2 tsp. salt + 1 tsp. salt
1 cup grated sharp cheese + extra for topping (buy the sharpest cheese you can find)
fresh ground black pepper (to your taste)

Wash and peel the potatoes, place them in a pot, cover them with water and add 1 tsp. salt--cook over medium heat until potatoes are tender. Drain the potatoes (do NOT rinse them) and let them cool so you can handle them. Thinly slice the potatoes and place them in a greased casserole dish. In a skillet over low heat add butter--melt. Add flour--cook/stir until mixture bubbles. Turn heat up a bit--add milk and cook/stir until mixture thickens. Add 1/2 tsp. salt and grated sharp cheese--cook/stir until cheese melts and you have a thick cheese sauce. Slowly pour the cheese sauce over the top of the potatoes in the casserole dish. Sprinkle fresh ground black pepper over the top of the mixture (if you wish). Bake at 350 degrees for 20 minutes, remove from oven, sprinkle more grated cheese all over the top, return to oven and bake until cheese is melted and mixture is heated through.

#3330 - Fresh Orange Juice Punch

(by Shirley McNevich)

1 quart fresh squeezed orange juice (cold)
3 quarts red Hawaiian punch (cold)
2 oranges (sliced; seeds removed)
1 jar maraschino cherries (drained but save the juice; slice drained cherries in half)

In a large punch bowl add cold orange juice, drained maraschino cherry juice and Hawaiian punch--stir to mix. Float the orange slices and drained cherries on the top of the punch (cherries will sink so stir before dipping and serving). Add ice as needed.

#3329 - Candy Cane Cookies

(by Shirley McNevich)

1 cup softened butter
1 tsp. salt
1 cup white sugar
2 eggs
2 tsp. vanilla
2 tsp. peppermint extract
red food coloring
3 1/2 cups flour
unwrapped candy canes (as needed)

Place one unwrapped candy cane in a heavy duty Ziploc bag and close the bag. Lightly tap the candy cane from the outside of the bag using a hammer, and continue until candy cane is broken into very small pieces. In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add peppermint extract and salt--beat. Add one drop of red food coloring at a time and beat--only add food coloring until batter is the color you desire. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets (or use a cookie gun). Sprinkle some crushed candy cane pieces on top of each cookie. If you have trouble with the candy cane pieces falling off, lightly press them into the top of each cookie using your finger. Bake at 375 degrees for 8-10 minutes.

#3328 - Cinnamon Oatmeal Nut Cookies

(by Shirley McNevich)

1 cup raisins
1 cup white sugar
1 cup Crisco shortening
3 eggs
2 cups flour
2 cups Quaker quick oats
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. ground cloves
6 TBSP leftover raisin water (explained below)
1/2 cup chopped nuts

Place raisins in a saucepan and cover them with water--bring them to a boil over medium heat. Once boiling, cook the raisins for 5 minutes. Remove from heat--measure out 6 TBSP of the raisin water and save for later, then drain the rest of the water from the raisins. In a mixer add white sugar and Crisco--beat. Add eggs and reserved raisin water--beat. Add oats, cinnamon, salt, baking soda, allspice and ground cloves--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Let them stand for 1 minute on the cookie sheets, then transfer them to paper towels using a spatula. Cool completely.