#3477 - BLT Soup

(by Shirley McNevich)

8 slices of bacon
1 medium onion (chopped)
1 or 2 celery ribs (chopped)
3 cups beef broth
1 - 15oz. can diced tomatoes
1 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. fresh ground black pepper
2-3 cups bite sized iceberg lettuce pieces
shredded cheddar cheese
croutons

In a skillet fry the bacon until crispy, then place bacon on paper towels to drain. Crumble all of the bacon. Drain the bacon grease from the skillet but reserve 2 TBSP of the bacon drippings. In a Dutch oven add the reserved bacon drippings, chopped celery and chopped onions--cook/stir until tender. Add the beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley and pepper--cook/stir over medium heat until boiling. Turn heat back to simmer--simmer the soup for 20 minutes. When ready to serve ladle the soup into bowls. Add crumbled bacon, lettuce pieces, croutons and shredded cheddar cheese to the top of the soup in each bowl. Optional: if you are used to (and enjoy) hot lettuce, add all of the lettuce to the soup while it is simmering.

#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.

#3475 - Caramel Turtle Cookies

(by Shirley McNevich)

your favorite chocolate chip cookie dough
2 cups shelled pecans (more if necessary)
20 Kraft caramels
2 TBSP milk

Prepare your chocolate chip cookie dough. Place 5 pecans on a greased cookie sheet (1 for the head of the turtle at the top, 2 for the top set of legs, 2 for the bottom set of legs) and leave a small circle empty in the center of the pecans. Drop a spoonful of cookie dough into the small hole you left between the pecans, making sure the dough is touching all of the pecans. Repeat with more dough and pecans (you'll probably only get about 6 cookies on one cookie sheet to give them room to spread when baking). Bake at 375 degrees for 9-12 minutes. Cool slightly, then remove from cookie sheets and place on paper towels to cool completely. In a microwave safe bowl add the caramels and the milk--microwave on high in 30 second increments, stirring in between, until caramel is smooth. Drizzle the caramel mixture over the cooled cookies.

#3474 - Loaded Baked Potato Soup

(by Shirley McNevich)

3 medium red potatoes (baked)
1/4 cup softened butter
1/4 cup chopped onions
1/4 cup flour
14oz. chicken broth
1 - 12oz. can Carnation evaporated milk
6 slices bacon (cooked and crumbled--more if you wish)
shredded cheddar cheese
chopped green onions (optional)

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until onions are getting tender. Add flour--stir well. Add chicken broth and evaporated milk--stir well, then turn heat back to simmer. While mixture is simmering, slice the baked potatoes, scoop out the insides of the baked potatoes and add to the soup mixture--stir well. Add HALF of the crumbled bacon--stir well. Turn heat up a bit and cook/stir until just starting to boil, then turn heat back a bit. Optional--chop the potato skins and add them to the soup mixture--stir. Taste--add salt and pepper to your taste, then stir again. Serve soup in bowls and top with remaining crumbled bacon, shredded cheddar cheese and chopped green onions. Note: soup has much more baked potato flavor if you add the chopped potato skins.

#3473 - Chocolate Chip Applesauce Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/2 cup unsweetened applesauce
2 egg whites
2 tsp. vanilla
2 1/2 cups Quaker quick oats
1/2 cup chopped nuts
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add brown sugar, white sugar, softened butter and applesauce--beat. Add egg whites and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add quick oats, chopped nuts and chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes.

#3472 - Chocolate Crackle Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Domino's light brown sugar
3 eggs
2 tsp. vanilla
4 oz. unsweetened baking chocolate
4 TBSP butter
1/2 cup white sugar
1/2 cup Domino's powdered sugar

DO NOT USE MIXER FOR THIS RECIPE. In a bowl add flour, cocoa, baking powder, baking soda and salt--stir to mix. In a separate microwave safe bowl add the butter and unsweetened baking chocolate--microwave on HALF POWER until melted, then stir until smooth--cool slightly. In a large bowl add the light brown sugar, vanilla and eggs--stir with a whisk to mix. Scrape the melted chocolate mixture into the brown sugar--mix with a whisk. Pour the flour mixture into the chocolate mixture--stir with a whisk to mix. Let the batter stand for 10 minutes so it starts to get thick. Place the white sugar in one bowl and the powdered sugar in a second bowl. Scoop a heaping TBSP of the batter and roll it into a ball. Roll the ball in the white sugar, then roll it into the powdered sugar, then place the dough ball on a greased cookie sheet. Repeat with all batter. Bake at 325 degrees for 12 minutes. Do NOT remove the cookies from the cookie sheets--let them cool completely on the cookie sheets.

#3471 - Potato and Bacon Casserole

(by Shirley McNevich)

8 medium red potatoes (washed, peeled and cut into bite sized pieces)
1 cup Carnation evaporated milk
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
2 cups shredded cheddar cheese
8 slices cooked bacon (crumbled)
a few chopped green onions

In a saucepan add potato pieces and cover them with water--bring to a boil over medium heat and cook for 20 minutes or until tender. Drain the potatoes but do NOT rinse them. Return the potato pieces to the saucepan--add the Carnation milk, sour cream, salt and pepper--mash with a potato masher until mixed. Add 1 1/2 cups of the shredded cheddar cheese and half of the crumbled bacon--stir with a spoon until mixed. Spread the potato mixture into a greased 3 quart casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove from oven, sprinkle remaining 1/2 cup shredded cheddar cheese over the top. Sprinkle the remaining crumbled bacon evenly over the cheese. Sprinkle chopped green onions over the top. Return to oven and bake until cheese on top is melted.

#3470 - Easy Caramel Squares

(by Shirley McNevich)

1 - 17oz. log refrigerated chocolate chip cookie dough
1/2 cup chopped walnuts
1/2 cup caramel ice cream topping

Press 3/4 of the cookie dough into the bottom of a greased 8" square cake pan. Bake at 350 degrees for 10 minutes. Remove from oven, sprinkle 1/4 cup of the chopped walnuts evenly over the dough. Drizzle the caramel ice cream topping evenly over the top. Spread teaspoonfuls of the remaining cookie dough evenly over the top. Sprinkle the remaining 1/4 cup chopped walnuts all over the top. Return to oven and bake 10 minutes longer or until edges are set. Cool completely. Cut into squares or bars.

#3469 - Chocolate Chip Cookie Balls

(by Shirley McNevich)

1 1/2 cups softened butter
3/4 cup Domino's powdered sugar (plus extra for rolling)
1 TBSP vanilla
1/2 tsp. salt
3 cups flour
2 cups Nestle's semi-sweet MINI chocolate chips
1/2 cup chopped nuts (optional)

In a mixer add butter and powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chocolate chips and chopped nuts--stir with a wooden spoon. Shape the dough into 1" balls and place them on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool for 10 minutes on the cookie sheet, then place them on paper towels. Cool completely. Place some extra powdered sugar in a bowl and roll each cookie ball in the powdered sugar to coat.

#3468 - Simple Chocolate Pecan Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2 TBSP butter
1/4 tsp. salt
2/3 cup Carnation evaporated milk
2 cups mini marshmallows
1 3/4 cups Nestle's MILK chocolate chips
1/2 cup chopped pecans + extra for sprinkling
2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add white sugar, evaporated milk, butter and salt--melt/stir until boiling. Once boiling, cook/stir for 4-5 minutes. Remove from heat--add mini marshmallows, milk chocolate bits, chopped pecans and vanilla--stir quickly until marshmallows and chocolate are melted and mixture is smooth. Pour the mixture into the foil lined fudge pan. Sprinkle extra chopped pecans over the top of the fudge (optional). Cool to room temperature, then refrigerate until firm. Dump the pan upside down on a cutting board, peel off the foil and cut the fudge into squares.

#3467 - No Bake Peanut Butter Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
3 cups graham cracker crumbs
2 cups Nestle's semi-sweet chocolate bits

In a mixer add the butter and 1 1/4 cups of the peanut butter. Slowly add 1 cup of the powdered sugar--beat. Remove from mixer--add another 1 cup powdered sugar, graham cracker crumbs, and 1/2 cup of the chocolate chips--stir with a wooden spoon until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a saucepan over very low heat add 3/4 cup peanut butter and 1 1/2 cups chocolate chips--melt/stir until mixture is melted and smooth. Pour the melted mixture evenly over the top of the graham cracker mixture. Cool to room temperature, then refrigerate until firm. Cut into bars or squares.

#3466 - Glazed Pumpkin Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups white sugar
1/2 cup softened butter
1 cup Libby's canned pumpkin
1 egg
2 tsp. vanilla
Icing: 2 cups Domino's powdered sugar (sift after measuring); 3 TBSP milk; 1 TBSP butter (melted); 1 tsp. vanilla

In a bowl add flour, baking soda, baking powder, cinnamon, nutmeg and salt--stir to mix. In a mixer add white sugar and softened butter--beat. Add pumpkin--beat. Add egg and 2 tsp. vanilla--beat. Slowly add flour mixture beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 15-17 minutes or until edges of the cookie are firm. Cool completely. Icing: in a bowl add sifted powdered sugar, milk, melted butter and 1 tsp. vanilla--beat with a spoon. If not thick enough, add a little more powdered sugar and beat again. Place cooled cookies in a single layer on paper towels (they SHOULD be touching each other). Scoop the icing mixture into a small plastic bag. Use a toothpick to poke a hole in the corner of the bag. Close the top of the bag and squeeze the icing into the corner of the bag and squeeze lines of icing all over the tops of the cookies.

#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

#3464 - Onion Roast

(by Shirley McNevich)

1 - 3 to 4lb. beef roast (your choice of type)
salt
fresh ground black pepper
2 TBSP olive oil
garlic powder
2 large onions

Thaw the roast to room temperature, draining off any liquid. Peel and slice one of the onions, separate the rings and spread the rings all over the bottom of a greased Dutch oven or an aluminum pan with a lip on all sides. Drizzle 1 TBSP of olive oil over the roast and use your fingers to rub it around. Sprinkle the same side with salt, pepper and garlic powder. Place the olive oil coated side of the roast down on the onions. Drizzle 1 TBSP of olive oil over the top of the roast and rub it around with your fingers. Sprinkle salt, pepper and garlic powder all over the top. Stick wooden toothpicks all over the top and sides of the roast (about 2" apart). Peel and slice the second onion and separate it into rings. Place the onion rings on the toothpicks (when you run out of toothpicks, go back and place more onion rings on the same toothpicks). Bake at 325 degrees for 2 to 2 1/2 hours. Remove the toothpicks, cover with foil and let the roast sit for 15 minutes before carving and serving.

#3463 - Baked Pork Chops

(by Shirley McNevich)

4 pork chops (bone in OR boneless)
1 onion (chopped)
salt and pepper (to your taste)
water

Salt and pepper both sides of each pork chop. In a Dutch oven over medium heat add the pork chops--sprinkle the chopped onions over the pork chops, then brown the pork chops on each side. When pork chops are browned well, add enough water to cover all of the pork chops (about 1 qt. of water)--cook over medium heat until water starts to boil. Once water is boiling, put the lid on the Dutch oven and place the whole thing in the oven. Bake at 375 degrees for 30 minutes, flip each pork chop, return them to the oven and bake 30 minutes longer or until fork tender.

#3462 - Brussels Sprouts Soup

(by Shirley McNevich)

1 onion (chopped)
1 red potato (washed, peeled and cubed)
2 TBSP butter
1lb. fresh or frozen brussels sprouts (thawed and drained)
3 cups chicken broth
salt and pepper (to your taste)
1 egg yolk
1/4 cup heavy cream
chopped or flaked parsley (to your taste)
fresh grated Parmesan cheese (optional)
salad croutons

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add chicken broth, brussels sprouts, salt, parsley and pepper--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer for 15 minutes or until brussels sprouts are very tender. Remove from heat--scoop some of the mixture into a blender and beat until smooth. Repeat with remaining soup until all soup is smooth, then return soup to the saucepan. Put the saucepan back over medium heat. In a bowl add egg yolk and heavy cream--beat until mixed. While stirring, add the egg mixture to the hot soup mixture. Cook/stir until mixture thickens and is hot. When serving, top with fresh grated Parmesan cheese and croutons (if you wish).

#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#3460 - Yummy Butter Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
2 tsp. vanilla
2 1/4 cups flour
2 1/4 tsp. baking powder
1 1/4 cups milk
10 TBSP butter (NO substitutes)

In a mixer add eggs--beat on high speed until thickened (4-5 minutes). Turn speed back to low. Slowly add white sugar and vanilla--beat. Add baking powder--beat. Slowly add flour--beat. Leave the bowl on the mixer (but turn it off). Cut the butter into small pieces. In a saucepan over low heat add the butter and milk--cook/stir just until butter is melted. Slowly add the milk mixture to the batter in the mixer--beat just until mixed. Pour the 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. Top with powdered sugar or cinnamon sugar if you wish--frosting is not necessary.

#3459 - Cucumbers and Tomatoes

(by Shirley McNevich)

1 ripe tomato
1 cucumber
4 tsp. olive oil (more if you wish)
4 tsp. apple cider vinegar (more if you wish)
oregano (to your taste)
1/2 tsp. salt

Wash the tomato, slice it, then cut each slice into 4 quarters. Wash and peel the cucumber, then slice it thin. In a bowl add the tomato pieces, cucumber slices, olive oil, cider vinegar, salt and oregano--toss to coat. Add more olive oil and cider vinegar if necessary, then toss again. Serve immediately. Recipe may be doubled.

#3458 - Hearty Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup mayo
1/4 cup white vinegar OR cider vinegar
up to 2/3 cup white sugar
2 1/2 TBSP French's yellow mustard
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 chopped red onion
2 celery ribs (chopped)
1 green bell pepper (chopped)
2 TBSP chopped pimentos
2-4 hard boiled eggs (chopped)

Prepare elbow macaroni according to box directions--drain but do NOT rinse. In a large bowl add the mayo, white vinegar, 1/4 cup white sugar, mustard, salt and pepper--stir to mix. Taste--if too sour for your taste, continue adding more white sugar and stirring again until you like the flavor. Add the chopped onions, chopped celery, chopped green bell peppers, chopped pimentos, chopped eggs and drained macaroni--toss to mix. Cover and refrigerate overnight.

#3457 - Sweet Onion Casserole

(by Shirley McNevich)

3 TBSP butter
3 large sweet onions
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's cream of chicken soup
2/3 cup milk
1 tsp. soy sauce
1 loaf of French bread

Peel, wash and slice the onions. In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are translucent and tender. Remove from heat. Grease a 2 quart casserole dish. Using the onions and 1 1/2 cups of the Swiss cheese, start with some of the onions, then some of the cheese, and keep making layers (3 layers of each is fine). You should end up with cheese on the top. In a saucepan over medium heat add the cream of chicken soup, milk and soy sauce--cook/stir until hot. Carefully pour the hot soup mixture over the top of the casserole. Slice the French bread and cover the whole top of the casserole with French bread slices. Bake at 350 degrees for 15 minutes or until the bread is nicely toasted. Remove from oven, sprinkle remaining 1/2 cup shredded Swiss cheese over the top, return to oven and bake just until cheese is melted.

#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

#3455 - Cream Cheese Fudge Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP softened butter
3 TBSP milk (if necessary)
3 cups Domino's powdered sugar
1/4 to 1/2 cup Hershey's cocoa
1/4 tsp. salt
2 tsp. vanilla

In a mixer add cream cheese--beat. Add butter--beat. Add 1/4 cup cocoa, salt and vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3-5 minutes. Taste--if you want more chocolate flavor, add another 1/4 cup cocoa and beat again. If frosting is too thick, add 1 TBSP milk at a time and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.

#3453 - Sweet and Sour Pickled Onions

(by Shirley McNevich)

2 red onions
1 cup apple cider vinegar
2 cups warm water
2 TBSP white sugar
3 tsp. salt

Wash and peel the onions, then slice them thinly and separate into rings. Place the onions in a glass bowl. In a separate bowl add the cider vinegar, warm water, white sugar and salt--stir well to mix. Pour the vinegar mixture over the onions--toss to coat. Cover the bowl and refrigerate overnight before serving.

#3452 - Moist Fudge Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Hershey's cocoa
1 1/2 tsp. baking soda
2 cups flour
3/4 tsp. salt
2 tsp. vanilla
3/4 cup canola oil
1 1/2 cups water
1 1/2 tsp. cider vinegar
Domino's powdered sugar (optional)

Sift the white sugar, cocoa, baking soda, flour and salt into an ungreased 9 x 13 cake pan. Add the canola oil, water and cider vinegar--stir just until mixed. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite frosting (cake is very moist so spread frosting carefully) OR dust with Domino's powdered sugar.

#3451 - Kool-Aid Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup fresh squeezed key lime juice
1 envelope lemon lime Kool Aid
1 - 8oz. Cool Whip (thawed)

In a mixer add condensed milk, lime juice and lemon lime Kool Aid powder--beat until well mixed. Remove bowl from mixer--add 2 1/2 cups of the cool whip--stir until blended. Pour the mixture into the graham cracker crust. Cover lightly and freeze overnight. Remove the pie from the freezer and let it sit for 15 minutes, then spread remaining Cool Whip over the top before cutting and serving.

#3450 - Single Serve Iced Tea

(by Shirley McNevich)

8oz. filtered water
2 Lipton tea bags

In a microwave safe glass add the water--microwave on high until the water just starts to boil. Remove from microwave and add the tea bags. Let the tea bags steep for 4 minutes, then use a spoon to squeeze any liquid left in the tea bags before discarding them. Add white sugar or artificial sweetener to your taste--stir well to dissolve. Fill a large cup with ice cubes and pour the hot tea over the ice cubes--stir well. Note: you may want to add more sugar/sweetener than normal because the hot tea will get diluted when mixed with the melting ice cubes.

#3449 - Fresh Green Beans and Potatoes

(by Shirley McNevich)

6-8 slices of bacon
1 onion (chopped)
2lbs. fresh green beans
10-12 baby potatoes
salt and pepper to your taste

Wash the green beans and remove the ends, discarding the ends. Cut the bacon into 1" pieces. In a Dutch oven over medium heat add the bacon--cook/stir until bacon starts to get brown. Add the chopped onions--cook/stir until onions are tender. Add the green beans and baby potatoes--add enough water to cover the whole mixture. Bring mixture to a boil, then add the lid (slightly tilted), turn heat back to simmer and cook for 1 hour. Drain off remaining liquid. When serving, sprinkle with fresh grated Parmesan cheese.

#3448 - Yellow Squash and Onions

(by Shirley McNevich)

5 cups shaved yellow squash
1 tsp. olive oil
1 cup thin sliced red onions
1 minced garlic clove
salt and pepper to your taste
lemon juice (optional)
fresh grated Parmesan cheese

Wash and peel the yellow squash, then shave the yellow squash with a vegetable peeler until you have 5 cups. In a skillet over medium heat add the olive oil, shaved yellow squash, sliced red onions and minced garlic--cook/stir until onions are tender. Remove from heat--drizzle with a little bit of lemon juice (optional). Season with salt and pepper. Sprinkle fresh grated Parmesan cheese over the top.