#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

#3588 - Dr. Pepper BBQ Sauce

(by Shirley McNevich)

2 1/2 cups Dr. Pepper soda
1 cup Heinz ketchup
1/2 cup canola oil
1/2 cup lemon juice
1/4 cup dried minced onions
2 tsp. salt
1 tsp. garlic powder
1 tsp. fresh ground black pepper
1 tsp. basil
1/4 tsp. Tabasco sauce

In a blender add Dr. Pepper, ketchup, canola oil, lemon juice, dried minced onions, salt, garlic powder, black pepper, basil and Tabasco sauce--blend for 2 minutes. You can store leftover sauce in a glass jar with a lid but keep it refrigerated and shake it well before using.

#1348 - Italian Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bullion
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until beef is browned. Dump the beef mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes, kidney beans, tomato sauce, water, beef bullion, parsley, oregano, basil, shredded cabbage--stir until mixed, then turn heat to medium and bring to a boil (stir occasionally). Once boiling, turn heat to simmer--simmer for 20 minutes (stir occasionally). Add green beans and pasta--stir, then simmer until vegetables are hot and pasta is done to your liking. Serve in bowls and top each bowl with shredded Parmesan cheese.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1266 - Shrimp Bread Appetizer

(by Shirley McNevich)

1 loaf French bread
1/3 cup olive oil
1 garlic clove (minced)
2 - 4oz. cans mini salad shrimp (drained)
1/4 tsp. basil
1 - 8oz. Philadelphia cream cheese (softened)

Cut the bread into 1" thick slices, then cut each slice in half horizontally. Place the slices (cut sides up) on to ungreased cookie sheets. In a bowl add olive oil and minced garlic--stir. Brush each bread slice with the olive oil mixture. Bake at 400 degrees for 5-10 minutes or until lightly browned (be careful the bottoms don't burn). In a bowl add drained shrimp and basil--toss. Remove bread from oven. Spread cream cheese on top of each bread slice. Put a small spoonful of the shrimp mixture on top of the cream cheese on each bread slice.

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

In a saucepan over medium heat--add the butter and melt. Add the mushrooms, chopped onions, crushed garlic--saute until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper--stir. In a separate saucepan add the cauliflower pieces--cover with water and add 1 tsp. salt--bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture--stir. Add cooked brown rice to the mushroom mixture--stir. Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole--bake uncovered for 5 more minutes or until cheese melts.