#3922 - Skillet Polish Pigeons

(by Shirley McNevich)

2/3 cup water + extra for the cabbage
1/3 cup uncooked white rice (prepared according to package directions)
1 head of cabbage
1lb. ground chuck
1/4 cup chopped onions (more if you wish)
1 beaten egg
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 10.75oz. can Campbell's tomato soup (undiluted)
1 small can Italian diced tomatoes

Fill a Dutch oven 3/4 full with water--add 1 tsp. salt and bring to a boil. Remove the core from the cabbage (discard it) and place remaining cabbage head into the boiling water--cook it for 6 minutes, turning frequently, until cabbage leaves loosen. Remove from heat, drain, and wait until cooled enough so you can handle the cabbage. Remove the leaves one at a time until you have 8 large cabbage leaves. In a bowl add ground chuck, the cooked rice, the onions, beaten egg, salt, pepper and 2 TBSP of the tomato soup--mix well. Divide the ground chuck mixture evenly between the 8 cabbage leaves. Tuck in the end of the cabbage leaves and roll them (like an egg roll) and secure them with toothpicks. In a skillet over medium heat add the rest of the tomato soup and the chopped tomatoes. Place the cabbage rolls into the tomato mixture. Bring to a boil, then turn heat back to low, cover with a lid and simmer for 40 minutes (stirring the tomato mixture and basting the cabbage rolls with the tomato mixture every 5 minutes).

#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3888 - Beer Battered Fish

(by Shirley McNevich)

canola oil (for frying)
8 - 4oz. fish fillets
salt
pepper
1 cup flour + extra for dredging
2 TBSP garlic powder
2 TBSP paprika
2 tsp. salt + extra
2 tsp. fresh ground black pepper + extra
1 beaten egg
1 - 12oz. bottle of beer

Rinse the fish fillets in cold water and pat them dry with paper towels. Salt/pepper both sides of each fish piece to your taste. In a bowl add 1 cup flour, 2 TBSP garlic powder, 2 TBSP paprika, 2 tsp. salt and 2 tsp. pepper--stir to mix. Add the beaten egg--stir. Slowly add the beer while stirring--only add enough beer until you have a thin batter. In a cast iron skillet over medium heat add canola oil to about 1" to 1 1/2" deep. Heat the oil to 365 degrees. Place some extra flour in a bowl for dredging. One at a time, dredge both sides of a piece of fish in the bowl of flour. Dip the dredged fish piece into the batter, then place it immediately into the hot oil. Repeat with all fish pieces. Fry the fish until the bottoms are browned, then turn them until other sides are browned. Place them on paper towels to soak up extra oil.

#3880 - Chicken Ham Pie

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1/4 cup bite sized cooked ham pieces
4 slices bacon (cooked and crumbled--more if you wish)
1 cup shredded mozzarella cheese + extra for sprinkling
1/2 cup Bisquick
1 cup milk
3 beaten eggs
1/4 cup Caesar salad dressing

Grease a 9" pie plate with Pam. Layer the chicken, ham, crumbled bacon and cheese evenly in the greased pie plate. In a bowl add Bisquick, milk, beaten eggs and Caesar dressing--mix well. Pour the batter mixture evenly over the whole top. Bake at 400 degrees 25-35 minutes--test with a knife for doneness. Remove from oven, sprinkle more shredded mozzarella cheese evenly over the whole top, and return to oven just until cheese melts.

#3821 - Caramel Macadamia Bars

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 beaten egg
1 cup chopped macadamia nuts
1 cup cold butter
1 cup Domino's dark brown sugar (packed)
2 cups flour
25 Kraft caramels (unwrapped)

In a bowl add flour, brown sugar, beaten egg and 1/2 cup of the cold butter--mix with a pastry blender to make crumbs. Add the chopped macadamia nuts--stir to mix. Reserve 2 cups of the crumbs mixture, then press remaining crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. In a saucepan over low heat add the condensed milk, remaining 1/2 cup butter and the unwrapped caramels--cook/stir until melted and smooth. Pour the caramel mixture evenly over the hot crust. Sprinkle reserved crumbs evenly over the top. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Cut into bars or squares.

#3648 - Easy Soft Pretzel Nuggets

(by Shirley McNevich)

1 - 11oz. can Pillsbury refrigerated breadstick dough
1 beaten egg
kosher (coarse) salt
1 - 15oz. jar Cheez Whiz
2 TBSP milk

Preheat oven to 375 degrees. Unroll and separate the dough into 12 breadsticks. Brush the beaten egg over the top of each breadstick, then sprinkle the kosher salt over the tops. Use a sharp knife to cut all of the breadstick dough into pretzel nuggets shapes and place them on greased cookie sheets (not too close together). Bake at 375 degrees 13-15 minutes or until golden brown. While they are baking, scoop out about 1/3 of the Cheez Whiz (about 5oz.) into a bowl and add the milk. Microwave on high in 30 second increments, stirring in between, until hot/melted/smooth. Serve the warm pretzel nuggets with the melted cheese.

#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.

#3616 - Stuffed Zucchini

(by Shirley McNevich)

4 - 8" zucchini
1lb. Italian sausage
1 TBSP olive oil
1 onion (chopped)
salt
pepper
1/2 cup 4C Italian breadcrumbs
1 cup shredded 6 cheese blend cheese
1 beaten egg

Wash each zucchini but do NOT peel. Slice each zucchini in half lengthwise. Scoop out most of the pulp from the zucchini halves, leaving about 1/4" pulp still in the zucchinis. Chop the scooped out zucchini pulp--set aside. In a pot of boiling salted water add the zucchini shells--cook/stir 3-4 minutes or until tender but still crisp. Drain the zucchini shells on paper towels (upside down). Remove the sausage casings and crumble the sausage in a skillet--cook/stir over medium heat until sausage is browned. Remove the sausage to a plate but leave the drippings in the skillet. To the drippings still in the skillet add 1 TBSP olive oil and chopped onions--cook/stir over medium heat until onions are soft. Add the chopped zucchini pulp--cook/stir until tender. Add drained sausage--cook/stir until hot. Remove from heat. Place the drained zucchini shells into a greased 9 x 13 cake pan. Sprinkle the zucchini shell insides with salt and pepper. Dump the sausage mixture into a bowl--add the breadcrumbs, 1/2 cup of the shredded cheese and the beaten egg--mix. Evenly stuff all of the zucchini shells with the sausage mixture. Sprinkle the other 1/2 cup shredded cheese evenly over the top of all the stuffed zucchinis. Bake at 350 degrees 20-25 minutes or until cheese is browned and zucchinis are hot.

#3604 - Chicken Bites

(by Shirley McNevich)

canola oil
1lb. boneless/skinless chicken breasts
salt
pepper
1 cup Panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. paprika
1/2 cup flour
2 beaten eggs
2 TBSP chopped fresh parsley OR dried parsley flakes

Salt and pepper both sides of the chicken breasts, then cut each breast into 1" square chunks. In a bowl add Panko breadcrumbs, Parmesan cheese, garlic powder, chopped parsley and paprika--stir to mix. Add more salt and pepper (if you wish)--stir to mix. In a separate bowl add the beaten eggs. Place the flour in a separate bowl. Add 1/4" of canola oil to a cast iron skillet--heat the oil over medium heat until it's hot enough for frying. Dredge the chicken pieces in the flour, then dip into the eggs, then coat well in the Panko mixture (press hard). Repeat with all chicken pieces. Place a few at a time into the hot oil and cook until browned and crispy. Place them on paper towels to drain. Repeat with all chicken pieces.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3409 - One Skillet Breakfast

(by Shirley McNevich)

5 slices bacon
2 Yukon gold potatoes (washed, peeled and diced)
garlic salt
Lawry's seasoning salt
fresh ground black pepper
3 beaten eggs
shredded cheddar cheese

In a skillet over medium heat cook the bacon. Place cooked bacon on paper towels but leave the bacon grease in the skillet. Add the diced potatoes to the bacon grease--cook/stir until softened. Add garlic salt, Lawry's seasoning salt and fresh ground black pepper--stir. Crumble the bacon evenly over the potatoes, then pour the beaten eggs evenly over the top. Cook until eggs are done. Sprinkle shredded cheddar cheese all over the top. Place a lid on the skillet until cheese is melted.

#3398 - Breadstick Pretzels

(by Shirley McNevich)

1 - 11oz. can refrigerated breadstick dough
1 beaten egg
coarse salt

Open the breadstick dough and separate along the lines--you should have 12 breadstick doughs. Cut each breadstick dough in half LENGTHWISE. Twist each dough into a pretzel and set it on an ungreased cookie sheet. Repeat with all dough (you will need a second cookie sheet). Brush the beaten egg over all of the pretzels and sprinkle course salt over the tops of the pretzels. Bake at 375 degrees for 12-15 minutes or until golden brown.

#3391 - Battered Shrimp

(by Shirley McNevich)

1 cup Bisquick (plus extra for drenching)
1/2 tsp. garlic powder
1/2 cup beer
1 beaten egg
1 lb. uncooked large shrimp (peeled and de-veined; if frozen, thawed, drained and rinsed, then dried on paper towels)
cocktail sauce (for dipping)

Fill a cast iron skillet 1/3 full with canola oil--bring oil to 375 degrees over medium heat. In a bowl add 1 cup Bisquick, garlic powder, beer and beaten egg--stir with a whisk until smooth. In a small bowl add a little Bisquick for drenching. Drench each piece of shrimp in the Bisquick, then coat the same shrimp in the batter and place it in the hot oil. Repeat with all shrimp but don't let them touch each other in the skillet. Fry until bottoms are golden brown, then flip and fry until other side is also golden brown. Place fried shrimp on paper towels to soak up extra grease. Serve with cocktail sauce.

#3385 - Skillet Cornbread

(by Shirley McNevich)

1 1/2 cups White Lily OR Aunt Jemima white cornmeal mix (self-rising)
1/2 cup flour
1 - 15oz. can DelMonte cream style corn
1 - 8oz. Breakstone's sour cream
3 beaten eggs
1/2 cup shredded cheddar cheese

In a bowl add cornmeal and flour--stir to mix. Add cream style corn, sour cream and beaten eggs--stir to mix. Set oven to 450 degrees. Once the oven is hot, place a cast iron skillet in the oven for 10 minutes so the skillet heats up. Remove from oven and spread the batter into the hot cast iron skillet. Sprinkle the shredded cheddar cheese over the top. Bake at 450 degrees for 20-25 minutes or until nice and brown and the sides of the cornbread start pulling away from the sides of the skillet. Cool slightly before cutting.

#3365 - Fried Onion Potato Cakes

(by Shirley McNevich)

1/2 cup flour
1/3 cup yellow cornmeal
2 tsp. salt
1 tsp. baking powder
5 cups fresh shredded potatoes (peel potatoes before shredding)
1/3 cup canola oil
2 beaten eggs
1 small onion (minced)
1/4 cup canola oil (for frying--more if necessary)

After shredding and measuring the potatoes, place the shredded potatoes in paper towels and ring out as much of the moisture as you can. In a bowl add flour, cornmeal, salt and baking powder--stir to mix. Add 1/3 cup canola oil, beaten eggs and minced onions--stir to mix. Add shredded potatoes--stir to coat. In a cast iron skillet over medium heat add 1/4 cup canola oil (more if necessary)--heat until oil is very hot. Drop batter by heaping tablespoonfuls into the hot oil, then flatten each cake with the back of the spoon. Fry until bottoms are browned, then flip them and fry until the other side is browned. Drain them on paper towels before serving.

#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.

#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.

#3321 - Swiss Broccoli

(by Shirley McNevich)

8 cups frozen broccoli
1/2 cup butter
2 TBSP flour
1/2 of an onion (chopped)
1 1/4 cups milk
4 cups shredded Swiss cheese
2 beaten eggs
1 tsp. salt plus salt and pepper (to your taste)
crushed Ritz crackers (optional)

Cook broccoli according to box directions with 1 tsp. salt until tender--drain the broccoli. In a saucepan over medium heat add butter--melt. Add flour--cook/stir until smooth. Add chopped onions--stir. Slowly add milk while stirring--cook/stir until mixture is boiling, then cook for 1 more minute. Remove from heat--add salt and pepper--stir well. Add shredded Swiss cheese and beaten eggs--stir well. In a bowl add drained broccoli and the cheese mixture--toss to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 20-30 minutes or until heated through. Remove from oven and cool slightly before serving. Optional--sprinkle crushed Ritz crackers all over the top during the last 10 minutes of baking time.

#3287 - Spam and Eggs

(by Shirley McNevich)

1 - 12oz. can of Spam (sliced, then cut into bite sized pieces)
6 beaten eggs
shredded cheese (your choice of type)

Grease a large skillet and turn heat to medium. Add the beaten eggs, then sprinkle the Spam pieces evenly over the eggs. While continuing to cook, use a fork to mix the egg mixture all around until the eggs are almost done. Sprinkle shredded cheese all over the top and cook/mix with the fork until cheese is melted. You can top with some black pepper, but do NOT add salt as the Spam is already very salty.

#3175 - Fresh Cauliflower Poppers

(by Shirley McNevich)

1/2 cup canola oil
1 cup Panko bread crumbs
1/4 cup fresh grated Parmesan cheese
1 TBSP Italian seasoning
4 cups fresh cauliflower florets (de-stem before measuring)
1/2 cup flour
2 beaten eggs

Separate fresh cauliflower into florets, then cut and discard the large stem of each floret (you only want to use the top part). In one bowl add bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. In a second bowl add the beaten eggs. In a third bowl add the flour. In a cast iron skillet over medium heat add the canola oil--heat until oil is hot. It will work best to have one person do the coating and the other person do the frying. Dredge one cauliflower floret in the flour, then dip it in the eggs, then coat it in the breadcrumbs and place it directly in the hot oil. Repeat with all florets as you have room in the skillet for them (making sure the person doing the frying doesn't let them touch each other). Make sure you fry them to golden brown on each side (using tongs to turn them), then place them on paper towels to drain off extra oil. If using a large skillet, you should be able to fry 10-12 at a time.