#3843 - Dill Shrimp

(by Shirley McNevich)

2lbs. shrimp (cooked, peeled and de-veined)
4 TBSP canola oil
2 TBSP white vinegar
2 TBSP minced dill
1/4 tsp. salt
1/4 tsp. black pepper

Place prepared shrimp (well drained) in a glass bowl--cover and refrigerate until cold. In a small bowl add canola oil, white vinegar, minced dill, salt and pepper--stir to mix. Drizzle the dill mixture over the cold shrimp--toss to coat. If not all shrimp are coated, make another batch of the dill mixture (you can omit the salt and pepper in the second batch), pour it over the cold shrimp and toss to coat again. Cover the bowl and refrigerate overnight before serving.

#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.

#3306 - Bacon BBQ Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts (more if you have a large crockpot)
your favorite BBQ sauce (enough to cover the chicken)
8 slices raw bacon (more if needed)
pepper
salt (optional; the bacon should make the chicken salty enough)

Rinse the chicken breasts in water, then pat them dry. Salt/pepper each side of each chicken breast. Wrap two slices of bacon around one of the chicken breasts and place it in a greased crockpot. Repeat with all chicken breasts. Pour your favorite BBQ sauce all over the chicken breasts until they are completely covered with BBQ sauce (if you have a large crockpot you'll probably need two or more large bottles of BBQ sauce). Cook on low for 8 hours. Note: if you don't use enough BBQ sauce and all of the chicken is not completely submerged in sauce, the chicken will be dry and tough. If you don't have enough BBQ sauce on hand, add the BBQ sauce to a bowl and add a few cup of water--stir well.

#3168 - Microwave Cheese Omelette

(by Shirley McNevich)

3 eggs
3 TBSP water
1 cheese slice (torn in half)
salt
pepper

In a bowl add eggs and water--beat. Spray a 10" dinner plate with Pam, place it in the microwave and carefully pour the egg mixture on to the dinner plate. Microwave on high for 30 seconds. Wait 5 seconds. Microwave on high for 30 more seconds. Wait 5 seconds, then open microwave and place sliced cheese pieces over one side of the egg mixture. Use a spatula to fold one side of the egg mixture over the other (to form the omelette). Microwave on high for 20 seconds longer. Season with salt and pepper. Note: our microwave is 1300 watts so if your microwave in lower wattage, you will have to adjust the times.

#3155 - Balsamic Deviled Eggs

(by Shirley McNevich)

12 eggs
4-5 slices of cooked bacon (crumbled)
1/2 cup mayo (more if needed)
1-2 TBSP minced or grated red onions (more if you wish)
1 tsp. white sugar (more if needed)
1/2 tsp. balsamic vinegar (more if you wish)
1/8 tsp. celery salt
1/4 tsp. fresh ground black pepper
paprika for sprinkling

In a pot add the eggs in a single layer--cover them with water and bring to a boil. Once water is boiling, turn heat back to medium and time them for 15 minutes. After 15 minutes, remove from heat and place the pot in the sink. Start running cold water into the pot and keep the water running until the water is cool to the touch. Pour out most of the water but leave enough to just cover the eggs. Add a tray of ice cubes to the pot and let them sit for 20 minutes. Pour off the water, peel the eggs and slice the eggs in half lengthwise. Carefully remove the egg yolks and place them in a bowl. Mash the egg yolks with a fork. Add crumbled bacon, mayo, minced onions, white sugar, balsamic vinegar, celery salt and black pepper to the egg yolk mixture--stir with a fork until well blended. Taste--if too sweet add a little more balsamic vinegar and stir again. If too sour, add a little more white sugar and stir again. If mixture is too dry add more mayo and stir again. When you like the taste and texture, place the sliced egg whites on a plate and fill each with the egg yolk mixture. Sprinkle paprika all over the tops of the eggs. Refrigerate until cold.

#3111 - Microwave Asparagus

(by Shirley McNevich)

fresh asparagus pieces
1 tsp. salt + extra for sprinkling
fresh ground black pepper
Parmesan cheese

In a microwave safe bowl add asparagus pieces (cutting where necessary). Add 1 tsp. salt--fill bowl 3/4 full with hot water. Microwave on high for 8-12 minutes or until tender (our 1200w microwave takes 8 minutes). Use tongs to drain each piece and place them in a single layer on a plate. Salt and pepper to your taste, then sprinkle Parmesan cheese all over the top.

#3106 - BBQ Beef Brisket

(by Shirley McNevich)

1 - 3lb. beef brisket
2 TBSP Worcestershire sauce
6 TBSP paprika
4 TBSP. fresh ground black pepper
4 TBSP kosher salt
2 TBSP chili powder
2 TBSP Domino's dark brown sugar (packed)
1 large onion (chopped or sliced)
1 bottle of your favorite BBQ sauce
1/2 to 1 cup water

In a bowl add paprika, pepper, salt, chili powder and brown sugar--stir well to mix. Rub 1/2 of the mixture all over the top of the brisket, and the other 1/2 of the mixture all over the bottom of the brisket. Wrap the brisket tightly in Saran wrap and refrigerate it overnight. The next day pour the BBQ sauce, water, onions and Worcestershire sauce into a crockpot--stir well to mix. If too thick, add more water and stir again. Unwrap the brisket and place it in the center of the crockpot, then use a ladle to spread lots of the BBQ sauce/onion mixture all over the brisket. Cook on low for 8 hours, using the ladle at least once an hour to spread more of the BBQ/onion mixture over the top. Once brisket is tender, remove it from the crockpot and place it on a plate. Let it sit for 10 minutes, then slice it (or shred it with a fork). Once sliced or shredded, put all of the brisket back in the BBQ sauce/onion mixture and stir well. Serve on good quality rolls.

#3090 - French Cheese Bread

(by Shirley McNevich)

3/4 cup butter (melted)
3 tsp. minced garlic
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/4 cup fresh shredded Parmesan cheese
1 cup shredded cheddar cheese
1 long loaf sourdough French bread OR Italian bread

Slice the sourdough bread loaf in half lengthwise and place both halves on a cookie sheet (open side up). In a bowl add melted butter, minced garlic, garlic powder, ground black papper, Parmesan cheese and shredded cheddar cheese--stir well to mix. Spread half of the cheese mixture eveny over each half of the bread. Bake at 450 degrees for 8-10 minutes or until cheese is melted and lightly browned. Slice and serve warm.

#2814 - Balsamic Salad Dressing

(by Shirley McNevich)

1/4 cup balsamic vinegar
1 TBSP minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 cup olive oil
Domino's dark brown sugar (if necessary)

In a blender add balsamic vinegar, minced garlic, salt and pepper--beat on high speed until well mixed. Add a little of the olive oil at a time, beating in between. Once all olive oil has been added, beat on high speed until well mixed. Taste--if too sour, add 1 tsp. of brown sugar and beat again.

#2662 - Fried Sweet Corn

(by Shirley McNevich)

5 ears fresh sweet corn on the cob
1 cup water
4 TBSP butter
1 tsp. fresh ground black pepper (more if you wish)
a dash of salt (more if you wish)
1/2 cup flour
1/4 cup bacon grease

Peel the sweet corn, then slice off the corn kernels into a bowl. Scrape the cobs so any small kernels/juice also go into the bowl. Add flour, salt and pepper to the corn--stir well. Slowly add the water--stir until mixed. In a cast iron skillet over medium heat add the bacon grease--add corn mixture--cook/stir until bubbling hot. If mixture is too thick, add a little more water and stir again. Turn heat back to low--cut the butter into smaller pieces and dot the butter all over the top of the corn. Put a lid on the skillet (slightly tilted)--let the corn cook for 20-30 minutes or until tender, stirring every few minutes. Scoop the corn mixture into a serving bowl, then scrape off the crust that forms in the skillet and discard it.

#2554 - Quick Chicken and Waffles

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)
1 cup cooked chicken pieces (more if you wish)
toasted waffles

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring, then add cooked chicken pieces--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed. Place toasted waffles on plates and pour gravy mixture over the waffles.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#1729 - Chopped Tomato Soup

(by Shirley McNevich)

1 pint home canned tomatoes OR 1 pint chopped tomatoes in a can
1 cup milk
1/2 cup cream
1 TBSP butter
2 TBSP flour
a pinch of baking soda
salt and pepper to your taste

In a saucepan add tomatoes--cook over medium heat and stir until soft. Add flour, butter and baking soda--stir until mixed. Remove from heat--let it cool for 20 minutes. Add milk, cream, salt and pepper--stir until mixed. Return to stove--heat just until hot enough to serve.

#1668 - Dill Salad

(by Shirley McNevich)

4 cups sweet peas (cooked in water with 1 tsp. salt, cooled, drained, and placed on paper towels in a single layer to dry)
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 TBSP horseradish (well drained)
1 TBSP Dijon mustard
1 TBSP dried dill weed
1/2 tsp. black pepper

Cook and drain sweet peas as directed above. In a bowl add mayo, sour cream, horseradish, mustard, dill weed and pepper--stir until mixed. Add dried sweet peas--toss to coat. Cover and refrigerate at least 2 hours before serving.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1416 - Sour Cream Noodles and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup Breakstone's sour cream
3 cups egg noodles (cooked according to bag directions)

Cook egg noodles according to bag directions--set aside. In a skillet add ground chuck, chopped onion, salt and pepper--cook until meat is browned. Add flour--stir and cook for 5 more minutes. Add soup--stir and cook until boiling, then turn heat to simmer and cook for 10 minutes. Add sour cream--stir and cook until hot. Serve the beef mixture over the cooked egg noodles.

#1366 - Tomato Tuna Casserole

(by Shirley McNevich)

1 - 8oz. bag wide egg noodles
2 TBSP canola oil
1/2 cup chopped onion (more if you wish)
1/2 cup chopped green bell pepper
1 - 15oz. can Hunt's tomato sauce
1 cup water
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 - 7oz. cans white albacore tuna (drained and flaked)
1/2 cup shredded cheddar cheese

Cook and drain noodles according to bag directions with 1 tsp. salt--drain and set aside. In a skillet over medium heat add canola oil, chopped onions and chopped green pepper--stir and cook until tender. Add tomato sauce, water, 1 tsp. salt, garlic powder and black pepper to the onion mixture--turn heat to simmer and stir--simmer for 10 minutes. Add noodles and tuna to the sauce--stir until mixed. Grease a 2 qt. casserole dish. Pour the whole mixture into the casserole dish. Bake (covered) at 375 degrees for 30 minutes or until hot. Remove from oven, sprinkle cheese on top, return to oven uncovered and bake until cheese melts.

#1317 - Slow Cooker Potato Chowder

(by Shirley McNevich)

8 cups bite sized red potato pieces (uncooked)
1/3 cup chopped onion
3 - 14.5oz. cans chicken broth (or make your own)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (cubed)
1/2lb. bacon (fried, dried on paper towels and crumbled)

In a slow cooker add potato pieces, chopped onions, chicken broth, cream of chicken soup and pepper--stir. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese--stir until cream cheese melts. Add crumbled bacon--stir. Optional--add whole kernel corn when you add cream cheese if you wish--drain corn first. Optional--cook a half bag of egg noodles (or more)--drain and add them when you add the bacon.

#1304 - Parmesan Asparagus

(by Shirley McNevich)

1lb. fresh asparagus spears
2 TBSP olive oil
1 tub fresh grated Parmesan cheese
black pepper (to your taste)
1/4 cup balsamic vinegar

Wash the asparagus. In a large bowl, add asparagus spears and olive oil--carefully toss to coat asparagus spears with olive oil. Arrange the asparagus spears on a cookie sheet in a single layer. Sprinkle black pepper on top of asparagus spears (to your taste). Sprinkle Parmesan cheese on top of the asparagus spears (as much as you like). Bake at 450 degrees for 10-12 minutes or until asparagus spears are done to your liking (crisp, soft, etc.). Remove from oven and drizzle balsamic vinegar on top of asparagus spears before serving.

#1291 - Cheesy Cauliflower

(by Shirley McNevich)

1 head of cauliflower (washed and broken into bite sized pieces)
1 TBSP butter
1 TBSP flour
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

In a saucepan over medium heat add cauliflower, salt and enough water to cover the cauliflower--bring to a boil, then cook 5-8 minutes or until almost tender. Remove from heat--drain and set aside. In a saucepan over low heat add butter, flour and pepper--stir until melted. Slowly add milk--stir constantly so it doesn't burn. Add shredded cheddar cheese--cook and stir until cheese melts. Add cauliflower pieces--stir until coated and hot.