#3189 - Bacon and Egg Muffins

(by Shirley McNevich)

12 slices of bread
12 eggs
12 slices of bacon
salt and pepper to your taste
shredded cheese (your choice of type)

In a skillet fry the bacon so it's about halfway cooked (still flexible--NOT crispy). Place bacon slices on paper towels to soak up extra grease. Use butter to grease 12 muffin cups on a muffin tin. Use the palm of your hand to flatten each piece of bread. Press one flattened piece of bread into one muffin cup so that it covers the bottom and sides of the muffin cup. There will be some leftover bread sticking out of the top--slice it off with a sharp knife. Repeat with all muffin cups. Place the bread-lined muffin cups in the oven and bake at 350 degrees for 5 minutes. Remove from oven--shape one piece of bacon in a circle and place it in a muffin cup so it is flat against the edge all the way around the muffin cup. Repeat with all bacon and muffin cups. Crack one egg into the bacon circle in each muffin cup, carefully removing any shell pieces that get into the muffin cup. Sprinkle shredded cheese over the top of each egg (just a little--not too much). Bake at 350 degrees for 10 minutes (for runny yolks) or 15-17 minutes (for solid yolks). Add salt and pepper to your taste.

#1287 - Baked Cabbage

(by Shirley McNevich)

1 medium head cabbage
1 tsp. salt
3 TBSP butter
3 TBSP flour
2 cups milk
salt and pepper to taste
1 cup shredded cheese (your choice of flavor)
3 slices buttered or plain bread

Wash the cabbage. Use a sharp knife to cut the cabbage into bite sized pieces. In a large pot add cabbage pieces. Add 1 tsp. salt and enough water to cover the cabbage--turn heat to medium, bring to a boil and cook cabbage until tender, then drain and set aside. In a saucepan over low heat add butter--melt. Add flour--stir. Add milk slowly--stir and bring to a boil. Taste--add salt and pepper to your taste and stir--set aside. Grease a 2 qt. casserole dish--layer cabbage and shredded cheese back and forth, ending up with cabbage on the top. Carefully pour the milk sauce on top of the top cabbage layer. Cut the bread slices (buttered or not) into bite sized pieces and place them on top of the final cabbage layer. Place casserole dish on top of a cookie sheet. Bake uncovered at 375 degrees for 20-25 minutes or until hot.

#1187 - Homemade Meatballs

(by Aunt Janie [McNevich] Baronowski)

4 slices bread
1lb. ground chuck
2 eggs (beaten)
1/2 cup grated Romano cheese
2 TBSP chopped parsley
1 garlic clove (minced)
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 TBSP canola oil
water or milk

Place some water or milk in a bowl--soak each piece of bread in the water or milk, then carefully squeeze the moisture from the bread. Break the bread slices into bite sized pieces and place them in a large bowl. Add the ground chuck, beaten eggs, parsley, cheese, minced garlic, oregano, salt, pepper. Use your hands to mix all of the ingredients thoroughly. Form the mixture into small, medium or large meatballs--place each on a plate and continue until you run out of the mixture. In a skillet over medium low heat add canola oil. Add meatballs to the skillet and brown them on all sides. Add them to your favorite pasta sauce or pasta dish.

#1065 - All American Casserole

(by Shirley McNevich)

8 thawed hot dogs
1/4 to 1/2 cup chopped onions
2 cups cooked pasta noodles (your choice of shape)
1 - 10.75oz. can Campbell's tomato soup
1 tsp. French's yellow mustard
3 slices of bread (torn into bite sized pieces)
1 cup shredded cheese (mozzarella, cheddar, or three cheese blend)

Cook and drain noodles according to package directions. Slice hot dogs into coin shaped pieces--add pieces to a greased skillet over medium heat. Add onions to the hot dogs--stir and brown hot dogs and onions. Grease a 2 quart casserole dish--set aside. In a bowl add tomato soup and mustard--stir. Add drained noodles to tomato soup mixture--stir carefully--if it seems too thick add a little water and restir. Add hot dogs and onions to noodle mixture--stir gently. Pour the noodle mixture into the greased casserole dish. Sprinkle the shredded cheese on top. Place the bread pieces on top of the cheese evenly to cover the entire top. Bake at 350 degrees for 30-35 minutes or until cheese is melted and bread has browned.

#876 - Sharp Macaroni and Cheese

(by Shirley McNevich)

Cheese Sauce: 1 1/2 TBSP butter, 1 TBSP cornstarch, 1 cup milk, 1/2 tsp. salt, 1/2 tsp. pepper

2 cups elbow macaroni (cooked, drained according to box directions and rinsed with cold water)
1 - 8oz. block Cracker Barrel sharp cheddar cheese
5 or 6 slices of American cheese
3 slices of bread broken into stuffing-sized pieces
1 cup milk

Cook and drain macaroni according to box directions, then rinse with cold water and set aside. Cut the block of Cracker Barrel cheese into small pieces--set aside. Break American cheese slices into small pieces--set aside. In a saucepan over low heat add butter, salt and pepper--stir until butter is melted. Add cornstarch--stir. Add 1 cup milk--stir. Add both cheeses to the sauce--stir and cook until melted. Spray a 2 qt. casserole dish with Pam. Add cooked macaroni to the greased casserole dish. Pour 1 cup milk on top of macaroni--stir. Pour cheese sauce into the macaroni--stir. Cover the entire top with the broken bread pieces. Place casserole on a cookie sheet to catch drips. Bake at 375 degrees for 30-40 minutes until bread crumbs on top are golden brown.

#840 - Microwave Croutons

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. parsley flakes
1/8 tsp. paprika
1/8 tsp. garlic salt
1/8 tsp. pepper
2 slices of bread (cut carefully into cubes)

Spray a microwave safe baking dish with Pam--set aside. Add the butter to a microwave safe coffee cup and microwave on high for about :25 seconds or until the butter is melted. Remove from microwave and add parsley, paprika, garlic salt and pepper--stir. Spread bread cubes on the bottom of the baking dish. Carefully pour the butter mixture on top of the bread cubes, then shake and stir until bread cubes are coated. Place baking dish in microwave and cook on high uncovered for 3 minutes or until bread cubes are golden brown and crispy (stir the cubes once every minute while cooking them).

#835 - Cheddar Cheese and Broccoli Casserole

(by Shirley McNevich)

2 - 10oz. bags frozen broccoli pieces (thawed but NOT drained)
1 - 8oz. bag Sargento's shredded cheddar cheese
1 - 12oz. cottage cheese
3 beaten eggs
3 1/2 TBSP flour
1/2 cup softened butter
1 tsp. salt
1/2 tsp. pepper
3 slices bread (broken into bite sized pieces)

Spray a 2qt. casserole dish with Pam--set aside. In a large bowl add the eggs--beat. Add butter, flour, and cottage cheese--stir until mixed. Add salt and pepper--stir. Add shredded cheddar cheese---stir until mixed. Add frozen broccoli--stir just until mixed. Pour entire mixture into the casserole dish. Place casserole on a cookie sheet--bake covered at 350 degrees for 30 minutes. Remove from oven, remove cover, place bread pieces on top and bake UNCOVERED at 350 degrees for 30 minutes more.

#567 - Raspberry Banana Bread

(by Shirley McNevich)

1 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup Crisco shortening
2/3 cup white sugar
2 eggs
3 mashed ripe bananas (you can use a potato masher or a large fork to mash them)
1 1/2 cups fresh raspberries

Preheat oven to 350 degrees. In a bowl, sift the flour, baking powder and baking soda--set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add flour mixture a little at a time--beat. Add mashed bananas--beat until smooth. Remove bowl from mixer and fold in the raspberries. Pour batter into a greased loaf pan and bake at 350 degrees for 1 hour. Cool in pan a few minutes before removing. Cool removed bread on a baker's rack.

#254 - Meatballs in Tomato Sauce

(by Shirley McNevich)

2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.

#247 - Tuna Noodle Casserole

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter

Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.

#104 - Filling

(by Shirley McNevich)

1 bag filling bread (14-16 oz.)
1/2 cup chopped celery (use leaves and everything from heart, and some of the stalk)
1 medium onion (chopped)
1/2 cup fresh parsley or dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
3 eggs (beaten)
1/2 cup milk
2 TBSP Parkay margarine

In a frying pan, add Parkay, onion, celery, and parsley. Heat on medium heat with lid on for 10 minutes, stirring after first 5 minutes. Spray a 2 qt. casserole with Pam. Put filling bread in a mixing bowl and add the onion/celery/parsley mixture and mix with your hands. Add the eggs and milk and continue mixing with your hands. Pour everything into the casserole dish and pat it down with your hands. Bake at 375 degrees for 30-35 minutes with the lid on. Bake until it's slightly brown. If you're making this for stuffing for turkey dinner, once everything is mixed you can stuff it inside the turkey before baking (you can double the recipe if you're using a big turkey).

#56 - French Toast

(by Shirley McNevich)

Slices of texas toast bread (thick) or regular bread (thinner)
1 egg per slice of bread you are using
1/8 cup milk per slice you are making
Dash of salt and pepper for each slice
1/4 tsp. vanilla per slice you are making
Dash of cinnamon (optional)

Beat (with a fork) egg, milk, vanilla, salt and pepper in a small bowl (big enough to fit a slice of bread). Dip each slice of bread in that mixture--make sure to dip both sides of each slice of bread. Place slices in frying pan sprayed with Pam (or you can melt butter). Brown bottom side, then flip to brown other side. Top with syrup, powdered sugar, fresh fruit --whatever you like.