#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#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.

#3136 - Asparagus Casserole

(by Shirley McNevich)

3 cups asparagus pieces (washed, cut into bite sized pieces, cooked until tender and drained)
4 TBSP butter
2 TBSP flour
2 cups milk
1/2 cup grated cheese (your choice of kind)
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup 4C Italian bread crumbs
2 TBSP butter

Wash, cut and cook asparagus pieces just until tender. Drain the asparagus and place it in a greased 2 qt. casserole dish. In a saucepan over medium low heat add 4 TBSP butter--melt. Add flour while stirring. Add milk while stirring--cook/stir until mixture thickens. Remove from heat--add salt, pepper, and cheese--stir until mixed. Pour the whole mixture over the asparagus pieces. Sprinkle the bread crumbs all over the top. Dot 2 TBSP butter all over the top. Bake at 325 degrees for 30 minutes or until hot.

#2761 - Coated Sweet Potato Balls

(by Shirley McNevich)

1 large can sweet potatoes (drained)
a bag of large campfire sized marshamallows
1 can of bread crumbs (plain or seasoned)
1 stick butter (melted)
salt and pepper (to your taste)

In a bowl add the drained sweet potatoes--mash them with a potato masher. Add salt and pepper to your taste--stir well. Place the bread crumbs in a bowl. Take one marshmallow at a time, cover it in sweet potato mixture and form it into a ball. Roll the ball into the bread crumbs and place the ball into a greased 9 x 13 baking dish. Repeat until all of the sweet potato mixture is used. When placing them in the baking dish make sure they are not touching each other. Carefully pour the melted butter over all of the sweet potato balls. Bake at 350 degrees for 20-30 minutes or until the sweet potato balls are browned.

#1055 - Eggplant Parmesan

(by Dottie Ellis - friend)

1 medium eggplant
2 eggs (slightly beaten)
3/4 to 1 cup dry bread crumbs
1/4 tsp. salt
1 - 24oz. jar pasta sauce with mushrooms
1 TBSP oregano
1 or 2 cups shredded mozzarella cheese
canola oil for frying
Parmesan cheese for sprinkling

Add eggs to a bowl--beat slightly--set aside. Pour breadcrumbs and the salt into a bowl--stir and set aside. Wash, peel and cut eggplant horizontally into 1/2" thick slices. Dip each eggplant piece into the egg mixture, then into the breadcrumb mixture to coat--place coated pieces into skillet coated with 1/4" to 1/2" canola oil over medium heat. Brown both sides of each piece and drain on paper towels. In a bowl add pasta sauce and oregano--stir. In a greased casserole dish layer eggplant, pasta sauce, mozzarella cheese and Parmesan cheese--keep layering until all are used up--try to end up with pasta sauce on top. Bake at 350 degrees for 30-40 minutes or until hot and bubbling.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#837 - Corn and Broccoli Casserole

(by Shirley McNevich)

1/2 cup chopped onion
1 tsp. butter
2 tsp. butter (melted)
2 cups broccoli florets (fresh or frozen--either way, cook and drain broccoli before adding
1 - 14.75oz. DelMonte cream style corn
1 beaten egg
1/3 cup milk
1 cup bread crumbs

In a skillet add 1 tsp. butter and the chopped onion--cook over medium heat until transparent. Add cooked broccoli to the chopped onions--stir. Grease a casserole dish and pour the broccoli mixture into the casserole--set aside. In a bowl add creamed corn, beaten egg and milk--stir. Pour egg mixture over the broccoli mixture in the casserole. Add the 2 tsp. melted butter and bread crumbs to a bowl--stir. Sprinkle bread crumb mixture over the top of the casserole. Bake uncovered at 350 degrees for 20-25 minutes or until crumbs are browned.

#729 - Burger Casserole

(by Shirley McNevich)

1/4 cup dry bread crumbs (fine)
1/2 cup milk
1 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
1/3 cup chopped onions
1/3 cup chopped green peppers
1/3 cup chopped red peppers
1 large egg
3 cups mashed potatoes
3/4 cup shredded cheddar cheese

In a bowl, soak the bread crumbs in the milk. Add the egg to the milk--beat with a fork. Add ground chuck, salt, pepper, chopped onions, chopped green peppers, and chopped red peppers to the milk mixture--mix with your hands. Spread mixture into a greased 9" pie plate. Bake at 350 degrees for 35 minutes. Bring out of oven, spread the mashed potatoes over the top and sprinkle with the shredded cheddar cheese. Put it back in the 350 degree oven until cheese is melted and mashed potatoes are hot.

#644 - Microwave Onion Rings

(by Shirley McNevich)

1 large yellow onion
1 egg
2 tsp. olive oil
1/2 TBSP dry seasoned bread crumbs
1/2 tsp. paprika
1/4 tsp. garlic powder
salt (to taste)

Peel onion and slice in 1/2" thick slices. In a bowl, combine egg and oil--beat well. Spread bread crumbs, paprika, and garlic powder on a plate--stir lightly with your fingers until mixed. Dip each onion ring into the egg, then dip both sides in the bread crumbs to coat. Place onion rings on a plate, cover with a piece of paper towel large enough to cover all onion rings and microwave on high for 2 minutes. Check and cook in additional 30 second increments until onion is slightly cooked. Salt to your taste. Microwaves vary, so it's best to do just one onion ring as a test.

#585 - Sliced Baked Ham

(by Shirley McNevich)

1 large slice (3/4" thick) of smoked ham (in the meat section of the grocery store--near hams to bake)
1/2 cup Domino's dark brown sugar
1/2 cup dried bread crumbs
2 tsp. French's yellow mustard
1 1/4 cups apple juice

Place ham in a greased 9 x 13 x 2 baking dish. In a bowl add brown sugar, mustard, bread crumbs, and 1/4 cup of the apple juice--stir to mix and spread it on top of the ham slice. Pour remaining 1 cup of apple juice around the ham slice carefully (NOT over the top or the bread crumb mixture will run off). Bake at 325 degrees for 1 1/2 to 2 hours.

#382 - Broccoli and Chicken Casserole

(by Shirley McNevich)

1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces

Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.