#3763 - Irish Brisket

(by Shirley McNevich)

4 carrots (washed, peeled and sliced)
10 small red potatoes (washed and quartered)
1 large onion (sliced and rings separated)
5-6 cups beef broth
salt and pepper (to your taste)
1 - 4lb. corned beef brisket with spice packet
1/2 of a large head of cabbage (cut into bite sized pieces)

Pour the beef broth into a crock pot. Salt/pepper all sides of the brisket (to your taste). Place the brisket in the center of the crock pot. Sprinkle the contents of the spice packet over the brisket. Place the lid on top and cook on low for 4 hours. Remove lid and add the carrots, potatoes and onions to the broth (adding more beef broth if necessary). Replace lid and cook on low for 3 hours. Remove lid and add the cabbage pieces to the broth (adding more beef broth if necessary). Replace lid and cook 1 hour longer or until cabbage is tender and brisket is tender. Optional: add your own mixture of spices in addition (or in place of) the spice packet.

#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

#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.

#3361 - Double Cabbage Slaw

(by Shirley McNevich)

1/4 tsp. fresh ground black pepper
1/4 tsp. salt
1 tsp. olive oil
1 tsp. poppy seeds
1 1/2 tsp. fresh chopped dill
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
2 TBSP cider vinegar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

In a bowl add pepper, salt, olive oil, poppy seeds, chopped dill, mustard, honey and cider vinegar--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add a little white sugar and stir again. In a bowl add shredded green cabbage, shredded red cabbage and shredded carrots--toss to mix. Pour the vinegar mixture over the cabbage mixture--toss to coat. If you want the salad wetter, make the vinegar mixture a second time and pour it over the cabbage mixture--toss to coat.

#3292 - Quick Pickled Carrots

(by Shirley McNevich)

1 cup white sugar
1 tsp. salt
1 cup white vinegar
6 large carrots

Wash and peel the carrots, then cut them into sticks. In a large bowl add white sugar and salt--stir to mix. Add vinegar--stir until sugar and salt are dissolved. Add the carrot sticks--stir well. Cover the bowl and refrigerate for 24 hours.

#2738 - Pickled Carrot Sticks

(by Shirley McNevich)

1lb. carrot sticks
1 cup apple cider vinegar
1/4 cup white sugar
1 1/4 cups water
1 1/2 TBSP dill seeds
1 1/2 TBSP salt + 1 tsp. salt
2 garlic cloves (crushed)

Fill a pot 3/4 full with water and 1 tsp. salt--bring to a boil. Once boiling, add the carrot sticks--cook/stir for 1 minute, then rinse the carrots with cold water and drain them. In a saucepan over medium heat add the water, vinegar, dill seeds, 1 1/2 TBSP salt and crushed garlic cloves--cook/stir until boiling, then cook/stir for 2 minutes. Remove from heat. Place drained carrot sticks in a bowl, then pour the hot vinegar mixture over the carrots. Let the mixture cool to room temperature, then cover the bowl and refrigerate the mixture for 24 hours before eating the carrots.

#2693 - Golden Salad

(by Aunt Faye [Herman] Minier)

1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup white sugar
1/4 tsp. salt
1 large can Dole crushed pineapple (drain but save the juice)
1 cup hot pineapple juice (use the saved juice)
1/4 cup cold orange juice
1 1/2 TBSP apple cider vinegar
1 or 2 carrots (washed, peeled and grated)
1 orange (peeled and cut into small pieces)

Heat the 1 cup pineapple juice. In a bowl add cold water and Knox gelatin--stir until dissolved. Add white sugar, salt, orange juice, cider vinegar and hot pineapple juice--stir until mixed and dissolved and starting to gel. Add grated carrots, orange pieces and drained crushed pineapple--stir to mix. Pour mixture into a glass serving dish. Refrigerate overnight.

#2639 - Cream Cheese Carrot Muffins

(by Shirley McNevich)

1 - 15oz. can sliced carrots (well drained)
1 3/4 cups flour
1 cup white sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1 egg
1/3 cup canola oil
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 egg; 1/4 cup white sugar

Filling: in a mixer add cream cheese, 1 egg and 1/4 cup white sugar--beat well and set aside. Batter: in a bowl add drained carrots--mash them with a potato masher until smooth. In a separate bowl add flour, 1 cup white sugar, baking soda, salt, cinnamon, allspice, cloves and nutmeg--stir to mix. Add 1 egg and canola oil to the mashed carrots--beat with a whisk until smooth. Pour the carrot mixture into the flour mixture--stir with a spoon just until mixed. Place cupcake liners in muffin tins. Fill each 1/3 full of batter, drop 1 TBSP of the cream mixture into the middle of the batter, then place more batter on top of each so they are 2/3 full. Bake at 350 degrees for 20-25 minutes.

#2637 - Tuna Noodle Cracker Casserole

(by Shirley McNevich)

2 - 3oz. cans albacore tuna (well drained)
1 cup frozen peas and carrots
1/2 cup milk
3/4 cup crushed Keebler Club crackers (buttery garlic flavor)
2 1/2 cups dry egg noodles
1 - 10.75oz. can Campbell's cream of mushroom soup
a dash of garlic powder

Cook egg noodles according to bag directions, adding peas and carrots during the last 2 minutes of cooking time--drain but do not rinse. In a bowl add mushroom soup, garlic powder and milk--stir to mix. Add noodle mixture and tuna to soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 375 degrees for 15 minutes, remove from oven, sprinkle the cracker crumbs over the top, return to oven and bake 10-15 minutes longer or until hot.

#2212 - Candied Carrots

(by Shirley McNevich)

3 TBSP butter
1/4 cup Domino's dark brown sugar (packed)
1 TBSP water
3 cups drained cooked carrots (cooked in water with 1 tsp. salt until tender; cut into coin shaped pieces before cooking)

In a skillet over low heat add butter, brown sugar and water--cook/stir until melted and hot. Add cooked carrot pieces--cook/stir to coat.

#2046 - Easy Baked Chicken

(by Shirley McNevich)

1 Reynold oven bag (large)
2 TBSP flour
1 envelope Lipton onion soup mix
1 cup water
3 carrots (cut into coin shaped pieces)
2 red potatoes (cut into bite sized pieces)
1 green bell pepper (chopped)
6 boneless/skinless chicken breasts
salt
pepper
paprika

Open the Reynolds bag--spray the inside with Pam. Add flour to the greased bag--close and shake. Place the bag in x 9 x 13 baking dish. In a bowl add water and onion soup mix--stir. Pour the onion soup mixture into the bag. Place carrots, potatoes, and green bell pepper pieces to the bag. Close oven bag and shake to coat vegetables with onion soup mixture. Add salt, pepper and paprika to both side of each chicken breast. Open the end of the oven bag and place the chicken pieces in a single layer in the oven bag. Close the end of the oven bag. Use a sharp knife to poke a few holes in the top of the oven bag. Bake at 350 degrees for 1 hour or until chicken is tender.

#1923 - Crockpot Beef Tips

(by Shirley McNevich)

1lb. beef sirloin tips (cut into small cubes)
2 or 3 medium carrots (washed, peeled, and cut into coin shaped pieces)
1 cup chopped celery
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup (do NOT add water)
1 cup beef broth
2 TBSP cornstarch
1/4 cup cold water
egg noodles (cooked according to bag directions)

In a bowl add mushroom soup and beef broth--stir. In a crockpot add sirloin, carrots, celery, onions and beef broth mixture--stir. Cover and cook on low for 6-7 hours or until meat is tender. In a bowl add cornstarch and water--stir. Stir the cornstarch mixture into the beef mixture. Cook on high for 15 minutes or until mixture is thickened. Serve over hot egg noodles.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1760 - Dutch Oven Beef Brisket

(by Shirley McNevich)

4 to 6 garlic cloves (minced)
salt and pepper
1/4 cup canola oil
1 - 4lb. beef brisket (NOT corned beef brisket)
4 to 6 carrots (washed, peeled and sliced into coin shaped pieces)
4 celery ribs (washed and cut into bite sized pieces)
2 large onions (washed, peeled and chopped)
2 cups water
1 - 16oz. can Italian style chopped tomatoes
1 tsp. parsley (more if you wish)


On a cutting board, salt and pepper all sides of the brisket to your taste--use the back of a spoon to press the salt and pepper into the meat. In a Dutch oven over medium heat add 2 cups of water and the beef brisket--cook and brown on both sides, adding more water if necessary. Once all sides of the brisket have been well browned, remove the brisket to a plate (temporarily). To the water still in the Dutch oven add minced garlic, carrot pieces, celery pieces, chopped onions, parsley, and chopped tomatoes--stir until mixed. Return the brisket to the Dutch oven and using a spoon generously spoon the tomato mixture over the brisket. Remove from heat--put the lid on the Dutch oven, then place it on the center rack of your oven. Bake at 325 degrees for 3 hours--test with a meat fork to make sure it's tender. Bake longer if necessary. During the baking time, remove from oven every 20 minutes and use a large spoon to spoon the tomato mixture over the brisket. When meat is tender, remove just the brisket and put it on a plate. Return the Dutch oven to the oven to keep the vegetable mixture hot. Let the meat rest for a few minutes, then slice thinly. When ready to serve, remove vegetable mixture from the oven. Serve the sliced brisket with spoonfuls of the tomato/vegetable mixture. If you're having trouble with the meat getting tender enough, cut the 4lb. brisket into 2 smaller pieces (you can do this halfway through baking).

#1674 - Minestrone Soup

(by Shirley McNevich)

2 carrots (washed, peeled and cut into coin shaped pieces)
1 cup chopped cabbage
1 rib of celery (sliced)
1 onion (chopped)
1 clove of garlic (minced)
2 tsp. canola oil
3 cups water
1 - 14.5oz. Italian diced tomatoes (do NOT drain)
3 beef bouillon cubes
1 cup chopped spinach
2/3 cup uncooked elbow macaroni
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In large saucepan add carrots, cabbage, celery, onions, minced garlic, canola oil and 1 of the cups of water--cook and stir over medium heat for 5 minutes. Add the other 2 cups of water, diced tomatoes and their juice, and the bouillon cubes--stir and cook while bringing to a boil. Reduce heat to simmer--simmer uncovered for 20 minutes or until vegetables are tender. Add spinach, pepper and drained macaroni--stir and cook until macaroni is hot.

#1574 - Overnight Tuna Casserole

(by Shirley McNevich)

2 cups uncooked shell shaped pasta
1 - 10.75oz. can Campbell's cream of potato soup
1 can of milk (use empty soup can to measure)
1 TBSP dried parsley flakes
1 1/2 cups peas/carrot mix (canned or frozen/thawed)
1 - 6.5oz. can albacore tuna (drained and flaked)
3 slices buttered bread (cut into bite sized pieces)

Spray a 2qt. casserole dish with Pam. Spread raw pasta shells on the bottom of the greased casserole dish. In a bowl add potato soup, milk and parsley flakes--stir. Pour soup mixture over the shells. Cover and refrigerate overnight. The next day, uncover the casserole. Thaw peas and carrots if frozen. Spread peas and carrots on top of soup mixture. Flake the tuna on top of the peas and carrots. Use a large spoon to carefully stir the whole mixture. Spread the buttered bread pieces over the top. Bake uncovered at 350 degrees for 30-40 minutes or until hot.

#1502 - Carrot Cookies

(by Shirley McNevich)

1 cup cooked/mashed carrots
1 cup Crisco shortening
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. lemon extract
Glaze: 1 cup Domino's powdered sugar; 1 tsp. grated orange rind (zest); orange juice

In a mixer add shortening and white sugar--beat. Add egg--beat. Add cooked/mashed carrots--beat. Add vanilla, salt, lemon extract and baking powder--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until browned. Glaze--in a bowl add powdered sugar, orange zest and enough orange juice to make a glaze consistency--stir. If too thick add a little more orange juice. If too thin add a little more powdered sugar. Frost the cookies while they are still warm.

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.

#1393 - Zucchini and Carrot Casserole

(by Kim [Knecht] Bickel - friend)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
3 cups shredded zucchini (remove any seeds before shredding)
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onion and zucchini--stir until mixed. Pour mixture into an greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#1392 - Overnight Vegetable Salad

(by Shirley McNevich)

Vegetables: 1 - 16oz. can shoe peg corn (drained); 1 - 16oz. can French cut green beans (drained); 1 cup peas (if frozen--drain); 1 cup chopped celery; 1 cup chopped carrots; 1 chopped green bell pepper; 1 chopped onion
Sauce: 1/2 cup canola oil; 3/4 cup cider vinegar; 1 cup white sugar; 1 tsp. celery seed; 1 TBSP water; 1 tsp. salt

In a saucepan over medium heat add canola oil, cider vinegar, white sugar, celery seed, water and salt--stir and bring to a boil, then remove from heat. Let the sauce mixture cool to room temperature. In a large bowl add shoe peg corn, green beans, peas, celery, carrots, green bell peppers and onions--toss. Stir the cooled sauce, then pour it all over the vegetables. Carefully toss or stir until vegetables are well coated. Refrigerate overnight. Stir before serving.