#3246 - Pimento Dip

(by Shirley McNevich)

8oz. shredded yellow sharp cheddar cheese
8oz. shredded white cheddar cheese
1 cup chopped pimentos
1/2 cup mayo
1/2 tsp. celery salt
1 box Ritz roasted vegetable crackers

In a bowl add shredded yellow sharp cheese, shredded white cheddar cheese, chopped pimentos, mayo and celery salt--stir until well mixed. Serve with Ritz roasted vegetable crackers.

#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.

#1966 - Boiled and Baked Sausage

(by Shirley McNevich)

3lbs. fresh or smoked sausage (leave it in the casing)
1/2 cup chopped onions
1/2 cup Heinz ketchup
4 tsp. white sugar
1 tsp. French's yellow mustard
1 tsp. celery salt
1/4 to 1/2 tsp. pepper
4 tsp. Worcestershire sauce
3/4 cup water
2 tsp. cider vinegar

Fill a Dutch oven halfway with water--bring water to a boil. Use the tongs of a fork to prick a few holes all over both sides of each piece of sausage. Place sausage links in boiling water and boil them for 5 minutes. Drain the water off of the sausage--return sausage to the Dutch oven. In a bowl add chopped onions, pepper, ketchup, white sugar, mustard, celery salt, Worcestershire sauce, 3/4 cup water and cider vinegar--stir. Pour the sauce mixture over the sausage pieces in the Dutch oven. Bake uncovered at 350 degrees for 30 minutes. Remove from oven--turn each sausage piece on the other side. Return to oven and bake for 30 minutes longer.

#1337 - Cream of Celery Soup

(by Shirley McNevich)

10 cups water
3 cups finely chopped celery
1 TBSP butter
1 TBSP flour
1 cup milk
salt and pepper to your taste
celery salt to your taste
1 cup milk (hot but not boiling)

In a saucepan add water and chopped celery--bring to a boil, then cook until celery is very tender--drain. In a separate saucepan add butter--melt. Add flour--stir. Slowly add 1 cup milk--cook and stir until thick. Spoon the celery into a sieve over a bowl--push celery through the sieve using a spoon--discard anything caught in the sieve. Pour the bowl of celery into the saucepan with the milk mixture--stir. Add salt, pepper and celery salt to your taste--stir. Keep the heat on simmer, and simmer the celery soup for 10 minutes. Add the cup of hot milk to the celery soup--stir and cook until hot.

#961 - Kidney Bean Salad

(by Shirley McNevich)

2 hard boiled eggs (chopped into small pieces)
1 - 32oz. can or 2 - 16oz. cans good quality kidney beans (drained and rinsed)
2 chopped onions
4 TBSP Miracle Whip (regular or lite--your choice)
4 TBSP sweet relish
1 tsp. celery salt
1/2 tsp. garlic salt

In a large colander placed over the sink, add the kidney beans to drain them. Once drained, rinse them with cold water thoroughly and let them drain well. In a large bowl or pot add chopped eggs, chopped onions, Miracle Whip, sweet relish, celery salt, and garlic salt--stir until well mixed. Add the drained kidney beans (a few large spoonfuls at a time) to the egg/onion mixture--use a wooden spoon to mix. Continue adding beans and stirring until all kidney beans have been added and are well coated--be careful when stirring them so you don't break too many of the kidney beans. Scoop mixture into your covered serving bowls and refrigerate overnight (if you only refrigerate them a few hours they will not have as much flavor as they will if you chill them overnight). The next day when ready to serve, uncover serving bowls and stir. If they seem too dry for your taste add a little more Miracle Whip and stir.

#557 - Seashell Tuna Salad

(by Joan [Redman] Tippett - friend)

1 cup Hellmann's mayo (light or regular)
3 TBSP lemon juice
celery salt to taste
1/2 tsp. salt
1 - 8oz. box seashell macaroni (cooked and drained)
1 - 6oz. can Star Kist solid white albacore tuna (drained and flaked)
1 cup chopped celery
1/3 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. celery seed (optional)

In a large pot add water and 1/2 tsp. salt--bring to a boil. Add dry macaroni--put lid on pot, turn off the heat and let it sit 10-12 minutes until macaroni is tender. Drain macaroni in a collander--do not rinse. While still warm, add all other ingredients and the macaroni to the pot--stir well . Season to taste with celery salt and celery seed if desired. Cover and refrigerate.