#3919 - Chicken Wing Sauce

(by Shirley McNevich)

1/2 cup Frank's Red Hot Sauce
1/4 cup butter
1/8 tsp. garlic powder
1/8 tsp. celery seed
fresh ground black pepper (if you wish, to your taste)

In a saucepan over medium low heat add hot sauce, butter, garlic powder, celery seed and pepper--cook/stir until butter is melted and mixture is hot and smooth. In a large metal bowl add cooked chicken wings and the sauce--toss to coat.

#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
salt
pepper
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

#3694 - Bacon Potato Soup

(by Shirley McNevich)

6 slices bacon (fried, drained and crumbled)
6 cups cubed red potatoes
4 cups chicken broth
2 carrots (shredded)
1 yellow onion (chopped)
1 TBSP chopped parsley (fresh or dry)
1/2 tsp. celery seed
salt
pepper
2 cups milk
1/4 cup flour
4 slices American cheese (broken into small pieces)
6 green onions (chopped)

In a Dutch oven over medium heat add crumbled bacon, cubed red potatoes, chicken broth, shredded carrots, chopped parsley, chopped onions and celery seed--cook/stir until boiling. Tilt the lid on the Dutch oven and reduce heat to simmer--simmer the mixture until potatoes are tender (20-30 minutes). Taste--add salt and pepper to your taste, then stir well. In a bowl add milk and flour--whisk until mixed. Pour the milk mixture into the soup slowly (while stirring). Turn heat up to medium--cook/stir until soup is hot and thickened. Remove from heat--add American cheese pieces--stir until cheese is melted. Place soup in bowls and top with chopped green onions. Note: for more bacon flavor, fry your bacon in the Dutch oven first, then leave the drippings in the Dutch oven before adding soup ingredients.

#3434 - Dijon Potato Salad

(by Shirley McNevich)

2 1/4 lbs. red potatoes
1 tsp. salt (for cooking the potatoes)
3 TBSP cider vinegar
2 hard boiled eggs (peeled and chopped--more if you wish)
1 tsp. Lawry's seasoning salt
1/4 tsp. pepper
1 cup mayo
1/3 cup honey-Dijon salad dressing
2 TBSP Dijon mustard
5 TBSP chopped celery (more if you wish)
1/2 to 1 tsp. celery seed
white sugar (if necessary)

Wash and peel the potatoes, cover them with water and add the salt--bring to a boil over medium heat, then cook the potatoes for 20 minutes or until fork tender. Drain the potatoes and cool them. Cut the potatoes into bite sized pieces and place them in a large bowl. In a separate bowl add cider vinegar, chopped eggs, seasoning salt, pepper, mayo, honey-Dijon salad dressing, Dijon mustard, chopped celery and celery seed--stir well. Taste the dressing--if too sour add a little white sugar at a time and stir again. If too sweet add a little more Dijon mustard and stir again. Once you like the flavor, pour the dressing mixture over the potato pieces--toss to coat. Refrigerate until cold. Optional--if you like skins on your potato pieces, skip peeling the potatoes.

#3416 - Microwave Pickles and Onions

(by Shirley McNevich)

1 cucumber
1 large onion
3/4 cup white sugar
1/2 cup white vinegar
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

Wash the cucumber and cut it into thin slices. Wash and peel the onion, then slice thinly and separate into rings. In a bowl add white sugar, white vinegar, salt, celery seed and mustard seed--stir to mix. In a microwave safe bowl add the cucumber slices and onions--pour the vinegar mixture over the cucumber mixture and stir to coat. Place the bowl in the microwave--microwave on high for 3 minutes, then stir the mixture. Microwave on high for 3 more minutes or until cucumber slices are tender but still crisp. Cool to room temperature, then refrigerate until cold.

#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

#3188 - Bacon Slaw

(by Shirley McNevich)

6 slices thick cut bacon
1 TBSP olive oil
1/2 of a red onion (sliced and rings separated)
1/4 cup cider vinegar
1/4 cup water
2 TBSP Domino's dark brown sugar
1/2 tsp. celery seed
6 cups shredded green cabbage

Shred and measure the 6 cups of shredded cabbage and place it in a large bowl. In a cast iron skillet over medium heat add the olive oil and the bacon slices--fry the bacon until crisp. Use tongs to remove bacon slices one at a time and let any drippings drip back into the skillet. Crumble the bacon and add it to the shredded cabbage. Remove the skillet from the stove and place it on a pot holder. To the hot bacon drippings still in the skillet add the water and cider vinegar--stir well until mixed. Add the sliced onions, brown sugar and celery seeds to the vinegar mixture--stir well. Pour the cider mixture over the bacon/cabbage--toss well to coat. Serve immediately.

#3184 - Pepper Slaw

(by Shirley McNevich)

1 medium head of green cabbage (shredded)
2 green bell peppers (cleaned, cut into thin strips, then cut strips in half)
1 cup apple cider vinegar
1 1/2 cups white sugar
2 TBSP celery seed
salt (to your taste)

Shred the cabbage into a large bowl. Clean each green bell pepper, cut both into thin strips, then cut the strips in half. Add green bell pepper strips to the shredded cabbage--toss to mix. Sprinkle salt all over the top of the cabbage mixture--toss well. Let the mixture stand for 1 hour, then drain off any liquid. In a saucepan add cider vinegar and white sugar--cook/stir over medium heat until boiling. As soon as it starts to boil, remove it from the heat and add the celery seed--stir well. Pour the hot vinegar mixture over the cabbage mixture--toss well. Cool to room temperature, then refrigerate until cold. Optional: some people like to add onion. You can cut an onion in half, cut one onion half into strips, and add the onion strips at the beginning of the directions with the cabbage and green bell pepper strips.

#3166 - Hearty Cole Slaw

(by Shirley McNevich)

1 head of cabbage (cored and shredded)
1 small/medium onion (chopped finely)
1 cup white sugar + 1 tsp. white sugar
1 cup apple cider vinegar OR white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. French's yellow mustard
3/4 cup canola oil

In a large bowl add shredded cabbage, chopped onions and 1 cup white sugar--toss. In a saucepan over medium heat add cider vinegar, salt, celery seed, 1 tsp. white sugar, yellow mustard and canola oil--cook/stir until boiling. Once boiling, cook for 3 minutes. Remove from heat and pour the vinegar mixture over the cabbage mixture--toss to coat. Cool to room temperature, then refrigerate overnight. Stir well before serving.

#3128 - Red Cabbage Slaw

(by Shirley McNevich)

1/2 of a head of red cabbage (shredded OR torn into bite sized pieces)
1 small onion (chopped)
1/2 cup apple cider vinegar
2 TBSP white sugar
1/4 cup olive oil
2 tsp. celery seed
salt
fresh ground black pepper
5-6 slices fried bacon (crumbled)--OPTIONAL

In a bowl add white sugar and apple cider vinegar--mix well. Add olive oil and celery seed--mix well. Add salt and pepper to your taste--mix well. Taste--if too sweet add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. In a salad bowl add shredded cabbage, chopped onions and the cider mixture--toss well to coat. Refrigerate until cold. Remove from refrigerator and add crumbled bacon to the top, then toss well before serving.

#3073 - Green Pepper Cabbage Slaw

(by Becky Lynn Mohr)

1 green bell pepper (chopped)
1 carrot (chopped)
1 head of cabbage (shredded)
1 tsp. salt
2 cups white sugar
1/4 cup water
1 cup cider vinegar
1 tsp. mustard seed
1 tsp. celery seed

In a bowl add shredded cabbage--sprinkle the salt over the top. Let it stand for one hour, then drain off any liquid. Add the chopped green bell peppers and chopped carrots. In a saucepan add the white sugar, water and cider vinegar--bring to a boil and stir. Remove from heat and cool it to room temperature. Sprinkle the mustard seed and celery seed over the cabbage mixture. Pour the cooled vinegar mixture over the cabbage mixture--stir well. Divide the cabbage mixture into plastic containers and place them in the freezer. When you're ready to eat it, remove one container at a time and bring it to room temperature.

#2903 - Nine Day Cole Slaw

(by Shirley McNevich)

1 - 3lb. cabbage (grated)
1 green bell pepper (chopped)
1 onion (chopped - OPTIONAL)
1 cup cider vinegar
2 cups white sugar
1 tsp. salt
1/2 to 1 TBSP celery seed
1 cup canola oil

In a large glass or metal bowl add grated cabbage, chopped green bell pepper and chopped onions--toss to mix. Add celery seed--toss to mix. In a saucepan add canola oil, cider vinegar, white sugar and salt--cook/stir over medium heat until full rolling boil. Remove from heat and pour it over the cabbage mixture while hot. Stir the whole mixture until mixed. Cool to room temperature and refrigerate overnight before serving. Keep refrigerated--it will be good to eat for up to 9 days.

#2545 - Creamed Green Beans

(by Shirley McNevich)

1 - 10oz. bag frozen green beans
1 - 3oz. Philadelphia cream cheese (softened to room temperature)
1 TBSP milk
3/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. pepper

Cook green beans according to bag directions--drain them. In a bowl add cream cheese and milk--stir until mixed. Add celery seed, salt and pepper--stir. Pour cream cheese mixture over hot green beans. If not hot enough, microwave on high for 1-2 minutes in a microwave safe bowl.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#1890 - Ranch Chex Mix

(by Shirley McNevich)

4 cups rice Chex cereal
4 cups wheat Chex cereal
4 cups Parmesan Pepperidge Farms fish crackers
2 cups small pretzel twists
6 TBSP butter
2 1/2 TBSP Tabasco sauce
1 envelope Hidden Valley Ranch salad dressing mix powder
2 tsp. celery seed

In a microwave safe bowl add rice Chex, wheat Chex, fish crackers and pretzels--mix with your hands--set aside. In a small microwave safe bowl add butter--microwave until melted. Add Tabasco sauce, ranch powder and celery seed to melted butter--stir. Pour the melted butter mixture over the cereal mixture--toss to coat. Microwave cereal mixture for 2 minutes on high--stir. Microwave on high for 2 more minutes--stir. Spread the mixture on paper towels to cool.

#1710 - Dill Weed Refrigerator Pickles

(by Shirley McNevich)

9 cups cucumber slices (wash but do not peel before slicing--slice into coin shaped pieces)
2 tsp. salt
1 tsp. celery seed
2 cups white sugar
1 cup cider vinegar
1 cup sliced onions
a pinch of garlic salt
a pinch of dill weed

In a large bowl add white sugar and vinegar--stir. Add salt, celery seed, garlic salt and dill weed--stir. In a large glass jar add sliced onions and cucumber slices--pour the cider mixture over the cucumber and onions. Close the lid tight and let it sit on the counter overnight. The next day refrigerate--refrigerate for 4 days before eating.

#1594 - Hot Lettuce Potato Salad

(by Grandmother Pauline [Tharp] Herman)

6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
2 eggs
3 TBSP cider vinegar
cold water
8 large red potatoes (peeled, cooked until tender, and diced)
4 hard boiled eggs
1 cup diced celery (green part)
1 cup diced celery (yellow heart part--leaves and all)
1 tsp. celery seed

Peel potatoes, cover with water in a pot and add 2 tsp. salt--bring to a boil and cook until tender. Drain potatoes and let them cool--dice the potatoes and set aside. Hard boil the 4 eggs and let them cool--once cooled, peel the eggs and chop them--set aside. Break raw bacon into bite sized pieces. In a large cast iron skillet, fry the bacon until crisp. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add eggs and beat with the spoon. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture into the skillet that still has the bacon pieces in it. Turn heat on medium and stir constantly until it comes to a boil and thickens. Once it thickens, remove from heat and let it cool to luke warm. In a large bowl add diced potatoes, chopped eggs, celery seed, both cups celery--pour the bacon dressing mixture on top--stir with a wooden spoon. Serve hot or let it cool to room temperature, then refrigerate.

#1555 - Amish Macaroni Salad

(by Shirley McNevich)

2 cups elbow macaroni (once measured, cook according to box directions until tender)
3 hard boiled eggs
1 onion (chopped)--OPTIONAL
3 ribs of celery (including the inner yellow leaves)
1/2 of a red bell pepper
2 TBSP pickle relish
2 cups Miracle Whip
3 TBSP French's yellow mustard
3/4 cup white sugar (add more if too sour)
2 1/4 tsp. white vinegar or cider vinegar
1/4 tsp. salt
3/4 tsp. celery seed

Cook macaroni until tender using box directions (make sure macaroni is very tender)--drain. On a cutting board, peel and chop hard boiled eggs. Chop onion, celery, and red bell pepper. In a large bowl add chopped eggs, chopped onions, chopped celery, chopped red bell pepper, pickle relish, Miracle Whip, mustard, white sugar, vinegar, salt and celery seed--stir until mixed. Add cooked macaroni--stir until mixed and well coated. Taste--if too sour for your taste, add a little more white sugar and stir again. Refrigerate until cold in a glass container.

#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.

#1218 - Potato & Egg Salad

(by Shirley McNevich)

1 1/2 cups mayo
1 TBSP cider vinegar
1 TBSP French's yellow mustard
1 tsp. salt (for cooking potatoes)
1/2 cup white sugar
5 large red potatoes
3 hard boiled eggs (peeled and chopped)
1/2 of a small onion (chopped)--optional
1/2 cup chopped celery
1/2 to 1 tsp. celery seed

In a bowl add mayo, cider vinegar, mustard, white sugar, celery seed--stir until mixed. Let the mixture sit for 20 minutes while you cook the potatoes. Peel potatoes--cook potatoes with water and salt until tender, then drain and cut them into bite sized pieces. Put potato pieces into a large bowl--stir the mayo mixture again, then pour the mayo mixture over the top of the warm potatoes. Add the chopped eggs, chopped onions, and chopped celery--gently mix all ingredients until mixed. If too dry, add more mayo. If too sweet add more mustard. Refrigerate until cold.