#3904 - Cheddar Macaroni Salad

(by Shirley McNevich)

1 box elbow macaroni
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 cup mayo
3/4 cup Breakstone's sour cream
1 TBSP white sugar
3 TBSP white vinegar
1/4 cup milk
1 1/2 cup shredded cheddar cheese

Cook/drain elbow macaroni in salted water according to box directions but DO NOT RINSE. In a bowl add chopped red bell peppers, chopped green bell peppers, chopped celery, mayo, sour cream, white sugar, white vinegar and milk--mix well. Taste--if too sweet add more white vinegar and stir again. If too sour, add more white sugar and stir again. Once you like the flavor, add the drained macaroni and shredded cheddar cheese--toss to coat. Cover and refrigerate until cold.

#3901 - Pork Sloppy Joes

(by Shirley McNevich)

2lbs. lean ground pork
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP canola oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1 minced garlic clove
1 cup Heinz ketchup
1/4 cup water
1 1/2 TBSP Worcestershire sauce
1 1/2 TBSP Domino's dark brown sugar (packed)

In a skillet over medium heat add the canola oil, chopped onions, chopped green bell peppers and minced garlic--cook/stir just until onions start to get tender. Add the ground pork, salt and pepper--cook/stir until meat is browned. Add the ketchup, water, Worcestershire sauce and brown sugar--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 20 minutes (stirring occasionally) or until thickened. Serve on good quality rolls.

#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3782 - Spaghetti Pie

(by Shirley McNevich)

Crust: 7oz. raw spaghetti; 1 egg; 1/3 cup grated Parmesan cheese

Filling: 1lb. ground chuck; 1 tsp. salt; 1/2 tsp. pepper; 1/2 cup chopped green bell peppers; 1/2 cup chopped onions (more if you wish); 1 - 14oz. jar chunky pasta sauce (room temperature)

Topping: 1 cup shredded mozzarella cheese (more if you wish)

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE. In a large bowl add the egg--beat. Add Parmesan cheese--stir well. Add the drained spaghetti--toss to coat. Grease a 9" deep dish pie plate. Spread the spaghetti mixture over the bottom and up the sides of the greased pie plate. In a skillet over medium heat add the ground chuck, salt, pepper, green bell peppers and chopped onions--cook/stir until beef is browned. Drain off any grease, then add the pasta sauce--stir well. Spread the beef mixture over the spaghetti mixture. Spread the shredded mozzarella cheese over the top. Bake at 350 degrees 25-35 minutes or until hot. Cool for a few minutes, then slice and serve in pie shaped wedges.

#3640 - Italian Chili

(by Shirley McNevich)

1 rib of celery (chopped)
1 onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 TBSP canola oil
1/4lb. Italian sausage (loose/crumbled - more if you wish)
1 - 15oz. can Italian stewed tomatoes
1 cup canned kidney beans (drained and rinsed - more if you wish)
1 cup water
5 TBSP Hunt's tomato paste
3/4 tsp. chili powder (optional)
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
shredded cheese (your choice of type)

In a skillet add canola oil, chopped celery, chopped onions, chopped green bell peppers and chopped red bell peppers - cook/stir over medium heat until vegetables are tender, then set aside. In a Dutch oven add crumbled sausage--cook/stir until sausage is browned, then drain off any grease. Add vegetable mixture, stewed tomatoes, kidney beans, water, tomato paste, chili powder, salt and pepper to the sausage--cook/stir until mixed and boiling. Once boiling, turn heat back to simmer. Simmer for 20-30 minutes or until thickened. Serve in bowls and sprinkle shredded cheese over the top of each bowl when serving.

#3540 - Spicy Baked Beans

(by Shirley McNevich)

1 - 28oz. can baked beans with pork pieces
1 onion (chopped)
1 green bell pepper (chopped)
4 links spicy pork sausage (removed from casings and crumbled)
2 TBSP chili powder
3 TBSP Worcestershire sauce
4 TBSP cider vinegar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup ketchup
1 tsp. garlic powder
salt and pepper (to your taste)

In a skillet over medium heat add the crumbled spicy sausage--cook/stir until browned--drain and set aside. In a Dutch oven add baked beans, chopped onions, chopped green bell peppers, drained sausage pieces, chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup and garlic powder--stir well to mix. Cover the Dutch oven with the lid and bake at 350 degrees for 1 hour, stirring every 20 minutes. Taste--add salt and pepper as necessary. Recipe may be doubled.

#3525 - Lettuce Slaw

(by Shirley McNevich)

1 head iceberg lettuce
1/4 cup diced green bell peppers
1/4 cup chopped onions
2 TBSP white sugar (more if necessary)
3 TBSP cider vinegar (more if necessary)
1/2 cup mayo

Cut the head of lettuce in half. Place one half of the head (cut side down) on to a cutting board. Use a sharp knife to cut it into thin strips. Repeat with second half of the lettuce head. In a large bowl add sliced lettuce, diced green bell peppers and chopped onions--toss. In a bowl add white sugar, cider vinegar and mayo--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add more white sugar and stir again. Pour the mayo mixture over the lettuce mixture--toss to coat and serve right away. If you use a large head of lettuce and the mixture is too dry, make a second batch of the mayo mixture, pour it over the lettuce mixture and toss to coat.

#3458 - Hearty Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup mayo
1/4 cup white vinegar OR cider vinegar
up to 2/3 cup white sugar
2 1/2 TBSP French's yellow mustard
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 chopped red onion
2 celery ribs (chopped)
1 green bell pepper (chopped)
2 TBSP chopped pimentos
2-4 hard boiled eggs (chopped)

Prepare elbow macaroni according to box directions--drain but do NOT rinse. In a large bowl add the mayo, white vinegar, 1/4 cup white sugar, mustard, salt and pepper--stir to mix. Taste--if too sour for your taste, continue adding more white sugar and stirring again until you like the flavor. Add the chopped onions, chopped celery, chopped green bell peppers, chopped pimentos, chopped eggs and drained macaroni--toss to mix. Cover and refrigerate overnight.

#3433 - Irish Cabbage Casserole

(by Shirley McNevich)

1 head of cabbage
1lb. ground chuck
1/2 cup chopped onions (more if you wish)
1 green bell pepper (chopped)
1 tsp. salt
1/2 tsp. pepper
3 TBSP raw rice
1 - 10.75oz. can Campbell's tomato soup
1 - 8oz. can Hunt's tomato sauce

Slice and separate/cut the cabbage into bite sized pieces and spread them in a greased 9 x 13 glass baking dish. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, salt, pepper and raw rice--cook/stir until beef is browned. Spread the ground chuck mixture evenly over the cabbage pieces. In a bowl add tomato soup and tomato sauce--stir to mix. Spread the tomato sauce mixture evenly over the beef mixture. Cover the baking dish with foil and bake at 350 degrees for 90 minutes or until cabbage is tender.

#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#3320 - Bacon Corn

(by Shirley McNevich)

1lb. bacon
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)

Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.

#3235 - Vinegar Corn Salad

(by Shirley McNevich)

1 - 15oz. can sweet kernel corn (drained) OR the same amount of cooked fresh sweet corn
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/3 cup chopped sweet onions
1 tomato (chopped)
3 TBSP cider vinegar
2 TBSP white sugar
1 TBSP olive oil
1 TBSP water
a pinch of salt
fresh ground black pepper (to your taste)

In a bowl add corn kernels, chopped peppers (green, red and yellow) and chopped onions--toss to mix. In a bowl add cider vinegar, white sugar, olive oil, water, salt and pepper--stir to mix. Pour the vinegar mixture over the corn mixture--stir to coat. If too dry, repeat making vinegar mixture as necessary and adding to the corn mixture--stir to mix. Cover and refrigerate until cold. When ready to serve, add chopped tomatoes--stir well.

#3234 - Garden Tomato Salsa

(by Shirley McNevich)

3 cups finely chopped fresh garden tomatoes
1/2 cup chopped green bell peppers
1 cup chopped onions
1/2 tsp. fresh ground black pepper
other seasonings as you wish

If using supermarket tomatoes, peel the tomatoes first before chopping (the skins are much harder than home grown tomatoes). In a bowl add chopped tomatoes, chopped green bell peppers, chopped onions and fresh ground black pepper--stir to mix. Taste--add other seasonings to your taste such as salt, garlic powder, etc., then stir again. Depending on your taste you can also add fresh corn kernels, chopped hot peppers, etc. Recipe can be doubled, tripled, etc.

#3190 - Omelette Muffins

(by Shirley McNevich)

1/2 pound loose sausage (your choice of flavor)
12 eggs
1/2 cup chopped onions
1/4 cup chopped red bell peppers OR green bell peppers
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheese (your choice of flavor)

In a cast iron skillet cook/brown loose sausage, then drain off all the grease. Break all of the eggs into a large glass bowl--beat with a whisk. Add chopped onions, chopped peppers, salt, pepper and garlic powder--beat with a whisk. Add drained sausage and shredded cheese--stir with a wooden spoon until mixed. Grease the cups of a muffin tin. Use a ladle to spoon the egg mixture into the cups of muffin tins (stir egg mixture in between filling each cup so that the sausage stays mixed and doesn't all float to the bottom). Repeat until all egg mixture is evenly distributed in all of the greased muffin cups. Bake at 350 degrees for 23-25 minutes--test with a knife for doneness.

#3171 - Green Pepper Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 cup uncooked Minute rice
1 - 28oz. jar of your favorite tomato sauce
1 - 20oz. can crushed tomatoes
4 large green bell peppers (chopped)
shredded cheese (your choice of flavor)

In a Dutch oven add ground chuck, chopped onions, salt, pepper, garlic powder and chopped green bell peppers--cook/stir over medium heat until meat is browned. Add rice, tomato sauce and crushed tomatoes--stir well. Bake UNcovered at 350 degrees for 75 minutes, remove from oven, spread shredded cheese all over the top, return to oven and bake 15 minutes longer.

#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.

#2999 - Noodles and Ham

(by Shirley McNevich)

12oz. egg noodles
salt (according to egg noodle bag directions)
1/2 tsp. pepper
1/4 cup butter
1/4 cup chopped onions
1 cup chopped green bell peppers
1 cup grated carrots
1 cup cubed cooked ham (more if you wish)
1 cup frozen peas (thawed)
1 cup fresh grated Parmesan cheese (more if you wish)

Cook egg noodles with salt according bag directions. Drain the egg noodles but reserve 1/2 cup of the noodle water. Do NOT rinse the noodles. In a skillet over medium heat add butter--melt. Add chopped onions, chopped green bell peppers, and grated carrots--cook/stir until tender. Add cubed ham and peas--cook/stir until everything is hot. Add the drained egg noodles, reserved noodle water and pepper--cook/stir until heated through. After dividing mixture on to dinner plates, sprinkle grated Parmesan cheese over the top.

#2988 - Brown Rice and Sausage

(by Shirley McNevich)

1/4 tsp. pepper
1/2 tsp. salt
2 - 3.5oz bags Uncle Ben's quick-cooking brown rice (boiling bags)
1 cup chicken broth (more if necessary)
1 onion (chopped)
1/2 of a green bell pepper (chopped)
1/2 of a red bell pepper (chopped)
1lb. good quality smoked sausage OR hot sausage

Boil both bags of brown rice in water according to box directions. While the rice is cooking, cut the sausage into coin shaped pieces. In a skillet over medium heat add the sausage pieces--cook/stir until sausage is browned. Cover a plate with paper towels and remove the sausage pieces one at a time and place them on the paper towels to drain. Reserve any sausage drippings in the skillet. In the same skillet add red bell peppers, green bell peppers, chopped onions and a little bit of the reserved sausage drippings--cook/stir over medium heat until tender. Add the chicken broth to the onion mixture--cook/stir until boiling. When rice is done cooking, open the bags and add the rice to the chicken broth mixture--stir. Add the drained sausage pieces, salt and pepper to the chicken broth mixture--cook/stir until hot. If you want more sausage flavor in the rice, add more of the sausage drippings.

#2985 - Turkey Meatloaf

(by Shirley McNevich)

1 TBSP olive oil
1 onion (finely chopped)
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1lb. ground turkey
1 cup chunky salsa
1 beaten egg
3/4 tsp. salt
1/2 tsp. pepper
1 garlic clove (minced)
1/2 cup cooked brown rice
1/2 cup water

In a skillet over medium heat add olive oil, chopped onions and chopped bell peppers--cook/stir until tender. In a bowl add ground turkey, salsa, beaten egg, salt, pepper and minced garlic--mix with your hands. Add cooked brown rice, onions and peppers--mix with your hands. Form the mixture into a loaf and place it in a greased bread loaf pan. Carefully pour 1/2 cup of water into the bread loaf pan. Bake at 350 degrees for 30-45 minutes, adding more water if necessary so it doesn't burn. Bake until heated through.

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.