#3807 - Colby Pizza Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (softened)
1lb. shredded Colby cheese
16oz. Breakstone's sour cream
good quality tortilla chips

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off all fat, then set aside. In a bowl add softened cream cheese--beat with a spoon. Add sour cream--stir until mixed. Spread the sour cream mixture evenly over a round pizza pan. Sprinkle the warm drained ground chuck evenly over the sour cream mixture. Spread the shredded cheese evenly over the top. Bake at 250 degrees 8-10 minutes or until cheese is melted and mixture is hot. Serve hot with good quality tortilla chips.

#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.

#3423 - Bacon and Beef Bean Casserole

(by Shirley McNevich)

1/2 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 lb. bacon
1 - 16oz. can pork and beans
1 - 16oz. can lima beans (drained)
1 - 16oz. can kidney beans drained)
1/2 cup ketchup
1/2 cup Domino's dark brown sugar (packed)
1 TBSP French's yellow mustard
2 tsp. cider vinegar (more if you wish)

Chop the raw bacon into bite sized pieces. In a Dutch oven add the ground beef, chopped raw bacon, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add pork and beans, drained lima beans, drained kidney beans, ketchup, mustard and cider vinegar--stir to mix. Place the lid on the Dutch oven--bake at 350 degrees for 40-50 minutes (stirring every 15 minutes) or until hot and bubbling.

#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#3116 - Sauerkraut and Beef

(by Becky Lynn Mohr - friend)

2 TBSP butter
1 onion (chopped)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
15oz. sauerkraut
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
1/2 cup uncooked Minute Rice

In a Dutch oven over medium heat add butter, chopped onions, salt, pepper and ground chuck--cook/stir until beef is browned. Drain off any grease. Add sauerkraut and its juice, celery soup, rice and the water to the beef mixture--mix well. Put the lid on the Dutch oven and bake in the oven at 300 degrees for 90-120 minutes, stirring every 30 minutes and adding more water if necessary.

#3106 - BBQ Beef Brisket

(by Shirley McNevich)

1 - 3lb. beef brisket
2 TBSP Worcestershire sauce
6 TBSP paprika
4 TBSP. fresh ground black pepper
4 TBSP kosher salt
2 TBSP chili powder
2 TBSP Domino's dark brown sugar (packed)
1 large onion (chopped or sliced)
1 bottle of your favorite BBQ sauce
1/2 to 1 cup water

In a bowl add paprika, pepper, salt, chili powder and brown sugar--stir well to mix. Rub 1/2 of the mixture all over the top of the brisket, and the other 1/2 of the mixture all over the bottom of the brisket. Wrap the brisket tightly in Saran wrap and refrigerate it overnight. The next day pour the BBQ sauce, water, onions and Worcestershire sauce into a crockpot--stir well to mix. If too thick, add more water and stir again. Unwrap the brisket and place it in the center of the crockpot, then use a ladle to spread lots of the BBQ sauce/onion mixture all over the brisket. Cook on low for 8 hours, using the ladle at least once an hour to spread more of the BBQ/onion mixture over the top. Once brisket is tender, remove it from the crockpot and place it on a plate. Let it sit for 10 minutes, then slice it (or shred it with a fork). Once sliced or shredded, put all of the brisket back in the BBQ sauce/onion mixture and stir well. Serve on good quality rolls.

#3028 - Potato Cheese Soup

(by Shirley McNevich)

2 TBSP butter
1/3 cup chopped celery
1/3 cup chopped onions
4 cups diced/peeled potatoes
3 cups chicken broth
2 cups milk
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. salt (optional--only use if chicken broth isn't salty enough)
2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley

In a Dutch oven medium heat add butter--melt. Add chopped celery, chopped onions and chopped parsley--cook stir until onions are tender. Add chicken broth and diced potoatoes--cover and simmer until potatoes are tender. Stir, then remove from heat. Pour the mixture (half or a third at a time) into a blender--use chop setting until mixture is smooth. Repeat with all of the potato mixture. Return all of the potato mixture to the Dutch oven. Add milk, pepper, paprika and salt--return Dutch oven to medium heat--stir. Add the shredded cheddar cheese--cook and stir until cheese is melted and soup is hot and smooth. Serve immediately.

#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.

#2830 - Pizza Sloppy Joes

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
oregano (your choice of amount)
1 onion (chopped)
1 jar of your favorite pizza sauce
8 slices of American cheese
pepperoni slices
8 hamburger rolls
butter

Open each hamburger roll, butter both top and bottom half of each roll, and place them close together (butter side up) on a cookie sheet. In skillet add ground chuck, salt, pepper, oregano and chopped onions--cook/stir over medium heat until meat is browned. Drain any fat off of the ground chuck mixture. Spoon the ground chuck mixture on the bottom half of each hamburger roll. Spoon pizza sauce, pepperoni slices and one slice of cheese on top of the ground chuck mixture on each roll. Bake at 350 degrees for 8-10 minutes.

#2820 - Baked Mac and Cheese Casserole

(by Shirley McNevich)

1 1/2 cups raw elbow macaroni
1 onion (chopped)
1 - 28oz. can diced tomatoes
1 cup shredded sharp cheddar cheese
1 cup water
1 tsp. salt
1/2 tsp. pepper
3 slices buttered bread (cut into bite sized pieces)
In a bowl add raw macaroni, chopped onions, diced tomatoes, shredded cheese, water, salt and pepper--stir to mix. Pour the mixture into a greased 2 qt. casserole dish. Place the lid on the casserole dish--bake at 350 degrees for 1 hour, stirring after the first 30 minutes of baking. When there are 15 minutes left, remove from oven, remove the lid, place the buttered bread pieces all over the top, return to oven WITHOUT the lid and bake for the last 15 minutes uncovered or until buttered bread pieces are browned.

#2806 - Parmesan Crab Dip

(by Shirley McNevich)

2 TBSP butter
1 red bell pepper (chopped)
1 onion (chopped)
2 ribs of celery (diced)
1 - 10.75oz. can Campbell's cream of shrimp soup
1 cup mayo
1/2 lb. grated Parmesan cheese
12oz. lump crab meat
1/2 tsp. pepper
1 can salad size mini shrimp (well drained)
Ritz crackers

In a skillet over medium low heat add butter--melt. Add chopped red bell peppers, chopped celery and chopped onions--cook/stir until tender. Remove from heat. Carefully open the shrimp soup (do NOT shake the can first) and dip out and discard the top half of the soup (which will be mostly watery). In a bowl add the bottom half of the soup, mayo, Parmesan cheese and pepper--stir well. Add onion mixture--stir until mixed. Add the crab meat and stir carefully. Spread the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 20 minutes. Remove from oven, drain the mini shrimp and sprinkle them all over the top. Return to oven and bake 10 minutes longer. Serve immediately with Ritz crackers.

#2752 - BBQ Kielbasa

(by Shirley McNevich)

1 onion (chopped)
1 TBSP butter
1lb. kielbasa (sliced into coin shaped pieces)
1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce

In a saucepan add the kielbasa pieces--cover them with water, turn heat to medium and bring to a boil. Once water is boiling, cook the kielbasa pieces for 10 minutes. Remove from heat and drain. In a skillet add the butter and chopped onions--cook/stir over medium low heat until onions are tender. Add the ketchup, brown sugar, Worcestershire sauce and kielbasa pieces--cook/stir and bring to a boil over medium heat. Once boiling, turn heat back to simmer and simmer for 5 minutes or until mixture is hot.

#2749 - White Pickled Eggs

(by Shirley McNevich)

12 hard boiled eggs
4 cups white vinegar
1 tsp. salt
1 large onion (chopped)
1/3 cup white sugar
1 TBSP pickling spice

Peel the hard boiled eggs, rinse them with water to remove any leftover shells and place them all in a 1 gallon glass jar--set aside. In a saucepan add white vinegar, salt, chopped onions, white sugar and pickling spice--cook/stir over medium heat until boiling. Once boiling, cook for 5 more minutes. Remove from heat--pour the juice mixture slowly over the eggs. If all of the eggs are not covered with juice, add enough water so all of them are covered. Place the lid on the glass jar--shake gently to mix the water into the juice and then let them sit on the counter for 24 hours. Place the jar in the refrigerator and keep cold.

#2387 - Cheesy Noodles

(by Shirley McNevich)

4oz. raw extra wide egg noodles
2 TBSP butter
1/2 cup chopped onions
2 TBSP flour
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3/4 cup water
1 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups cubed cooked turkey or chicken
1 1/2 cups thawed frozen peas

Cook egg noodles according to bag directions--drain but do not rinse. In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour--stir until smooth. Slowly add evaporated milk and water while stirring. Cook/stir until boiling and thickened. Add cheddar cheese--cook/stir until cheese is melted. Add salt, pepper, drained noodles, meat and peas--cook/stir until everything is hot.

#2371 - Skillet Sausage and Noodles

(by Shirley McNevich)

1lb. loose sausage (removed from casing)
1 medium head of cabbage (shredded)
1 large onion (chopped)
2 chicken bouillon cubes
1/4 cup boiling water
2 cups Breakstone's sour cream
3/4 tsp. salt
1/2 tsp. pepper
8oz. egg noodles

Prepare egg noodles according to bag directions--drain but do NOT rinse. In a skillet over medium heat add loose sausage--cook/stir until browned. Add shredded cabbage and chopped onions--stir, then reduce heat to simmer. In a bowl add boiling water and chicken bouillon--stir until dissolved. Pour the chicken broth over the cabbage mixture--keep heat on simmer, cover the skillet and cook until cabbage and onions are tender. Open the sour cream--add salt and pepper--stir. Add sour cream and drained noodles to cabbage mixture--stir. Cook until hot before serving.

#2370 - Noodle Perogies

(by Shirley McNevich)

1 lb. extra wide egg noodles
1 - 12 serving size box mashed potato mix (or make your own)
1 stick butter (melted)
3/4 lb. American cheese (slices)
1 small onion (chopped)

Cook noodles according to bag directions--drain but do NOT rinse. Grease a 9 x 13 glass baking dish. Prepare mashed potato mix (or make your own). Place all of the noodles on the bottom of the baking dish. Spread all of the mashed potatoes over the noodles. Layer the cheese on top of the mashed potatoes. In a skillet add the butter and the chopped onions--cook/stir over medium heat until onions are soft. Spread the buttered onion mixture over the cheese. Bake at 325 degrees for 30 minutes or until bubbling hot.

#2344 - Onion Cabbage Soup

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 envelope Lipton onion soup
2 pints stewed tomatoes
water
2 TBSP white sugar
2 TBSP Domino's dark brown sugar
1 medium head of cabbage (washed and chopped)

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes--use empty can from stewed tomatoes and add 2 cans of water to the mixture--stir. Add onion soup mixture, white sugar and brown sugar--stir to mix. Add cabbage--stir/bring to a boil. Turn heat to simmer--simmer for 1 hour or until cabbage is tender.

#2341 - Balsamic Pasta Salad

(by Shirley McNevich)

8oz. small pasta sells (cooked and drained according to box directions)
2 cups frozen peas
1 cup diced celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2/3 cup mayo
1 TBSP (or more) balsamic vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to box directions--during the last 3-4 minutes of cooking the pasta, add the frozen peas to the cooking pasta. When pasta is done, drain the pasta/peas. In a bowl add mayo, balsamic vinegar, basil, mustard, salt and pepper--mix with a whisk until well blended. In a separate bowl add the pasta, peas, celery, red bell peppers and onions--toss to mix. Pour the mayo mixture over the pasta mixture--toss to coat. Cover and refrigerate until cold.

#2324 - Seasoned Hot Dog Sauce

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1/2 tsp. salt
1 - 8oz. can seasoned tomato sauce
1/2 to 3/4 tsp. chili powder

In a skillet over medium heat add ground chuck, water, chopped onions, minced garlic and salt--cook/stir until beef is browned. Add tomato sauce and chili powder--stir. Simmer mixture over low heat for 10 minutes. Serve over hot dogs/buns.