#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.

#2237 - Creamed Spinach

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.

#2063 - Microwave Chicken Casserole

(by Shirley McNevich)

1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons

Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.

#1199 - Chicken in a Bag

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper to taste OR chicken rub
1 of each--red pepper, yellow pepper, green pepper, orange pepper
1 onion
1 TBSP butter
1/2 cup water

Rinse the chicken breasts and pat them dry--place them on a cutting board. Salt and pepper (or chicken rub) the tops, then press down on them with the back of a fork. Flip the chicken breasts and repeat on the other side with the salt and pepper (or chicken rub). Clean the peppers and onions and cut them into small pieces. Spray the inside of a foil cooking bag with Pam OR spray a large piece of foil with Pam. Place the cooking bag or the foil in the bottom of a greased 9 x 13 glass dish. Place the chicken breasts on the bottom of the bag or foil in a single layer. Sprinkle the peppers and onions on top of the chicken breasts. Dot the top of the peppers with the butter. Pour the 1/2 cup water towards the chicken breasts. Close up the bag OR place a second greased piece of foil over the first piece of foil (and crimp the edges shut). Use a sharp knife to make holes in the top of the bag or foil (if you skip this step the bag/foil will burst all over your oven). Bake at 350 degrees for 1 hour--test chicken for tenderness--you may need to bake it longer.

#1031 - Quick Meatless Taco Salad

(by Shirley McNevich)

1 small chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
1 or 2 chopped tomatoes
drained and sliced olives (optional--your choice of amount)
1 small can kidney beans (drained)
16oz. shredded cheddar cheese
1 - 16oz. bottle French dressing
tortilla chips (crushed using your hands)
1 or 2 heads iceberg lettuce (washed and broken into bite sized pieces)

Prepare just a few minutes before serving (chilling all ingredients except the tortilla chips). In a bowl add chopped onion, chopped red peppers, chopped green peppers, chopped tomatoes, sliced olives and kidney beans--stir until mixed. In a separate bowl add lettuce. When ready to serve, add lots of lettuce to a dinner sized plate. Add a heaping serving of the kidney bean mixture. Top with shredded cheddar cheese, French dressing and crushed tortilla chips.

#930 - Sour Cream Quiche

(by Shirley McNevich)

1 unbaked pie crust dough (pre-made or make your own)
2 TBSP butter
1/3 cup chopped onions
1/4 cup diced red or green peppers
1/2 cup chopped mushrooms
3 eggs
16oz. Breakstone's sour cream
5 slices of bacon (cooked and crumbled)
1 1/2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
salt and pepper to your taste

Spray a pie plate with Pam and insert the pie crust dough--place another pie plate inside of the crust (to prevent shrinkage) and bake at 450 degrees for 8 minutes. Remove the top pie plate, return to oven and bake 5 more minutes at 450 degrees. Remove from oven and set aside. In a saucepan over medium heat add butter--melt, then add onions, peppers and mushrooms. Cook and stir until tender. In a bowl add the eggs--beat. Add the 1/2 (8oz.) of the sour cream, crumbled bacon, both cheeses, salt and pepper to the eggs--stir. Add the onions/peppers/mushrooms to the egg mixture--stir. Pour the entire mixture into the partially baked pie crust. Bake at 350 degrees for 40 minutes or until center is set. Let stand 10 minutes, then cut and top each piece with a teaspoonful of sour cream.

#898 - Chicken and Peppers

(by Shirley McNevich)

1 - 10.75oz. Campbell's cream of mushroom soup
3/4 cup water
1/2 cup Parmesan cheese
4 cups cooked pasta (your choice of shape)--about 8oz. dry
2 boneless/skinless chicken breasts (cut into bite sized pieces)
1 chopped red pepper
1 small chopped onion (optional)
2 tsp. dried parsley
2-3 TBSP canola oil
salt and pepper

Cook and drain pasta according to box directions--rinse, drain and set aside. In a large skillet add canola oil, chopped red pepper, chopped onion and chicken pieces--cook over medium heat and brown the chicken. Add salt and pepper to the chicken to your taste. Add mushroom soup, water and Parmesan cheese--stir. Add cooked pasta and dried parsley--stir and heat until hot enough to serve.

#852 - Crab Salad

(by Shirley McNevich)

2 cups pre-cooked lump crab meat
1 cup diced celery
1/8 to 1/4 cup chopped green pepper
1/8 to 1/4 cup chopped red pepper
1 tsp. salt
1/4 tsp. pepper
1 TBSP lemon juice
3 TBSP Hellmann's mayo
Optional--a little Old Bay Seasoning

Flake the crab meat into a bowl. Add celery, red pepper, green pepper, salt, pepper, lemon juice--stir well. Add mayo--stir well. Optional--add a little Old Bay seasoning--stir well. If it seems too dry add a little more mayo. Serve in a sandwich or on top of a bed of lettuce. If you're going to eat it right away, you can use fresh lump crab meat, but it doesn't stay fresh very long.

#802 - Baked Cheeseburger

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped medium onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. can Hunt's tomato sauce
1/4 cup Heinz ketchup
1 cup shredded cheddar cheese
1 - 7.5oz. can Pillsbury buttermilk biscuits (in the refrigerated section of the grocery store)

In a skillet add ground chuck, chopped onions, chopped red peppers, chopped green peppers, salt and pepper--cook until meat is browned, then drain the meat mixture. Return the meat mixture to the skillet and add tomato sauce and ketchup--stir and cook until hot. Grease a 1.5 qt. casserole/baking dish. Pour the meat mixture into the casserole. Sprinkle the cheese over the top. Open the biscuit can and separate the biscuits. Arrange the buttermilk biscuit dough on top of the cheese. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#729 - Burger Casserole

(by Shirley McNevich)

1/4 cup dry bread crumbs (fine)
1/2 cup milk
1 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
1/3 cup chopped onions
1/3 cup chopped green peppers
1/3 cup chopped red peppers
1 large egg
3 cups mashed potatoes
3/4 cup shredded cheddar cheese

In a bowl, soak the bread crumbs in the milk. Add the egg to the milk--beat with a fork. Add ground chuck, salt, pepper, chopped onions, chopped green peppers, and chopped red peppers to the milk mixture--mix with your hands. Spread mixture into a greased 9" pie plate. Bake at 350 degrees for 35 minutes. Bring out of oven, spread the mashed potatoes over the top and sprinkle with the shredded cheddar cheese. Put it back in the 350 degree oven until cheese is melted and mashed potatoes are hot.

#703 - Egg Impossible Pie

(by Shirley McNevich)

1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup cooked turkey, ham or chicken (cut into bite sized pieces)
1/4 cup chopped red peppers
1/4 cup chopped onions
1 cup shredded cheddar cheese

In a blender add milk, Bisquick and eggs--blend for 15 seconds. Grease a 9" deep pie plate. Arrange your choice of meat pieces on the bottom, and sprinkle the chopped red peppers and chopped onions on top of the meat. Add salt and pepper to your taste. Pour the Bisquick mixture on top of the peppers and onions. Place pie plate on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven, sprinkle the cheese on top, and return to oven until cheese melts.

#699 - Chicken Marengo

(by Shirley McNevich)

2 TBSP canola oil
2 to 2 1/2 lbs. chicken breasts
1 - 16oz. can whole tomatoes (do not drain)
1/2 cup chopped red peppers
1 clove garlic (finely chopped)
1 envelope Lipton onion mushroom soup mix

In a skillet add canola oil over medium heat--brown chicken breasts on both sides. Remove browned chicken--set aside. In the same skillet that you browned the chicken add whole tomatoes, chopped garlic, chopped red peppers and soup mix. Stir. Cut the chicken into bite sized pieces and add chicken to the tomato mixture--stir. Put a lid on the skillet and simmer for 45 minutes or until chicken is tender (turn chicken and stir mixture a few times while it's simmering).

#694 - Breakfast Pizza

(by Shirley McNevich)

4 TBSP butter
2 TBSP flour
1/2 cup milk
6 beaten eggs
1 - 16oz. package bacon slices
6oz. mini pork sausages
1 - 12" pizza shell
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped red peppers
1/4 cup chopped onion

In a small saucepan add 2 TBSP butter over medium heat. Add the flour--stir and cook for 1 minute. Add milk and cook until boiling and thick. Remove from heat and set aside. In a skillet over medium heat add 2 TBSP butter--when butter is melted add the 6 beaten eggs, chopped red pepper and chopped onions--cook and stir until scrambled eggs are done--remove from heat and set aside. In a skillet over medium heat add bacon slices and mini pork sausages--cook until crisp. Drain the bacon and cut the sausages into coin shaped pieces. In a bowl add cooled milk sauce and scrambled eggs--stir. Place the pizza shell on a pizza pan or a cookie sheet. Spoon the egg mixture on to the pizza shell. Top the eggs with the crumbled bacon and sliced sausages. Sprinkle both flavors of cheeses on top of bacon and sausage. Bake at 400 degrees for 20-25 minutes or until cheese is melted.

#688 - Breakfast Sandwiches

(by Shirley McNevich)

4 Thomas' English Muffins (split and toasted to your taste)
1 TBSP butter
1/2 cup of a chopped red pepper
6 eggs
chopped onion (amount to your taste)
1/8 tsp. black pepper (fresh ground if you have it)
1/2 tsp. salt
4 slices of your favorite cheese slices (sandwich size)
8 slices bacon (cooked and drained)

In a skillet over medium heat melt the butter--add the chopped red pepper. Cook and stir until chopped peppers are softened. Toast the English Muffins and set aside. In a bowl beat the eggs and add chopped onion, salt and pepper. Add the egg mixture to the skillet with the chopped red peppers--cook and stir until eggs are done to your taste. Spread toasted muffins with butter, then spoon egg/chopped peppers mixture on to the muffin bottoms. Place one slice of cheese on top of the eggs on each muffin. Break bacon into smaller pieces and place bacon on top of cheese slices. Place muffin top on top to make the sandwich.

#620 - Western Skillet Rice

(by Shirley McNevich)

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper--bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

#523 - Italian Sausage Entree

(by Shirley McNevich)

1 1/2 - 2 lbs. Italian sausage (your choice of spiciness, flavor, etc.)
1 green pepper
1 yellow pepper
1 red pepper
1 orange pepper
canola oil
1 envelope Spatini spaghetti sauce mix (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce--you can see it here http://www.lawrys.com/main/product.aspx?ProductId=127 )
1 small can Hunt's tomato paste
1 large onion
3/4 cup water
oregano
garlic
salt

In a large pot add water and a pinch of salt--bring water to a boil, then boil sausage for about 30 minutes (after about 10 minutes, carefully poke holes in the sausage with a large cooking fork to make the fat boil out--pierce with a fork to check tenderness after 30 minutes). Wash and chop the onion and peppers. On a separate burner add canola oil to a skillet and sautee the chopped peppers and onions. Once they are tender add the Spatini, tomato paste, water, oregano, and garlic. Stir and taste--if you like the sauce a little sweeter add a little white sugar at a time until you get the flavor you desire. Drain sausage, cut into bite sized pieces and add the sausage pieces to the onions and peppers--stir and heat until you are ready to serve.

#511 - BBQ Chicken and Rice

(by Shirley McNevich)

2 1/2 lbs. chicken pieces
2 TBSP canola oil
1 1/4 cups Kraft BBQ sauce
3/4 cup water
1 1/2 cups original Minute Rice
1 cup whole kernel canned sweet corn
chopped green and red peppers (optional)

In a large skillet add canola oil and brown chicken on both sides. After the chicken is browned, drain off the oil but keep chicken in the skillet--add BBQ sauce and water--stir. Cover with a lid and cook over medium heat for 20 minutes or until tender (turn pieces once or twice while they are cooking). Add the rice, corn and peppers (optional)--put lid back on, turn heat to low and cook for 5 minutes or until hot.

#432 - Creamy Italian Vegetable Dip

(by Shirley McNevich)

1 cup Hellmann's light mayo
1 cup Breakstone's sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers

In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.

#349 - Cauliflower Au Gratin

(by Aunt Eileen [Knouse] Carter)

1 head cauliflower, cut into florets (about 6 cups)
1/2 of a sweet red pepper (chopped)
2 TBSP butter
3 TBSP flour
1 minced garlic clove
1 1/4 cups milk
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
Topping: 1 cup fresh breadcrumbs; 2 TBSP Parmesan cheese

Lightly butter a 2 qt. baking dish. In a pot, add water and a pinch of salt--bring to a boil, add cauliflower and cook 3-5 minutes--it should still be crisp, not well done. Drain cauliflower and add cauliflower to baking dish. Sprinkle the chopped red pepper evenly over the cauliflower. In a saucepan, melt the butter, then add the flour and minced garlic and stir--cook and stir over low heat for 1 minute. Add the milk to the garlic sauce--then add the cheddar and Parmesan cheeses, parsley, salt, pepper--stir and cook over low heat until cheeses are melted. Pour the cheese/garlic sauce over the red peppers in the baking dish--stir all ingredients in the baking dish so the cheese sauce gets mixed with the cauliflower and peppers. In a bowl, mix the breadcrumbs with the Parmesan cheese, then spread the bread crumb mixture over the top of the cauliflower mixture. Bake uncovered at 375 for 25-30 minutes or until bubbling.

#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.