#3931 - Fresh Tomato Salad Dressing

(by Shirley McNevich)

1 1/2 medium ripe tomatoes (chopped)
1/4 cup chopped onions
2 TBSP honey
6 TBSP red wine vinegar
3/4 TBSP olive oil
1 TBSP chopped fresh parsley
3 cloves garlic (minced)
3/4 tsp. salt
2 tsp. paprika
1/4 tsp. fresh ground black pepper

In a blender add chopped tomatoes, chopped onions, honey, vinegar, olive oil, chopped parsley, minced garlic, salt, paprika and pepper--put the lid on and blend for 1 minute or until dressing is smooth. Pour mixture into a glass container with a lid. Refrigerate until cold before using.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3762 - Bacon Pasta Salad

(by Shirley McNevich)

12oz. three color rotini pasta
10 slices bacon (fried and crumbled)
1 cup mayo
3 TBSP Hidden Valley Ranch dressing powder (dry)
1/4 tsp. garlic powder
fresh ground black pepper (to your taste; optional)
1 large tomato (chopped)
1 - 4.25oz. can sliced black olives (well drained)
1 cup shredded cheese (your choice of type)

In a pot of salted boiling water, cook the pasta according to bag directions, then drain but do NOT rinse. Let the pasta cool to room temperature. In a bowl add mayo, ranch dressing powder, garlic powder and pepper--stir well. In a large bowl add drained pasta, crumbled bacon, drained black olives and shredded cheese--toss to mix. Add the mayo mixture to the pasta mixture--toss to mix. Add more mayo as necessary and toss again until salad has the consistency you like. Cover and refrigerate until cold. When ready to serve, drain any liquid off of the chopped tomatoes and add them to the pasta salad--stir to mix.

#3760 - Easy Tomato Dip

(by Shirley McNevich)

4 fresh tomatoes (chopped)
1/2 of a red onion (chopped)
1 clove garlic (minced)
2 TBSP balsamic vinegar
1/4 cup olive oil
1 TBSP Italian seasoning

In a bowl add chopped tomatoes, chopped red onions, minced garlic, balsamic vinegar, olive oil and Italian seasoning--mix well. Cover and refrigerate overnight. Stir before serving. Serve with bread or good quality crackers. Optional: if you want the dip to be more tangy, add more balsamic vinegar.

#3759 - Bacon Tomato Cups

(by Shirley McNevich)

8 slices bacon (fried and crumbled)
1 tomato (chopped)
1/2 of an onion (chopped)
3oz. shredded Swiss cheese
1/2 cup mayo
1 tsp. dried basil
1 - 16oz. can refrigerated buttermilk biscuit dough

Grease a mini muffin tin. In a bowl add crumbled bacon, chopped tomatoes, chopped onions, shredded Swiss cheese, mayo and basil--stir to mix. Open the biscuit dough and separate the biscuits. Use a very sharp knife to cut each biscuit (horizontally) into two pieces. Repeat with all biscuit dough. Place one cut biscuit dough into each of the mini muffin tin cups. Fill each with the bacon mixture. Bake at 375 degrees 10-13 minutes or until golden brown.

#3725 - Amish Green Beans

(by Shirley McNevich)

6 raw slices of bacon (chopped)
1 medium onion (chopped)
1lb. fresh green beans
2 large tomatoes (chopped)
1 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper

Fill a pot with cold water and set it aside. Wash the green beans, remove the stems and cut the green beans into 2" pieces. Place the green bean pieces into a pot of boiling salted water--cook/stir them for 5 minutes, then drain them in a colander and immediately drop all of them into the pot of cold water (to stop them from cooking). Drain the green beans again. In large cast iron skillet add the chopped bacon and chopped onions--cook/stir over medium heat until bacon is crisp and onions are tender. Add the drained green beans, chopped tomatoes, chopped garlic, salt and black pepper--cook/stir 8-10 minutes or until green beans are tender and mixture is hot.

#3669 - BLT Burritos

(by Shirley McNevich)

1 cup mayo
1 fresh tomato (peeled and chopped)
8 flour tortillas
iceberg lettuce (chopped)
red onion (sliced)
16 slices of bacon (fried and crumbled)
salt
fresh ground black pepper

In a bowl add mayo and the chopped tomatoes--stir to mix. Spread the 8 flour tortillas evenly with the tomato mixture. Spread chopped lettuce over the tomato mixture. Spread sliced onions over the lettuce. Sprinkle the crumbled bacon over the onions. Add salt and pepper to your taste. Roll them up like a burrito (securing with a toothpick if necessary). Serve immediately.

#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.

#3236 - Sweet Corn Pasta Salad

(by Shirley McNevich)

1 1/2 cups raw bowtie pasta
1 cup bite sized cooked chicken pieces
2 ears sweet corn
1 tomato (chopped)
1 tsp. salt
1/8 tsp. fresh ground black pepper
Parmesan cheese for sprinkling
Italian dressing OR pesto sauce

In a Dutch oven add the bowtie pasta--cover with water and add add 1 tsp. salt--cook/stir over medium heat for 5 minutes, then add the husked sweet corn--cook for 7 minutes or until pasta is tender and corn is cooked. Drain the pasta and the corn, then remove the corn and rinse it under cold water (but don't rinse the pasta). Cut the corn off of the cob using a sharp knife. In a bowl add the corn kernels, drained pasta, chopped tomatoes, pepper and chicken--stir carefully to mix. Separate the whole mixture into serving bowls, top with Italian dressing OR pesto sauce and Parmesan cheese.

#3172 - Shrimp Caesar Pasta Salad

(by Shirley McNevich)

1/4 cup Caesar dressing (creamy--more if necessary)
1/4 cup mayo--more if necessary
1 clove garlic (minced)
8oz. of romaine lettuce (washed and torn into bite sized pieces)
2 cups raw pasta shells
1 large tomato (chopped)
Italian seasoned croutons
2 hard boiled eggs (chopped)
1/2 lb. small shrimp (cleaned--cut into smaller pieces if you wish)
Parmesan cheese
optional--fresh ground black pepper

Cook pasta shells according to package directions, then drain but do NOT rinse. Place cooked pasta shells in a glass bowl and refrigerate until cool. In a small bowl add Cesar dressing, mayo and minced garlic--stir to mix. In a large salad mixing bowl add shredded lettuce, cooled pasta shells and mayo mixture--toss to coat. Add chopped tomatoes, chopped eggs and shrimp--toss to coat. Sprinkle Parmesan cheese and croutons all over the top before serving. Optional--once salad has been divided into small salad bowls, top with fresh ground black pepper.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#2646 - Potato Tomato Bake

(by Shirley McNevich)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 cup (or more) chopped tomatoes
1 1/2 pounds garlic mashed potatoes
1 cup shredded cheddar cheese
1/4 cup chopped tomatoes
4 slices cooked bacon (crumbled)
2 green onions (chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any grease from the beef. Add 1 cup (or more) chopped tomatoes to hot beef mixture--stir to mix. Press the beef mixture into the bottom of a greased 9 x 13 glass baking dish. Spread the mashed potatoes over the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, sprinkle 1/4 cup chopped tomatoes, chopped green onions, bacon and cheese all over the top. Return to oven and bake another 15 minutes or until heated through.

#2525 - Blue Cheese Pasta Salad

(by Shirley McNevich)

3 cups dry bowtie pasta (cooked and drained according to box directions--do NOT rinse)
ranch salad dressing (about 3oz.)
1/4 cup milk
1/2 TBSP fresh chopped parsley or dried parsley flakes
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup chopped cooked turkey OR ham OR chicken
1/2 cup crumbled blue cheese
pepper to your taste

In a bowl add ranch dressing and milk--stir. Add drained pasta--stir/toss to coat. Add parsley, chopped onions, chopped tomatoes, chopped meat and crumbled blue cheese--stir to mix. Sprinkle lightly with pepper if you wish. Refrigerate until cold.

#2427 - Linguine Salad

(by Shirley McNevich)

1lb. linguine pasta (cooked, drained and cooled according to box directions but NOT rinsed)
1 onion (chopped)
1 tomato (chopped)
1 green bell pepper (chopped)
1 cucumber (peeled, halved and sliced)
1 - 12oz. bottle Italian dressing
1/2 of a jar of McCormick Salad Supreme seasoning
1/2 lb. grated sharp cheddar cheese

In a large bowl add chopped onions, sliced cucumbers, chopped green bell peppers, Italian dressing, Salad Supreme seasoning, and grated cheese--stir until mixed. Add cooled pasta--stir carefully until coated. Refrigerate until cold. When ready to serve, add chopped tomatoes--toss until mixed.

#2239 - Tomato Pork Chops

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#2159 - Ham Pasta Salad

(by Shirley McNevich)

1/2 of a 1lb. box pasta (your choice of shape)
2 cups cubed cooked ham
1 cup chopped green bell peppers
1 cup chopped tomatoes
1/4 cup chopped onions (optional)
Dressing: 1/2 cup mayo; 1/4 cup grated Parmesan cheese; 2 TBSP milk

Cook pasta according to box directions (with 1 tsp. salt)--drain but do not rinse. In a large bowl add drained pasta, cubed ham, chopped green bell peppers and chopped onions--toss until mixed. In a separate bowl add mayo, Parmesan cheese and milk--mix well. Pour dressing over pasta--toss to coat. If too dry, make a second batch of dressing--pour over pasta and toss to coat. When ready to serve, add chopped tomatoes--stir. Sprinkle extra Parmesan cheese over the top before serving.

#1809 - Pepper Steak

(by Shirley McNevich)

1.5lbs. sirloin steak
1/4 cup canola oil
1 - 8oz. can chopped tomatoes
1 1/4 cups water
1/2 cup chopped onions
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 green bell pepper
3 1/2 tsp. Worcestershire sauce
1 cup water + 4 to 5 TBSP flour (for thickening)

Cut the sirloin steak into strips 3" long and 1/4" wide. In a skillet over medium heat add canola oil--add steak strips, chopped onions, minced garlic, salt and pepper and brown steak on both sides. Once browned, drain off the grease and return steak strips to skillet. Cut green bell pepper into strips. Add 1 1/4 cups water, green bell peppers and chopped tomatoes to the steak strips--turn heat to simmer. Cover skillet with a lid and simmer for 1 hour or until steak is tender. Uncover the skillet--add Worcestershire sauce--stir. In a bowl add 1 cup water and flour--stir. Add flour mixture to steak mixture--stir and simmer until thickened and hot. Serve over cooked rice.

#1768 - Baked Zucchini and Tomatoes

(by Shirley McNevich)

2 TBSP butter
1/2 cup chopped green bell peppers
1/4 to 1/2 cup chopped onions
3 small zucchinis (washed and sliced into thin coin shaped pieces)
1/2 cup soft breadcrumbs (make by tearing up slices of bread)
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 cups fresh chopped tomatoes
1/2 cup shredded cheddar cheese

In a skillet over low heat add butter--melt. Add onions and green peppers--cook/stir until caramelized. Add zucchini--cook/stir until zucchini starts to get tender. Remove from heat. Add salt and pepper--stir. Add Parmesan cheese and torn bread crumbs--stir. Add chopped tomatoes--stir. Pour the mixture into a greased casserole dish and cover with a lid. Bake at 375 degrees for 20 minutes. Remove from oven, sprinkle cheddar cheese over the top, and bake uncovered until hot or until zucchini is fully tender.

#1760 - Dutch Oven Beef Brisket

(by Shirley McNevich)

4 to 6 garlic cloves (minced)
salt and pepper
1/4 cup canola oil
1 - 4lb. beef brisket (NOT corned beef brisket)
4 to 6 carrots (washed, peeled and sliced into coin shaped pieces)
4 celery ribs (washed and cut into bite sized pieces)
2 large onions (washed, peeled and chopped)
2 cups water
1 - 16oz. can Italian style chopped tomatoes
1 tsp. parsley (more if you wish)


On a cutting board, salt and pepper all sides of the brisket to your taste--use the back of a spoon to press the salt and pepper into the meat. In a Dutch oven over medium heat add 2 cups of water and the beef brisket--cook and brown on both sides, adding more water if necessary. Once all sides of the brisket have been well browned, remove the brisket to a plate (temporarily). To the water still in the Dutch oven add minced garlic, carrot pieces, celery pieces, chopped onions, parsley, and chopped tomatoes--stir until mixed. Return the brisket to the Dutch oven and using a spoon generously spoon the tomato mixture over the brisket. Remove from heat--put the lid on the Dutch oven, then place it on the center rack of your oven. Bake at 325 degrees for 3 hours--test with a meat fork to make sure it's tender. Bake longer if necessary. During the baking time, remove from oven every 20 minutes and use a large spoon to spoon the tomato mixture over the brisket. When meat is tender, remove just the brisket and put it on a plate. Return the Dutch oven to the oven to keep the vegetable mixture hot. Let the meat rest for a few minutes, then slice thinly. When ready to serve, remove vegetable mixture from the oven. Serve the sliced brisket with spoonfuls of the tomato/vegetable mixture. If you're having trouble with the meat getting tender enough, cut the 4lb. brisket into 2 smaller pieces (you can do this halfway through baking).