#3910 - Watermelon Tomato Salad

(by Shirley McNevich)

5 large tomatoes (cut into bite sized cubes)
1 small seedless watermelon (cut into bite sized cubes)
1 tsp. salt + extra
1/4 cup olive oil
2 TBSP cider vinegar
fresh ground black pepper
1 cup crumbled feta cheese
dried basil (for sprinkling)

In a large plastic bowl add the cubed tomatoes and cubed watermelon--toss carefully to combine. Sprinkle 1 tsp. salt over the top. Let the mixture stand for 10 minutes. In a small bowl add the olive oil and cider vinegar--whisk to mix. Add salt, pepper and dried basil to your taste--mix well. Drain off all of the liquid from the watermelon mixture and discard the liquid. Add the feta cheese to the watermelon mixture--toss to combine. Drizzle the olive oil mixture over the whole thing--toss to coat. Serve immediately.

#3903 - Creamy Cucumber Salad

(by Shirley McNevich)

2 large cucumbers (washed, peeled and thinly sliced)
1 sweet onion (peeled, thinly sliced and separated)
1 TBSP sea salt
1/2 to 1 cup mayo
2 TBSP cider vinegar
1 TBSP white sugar
1 tsp. dried dill weed
1 tsp. garlic powder
1 tsp. fresh ground black pepper (less if you wish)

In a bowl add the sliced cucumbers, sliced onions and sea salt--toss to coat. Cover the bowl with Saran wrap and let it sit for 1 HOUR. After 1 hour, remove plastic wrap and drain off all liquid. Scoop the whole mixture into a collander. Fill a bowl 3/4 full with water (to provide some weight) and set the bowl carefully on top of the cucumber mixture in the collander (to help squeeze out more liquid). Let it sit for 30 minutes. In a bowl add mayo (start out with 1/2 cup--you can always add more later if needed), cider vinegar, white sugar, dried dill weed, garlic powder and pepper--stir to mix. Taste--if mixture is too sweet add more cider vinegar and stir again. If mixture is too sour add a little more white sugar and stir again. Once you like the taste, add the drained cucumbers/onions--toss to coat. Cover and refrigerate until cold. Stir well before serving. NOTE: if you skip the steps for draining the cucumbers you will have a sloppy mess.

#3891 - Teriyaki Chicken

(by Shirley McNevich)

2 TBSP cornstarch
2 TBSP cold water
1 cup white sugar
1 cup low sodium soy sauce (if you use regular soy sauce, it may taste too salty)
1/2 cup cider vinegar
2 minced garlic cloves
1 tsp. ground ginger
1/2 tsp. fresh ground black pepper
4-6 boneless/skinless chicken breasts

In a saucepan over low heat add cornstarch, cold water, white sugar, low sodium soy sauce, cider vinegar, minced garlic, ground ginger and fresh ground black pepper--simmer/stir until mixture thickens. Pour some of the sauce into a greased 9 x 13 glass baking dish, then place the chicken breasts into the sauce. Pour remaining sauce over the tops of the chicken breasts. Cover the dish with foil. Bake at 400 degrees for 30 minutes, remove from oven, remove the foil, flip the chicken breasts, return the dish to the oven and bake UNcovered 30 minutes longer or until chicken is done.

#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3814 - Frozen Cucumbers and Onions

(by Shirley McNevich)

4lbs. cucumbers
8 cups sliced onions
1/4 cup salt
3/4 cup water
4 cups white sugar
2 cups cider vinegar

Wash and slice the cucumbers. Place HALF of the sliced cucumbers into a large bowl, and the other half in a second large bowl. Place HALF of the sliced onions into each bowl with the sliced cucumbers. Pour HALF of the water into each bowl over the onions. Sprinkle HALF of the salt over the onions in each bowl. Cover each bowl with a tea towel and let them sit for 2 hours--do NOT drain. Add HALF of the white sugar and HALF of the cider vinegar to each bowl--stir the mixture in each bowl until the white sugar is dissolved. Taste the juice--if too sweet add more cider vinegar to each bowl and stir again. If too sour add more white sugar to each bowl and stir again. Divide both bowls of cucumber mixture into 2 cup size plastic containers with lids (leave a little empty space at the top of each container to allow for expansion during freezing). Place the lids on the containers and freeze them. After frozen, place one container in the refrigerator overnight to thaw and they will be ready to eat. Repeat when needed.

#3809 - Multi Dijon Dressing

(by Shirley McNevich)

1/2 cup canola oil
1/2 cup cider vinegar
3/4 tsp. salt
1 TBSP Dijon mustard (more if you wish)
1 TBSP grated onions
1 TBSP white sugar

In a bowl add canola oil and salad vinegar--whisk. Add salt, mustard, grated onions and white sugar--whisk. Taste--if too sweet add a little more Dijon mustard and whisk again. If too sour, add a little more white sugar and whisk again. Use as a salad dressing OR as a marinade for chicken breasts.

#3778 - BBQ Beef Casserole

(by Shirley McNevich)

1/2lb. ground chuck
4 slices bacon (cut into small pieces)
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Heinz ketchup
1 TBSP French's yellow mustard
1 TBSP cider vinegar
16oz. Bush's regular baked beans
8oz. cut green beans (drained)
5 deli slices American cheese
3/4 cup crushed Fritos

In a skillet over medium heat add ground chuck, bacon pieces, salt, pepper and chopped onions--cook/stir until beef is browned, then drain off the grease. In a large bowl add brown sugar, ketchup, mustard and cider vinegar--stir until mixed. Add baked beans, drained green beans and the drained beef mixture--stir well. Spread the mixture in a greased 2 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot and bubbling. Remove from oven--cover the top of the casserole with the crushed Fritos, then place the cheese slices over the top. Return to oven and bake until cheese melts (about 4-6 minutes).

#3740 - Sweet and Sour Kielbasa

(by Shirley McNevich)

6 TBSP butter
2 large onions (sliced, cut in half, and rings separated)
1 cup Domino's dark brown sugar (packed)
14oz. Heinz ketchup
3 TBSP cider vinegar
1 1/2 tsp. spicy brown mustard
1 TBSP Worcestershire sauce
2 tsp. hot sauce
2lb. kielbasa

Cut all of the kielbasa into 1" coin shaped pieces. In a cast iron skillet over medium heat add butter--melt. Add onions and kielbasa pieces--cook/stir until onions are tender and kielbasa is browned, then drain off any grease. In a blender add brown sugar, ketchup, cider vinegar, brown mustard, Worcestershire sauce and hot sauce--beat until mixed. Taste--if too sweet add more cider vinegar and beat again. If too sour add a little more brown sugar and beat again. Dump the kielbasa mixture into a crockpot and pour the ketchup mixture over the top--stir well to mix. Cook on low heat 5-6 hours. Serve with toothpicks.

#3683 - Sour Tomato Salad

(by Shirley McNevich)

3 cucumbers (washed, peeled and sliced)
1 onion (peeled, sliced, then quarter the slices and separate them)
3 tomatoes (washed, sliced, then cut slices into strips)
1/2 cup cider vinegar
1/4 cup white sugar
2 tsp. salt
1 tsp. fresh ground black pepper
1/4 cup canola oil

In a small bowl add cider vinegar, white sugar, salt, black pepper and canola oil--stir well. Taste--adjust as necessary (more white sugar if too sour; more cider vinegar if too sweet). In a large bowl add cucumber slices, onions and tomato strips--toss with your hands to mix. Pour the vinegar mixture over the cucumber mixture--stir well. If you don't have enough liquid, re-make a second batch of the vinegar/white sugar/salt/pepper/canola oil mixture, pour it into the cucumber mixture and stir well. Cover and refrigerate a few hours before serving, but refrigerating overnight is preferable.

#3548 - Fresh Green Beans and Onions

(by Shirley McNevich)

2 TBSP butter
1 large sweet onion (halved, sliced and separated)
1 1/2 lbs. fresh green beans (washed, tips cut/discarded, and halved)
salt
pepper
cider vinegar (optional)
chicken broth (optional)

In a skillet over medium heat add butter and sliced onions--cook/stir until onions are tender. At the same time in a pot of boiling salted water add the halved green beans--cook until done to your liking. Drain the green beans and return them to the pot. Add the onions to the green beans, and salt/pepper to your taste--toss to coat. Spread the green bean mixture on a serving plate. Optional--once the mixture is on the serving plate, drizzle with cider vinegar. For more flavor, you can cook the green beans in chicken broth instead of water.

#3542 - Chili Baked Beans

(by Shirley McNevich)

1lb. bacon
2 - 28oz. cans Bush's baked beans
1 - 12oz. bottle chili sauce
1 large onion (chopped)
1 cup Domino's dark brown sugar (packed)
2 TBSP French's yellow mustard
1 TBSP cider vinegar

Cook, drain and crumble the bacon. In a Dutch oven add the baked beans, chili sauce, chopped onions, brown sugar, mustard, cider vinegar and crumbled bacon--stir to mix. Bake at 350 degrees for 1 hour or until beans thicken.

#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.

#3528 - Skillet Cabbage and Kielbasa

(by Shirley McNevich)

2lbs. cooked kielbasa (cut into coin shaped pieces, then cut each coin shaped piece in half)
1 TBSP canola oil
1 head of cabbage (torn into bite sized pieces)
1 large onion (chopped)
3 garlic cloves (minced)
2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
mashed potatoes (optional)

In a skillet over medium heat add canola oil and kielbasa pieces--cook/stir until browned. Place browned kielbasa pieces on a plate but leave the fat in the skillet. To the fat in the skillet add the chopped onions, minced garlic, white sugar, salt and pepper--stir well. Add the cabbage pieces--cook/stir until desired tenderness. In a bowl add the cider vinegar and Dijon mustard--stir to mix. Spread the mustard mixture over the cabbage. Add the kielbasa pieces--cook/stir until mixture it hot and cabbage is cooked to your liking. Serve by itself OR over mashed potatoes.

#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.

#3523 - Basic BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
4 TBSP Domino's dark brown sugar (packed)
4 TBSP Worcestershire sauce
2 TBSP cider vinegar
2 tsp. garlic powder
a dash or two of Frank's red hot pepper sauce (optional)
1/2 tsp. mustard powder
1/2 tsp. salt

In a saucepan add ketchup, brown sugar, Worcestershire sauce, cider vinegar, garlic powder, hot pepper sauce, mustard powder and salt--stir to mix. Place saucepan over medium heat--cook/stir until mixture is hot. Taste--if you want it sweeter add more brown sugar. If you want it tangier add more cider vinegar. If you like it hotter add more hot pepper sauce. Stir well. Remove from heat and cool to room temperature.

#3521 - Red Beets and Eggs

(by Shirley McNevich)

1/4 cup white sugar
1 TBSP cornstarch
1/2 tsp. salt
1/4 cup cider vinegar
1/4 cup water
2 - 15oz. can sliced beets (drained)
1 TBSP diced onions (more if you wish)
1 TBSP butter
2-3 hard boiled eggs (peeled and chopped)

In a large saucepan add white sugar, cornstarch, salt, vinegar and water--cook/stir over medium heat until boiling. Once boiling, cook/stir until thickened. Add drained beets and chopped onions--turn heat back to simmer. Simmer for 10 minutes until beets are hot, stirring occasionally. Add butter--stir until butter is melted. Remove from heat--add chopped eggs--stir to mix. Serve right away.

#3518 - Tomato Salad

(by Shirley McNevich)

3 large tomatoes (washed, cored and cut into bite sized pieces)
1 large onion (cut in half, thinly sliced, and separated)
1 tsp. Italian seasoning
1/2 cup canola oil
1/2 cup cider vinegar
1/3 cup white sugar
1 tsp. salt
1/4 tsp. fresh ground black pepper (more if you wish)

In a bowl add tomato pieces, onion pieces and Italian seasoning--toss and set aside. In a separate bowl add canola oil, cider vinegar, white sugar, salt and pepper--stir until white sugar is dissolved. Pour the dressing mixture over the tomato mixture--toss to coat. Cover and refrigerate overnight. Toss again before serving.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.