#1298 - Chicken and Vegetable Casserole

(by Shirley McNevich)

2 cups cooked chicken (bite sized pieces)
2 cups fresh cut green beans
2 cups bite sized celery pieces
1 1/2 cups sliced fresh carrots
1/4 to 1/2 cup chopped onion
3/4 cup green bell pepper (bite sized pieces)
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/4 cup melted butter
3 TBSP Minute brand quick cooking tapioca
2 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper
1 - 2.8oz. can French's french fried onions

In a large bowl add green beans, celery, carrots, chopped onions, green peppers, chicken pieces and diced tomatoes/juice. Add melted butter, quick tapioca, white sugar, salt and pepper--use a wooden spoon to mix carefully. Pour everything into a greased glass baking dish (about 2 1/2 quart size). Cover with foil and bake at 350 degrees for 50 minutes. Remove from oven, remove foil, sprinkle french fried onions over the top--return to oven and bake uncovered 20 minutes longer or until vegetables are tender.

#1173 - Italian Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup (more or less if you choose) good quality shrimp cocktail sauce
1/2lb. to 3/4lb. fully cooked baby shrimp (the kind you see in salads)-thawed
1 large tomato
1 small tub fresh grated Parmesan cheese
good quality crackers

Spread the softened cream cheese on to a dinner plate. Spread 1/2 of the shrimp cocktail sauce around the edge of the cream cheese on the plate. In a bowl, add the other 1/2 of the shrimp cocktail sauce and the baby shrimp--stir lightly just until mixed. Spread the shrimp mixture on top of the cream cheese mixture--refrigerate until ready to serve. Just before serving, dice the tomato and sprinkle the diced tomato all over the top of the cream cheese and shrimp mixture. Sprinkle the freshly grated Parmesan cheese over the top of the diced tomato. Serve with good quality crackers.

#895 - Italian Potato Skins

(by Shirley McNevich)

1 large baking potato for each person you are serving
1 bag shredded cheese blend cheese (we like Sargento's Six Cheese Italian)
1 diced tomato
fresh green onions (chopped into very small pieces)
salt and pepper
Italian seasoning

Bake the potatoes a few at a time in the microwave until tender (make sure you poke each potato multiple times with a fork to vent). Cut each potato in half (lengthwise). Scoop out the potato flesh from the center (leaving a bit close to the skin)--you can discard the potato flesh or save it for something else. Grease a cookie sheet and place the potato skins on the cookie sheet. Set your oven to "broil" and place the cookie sheet on the top rack. Watch them closely--once they start to get crispy, remove from oven and fill each with diced tomato, green onions, shredded cheese blend, and salt/pepper/Italian seasoning to your taste. Return to oven until cheese has melted.

#338 - Spinach Dip

(by Shirley McNevich)

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red bell pepper
3 cups fresh spinach, rinsed and chopped

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell peppers and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.