#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3674 - Sour Cream Mac and Cheese

(by Shirley McNevich)

14.5oz. chicken broth
1 cup water
2 cups raw elbow macaroni
3 TBSP butter
2 TBSP flour
1 tsp. dry mustard
1 1/2 cups milk
1/2 cup Breakstone's sour cream
8oz. shredded extra sharp cheddar cheese

In a saucepan over medium heat add chicken broth and water--bring to a boil. Add the elbow macaroni--cook 6-8 minutes or until tender. While the macaroni is cooking, in a saucepan over low heat add butter--melt. Add flour and dry mustard--cook/whisk for 2 minutes. While whisking slowly add milk and sour cream--cook/stir until boiling. Turn heat back to simmer--simmer for 5 minutes. Add 1 1/2 cups of the shredded cheese--cook/simmer until melted and smooth. Drain the macaroni but DO NOT RINSE. In a bowl add drained macaroni and cheese sauce--stir to mix. Dump the whole mixture into a greased 2 qt. casserole dish. Sprinkle the rest of the shredded cheese over the top. Bake at 350 degrees for 20-30 minutes or until hot. Let it rest slightly before serving.

#3483 - Easy Creamy Macaroni and Cheese

(by Shirley McNevich)

1 2/3 cups raw elbow macaroni
2 TBSP cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
12oz. Carnation evaporated milk
1 cup water
2 TBSP butter
2 cups shredded cheddar cheese

Prepare macaroni according to box directions--drain but DO NOT rinse. In a saucepan add cornstarch, salt, mustard, pepper, evaporated milk, water and butter--cook/stir over medium heat. Bring to a boil. Once boiling, cook/stir for 1 more minute. Remove from heat--add 1 1/2 cups shredded cheddar cheese--stir until smooth. Pour the milk mixture over the drained macaroni--stir well. Pour the whole macaroni mixture into a greased 2 quart casserole dish. Sprinkle the other 1/2 cup shredded cheddar cheese over the top. Bake at 375 degrees for 25-30 minutes or until lightly browned. Cool slightly before serving.

#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.

#3386 - Sausage Egg Casserole

(by Shirley McNevich)

6 slices white bread
1lb. ground pork sausage (if using link sausage, remove the casings)
6-8 slices cooked bacon (crumbled)
8oz. shredded sharp cheddar cheese
8 eggs
2 cups milk
1 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt

In a skillet over medium heat add the ground pork sausage--cook/stir until meat is well browned. Drain off the grease from the sausage, then spread the sausage on to paper towels to soak up any remaining grease. Cut the crusts off of the bread and discard the crusts. Cut remaining bread pieces in half. Spray a 9 x 13 glass baking dish with Pam, then arrange the bread slices to cover the whole bottom of the dish (cutting bread where necessary). Spread the drained sausage evenly over the bread pieces. Sprinkle the cheese over the sausage. In a bowl add eggs, milk, mustard, salt, seasoned salt, and pepper--beat. Pour the egg mixture evenly over the cheese. Sprinkle the crumbled bacon all over the top. Bake at 400 degrees for 40-45 minutes. Let the casserole stand for a few minutes after removing from the oven before cutting and serving.

#3259 - Pickled Brussels Sprouts

(by Shirley McNevich)

2 - 10oz. boxes frozen Brussels sprouts (substitute fresh Brussels sprouts if desired)
1 1/2 cups cider vinegar
2 tsp. salt
1 tsp. dry mustard
2 tsp. oregano
1/2 tsp. fresh ground black pepper

Cook Brussels sprouts according to box directions, then drain them and let them cool to room temperature. Once cooled, slice each sprout in half. Repeat with all sprouts. Place all Brussels sprout halves in a quart glass jar. In a saucepan add cider vinegar, salt, dry mustard, oregano and fresh ground black pepper--cook/stir over medium heat until boiling. Once boiling, remove from heat and carefully pour the vinegar mixture over the Brussels sprouts. Cool to room temperature, then place the lid on the jar and refrigerate them overnight before eating. Drain before eating. Note: you most likely won't need all of the vinegar mixture depending on the size of the sprouts.

#2484 - Homemade Ketchup

(by Shirley McNevich)

(use this ketchup in baked beans, sloppy joes, bbq sauce, pasta sauce, etc.)

4 quarts tomato juice (explained below)
1 peck of ripe tomatoes
2 heaping cups white sugar
1 cup cider vinegar
1 TBSP pickling spices
1 tsp. dry mustard
2 TBSP salt
4 1/2 TBSP cornstarch

Wash the tomatoes in cold water and put them in a large pot. Pour boiling water over the tomatoes until all of the tomatoes are covered. Once covered, let the tomatoes stand for 5 minutes. Pour the water off of the tomatoes. Cover the tomatoes with cold water. Remove one tomato at a time, core the tomato, remove the skin, cut the tomato into quarters and place the tomato quarters into a Dutch oven. Repeat with all tomatoes. Place the Dutch oven on the stove over medium heat--cook uncovered for 20 minutes until tomatoes are soft and falling apart--stir occasionally. Place some of the tomato mixture into a Foley food mill or a strainer in order to remove the seeds. Repeat with all tomato mixture. Place a separate container underneath to catch the tomato mixture--the food mill will catch the seeds. Discard the seeds. Place the tomato juice mixture into a large granite pot--it should make at least 4 quarts of tomato juice. Add the white sugar, pickling spices, vinegar, dry mustard and salt--put the granite pot on the stove over medium heat. Stir/bring to a boil, then boil the mixture for 2 hours (stirring occasionally). In a small bowl add the cornstarch--using a ladle, dip one ladle of the tomato mixture into the cornstarch--stir until mixed. Add the cornstarch mixture to the tomato mixture--stir until mixed, then cook/stir until boiling again. Once boiling, cook/stir for 5 minutes. Use canning jars/lids to preserve the ketchup.

#2164 - Stewed Tomato Chicken

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 TBSP butter
1 - 15oz. can stewed tomatoes (do not drain)
1/2 cup water
2 TBSP Domino's dark brown sugar
2 TBSP white vinegar
2 TBSP Worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp dry mustard
1/2 tsp. celery seed
1/4 of a garlic clove (minced)

In a bowl add flour, 1/2 tsp. salt and pepper--stir. Lightly rinse chicken breasts in water, then dip both sides of each chicken breast in the flour mixture. In a skillet add butter--melt over medium heat, then add chicken breasts and brown them on both sides. Remove chicken breasts from skillet and drain them on paper towels. In the same skillet add stewed tomatoes, water, brown sugar, vinegar, Worcestershire sauce, 1 tsp. salt, chili powder, dry mustard, celery seed and minced garlic--stir/cook over medium heat, bring to a boil and add the chicken breasts. Reduce heat to simmer, then simmer 30-40 minutes or until chicken is no longer pink.

#1712 - Cheese Crispies Appetizers

(by Shirley McNevich)

8oz. grated sharp cheddar cheese
2 cups flour
1 cup melted butter
2 cups Kellogg's rice krispies cereal
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
a dash of Worcestershire sauce

In a bowl add grated cheese, flour, melted butter, rice krispies, salt, cayenne pepper, dry mustard and Worcestershire sauce--mix with your hands until mixed. Roll the mixture into walnut sized balls. Place them of greased cookie sheets and press down on the top of each with the tines of a fork to make a criss cross pattern. Bake at 350 degrees for 12-15 minutes or until lightly browned.

#1711 - BBQ Beef Roast

(by Shirley McNevich)

1 - 3lb. sirloin tip roast
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 chopped onion
2 cloves garlic (chopped) - optional
1 - 8oz. can Hunt's tomato sauce
2 TBSP Domino's dark brown sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Heinz ketchup
1/4 cup cider vinegar
1 TBSP Worcestershire sauce

In a Dutch oven add roast, salt, 1/2 cup water and pepper--cook over medium heat and cook both sides until browned (turning when necessary) and water is almost gone. Add another 1/2 cup water, tomato sauce, onions, garlic--bring to a boil, turn heat to low, put the lid on and cook it for 90 minutes. In a bowl add paprika, dry mustard, ketchup, vinegar and Worcestershire sauce--stir. Pour the mixture over the top of the meat and use a brush to spread the mixture on any empty spots. Bring the mixture to a boil, turn heat back to low, put the lid on and cook for 90 more minutes or until tender.

#1630 - Deviled Ham Celery

(by Shirley McNevich)

1 - 2.5oz. can deviled ham
1 - 3oz. Philadelphia cream cheese (softened)
a pinch of dry mustard
3 to 4 celery ribs (washed and cut into 1" or 2" pieces)

In a bowl add deviled ham, softened cream cheese and dry mustard--stir until mixed. Stuff each piece of celery with the ham mixture and place them on a glass serving dish. Cover with Saran wrap and refrigerate until cold.

#1419 - Crab Meat Deviled Eggs

(by Joyce Ann Schirmacher - friend)

8oz. lump crab meat
6 hard boiled eggs
3 TBSP finely chopped celery
4 heaping TBSP mayo
1 tsp. dry mustard
1/4 tsp. salt
a dash of pepper
1/4 tsp. parsley flakes
2 to 3 dashes oregano
2 to 3 dashes garlic powder
4 drops Worcestershire sauce

Remove any shell or cartilage from crab meat--set aside. Peel hard boiled eggs. Slice eggs in half lengthwise and remove the yolks. Place egg yolks in a bowl--mash them with a fork. Add celery, mayo, dry mustard, salt, pepper, parsley flakes, oregano, Worcestershire sauce and garlic powder--stir. Add crab meat--stir well. Spoon the mixture evenly into the egg whites. Refrigerate until cold.

#1374 - Tuna Biscuit Casserole

(by Shirley McNevich)

1/4 cup Parkay margarine
1/2 cup chopped onions
1 cup chopped green bell pepper
2 TBSP flour
1 - 29oz. can chopped tomatoes
1 TBSP Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. white sugar
1/2 tsp. pepper
1 - 12.5oz. can white albacore tuna (drained and flaked)
2 - 8oz. cans Pillsbury buttermilk biscuits

In a skillet over medium heat add margarine, chopped onions and chopped green peppers--stir and cook for 5 minutes. Add flour--stir slowly until mixed. Add chopped tomatoes, Worcestershire sauce, dry mustard, salt, white sugar and pepper--stir, then cover and simmer for 10 minutes. Remove from heat--add drained and flaked tuna--stir. Pour whole mixture into a greased 2 1/2 quart casserole. Open biscuit cans--cut each biscuit into 3 pieces (pie shaped pieces)--place biscuit pieces all over the top of the tuna mixture (pointed side of each biscuit piece pointing up to the air). Bake at 375 degrees for 25 minutes.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.

#1300 - Egg Casserole

(by Shirley McNevich)

7 slices buttered white bread
1 cup shredded cheddar cheese
8oz. fresh mushrooms
2 TBSP butter
8oz. to 1lb. sausage (loose or in casings--if in casings cut into coin shaped pieces)
1 cup milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
6 eggs

In a skillet over medium heat add butter--melt. Add mushrooms--cook until tender, then drain. In the same skillet add sausage--cook until browned--drain. Grease a 9 x 13 glass baking dish. Line the bottom with buttered bread, cutting to fit where necessary. If there's bread left over, cube it and spread evenly over the other bread. Sprinkle layers of shredded cheddar cheese, mushrooms, and sausage over the bread layer. In a bowl add eggs--beat with a fork. Add milk, salt, paprika and dry mustard--beat with a fork. Pour egg mixture over the top of the casserole. Cover dish with foil. Bake at 350 degrees for 25 minutes--test to make sure eggs are not runny.

#741 - Cheese Straws

(by Shirley McNevich)

1 3/4 cup flour
1/3 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1 1/4 lbs. grated shredded sharp cheddar cheese
1/2 cup softened butter

In a bowl add flour, salt, dry mustard and cayenne pepper--stir until mixed and set aside. In a mixer add the grated sharp cheddar cheese and softened butter--beat. Slowly add flour mixture to the cheese mixture--beat well. Dough should form a ball. Place mixer bowl containing dough in refrigerator for 15 minutes while preheating oven to 350 degrees. After dough has chilled, put it in a cookie gun and choose your shape (normally cheese straws are rectangular in shape and are about 3 inches long). Press dough through cookie gun on to greased cookie sheets. Bake 20-30 minutes at 350 degrees until the cheese straws are lightly browned and crispy.

#303 - Maryland Crab Cakes

(by Shirley McNevich)

(makes 6 crab cakes)

1 lb. Maryland lump crab meat (pasteurized or fresh)
2 eggs
1/4 cup mayo
1 tsp. Old Bay seasoning (add more if you like them spicier)
1/4 tsp. pepper
2 tsp. worcestershire sauce
1 tsp. dry mustard
1/2 cup seasoned bread crumbs
canola oil for frying

Remove any cartilage and shell pieces from crab meat. In a bowl, mix together eggs, mayo, Old Bay and pepper. Add worcestershire sauce and mustard--stir. Add crab meat--mix with your hands evenly and gently. Add cracker crumbs and combine with your hands until mixed thoroughly. Shape mixture into 6 cake patties. Deep fry in oil (350 degrees 2-3 minutes) OR fry on top of the stove in a frying pan with a little canola oil and fry for 5 minutes on each side or until golden brown and crispy.

#253 - Baked Ham

(by Dorothy [Blair] Duffy - friend)

1 - 16oz. canned ham
1 - 3oz. package orange Jell-O
1/3 cup Domino's dark brown sugar (packed)
2 tsp. dry mustard
1 cup boiling water
1 - 17oz. can canned sweet potatoes or yams

In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking.