#3900 - Buttery Asparagus

(by Shirley McNevich)

1 1/2 lbs. fresh asparagus (washed and trimmed)
3 TBSP butter
salt
fresh ground black pepper
1 TBSP minced parsley
1/4 cup fresh grated Parmesan cheese

After trimming the asparagus, slice each piece in half (diagonally)--this should make them still long, but about 1/2" thick. In a skillet over medium heat add the butter--melt. Turn heat back a little. Add the asparagus and salt/pepper (to your taste)--cook/stir about 6 minutes or until tender. Remove from heat--add the minced parsley and 3 TBSP of the fresh grated Parmesan cheese--stir to coat. Place the whole mixture into a serving dish and sprinkle the rest of the fresh grated Parmesan cheese over the top.

#3892 - Spicy Chicken Rub

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup paprika
1/4 cup kosher salt (do NOT use table salt)
2 TBSP fresh ground black pepper
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP cayenne pepper

In a bowl add brown sugar, paprika, kosher salt, fresh ground black pepper, garlic powder, onion powder and cayenne pepper--whisk to mix. Use to rub on both sides of raw chicken or raw pork, then let them sit for 45 minutes before grilling. Place extra rub mix in an airtight container to use later.

#3870 - Parmesan Chopped Tomatoes

(by Shirley McNevich)

1-2 large home grown tomatoes OR farmer's market tomatoes
fresh ground black pepper
fresh grated Parmesan cheese
salt (optional)

Wash and chop the tomatoes and place the chopped tomatoes in a glass serving bowl. Drain off any liquid. Season with pepper and salt to your taste--stir well. Taste and adjust seasonings as necessary. Top with fresh grated Parmesan cheese. Serve immediately.

#3753 - Chicken Fried Steak

(by Shirley McNevich)

2 - 6oz. cube steaks
1/4 cup flour
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. paprika
1 cup canola oil

Use paper towels to pat both sides of each steak until they are dry. In a bowl add flour, salt, pepper and paprika--stir to mix. Spread the flour mixture evenly on a dinner plate. Coat both sides of each steak in the flour mixture, repeating if necessary, until all of the flour mixture is used. In a cast iron skillet over medium heat add canola oil--heat the oil until hot enough for frying. Add the steaks to the skillet--cook until bottom side is seared and crusted, then flip and cook until other side of steaks are seared and crusted. Cook 2 minutes longer for medium done; flip and cook an additional 2-3 minutes for well done. Serve plain or with your favorite gravy.

#3742 - Townhouse Chicken

(by Shirley McNevich)

2 eggs
1 cup crushed Keebler Townhouse butter crackers
1/2 tsp. garlic salt
2 tsp. Italian seasoning
fresh ground black pepper
salt
4 boneless/skinless chicken breasts
1/4 cup butter (cut into small pieces)

In one bowl add the eggs--beat. In a separate bowl add crushed butter crackers, garlic salt, Italian seasoning and some fresh ground black pepper (your choice of amount)--stir to mix. Salt both sides of each chicken breast (to your taste). Dip each chicken breast into the egg mixture, then coat both sides of the chicken breasts in the cracker mixture. Place them in a greased 9 x 13 glass baking dish. Place the butter pieces around (but NOT on top of) the chicken breasts. Bake at 375 degrees 30 minutes or until chicken is done. When you take them out of the oven you can drizzle a spoonful of the melted butter over each chicken breast. Note: for a crispier coating, double the eggs and double the cracker mixture. When finished coating each chicken breast, dip them back into the egg mixture and cracker mixture a second time (and slightly increase cooking time).

#3728 - Fried Buttermilk Chicken Bites

(by Shirley McNevich)

1 1/2 lbs. boneless/skinless chicken breasts
2 cups buttermilk
2 TBSP of your favorite hot sauce
2 1/2 cups flour
2 tsp. cayenne pepper
2 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground black pepper
canola oil

Cut the chicken into bite sized pieces. In a large bowl add buttermilk and hot sauce--stir. Add chicken pieces--stir to coat, then cover the bowl with Saran wrap and refrigerate overnight. The next day mix flour, cayenne pepper, paprika, garlic powder, salt and black pepper in a bowl--stir to mix. Line a cookie sheet with wax paper. Take one chicken piece from the buttermilk, coat it in the flour mixture, dip it again in the buttermilk and coat it again in the flour mixture. Place the coated chicken piece on the wax paper. Repeat with all chicken pieces. Fill a cast iron skillet 1 1/2" deep with canola oil. Heat the oil over medium heat until hot enough for frying. Fry the chicken pieces (a few at at time) on both sides until golden brown, then place on paper towels to soak up extra oil.

#3722 - Amish Scrambled Eggs

(by Shirley McNevich)

4 TBSP flour
6 eggs
1/2 tsp. salt
fresh ground black pepper (optional)
1/3 cup milk
1 1/2 TBSP butter
shredded cheese (optional)
cooked/crumbled bacon (optional)


In a bowl add the flour and milk--mix well until there are no lumps. In a separate bowl add eggs--beat. Pour eggs into the milk mixture and add the salt--mix well. In a skillet over medium heat add the butter--melt. Pour the egg mixture into the skillet--cook while shredding the mixture with a fork until eggs are done. Place on plates and top with fresh ground black pepper, shredded cheese and crumbled bacon.

#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#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.

#3554 - Sour Cucumber Salad

(by Shirley McNevich)

1 large cucumber
1 tsp. salt
2 TBSP white sugar
white vinegar
water
fresh ground black pepper

Peel the cucumber, then use a box grater to slice it into thin slices. Place the cucumber slices in a bowl and sprinkle the salt all over the top. Let the cucumbers stand for 30 minutes, then drain off any liquid. Sprinkle the white sugar over the cucumber slices--stir to mix. Add just enough white vinegar so cucumber are moistened--stir well. Grind some black pepper over the top, then let the cucumbers sit for a few minutes before stirring and serving. Optional: if you don't like such a strong vinegar flavor, when adding the vinegar add half vinegar and half water instead of all vinegar.

#3524 - Chicken Broth Lima Beans

(by Shirley McNevich)

4 TBSP butter
1/8 to 1/4 cup chopped onions
1 cup chicken broth (more if necessary)
12oz. frozen lima beans (thawed and drained)
1/4 tsp. salt (more if you wish)
1/4 tsp. fresh ground black pepper

In a saucepan over medium heat add 2 TBSP butter--melt. Add chopped onions--cook/stir until onions are soft. Add chicken broth--cook/stir until boiling. Once boiling add drained lima beans--cook/stir until boiling again. Turn heat back to simmer--simmer for 20-30 minutes (stirring occasionally). Once beans are tender, add the other 2 TBSP butter, salt and pepper--stir until butter is melted.

#3519 - Parmesan Creamed Corn

(by Shirley McNevich)

20oz. corn kernels (thawed and/or drained)
1 cup heavy cream
1 tsp. salt
2 TBSP white sugar
1/4 tsp. fresh ground black pepper
2 TBSP butter
1 cup whole milk
2 TBSP flour
1/4 cup fresh grated Parmesan cheese

In a bowl add the milk and flour--whisk to mix. In a skillet over medium heat add heavy cream, salt, white sugar, black pepper, butter and drained corn kernels--stir. Slowly add milk mixture while stirring--cook/stir over medium heat until mixture thickens. Remove from heat--add fresh grated Parmesan cheese. 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.

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#3442 - Egg Noodle Soup

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1/2 cup milk
1/8 tsp. fresh ground black pepper
1/3 cup fresh grated Parmesan cheese
2 cups bite sized cooked chicken pieces
4oz. wide egg noodles
1 TBSP chopped fresh parsley

Cook and drain the egg noodles according to bag directions but do NOT rinse. In a saucepan over medium heat add the cream of chicken soup, milk, fresh ground black pepper, grated Parmesan cheese, chicken pieces and drained egg noodles--cook/stir until hot. Remove from heat--add chopped parsley--stir to mix.

#3315 - Mustard BBQ Sauce

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. fresh ground black pepper
2 TBSP chili powder
1/4 cup water
3/4 cup cider vinegar
1/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 cup French's yellow mustard

In a bowl add cayenne pepper, white pepper, black pepper, chili powder, brown sugar and white sugar--stir well to mix. In a saucepan over low heat add water and cider vinegar--stir. Add mustard and the dry ingredient mixture--stir well. Cook over low heat (simmer) for 1/2 hour, stirring occasionally. Add butter and soy sauce--cook/stir over low heat for an 10 additional minutes. Use sauce on grilled meats.

#3304 - Muffin Hushpuppies

(by Shirley McNevich)

2/3 cup yellow cornmeal
1/3 cup flour
3/4 tsp. salt
1 tsp. baking powder
1/8 tsp. fresh ground black pepper
1/2 cup finely chopped onions
2 beaten eggs
2 TBSP butter (melted)
1/3 cup milk

Grease a mini muffin tin pan (it should have 24 mini muffin cups). In a bowl add yellow cornmeal, flour, baking powder, salt and pepper--stir to mix. In another bowl add chopped onions, milk, beaten eggs and melted butter--stir to mix. Pour egg mixture into flour mixture--stir just until mixed. Drop 1 TBSP of the batter into each of the greased mini muffin tin cups. Bake at 450 degrees for 10-11 minutes or until browned around the edges. Cool slightly before removing them from the mini muffin tin.

#3276 - Crockpot Lima Beans

(by Shirley McNevich)

1lb. bag dry lima beans
2 onions (chopped)
2 cups bite sized cooked ham pieces
water
1 tsp. cajun seasoning
1/4 tsp. ground black pepper
1/4 tsp. garlic salt
1/4 cup cider vinegar (more if you wish)
1/2 cup milk

In a large bowl add the dry lima beans--pour water on the beans until the water is 2" above the top of the beans. Soak the beans overnight. The next day dump the lima beans into a sieve. Once drained add the lima beans to a crockpot. Add onions and ham. Add enough water so the whole mixture is covered with water, then stir. Set the crockpot on high heat and cook for 3 hours. After 3 hours add cajun seasoning, pepper and garlic salt--stir well. Set crockpot on low heat and cook for 4 hours or until lima beans are tender. When beans are tender add cider vinegar and milk--stir well. Taste--add more spices if you like it hotter, and more cider vinegar if you want it more sour. Serve hot.

#3265 - Fried Onion Strings

(by Shirley McNevich)

1 large onion (more if you wish)
2 cups buttermilk
2 cups flour
1 TBSP salt
1/2 to 1 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (more if you want them spicier)
canola oil

Thinly slice the onion and separate the rings. Place the rings in a glass baking dish and cover them completely with the buttermilk. Let the onions soak for about an hour. In a bowl add flour, salt, black pepper and cayenne pepper--stir to mix. Fill a cast iron skillet halfway with canola oil--turn heat to medium and heat oil to 375 degrees. Using tongs, grab some of the onions from the buttermilk mixture and dip them in the flour mixture. Shake off any extra flour and then dump them in the hot oil. Fry the onions until browned, then use a slotted spoon to take them out of the hot oil and spread them on paper towels to soak up extra grease. Repeat with all onions.

#3264 - Tomato Onion Salad

(by Shirley McNevich)

4 home grown tomatoes
1 sweet onion
1/4 cup olive oil
1 TBSP oregano
1/4 tsp. garlic salt
1/8 tsp. fresh ground black pepper
shredded mozzarella cheese

Wash tomatoes and cut them into bite sized pieces. Place tomato pieces in a large bowl and sprinkle them with the garlic salt and black pepper. Cut the onion into rings, then cut each ring into four pieces. Add onion pieces, oregano and olive oil to the tomatoes--toss to mix. Cover and refrigerate for 2 hours. When ready to serve, carefully drain off any liquid that has formed. Add as much shredded mozzarella cheese as you wish--toss to mix.