#2184 - Baked Salmon

(by Shirley McNevich)

2 TBSP flour
1/2 cup milk
1 TBSP butter + extra for dotting
1 - 14oz. can red salmon (remove bones)
2 beaten egg yolks
2 egg whites (beaten until stiff)
1 small onion (chopped)
1/4 cup fresh parsley
Italian breadcrumbs

In a saucepan over medium heat add butter--melt. Add flour--stir. Add milk--cook/stir until slightly thickened. Remove from heat--cool to room temperature. Flake the salmon into a bowl--add beaten egg yolks--stir. Add parsley and chopped onions--stir. Add beaten egg whites--stir. Grease a 2 qt. casserole dish. Put salmon mixture evenly into the casserole dish. Spread the cooled milk sauce over the salmon mixture. Sprinkle the whole top with a thin layer of the Italian breadcrumbs. Dot some butter over the breadcrumbs. Bake at 350 degrees for 30-40 minutes or until heated through.

#1200 - Homemade Chicken Rice Soup

(by Shirley McNevich)

3 quarts chicken broth
4 cups (or more) cubed cooked chicken
1 chopped onion
2 tsp. salt
1 tsp. pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped celery (yellow leaves included)
1 1/2 cups raw Carolina (brand) rice

In a Dutch oven high heat add chicken broth, pepper, salt, parsley, onion, celery--stir and bring to a boil. Once boiling add the raw rice--turn heat to medium and cook for 20 minutes--taste to make sure rice is done. Add chicken--stir and cook on low heat until chicken is hot.

#1107 - Homemade Turkey Broth

(by Shirley McNevich)

1 turkey carcass (left over from your Thanksgiving turkey--all of the bones)
1 onion (cut it in half)
4 ribs of celery (cut each rib into 3 pieces)
1/2 cup chopped fresh parsley

Remove any meat from the carcass--save the meat for turkey soup. In a large pot (4-6 quarts) add the carcass and bones. Add enough water to cover the carcass and the bones. Add the onion, celery and parsley--turn heat to medium and bring water to a boil. Once boiling, turn heat back to low. Put a lid on the pot and let it cook on low heat for 1 hour. Turn heat off, and wait until broth is at about room temperature. Remove carcass and bones--discard them. Pour the remaining broth mixture through a sieve--throw away everything that gets caught in the sieve. Scoop broth into glass jars and refrigerate the broth. The next day, skim off the fat that has risen to the top. Use the broth for turkey soup, etc.

#880 - Bacon and Cheese Baked Potatoes

(by Shirley McNevich)

3/4 cup Kraft ranch dressing
1 bag Sargento's shredded five cheese blend cheese
1/2 cup real bacon bits (or make and crumble your own)
2lb. red potatoes (washed, scrubbed and cut into quarters--DO NOT PEEL)
1 -2 TBSP chopped fresh parsley
salt and pepper to your taste

In a large bowl add ranch dressing, 1/2 cup of the shredded cheese and the bacon bits--stir. Add parsley--stir. Add quartered potatoes--toss to coat. Grease a 9 x 13 cake pan/baking pan. Spread potato mixture into the baking pan--salt and pepper to your taste and then cover with foil. Bake at 350 degrees for 30 minutes--remove foil, stir potatoes, put foil back on and return to oven. Bake 15 more minutes, then remove foil completely and bake 15-20 minutes more uncovered or until potatoes are done. Sprinkle with extra cheese on the tops if you wish.

#672 - Easy Chicken Noodle Soup

(by Shirley McNevich)

4 cups Swanson's chicken broth
1/2 tsp. pepper
1 tsp. salt
2 medium carrots (sliced into coin shaped pieces)
1 chopped onion
2 celery ribs (chopped)
1/2 cup fresh parsley
1 cup chopped cooked chicken
1 cup uncooked extra wide egg noodles

In a large pot add broth, carrots, onion, celery, and parsley--turn heat to medium and cook until carrots are tender. Add noodles and and make sure soup is boiling--boil for 12 minutes. Add salt and pepper--stir. Add chicken and stir. If it seems too thick add a little more broth or water.

#406 - Sweet and Sour Pasta Salad

(by Shirley McNevich)

1 - 16oz. package three color spiral pasta
1 medium chopped red onion
1 medium chopped tomato
1 medium chopped cucumber (peeled)
1 medium chopped green pepper
2 TBSP minced fresh parsley
1 1/2 cups white sugar
1/2 cup vinegar
1 TBSP ground mustard
1 tsp. salt
1 tsp. garlic powder

Cook pasta according to package directions--drain and rinse with cold water. Place in a large serving bowl, add the onion, tomato, cucumber, green pepper and parsley--set aside. In a saucepan, combine sugar, vinegar, ground mustard, salt and garlic powder--cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until chilled.

#318 - Easy Lasagna

(by Shirley McNevich)

1 lb. ground beef
2 1/2 cups shredded mozzarella cheese
1 - 15oz. container part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 - 26oz. jar spaghetti sauce
1 cup water
12 lasagna noodles, UNCOOKED

Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended--set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add water to skillet and stir until well blended. Spread 1 cup of the meat sauce onto bottom of a 13 x 9 x 2 baking dish and top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake at 350 degrees for 45 minutes. Remove foil after 45 minutes, then continue baking 15 minutes more or until center is heated. Let stand 15 minutes before cutting for easier serving.