#3619 - Parmesan Peas and Onions

(by Shirley McNevich)

1 medium onion (more if you wish)
1 tsp. minced garlic
2 TBSP butter
16oz. frozen peas
3 TBSP water
1/2 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Peel and slice the onion, then cut the slices in half. Separate the sliced onions. In a skillet over medium heat add butter, onions and minced garlic--cook/stir until onions are tender. Add frozen peas and water--cook/stir until boiling. Once boiling, turn heat back to simmer, tilt a lid on the skillet and simmer 5-7 minutes or until peas are tender. Remove from heat--add salt and pepper--stir. Scoop the mixture into a serving bowl and sprinkle Parmesan cheese over the top.

#3615 - Bacon and Pea Salad

(by Shirley McNevich)

1lb. bacon (fried and crumbled)
2lbs. frozen peas (thawed and well drained)
3/4 cup grated/shredded sharp cheddar cheese
1/2 of a small red onion (chopped)
1/2 cup mayo
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. paprika
cherry tomatoes (quartered)

In a large glass bowl add thawed peas, shredded cheese and chopped onions--toss to coat. Add mayo, crumbled bacon, salt, pepper and paprika--toss to coat. Taste--add/adjust spices as necessary, then toss again. Cover and refrigerate until very cold. When ready to serve, add quartered cherry tomatoes and toss well. Optional: add some of your favorite shaped pasta (cooked and well drained).

#3323 - Leftover Turkey Au Gratin

(by Shirley McNevich)

2 1/2 cups water
1 - 5oz. package Betty Crocker au gratin potatoes
1/2 cup chopped onions
1/2 cup milk
2 TBSP butter
salt and pepper (to your taste)
2 cups frozen peas (thawed)
2-3 cups cooked turkey pieces

In a skillet over medium heat add the water, contents of the au gratin potatoes mix, chopped onions, milk and butter--cook/stir until boiling. Turn heat back to simmer and cook for 13-15 minutes or until potatoes are tender. Taste--add salt and pepper as necessary. Add drained peas and turkey pieces--turn heat up a bit and cook/stir until turkey and peas are hot. Remove from heat and let the mixture thicken 2-3 minutes before stirring and serving.

#2975 - Pasta and Peas

(by Shirley McNevich)

2 cups any shape of pasta (cooked and drained according to box directions--do NOT rinse)
2 TBSP olive oil
3 garlic cloves (crushed)
2 - 14oz. cans Swanson chicken broth (or make your own)
1 cup diced tomatoes (more if you wish)
oregano (as much as you wish)
black pepper (as much as you wish)
1 - 10oz. bag frozen peas
grated Parmesan cheese for sprinkling

Cook and drain pasta according to box directions--do NOT rinse. In a saucepan add the olive oil and crushed garlic--cook/stir over medium heat until garlic is browned. Slowly add the chicken broth, diced tomatoes, black pepper and oregano--if too thick add up to 1/2 cup water and stir again. Bring mixture to a boil, then reduce heat to low and cover with a lid. Let it simmer for 5 minutes. Retrieve any garlic pieces and discard them. Add the peas--simmer until peas are hot. Add drained pasta--turn heat to medium and cook/stir until pasta is hot. Serve mixture with grated Parmesan cheese.

#2089 - Sausage and Linguine Pasta Salad

(by Shirley McNevich)

1lb. sausage (cut into coin shaped pieces)
1 or 2 green bell peppers (diced)
1 or 2 red bell peppers (diced)
3oz. black olives (drained and cut into small pieces)
1 - 8oz. frozen peas (thawed and drained)
olive oil
2 cups uncooked linguine pasta
1 cup Italian dressing
garlic powder
oregano

Cook and drain pasta according to box directions--do not rinse. In a skillet over medium heat add a little olive oil, sausage pieces, diced peppers--cook/stir until sausage is browned and peppers are tender. Remove from heat--cool to room temperature. Add olives and peas--stir. In a bowl add drained pasta, sausage mixture, Italian dressing, a pinch of garlic powder and a pinch of oregano--toss to coat and mix. Refrigerate until cold.

#1892 - Bowtie Shrimp Salad

(by Aunt Dot [McNevich] Worhach)

1 - 1lb. box bowtie noodles (cooked according to box directions--drained but NOT rinsed)
1lb. fresh shrimp (cooked, peeled and cut into bite sized pieces)
1 cup frozen peas (thawed)
2 ribs celery (chopped)
1 - 8oz. bottle Wishbone robusto Italian dressing
Parmesan cheese

In a large bowl add cooked pasta, shrimp, thawed peas and chopped celery--toss to mix. Add Italian dressing--toss to coat. Refrigerate until cold. Add Parmesan cheese just before serving--toss to coat.

#1730 - Sausage and Rice

(by Shirley McNevich)

1lb. loose fresh sausage (or sausage removed from casing)
1 chopped onion
3 cups cooked rice
1 tsp. salt (or more to your taste)
2 tsp. soy sauce
1/2 tsp. pepper
1 TBSP canola oil
1 box frozen peas (thawed and drained)
3 beaten egg yolks

In a frying pan add canola oil, chopped onions and loose sausage--cook over medium heat until onions are caramelized and sausage is browned. Drain off any grease, then return sausage mixture to the frying pan--add cooked rice, salt, soy sauce and peas--stir. Add beaten egg yolks--stir and cook over medium heat until hot.

#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.

#1268 - Chicken and Tomatoes

(by Shirley McNevich)

2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)

Cut the chicken breasts into bite sized pieces--add canola oil to a skillet. Add chicken pieces--salt and pepper chicken to your taste, then brown the chicken pieces over medium heat. Remove chicken pieces from skillet--set aside. Put skillet back on burner--add rice and chopped onion--cook and stir for 5 minutes. Add chicken broth, chopped tomatoes, salsa, garlic powder and peas to the rice mixture--stir and bring to a boil, then add chicken pieces. Turn heat to simmer, add a lid and simmer the mixture for 25-30 minutes or until hot and rice is fully cooked.

#1231 - Ham and Noodle Casserole

(by Shirley McNevich)

1 - 16oz. bag egg noodles (cooked and drained according to bag directions)
2 cups cooked ham (cut into bite sized pieces)
1 regular size jar Ragu cheese sauce
1 - 8oz. frozen peas (thawed and drained)
3 slices of bread broken into bite sized pieces
1 stick Parkay margarine (melted)

Cook and drain noodles. In a large bowl add cooked noodles, ham, cheese sauce and peas--stir carefully to mix. Spread the mixture into a greased 2 quart casserole dish. Spread the bread pieces over the top of the noodle mixture. Drizzle the melted Parkay over the bread crumbs. Bake at 350 degrees for 45 minutes or until hot and bread is browned.

#1036 - Egg Noodle Tetrazzini

(by Shirley McNevich)

1 1/2 cups water
1 cup milk
1 TBSP butter
3 3/4 cups uncooked wide egg noodles
1 cup frozen peas (thawed and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 cups chopped cooked chicken
3/4 cup Parmesan cheese

In a large saucepan over medium heat add water, milk and butter--stir and bring to a boil. Add dry egg noodles--stir until dry noodles are coated. Add drained peas--stir. Stir and bring back to a boil--turn heat back to simmer and cover with a lid. Simmer about 10 minutes (stir occasionally)--cook until noodles are done to your taste and liquid is almost gone. Remove lid--add soup, chicken pieces and Parmesan cheese--stir and cook until hot enough to serve.

#1033 - Chicken Caesar Pasta Salad

(by Shirley McNevich)

1 - 8oz. box any shape pasta (cooked and drained according to box directions with 1 tsp. salt--rinse pasta in HOT water rather than cold water)
2 skinless/boneless chicken breast halves (cut into bite sized pieces)
1 - 8oz. bottle Caesar salad dressing
2 green onions (sliced thin) OR 1 small chopped onion
1 - 10oz. bag frozen sugar snap peas OR regular peas (thawed and drained)
1 fresh carrot (washed, peeled and sliced into thin pieces)
1 cup fresh spinach pieces
Parmesan cheese for sprinkling

Remove chicken breasts from package--cover each with Saran wrap, pound each with a meat tenderizer--remove Saran wrap, then salt and pepper both sides of each piece to your taste. Cut all chicken into bite sized pieces. In a skillet over medium heat add 3 to 6 TBSP of the Caesar dressing--add chicken pieces to the skillet. Stir and cook until chicken is cooked. Add onions, peas and carrot slices--stir and cook until hot. Add spinach--cook and stir until spinach is hot. In a large salad bowl add cooked/drained pasta and chicken mixture--toss. Pour the remaining Caesar dressing on the mixture--toss to coat. Serve warm. Sprinkle Parmesan cheese on top just before serving.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#805 - Cream of Celery Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 pint frozen peas (thawed and drained)
1 cup shredded cheddar cheese
1/2 lb. any kind of pasta noodles (cooked according to box directions, then drained)
1 - 10.75oz. can Campbell's cream of celery soup
1 1/2 cups milk
2 1/2 slices bread (broken into bite sized pieces)

In a skillet, add ground chuck, salt, pepper and chopped onion--brown, drain and set aside. Cook the pasta according to box directions. In a bowl add soup and milk--stir. In a large bowl add cooked/drained noodles and ground chuck mixture--mix well. Pour soup/milk mixture into ground chuck/noodles--stir. Add thawed/drained peas--stir. Grease a 2qt. casserole dish. Pour entire mixture into the greased casserole dish. Bake at 350 degrees for 45 minutes--remove from oven, sprinkle shredded cheese and breadcrumbs on top and return to oven for 15 more minutes or until breadcrumbs are golden brown and crispy.

#792 - Turkey Bake

(by Shirley McNevich)

1 stick butter
1 1/4 cups water
3 1/2 cups seasoned stuffing crumbs
1 - 2.8oz. can french fried onions (French's or Durkee's)
1 - 10.75oz. Campbell's condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey (cut into bite sized pieces--leftovers can be used)
1 - 10oz. frozen peas (thawed and drained)

In a saucepan add water--bring to a boil. Remove saucepan from heat, add butter and stir until it melts. In a bowl add stuffing crumbs--pour butter/water mixture over the crumbs--stir and add 1/2 of the can of french fried onions--stir. Grease a casserole dish--spoon the stuffing mixture into the greased casserole--make sure you cover the bottom and the sides. In a separate bowl add the soup and milk--stir. Add turkey and peas to the soup--stir. Pour the turkey/soup mixture into the stuffing shell that you created in the casserole dish. Bake covered at 350 degrees for 30 minutes. Remove from oven, sprinkle the rest of the french fried onions over the top, return to oven and bake uncovered for 5-10 more minutes.

#695 - Ham and Pea Salad

(by Shirley McNevich)

16oz. frozen peas (thawed and drained)
1/2lb. cooked ham (cut into bite sized pieces)
1 cup shredded cheddar cheese
1/2 to 1 cup finely chopped onions
1/3 to 1/2 cup ranch salad dressing

In a bowl add peas, chopped ham, cheese, onions. Pour dressing on top and toss to coat. Refrigerate a few hours before serving. Keep refrigerated.

#421 - Fried Rice

(by Shirley McNevich)

2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)

Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion--saute for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil--stir and heat until everything is hot.

#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.