#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3595 - Quick and Easy Chicken

(by Shirley McNevich)

1 bottle of your favorite Italian salad dressing
4 boneless/skinless chicken breasts
1-2 cups 4C Italian breadcrumbs
grated Parmesan cheese
garlic salt
salt
pepper
cheese slices (optional)

Poke the chicken breasts a few times with a fork (both sides). Salt and pepper each side of each chicken breast. Place chicken breasts in a Ziploc bag. Pour enough Italian dressing into the bag to cover the chicken breasts, then squeeze out any air and zip the bag closed. Place the bag in the refrigerator for 3 or more hours. In a bowl add the breadcrumbs. Add some Parmesan cheese and garlic salt (your choice of amount) to the breadcrumbs--stir to mix. Grease a glass baking dish. Remove one chicken breast from the bag at a time and generously dip it into the breadcrumb mixture (both sides) until well coated. Place the coated chicken breast in the greased baking dish. Repeat with all chicken breasts. Bake uncovered at 350 degrees 35-45 minutes or until fully cooked. Optional--when chicken is done add a slice of cheese to the top of each chicken piece, return to oven and bake just until cheese is melted.

#3409 - One Skillet Breakfast

(by Shirley McNevich)

5 slices bacon
2 Yukon gold potatoes (washed, peeled and diced)
garlic salt
Lawry's seasoning salt
fresh ground black pepper
3 beaten eggs
shredded cheddar cheese

In a skillet over medium heat cook the bacon. Place cooked bacon on paper towels but leave the bacon grease in the skillet. Add the diced potatoes to the bacon grease--cook/stir until softened. Add garlic salt, Lawry's seasoning salt and fresh ground black pepper--stir. Crumble the bacon evenly over the potatoes, then pour the beaten eggs evenly over the top. Cook until eggs are done. Sprinkle shredded cheddar cheese all over the top. Place a lid on the skillet until cheese is melted.

#3348 - Oven Baked Chicken

(by Shirley McNevich)

10 chicken pieces1 tsp. oregano
1 tsp. garlic salt
2 tsp. paprika
2 tsp. fresh ground black pepper
1 tsp. salt
1 cup flour
1/3 cup butter
1/3 cup canola oil

Add butter and canola oil to a 9 x 13 cake pan. Bake at 375 degrees until butter melts, then remove from oven and stir well. Set the pan aside. In a paper bag add oregano, garlic salt, paprika, pepper, salt and flour--close bag and shake to mix. Dip both sides of one piece of chicken in the melted butter mixture, drop it in the spice bag, close the bag and shake the bag to coat. Place the coated chicken piece on a plate. Repeat with all chicken pieces. Place all coated chicken pieces in the pan where you had the butter mixture. Bake at 375 degrees for 45 minutes, then use tongs to turn all chicken pieces and bake 10-15 minutes longer or until chicken is done.

#3298 - Tangy Sour Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
garlic salt
1 cup cider vinegar

Salt and pepper both sides of each chicken breast. Place the chicken breasts in a small greased glass baking dish. Slowly pour the cider vinegar all over the chicken breasts. Sprinkle garlic salt over the tops of the chicken breasts. Bake at 350 degrees for 40-50 minutes or until cooked through. NOTE: the apple cider vinegar makes the chicken VERY sour. If you don't like that much of a sour taste, use 1/2 cup water and 1/2 cup cider vinegar instead of a whole cup of cider vinegar.

#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.

#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.

#3153 - Tomato Egg Muffins

(by Shirley McNevich)

4 hard boiled eggs
1/3 cup shredded cheese (your choice of type)
1/4 cup to 1/2 cup sliced green onions
1/2 cup mayo
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. pepper
4 English muffins (sliced)
8 tomato slices

Peel hard boiled eggs and chop the eggs. In a bowl add chopped eggs, shredded cheese, sliced green onions, mayo, Worcestershire sauce, garlic salt and pepper--stir well to mix. Cover the bowl and refrigerate overnight. The next day toast the 8 English muffin halves, place one sliced tomato on each muffin half and spread the egg mixture evenly over all of the tomatoes. Place them on a cookie sheet, turn oven to broil, place cookie sheet under the broiler and broil for 4-6 minutes or until bubbling hot. Serve hot.

#2760 - Mushroom Pizza BBQ

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 small can sliced mushrooms (drained) or the same amount of fresh mushrooms (sliced)
1/4 tsp. oregano
1/4 tsp. garlic salt
1 - 8oz. jar of your favorite pizza sauce
1/2 lb. grated mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped onions, oregano, garlic salt and sliced mushrooms--cook/stir until meat is browned. Add pizza sauce--cook/stir until hot. Remove from heat--add grated mozzarella cheese--stir until mixed. Place some of the mixture on a hamburger roll and top with other half of the roll.

#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#2523 - Garlic Red Potatoes

(by Shirley McNevich)

3lbs. red potatoes (washed/scrubbed but not peeled)
1/4 cup olive oil
1 or 2 tsp. pepper (depending on your taste)
2 TBSP minced garlic
garlic salt for sprinkling

Cut the potatoes into 1" wedges. In a large bowl add olive oil, pepper and minced garlic--stir. Let the olive oil mixture sit for 5 minutes. Carefully place potato wedges in the olive oil mixture--toss to coat potatoes. Place aluminum foil on a jelly roll pan (one with a lip on all sides) and spray the foil with Pam. Spread the potatoes on to the greased foil making sure the potatoes are in a single layer. Gently sprinkle garlic salt all over the top of the potatoes. Bake at 400 degrees for 45-55 minutes or until potatoes are tender.

#2395 - Sour Cream Potato Bake

(by Shirley McNevich)

5 or 6 large red potatoes
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Breakstone's sour cream
1/4 cup milk
2 TBSP softened butter
1 TBSP parsley flakes
1 tsp. garlic salt
paprika for sprinkling

Peel potatoes, cut them into smaller chunks, cover them with water and add the salt--cook over medium heat until tender, then drain. In a large bowl add drained potato pieces--mash with a potato masher. Open the sour cream--add parsley flaked and garlic salt--stir until mixed. Add the softened cream cheese, milk, 1 TBSP butter and the sour cream mixture to the potatoes--mash with a potato masher until well mixed. Scoop the whole mixture into a greased 2 quart casserole dish. Dot the other 1 TBSP of butter over the top. Sprinkle paprika all over the top. Bake at 350 degrees for 40 minutes or until hot. If you wish, remove from oven 10 minutes before finished baking and sprinkle your choice of shredded cheese over the top. Return to oven and bake until cheese melts.

#2381 - Cabbage Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
3 TBSP butter
1/2 lb. bacon
1 chopped onion
1 small head of cabbage
salt, pepper, and garlic salt to your taste

Shred the cabbage--set aside. Cook the bacon in a large skillet--drain bacon on paper towels. Cook egg noodles according to bag directions--drain but do not rinse--set aside. Pour the bacon grease from the skillet into a Dutch oven and add chopped onions--cook/stir over medium heat until tender. Add shredded cabbage--cook/stir until cabbage is tender. Add butter--cook/stir until butter melts. Add drained egg noodles--stir. Crumble bacon and add to Dutch oven--stir. Cook/stir until mixture is hot. Add salt, pepper and garlic salt to your taste.

#2138 - Ground Chuck Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1 onion (chopped)
1 red potato (cooked and diced)
3 cups cooked/drained pasta (your choice of shape)
1 qt. home canned tomatoes (or 2 - 16oz. cans if you buy them at the store)
Parmesan cheese for sprinkling
8oz. shredded mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, garlic salt and chopped onions--cook/stir until meat is browned. In a Dutch oven add the meat mixture. Sprinkle Parmesan cheese over the meat mixture. Spread the diced potatoes over the Parmesan cheese. Spread the drained pasta over the potatoes. Pour all of the canned tomatoes over the pasta. Bake uncovered at 350 degrees for 30 minutes, remove from oven, sprinkle shredded mozzarella cheese over the top, and return to oven for 10 more minutes (or until cheese is melted).

#1954 - Zucchini and Corn

(by Shirley McNevich)

2 medium zucchinis (washed and sliced thin--do not peel)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3 TBSP canola oil
2 cups whole kernel corn (drained)
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
salt and pepper if you wish

In a skillet over medium heat add canola oil, sliced zucchini, chopped green peppers and chopped red peppers--cook and stir until zucchini starts to get tender. Add drained corn, garlic salt, and Italian seasoning--stir/cook until mixture is hot and all vegetables are tender.

#1921 - Crockpot Ribs

(by Shirley McNevich)

4lbs. boneless pork ribs
1 cup of your favorite BBQ sauce
1 cup Catalina salad dressing
garlic salt for sprinkling

Cut ribs into single portions and place them in a 5 qt. crockpot. In a bowl add BBQ sauce and salad dressing--stir. Spread the sauce over the ribs. Sprinkle some garlic salt over the top of the sauce. Cook on low heat for 6-7 hours or until tender.

#1761 - Homemade French Dressing

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup tomato soup (do not add water)
1/4 cup cider vinegar
1/4 cup canola oil
1/2 TBSP lemon juice
1/2 TBSP dried onion flakes
1/2 TBSP garlic salt
1/4 tsp. paprika
1/4 tsp. black pepper
3/4 cup white sugar

In a large bowl add ketchup, tomato soup, cider vinegar, canola oil and lemon juice--stir with a whisk. Add white sugar--stir with a whisk. Add onion flakes, garlic salt, paprika and pepper--stir with a whisk until well mixed. Pour mixture into an airtight glass jar and refrigerate until cold. Use within 1 month.

#1547 - Pizza Muffins

(by Shirley McNevich)

3/4lb. ground chuck
1 onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1 - 6oz. can Hunt's tomato paste
oregano (to your taste)
garlic salt (to your taste)
1 - 10oz. can Pillsbury biscuits (refrigerated)
1 bag shredded mozzarella cheese

In a skillet add ground chuck, chopped onions, salt, pepper, oregano and garlic salt--stir and cook until meat is browned. Add tomato paste--stir and cook for 5 minutes. Remove from heat. Grease two muffin tins. Place one biscuit dough into a hole in the muffin tin, then press with your fingers so the dough covers the bottom and up the sides of the hole. Repeat with all biscuit doughs. Spoon the meat mixture evenly into all of the biscuit doughs. Sprinkle mozzarella cheese on top of the meat mixture on each biscuit. Bake at 400 degrees for 10-12 minutes or until biscuit dough is golden brown.

#1540 - Cream Cheese Mashed Potatoes

(by Shirley McNevich)

8 to 10 red potatoes (washed, peeled and cut into quarters)
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup Breakstone's sour cream
2 TBSP softened butter
1/4 tsp. (or more) garlic salt
paprika

In a pot add quartered potatoes and cover with water--add the salt, turn heat to medium, bring to a boil and cook until potatoes are tender. Drain the potatoes. In a large bowl add drained potatoes--mash them with a potato masher. In a bowl add sour cream, cubed cream cheese, butter and garlic salt--stir until mixed. Add cream cheese mixture to the mashed potatoes--stir until well mixed. Spray a 2 qt. casserole dish with Pam. Spread the potato mixture evenly into the greased casserole dish. Sprinkle paprika over the top of the potatoes (to your taste). Bake uncovered at 350 degrees until top of the potatoes are slightly browned (about 20-30 minutes).

#1498 - Garlic Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4.5oz can tiny baby shrimp (rinsed and drained)
1/8 tsp. garlic salt
1/2 cup Miracle Whip salad dressing
1/3 cup grated onions
good quality crackers

In a mixer add softened cream cheese and Miracle Whip--beat. Add grated onions and garlic salt--beat. Remove bowl from mixer--add rinsed/drained baby shrimp--stir. Refrigerate until cold. Serve with good quality crackers.