#3809 - Multi Dijon Dressing

(by Shirley McNevich)

1/2 cup canola oil
1/2 cup cider vinegar
3/4 tsp. salt
1 TBSP Dijon mustard (more if you wish)
1 TBSP grated onions
1 TBSP white sugar

In a bowl add canola oil and salad vinegar--whisk. Add salt, mustard, grated onions and white sugar--whisk. Taste--if too sweet add a little more Dijon mustard and whisk again. If too sour, add a little more white sugar and whisk again. Use as a salad dressing OR as a marinade for chicken breasts.

#3279 - Stuffed Celery

(by Shirley McNevich)

1 1/4 cups mayo
4oz. jar pimentos (drained and chopped)
1 tsp. Worcestershire sauce
1 tsp. grated onions (optional; more if you wish)
1/4 tsp. fresh ground pepper
16oz. very sharp cheddar cheese (shredded finely)
24 - 4" celery pieces

Wash 6 ribs of celery, then place them upside down on paper towels to dry. Cut the celery ribs into 4" pieces. In a bowl add mayo, chopped pimentos, Worcestershire sauce, grated onions and pepper--stir well. Add all of the shredded cheese--stir to mix. Spread the cheese mixture into each piece of celery. If you have cheese mixture left over, cut more celery and stuff the extra celery as well. Note: pre-packaged shredded cheese is shredded too thickly and does not work well. Optional: sprinkle other seasonings over the tops if you wish (such as oregano, garlic powder, etc.) but do just one as a taste test first.

#3206 - Fresh Catalina Dressing

(by Shirley McNevich)

1/2 cup Heinz ketchup
1/2 cup white sugar
1/2 cup red wine vinegar
1/2 cup grated onions
1 tsp. paprika
1/2 tsp. Worcestershire sauce
1 cup canola oil
salt and pepper to your taste

In a blender add ketchup, white sugar, vinegar, grated onions, paprika and Worcestershire sauce--blend until mixed. Add the canola oil--blend until mixed. Taste--add salt and pepper as desired--blend until mixed. Refrigerate until cold. Use as a salad dressing.

#2426 - Hot Shrimp Dip

(by Shirley McNevich)

1 - 6.5oz. can mini shrimp (drained)
1/4 cup Heinz ketchup
1 1/2 TBSP horseradish (from a jar)
1/2 cup mayo
1/2 to 1 onion (grated)
a dash of Tabasco sauce

In a bowl add ketchup, horseradish, mayo, grated onions and hot sauce--stir until mixed. Add drained shrimp--gently stir until mixed. Serve with corn chips or Ritz crackers.

#2185 - Sharp Cheese Sausage Casserole

(by Shirley McNevich)

1 1/2 lbs. smoked sausage (removed from casings OR cut into bite sized pieces after browning)
1 - 8oz. sharp cheese (shredded)
1 cup sour cream
1/2 of a small onion (grated)
1 or 2 TBSP chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
6 medium red potatoes (washed, peeled, cooked until tender, cooled and cut into bite sized pieces)
milk (if necessary)

Cut the sausage into coin shaped pieces. In a skillet over medium heat add sausage and a little water--cook/stir until browned, then drain the sausage and cut into bite sized pieces. In a large bowl add drained sausage, shredded sharp cheese, sour cream, grated onions, parsley, salt and pepper--stir to mix. If it seems too thick add a little milk and stir again. In a greased casserole dish make multiple layers of the sausage mixture and the potato pieces. Bake (covered) at 350 degrees for 40 minutes. Stir well before serving.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#2148 - Asparagus Soup

(by Shirley McNevich)

2lb. fresh asparagus
1 small onion (grated)
2 TBSP butter
6 cups chicken broth
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes
4 TBSP flour

Wash asparagus--break or cut into bite sized pieces (when you get near the bottoms of the asparagus, peel off the outer skin and discard the skin). In a Dutch oven add chicken broth, grated onion, butter, parsley, salt and pepper--cook/stir until butter melts. Add all asparagus except for the tips--cook/stir over medium heat until asparagus is tender. Add asparagus tips--cook/stir until tips are tender. Add milk--stir. In a small bowl add flour and a bit of the broth from the Dutch oven--stir until smooth. Add flour mixture to asparagus mixture--stir until soup starts to thicken.

#2122 - Ham and Zucchini Casserole

(by Julie [Edinger] Solomon - friend)

3 medium zucchinis (washed, peeled and shredded)
1 small onion (grated)
1/2 cup canola oil
3/4 cup Bisquick
1 cup shredded cheddar cheese
1lb. cubed cooked ham
3 eggs
1/4 to 1/2 tsp. pepper

In a bowl add shredded zucchini, grated onions, shredded cheddar cheese and ham--set aside. In a separate bowl add eggs, oil and pepper--beat with a whisk. Add Bisquick to egg mixture--stir until mixed. Pour the Bisquick mixture over the zucchini mixture--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 35-45 minutes or until top is slightly browned.

#2070 - Zucchini and Crackers

(by Shirley McNevich)

3 cups diced zucchini (peel before dicing)
2 cups Keebler Club Cracker crumbs (make crumbs using a Ziploc bag and a rolling pin)
4 cups water
2 TBSP butter
3 beaten eggs
1/2 of a small onion (grated)
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup (or more) grated Parmesan cheese

Grease a glass baking dish--set aside. In a saucepan add water--bring to a boil. Add diced zucchini--reduce heat to simmer, cover the saucepan with a lid and simmer until zucchini is tender (3-5 minutes). Drain the zucchini. Sprinkle the cracker crumbs into the bottom of the greased dish. Dot the butter over the cracker crumbs. Spread the tender zucchini over the cracker crumbs. Beat the eggs in a bowl until fluffy--add grated onions, milk, 2/3 cup of shredded cheddar cheese, salt and pepper--beat until mixed. Pour the egg mixture over the zucchini. Spread the Parmesan cheese over the egg mixture. Spread remaining 1/3 cup shredded cheese over the top. Bake uncovered at 350 degrees for 35 minutes or until browned.

#1511 - Beef Cheese Ball

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP mayo
1 tsp. French's yellow mustard
1 TBSP grated onion
6oz. minced dried beef (mince dried beef in your blender)

In a mixer add cream cheese, mayo, mustard and grated onions--beat until smooth. Remove bowl from mixer--add 1/2 of the minced dried beef--stir until mixed. Form the mixture into one large ball. Place a piece of wax paper on your counter and sprinkle the other 1/2 of the minced dried beef all over the wax paper. Roll the cheese ball over the beef until all beef is on the cheese ball. Serve with good quality crackers.

#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.

#1494 - Potato Burgers

(by Shirley McNevich)

1lb. ground chuck
2 cups grated raw potatoes (peel before grating)
1/4 cup grated onions
1 1/2 tsp. salt
1/4 tsp. pepper

In a large bowl add ground chuck, grated potatoes, grated onions, salt and pepper--mix with your hands. Form the mixture into hamburger patties. Cook them in a skillet with a little oil or cook them on a grill.

#1399 - Cheddar Cheese Log

(by Shirley McNevich)

1 - 4oz. Philadelphia cream cheese (softened)
4oz. sharp cheddar cheese (grated)
1/4 cup grated onion
1 small garlic clove (minced)
1/3 cup + 2 TBSP finely chopped walnuts
2 TBSP finely chopped parsley
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. curry powder
1 tsp. dried dill

In a bowl add softened cream cheese, grated sharp cheddar cheese, grated onion and minced garlic--stir with a spoon. Add 1/3 cup chopped walnuts--stir until mixed. Cover the bowl and refrigerate it for 1 hour. Place a sheet of wax paper on your counter. Remove bowl from refrigerator and scrape cheese mixture on to the wax paper. Use your hands and form the cheese mixture into a log about 1" thick. In a bowl add chopped parsley, 2 TBSP chopped walnuts, paprika, chili powder, curry powder and dried dill--stir until mixed. Use a spoon and make a line of the spice mixture the same length as the cheese log. Roll the cheese log on the spice mixture and make sure all parts of the cheese log get covered with spices. Wrap the log in a fresh piece of wax paper and refrigerate until cold. Serve with good quality crackers.

#1248 - Cheesy Green Beans

(by Shirley McNevich)

1 TBSP (or more) grated onion
2 TBSP Parkay margarine
2 TBSP flour
1/2 tsp. white sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1/2 cup Breakstone's sour cream
32oz. cut green beans (fresh, canned or frozen-thawed and drained)
Shredded Swiss cheese (as much as you like)
1/2 cup or more Italian bread crumbs

In a skillet over medium heat add Parkay--melt. Add grated onion and cook until caramelized. Add flour, white sugar, salt and pepper--stir. Add milk--stir and cook until hot and thick. Remove skillet from heat--add drained green beans--stir. Add sour cream--stir. Spray a 2 qt. casserole dish with Pam. Make five layers in the dish--green bean mixture, shredded Swiss cheese, green bean mixture, shredded Swiss cheese, green beans. Sprinkle the bread crumbs on top of the last layer of green beans. Bake uncovered at 375 degrees for 20-30 minutes or until hot enough to serve.

#692 - Rice and Broccoli Casserole

(by Shirley McNevich)

1 cup cooked rice
1/3 cup softened Parkay margarine
1 cup shredded cheddar cheese
1 beaten egg
1 can Campbell's cream of chicken soup
1/2 cup milk
1 grated onion
1 - 10oz. package frozen chopped broccoli (thawed)

In a bowl add cooked rice, Parkay, cheddar cheese, beaten egg, soup, milk, grated onion--stir well. Add thawed chopped broccoli--stir until coated. Spray a 1 1/2 qt. baking dish/casserole with Pam. Spoon the broccoli mixture into the baking dish. Place dish on a cookie sheet and bake at 350 degrees uncovered for 1 hour.