#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

#3544 - Spicy Rotini Salad

(by Shirley McNevich)

1 - 8oz. box rotini pasta (cooked and drained according to box directions, but do NOT rinse)
1/4 cup canola oil
1/4 cup white vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. salt (less if you wish)
1 tsp. fresh ground black pepper
1 tsp. Italian seasoning
1 tsp. white sugar
1/2 tsp. onion powder
1/4 tsp. dill weed
1/2 cup sliced green bell peppers
1/2 cup sliced onions
1/2 cup sliced cucumbers
1/2 cup bite sized broccoli
shredded Parmesan cheese (optional)

In a small bowl add canola oil, white vinegar, garlic powder, salt, pepper, Italian seasoning, white sugar, onion powder and dill weed--stir well to mix. In a large bowl add drained pasta, green bell peppers, sliced onions, sliced cucumbers and bite sized broccoli pieces--toss to mix. Pour the vinegar mixture over the pasta mixture--toss well. Cover and refrigerate until cold. Toss again before serving. Optional--sprinkle Parmesan cheese over the top and toss well just before serving.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#3342 - Bell Pepper Steak

(by Aunt Eileen [Knouse] Carter)

1 1/2 lbs. steak
salt
pepper
olive oil
1 green bell pepper (washed, seeded and sliced intro strips)
1 onion (chopped)
1/2 cup sliced fresh mushrooms
1 or 2 garlic cloves (minced)
2 TBSP soy sauce (more if you wish)
2 TBSP cornstarch
1 cup water

Salt and pepper both sides of the steak, then cut it into cubes. In a skillet over medium heat add a little olive oil, cubed steak pieces, sliced green bell peppers, chopped onions, sliced mushrooms, and minced garlic--cook/stir until meat is browned and green bell peppers are tender. Add soy sauce and cornstarch--stir well. Slowly add water--stir well. Turn heat back to low and simmer for 20 minutes or until most of the water evaporates and everything is hot.

#3341 - Cowboy Beans

(by Shirley McNevich)

2 cups raw (dry) red kidney beans
1 quart cold water
1 cup diced onions
2 cloves garlic (minced)
1/3 cup minced green bell peppers
1 - 8oz. can Hunt's tomato sauce
1/8 tsp. fresh ground black pepper
2 1/4 tsp. salt
2 TBSP chili powder

Wash the dry red kidney beans, then drain them and place them in a large bowl. Pour 1 quart cold water over the beans and let them soak overnight. The next day drain the beans but reserve 5 cups of the bean water (if you don't have quite 5 cups, add more water to make 5 cups). In a Dutch oven add the drained beans, 5 cups of the bean water, diced onions, minced garlic, tomato sauce, minced green bell peppers and black pepper--stir to mix. Cover the Dutch oven and cook over medium heat until boiling, then turn heat back to low and cook until beans are tender (2 to 2 1/2 hours). If beans get too dry add a little boiling water and stir again. When beans are tender, add the salt and chili powder--stir well. Taste--add more salt/pepper/chili powder to your taste. Optional: if you like sour beans, add apple cider vinegar to your taste and stir again.

#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

#3239 - Grilled Vegetables

(by Shirley McNevich)

1 large sweet onion (separated into rings, then slice rings in half)
1 red bell pepper (cut into strips, then cut strips in half)
1 green bell pepper (cut into strips, then cut strips in half)
olive oil

In a large bowl add sliced onion pieces and bell pepper strips--add a few TBSP of olive oil, then toss to coat. Add more olive oil if necessary. Rip off two large pieces of aluminum foil and spray them with Pam. Dump half of the onions/peppers mixture into the center of each greased piece of foil. Pull up all four sides to make a packet but leave the very top slightly open. Turn outdoor grill to medium and place the packets on the middle or top rack for about 15-20 minutes. After 15-20 minutes, leave the packets on the middle or top rack and while you grill your meats on the lower racks. When your meats are done, remove the onions/peppers packets and dump the contents into a serving bowl to use as toppings for your meats. Cooking them this length will still leave them a little crispy--if you don't like them crispy, move the packets to the bottom rack and continue cooking until tender. You can also substitute other vegetables such as yellow bell peppers, orange bell peppers, squash zucchini, etc.

#3184 - Pepper Slaw

(by Shirley McNevich)

1 medium head of green cabbage (shredded)
2 green bell peppers (cleaned, cut into thin strips, then cut strips in half)
1 cup apple cider vinegar
1 1/2 cups white sugar
2 TBSP celery seed
salt (to your taste)

Shred the cabbage into a large bowl. Clean each green bell pepper, cut both into thin strips, then cut the strips in half. Add green bell pepper strips to the shredded cabbage--toss to mix. Sprinkle salt all over the top of the cabbage mixture--toss well. Let the mixture stand for 1 hour, then drain off any liquid. In a saucepan add cider vinegar and white sugar--cook/stir over medium heat until boiling. As soon as it starts to boil, remove it from the heat and add the celery seed--stir well. Pour the hot vinegar mixture over the cabbage mixture--toss well. Cool to room temperature, then refrigerate until cold. Optional: some people like to add onion. You can cut an onion in half, cut one onion half into strips, and add the onion strips at the beginning of the directions with the cabbage and green bell pepper strips.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#3138 - Pepper Chicken

(by Shirley McNevich)

2-3 TBSP flour
1 tsp. salt
1 tsp. garlic powder (more if you wish)
1/8 to 1/4 tsp. ground black pepper
2-3 boneless/skinless chicken breasts
2-3 TBSP canola oil OR olive oil
1 onion (cut into strips)
3 small bell peppers (one yellow, one red, one green--cut into strips)
3/4 cup chicken broth

In a bowl add flour, salt, garlic powder and ground black pepper--stir to mix. Dredge the chicken breasts in the flour mixture. In a skillet over medium heat add canola/olive oil and coated chicken breasts--cook until bottom sides are browned, then flip and cook until chicken is tender and no longer pink inside. Transfer chicken to a plate, then add onion and bell pepper strips to the skillet--cook/stir until tender. Cut the chicken into nugget sized pieces--add the chicken pieces and chicken broth to the onion mixture--cook/stir until mixture is hot.

#3096 - Pepperoni Pizza Soup

(by Shirley McNevich)

1 - 14oz. can or jar of your favorite pizza sauce
water
1 green bell pepper (chopped)
1/2 to 1 red onion (chopped)
1 cup sliced fresh mushrooms (cut into bite sized pieces)
1 - 15oz. can diced tomatoes
2 cups cooked/browned/crumbled Italian loose sausage
1 cup good quality pepperoni slices (cut into bite sized pieces)
1 TBSP oregano
1/2 cup rotini pasta
1 bag shredded mozzarella cheese
salt and pepper to your taste

Add the chopped green bell peppers, chopped red onions, mushroom pieces, diced tomatoes, sausage pieces, pepperoni pieces, oregano, and pizza sauce to a crockpot. Once you add the pizza sauce, use the empty can/jar and add 3 jar/canfuls of water to the crockpot--stir the whole mixture and taste with your finger--add salt/pepper if necessary. Turn crockpot on low and cook for 7 1/2 hours, remove the lid, add the dry pasta and cook for 30 minutes longer or until pasta is tender to your liking. Serve soup in bowls and top with shredded cheddar cheese.

#2903 - Nine Day Cole Slaw

(by Shirley McNevich)

1 - 3lb. cabbage (grated)
1 green bell pepper (chopped)
1 onion (chopped - OPTIONAL)
1 cup cider vinegar
2 cups white sugar
1 tsp. salt
1/2 to 1 TBSP celery seed
1 cup canola oil

In a large glass or metal bowl add grated cabbage, chopped green bell pepper and chopped onions--toss to mix. Add celery seed--toss to mix. In a saucepan add canola oil, cider vinegar, white sugar and salt--cook/stir over medium heat until full rolling boil. Remove from heat and pour it over the cabbage mixture while hot. Stir the whole mixture until mixed. Cool to room temperature and refrigerate overnight before serving. Keep refrigerated--it will be good to eat for up to 9 days.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.

#2310 - Shrimp and Crab Casserole

(by Shirley McNevich)

1 1/2 lbs. frozen cooked shrimp (thawed, peeled and drained)
1/2 cup chopped green bell peppers
1 small onion (chopped)
1 1/2 cups mayo
1 small can button mushrooms (drained)
1/2 lb. lump crab meat (flaked)
1/3 cup chopped parsley
2 cups cooked rice
1 pint frozen peas (thawed and drained)

Butter a 2 qt. casserole dish. In a bowl add green bell peppers, chopped onions, mayo, mushrooms, flaked crab meat, chopped parsley, cooked rice, and drained peas--stir to mix. Add shrimp--stir gently to mix. Cover and refrigerate overnight. The next day add some fresh ground pepper to the top (if you wish), place casserole into a cold oven, turn oven to 350 degrees and bake at 350 degrees for 1 hour or until heated through.

#2238 - Green Peppers and Steak

(by Shirley McNevich)

1 1/2 lbs. sirloin tip steak
1/4 cup canola oil
1 cup water
1 medium onion (sliced)
1/2 tsp. garlic salt
2 green bell peppers (sliced)
1 TBSP cornstarch
2 to 3 tsp. white sugar
2 TBSP soy sauce
2 tomatoes (sliced)
cooked rice

In a skillet add canola oil and steak pieces--cook over medium heat until bottoms are browned, then flip the steaks and brown them on the other side. Add water, sliced onions, garlic salt and sliced peppers--stir and bring to water to a boil. Once boiling, put a lid on the skillet, turn heat to low and simmer 20-30 minutes. Drain the liquid from the steak mixture--add soy sauce, white sugar and cornstarch to the steak liquid--stir to mix, then pour it back over the steaks in the skillet. Add tomato slices to the top of the steaks--turn heat back to medium and cook until tomatoes are tender. Serve the steak mixture over cooked rice.

#2205 - Green Bell Pepper Dip

(by Shirley McNevich)

3 TBSP white sugar
3 TBSP cider vinegar
1 heaping TBSP butter
1 beaten egg
a dash of salt
1 heaping TBSP flour
1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP dried onion flakes OR minced onions
1 large green bell pepper (washed and finely chopped)

In a saucepan over medium heat add white sugar, cider vinegar, butter, beaten egg, salt and flour--stir and cook until boiling. As soon as it boils, remove from heat. In a mixer add cream cheese--beat. Add hot cider mixture to cream cheese--beat until smooth. Remove bowl from mixer--add onion flakes/onions and chopped green bell peppers--stir until mixed. Cool to room temperature, then refrigerate until cold. Stir when ready to serve. Serve with good quality crackers.

#2159 - Ham Pasta Salad

(by Shirley McNevich)

1/2 of a 1lb. box pasta (your choice of shape)
2 cups cubed cooked ham
1 cup chopped green bell peppers
1 cup chopped tomatoes
1/4 cup chopped onions (optional)
Dressing: 1/2 cup mayo; 1/4 cup grated Parmesan cheese; 2 TBSP milk

Cook pasta according to box directions (with 1 tsp. salt)--drain but do not rinse. In a large bowl add drained pasta, cubed ham, chopped green bell peppers and chopped onions--toss until mixed. In a separate bowl add mayo, Parmesan cheese and milk--mix well. Pour dressing over pasta--toss to coat. If too dry, make a second batch of dressing--pour over pasta and toss to coat. When ready to serve, add chopped tomatoes--stir. Sprinkle extra Parmesan cheese over the top before serving.

#2112 - Baked Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
1 small onion (chopped)
1/2 lb. sharp cheese (grated)
1 - 10.75oz. can Campbell's tomato soup
1/2 can water (use empty soup can to measure)
1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 green bell pepper (chopped)

Cook and drain noodles according to bag directions. In a skillet add ground chuck, chopped onions, chopped green bell peppers, salt and pepper--cook/stir over medium heat until meat is browned. In a bowl add drained noodles, water and tomato soup--stir. Add meat mixture and grated cheese--stir. Pour mixture into a greased 2 qt. casserole dish. Bake (covered) at 350 degrees for 30 minutes.