#2572 - Bisquick Cheese Bread

(by Shirley McNevich)

3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg

In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.

#705 - Alfredo Pasta

(by Shirley McNevich)

1 stick butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground pepper
1 - 12oz. box fettuccine pasta
1/4 cup fresh grated Parmesan cheese

In a saucepan over medium heat melt butter. Add cream, garlic powder, and pepper--stir. Simmer and stir for 10-12 minutes or until it's thick. Cook fettucine pasta according to package directions--drain. Add Parmesan cheese to alfredo sauce and stir just before serving. Place pasta on a serving plate and top with the alfredo sauce. Serve with garlic bread.

#582 - Grilled Chicken Rub Fajitas

(by Shirley McNevich)

This rub makes enough for 1 large chicken breast. Double it, triple it, etc. depending on the number of chicken breasts you are going to grill.

2 TBSP olive oil
1/2 tsp. garlic powder
1 TBSP fresh or dried parsley
1 tsp. fresh ground pepper
1 tsp. Old Bay seasoning
1 tsp. salt

Fajitas: soft taco or soft tortilla shells, chopped tomatoes, shredded cheese, shredded lettuce.

Mix all rub ingredients in a bowl--stir with a spoon. Poke the chicken breast all over with a fork. Rub both sides of the chicken breast with the rub. Drop the chicken breast in a Ziploc bag along with the remaining rub liquid. Seal the bag and work it around in your hands to distribute the rub all through the chicken breast. Allow it to marinate in the bag at least two hours before grilling. Turn on the grill and place the chicken breast AWAY from the direct flame (or the outside will get done and the inside will be raw). Flip occasionally while grilling. When you think it's ready, take the chicken breast off of the grill and slice it in half--grill longer if inside isn't cooked well. When fully cooked, cube the chicken. Place some cubed chicken, chopped tomatoes, shredded cheese, and shredded lettuce into soft taco or soft tortilla shells--roll to hold ingredients. One large chicken breast makes about 2 fajitas.

#536 - Grilled Corn on the Cob

(by Shirley McNevich)

ears of corn on the cob (still in the husks)
butter
ground pepper (preferably from a pepper mill)
salt

Carefully pull the husks down (but do NOT remove them) from each ear of corn. Butter them generously and grind pepper from a pepper mill on the butter (to your taste), then sprinkle with salt. Pull the husks back up and cook on the grill (you can also wrap each husked ear of corn in aluminum foil if you wish). Turn a few times while cooking. To check for doneness, carefully open one husk and poke corn with a fork--if it seems too hard, cook them longer.