#3927 - Rhubarb Meringue Pie

(by Shirley McNevich)

3 egg yolks
3 egg whites
1 - 9" unbaked pie crust dough
3 cups chopped rhubarb
1 cup white sugar
1 cup Half 'n Half
2 TBSP flour
a pinch of salt
1/4 cup white sugar
1/4 tsp. cream of tartar

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the rhubarb pieces evenly in the pie dough. In a bowl add 1 cup white sugar, the Half 'n Half, flour, salt and egg yolks--beat with a whisk until smooth. Pour the egg yolk mixture evenly over the rhubarb. Cover the edges of the pie dough with foil. Bake at 350 degrees 30 minutes, remove the foil and bake 20-30 minutes longer or until pie crust is browned and filling is set. Remove from oven but DO NOT turn the oven off. In a mixer add the egg whites--beat until stiff. Slowly add the 1/4 cup white sugar and cream of tartar while beating until you have a fluffy meringue. Spread the meringue over the top of the pie, use your wet finger to make any designs in the meringue that you wish and return the pie to the oven for 8-10 minutes or until meringue is lightly browned. Cool completely.

#3905 - Vanilla Cream Soda

(by Shirley McNevich)

2 cups white sugar
1 cup water
1 TBSP PURE vanilla extract (more if you wish)
seltzer water (chilled)
Half 'n Half (chilled)
ice cubes

In a saucepan over medium heat add the water and white sugar--cook/stir until sugar dissolves, then cook/stir until boiling and the liquid turns clear. Remove from heat--cool the mixture for 5 minutes. Add the pure vanilla extract--stir well. Pour the mixture into a plastic container with a snap-on lid. Put the lid on, then refrigerate until cold. When ready to serve, place 3 TBSP of the chilled vanilla mixture into a 12oz. glass. Add ice cubes, 8oz. of cold seltzer water, and a dash of cold Half 'n Half--stir.

#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3513 - Quick Stovetop Mac and Cheese

(by Shirley McNevich)

2 cups rotelle pasta (the kind shaped like wagon wheels)
2 TBSP butter
2 TBSP flour
1 1/2 cups Half 'N Half
3/4 lb. Velveeta cheese (cubed)

Cook the rotelle pasta according to box directions--drain but do NOT rinse. In a non-stick skillet over medium heat add butter--cook/stir until butter is melted. Sprinkle the flour over the butter--quickly stir with a whisk until smooth. Slowly add Half 'N Half while whisking--cook/whisk for 2-3 minutes or until mixture thickens. Turn heat back to low--add cubed cheese--cook/stir until cheese is melted. Add the drained rotelle pasta--cook/stir until mixture is hot and thick.

#3499 - Creamed Lima Beans

(by Shirley McNevich)

1 - 10oz. box frozen lima beans
3 TBSP butter
3 TBSP flour
1 1/2 to 2 cups milk OR Half 'n Half
1 tsp. white sugar
salt and pepper (to your taste)

Prepare the lima beans according to the box directions--once they are cooked, drain them but do NOT rinse. In a saucepan over medium heat add butter--melt. Add flour--stir with a whisk until blended. Add 1/2 cup of the milk OR Half 'n Half at a time--whisk to blend. Keep cooking/whisking over medium heat until thickened. Remove from heat--add white sugar, salt and pepper--stir well. Add drained lima beans--stir well.

#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.

#1629 - Fruit Cocktail Heaven

(by Cousin Denise [Worhach] Logan)

1 pint of half and half cream
1 pint heavy whipping cream
2 bags of mini marshmallows (white or multicolored)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1 jar maraschino cherries (drain off the juice, rinse with water, drain again)

In a large bowl add half and half and heavy whipping cream--stir with a spoon. Add crushed pineapple/juice and fruit cocktail/juice--stir until mixed. Add drained cherries--stir. Add mini marshmallows--stir until mixed. Cover and refrigerate for 2 days before serving.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1413 - Creamy Crab Soup

(by Aunt Janie [McNevich] Baronowski)

1lb. lump crab meat
1 quart half and half dairy creamer (fresh)
1 stick butter
3 TBSP chopped celery
2 TBSP chopped parsley
1 tsp. salt
1/2 tsp. pepper
7 drops Tabasco sauce
1 TBSP flour
1/4 cup water
1/2 cup cream
oyster crackers

Remove any shell bits from crab meat. In a saucepan add half and half--turn heat on low. Heat half and half until hot (not boiling). Add butter--stir until butter melts. Add flaked crab meat, celery, parsley, salt, pepper and Tabasco sauce--stir and keep heat on low--simmer for 15 minutes. In a separate bowl add flour--slowly add water to flour and stir. Pour flour mixture into the crab mixture--stir and cook until soup thickens. Add cream--stir well. Simmer for 20 minutes (stir occasionally). Serve hot with oyster crackers.