#3067 - Crockpot Reuben Casserole

(by Aunt Eileen [Knouse] Carter)

2 lbs. deli sliced corned beef
2 cups shredded cheddar cheese
1 cup Hellmann's mayo
16oz. sauerkraut (well drained)
2 cups shredded Swiss cheese

Cut all of the corned beef slices into bite sized pieces. In a crockpot layer some corned beef, then some mayo, then some shredded cheddar cheese, then some sauerkraut, then some shredded Swiss cheese. Keep repeating the layers until you run out of ingredients. Cover and cook on high for 2 hours. Serve the mixture over toast slices.

#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.

#1353 - Scratch Mayo Cake

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup Hellmann's mayo
1 cup water
2 tsp. vanilla

In a mixer add flour, white sugar, cocoa, baking powder, baking soda, salt, mayo, water and vanilla--beat slowly until mixed, then beat for 3 minutes. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 40-50 minutes. Test with a toothpick for doneness. Cool 20 minutes, then dump it on to a cake plate. Cool completely--frost/glaze as desired or dust with powdered sugar.

#1100 - Shrimp Salad

(by Shirley McNevich)

1lb. cooked shrimp (washed, peeled, and cut into bite sized pieces)
1/2 cup Hellmann's mayo
1/2 cup chopped celery
2 tsp. Old Bay seasoning
2 hard boiled eggs (chopped)

In a bowl add mayo, chopped celery, chopped eggs and Old Bay--stir. Add shrimp pieces--stir until mixed. If too dry add a little more mayo and stir again. Refrigerate until cold. Serve on sandwiches or salads. Does not last very long in refrigerator so don't store it too long.

#1040 - Chopped Onion Dip

(by Shirley McNevich)

1 large chopped onion (chop very, very fine)
1 cup mayo (no lite mayo or substitutes)
1 cup freshly grated Parmesan cheese
salt and pepper (if you wish)

In a bowl add chopped onion, mayo and Parmesan cheese--stir until mixed. Spray a small casserole dish (or dip dish) with Pam. Pour mixture into the prepared dish--sprinkle salt and pepper on top if you wish. Bake at 350 degrees for 20-25 minutes. Remove from oven--stir. Cool to room temperature, then serve with chips, bread, or vegetables.

#1029 - Hot Swiss Cheese Dip

(by Shirley McNevich)

16oz. shredded Swiss cheese (or buy a one pound block and grate it yourself)
2 cups Hellmann's mayo
1/2 to 1 cup chopped onion
salt and pepper to your taste (optional)

In a bowl add shredded cheese, mayo and chopped onions--stir until mixed. Add salt and pepper if you wish--stir. Transfer mixture into a small oven-safe bowl. Bake at 350 degrees until hot and the cheese is melted. Serve with chips or bread while dip is hot.

#888 - Tuna Cakes

(by Shirley McNevich)

2 - 6oz. cans albacore tuna (drained and flaked)
1 - 6oz. box Stove Top Stuffing for chicken
1 cup shredded cheddar cheese
1/3 cup Hellmann's mayo
2 TBSP sweet relish
3/4 cup water
salt and pepper to your taste

Drain tuna, then flake into a bowl. Add stuffing mix, cheese, mayo, relish, salt/pepper and water--stir. Cover the bowl and refrigerate for 30 minutes. Remove from refrigerator. Place a skillet on the stove over medium heat--add 1/4 cup canola oil to the skillet. Use an ice cream scooper and form each tuna cake in your hands--flatten each cake. Repeat with all tuna. Cook each tuna cake about 3 minutes on each side in the skillet until golden brown.

#853 - Seafood Salad Croissant Sandwiches

(by Shirley McNevich)

1/2 lb. pre-cooked lump crab meat (OR imitation crab meat)
1 cup pre-cooked baby shrimp
1 cup diced celery
1/2 cup Hellmann's mayo
1/4 cup diced green onion
1 TBSP lemon juice
3 hard boiled eggs (peeled, washed and chopped)
Croissants

Flake the crab meat into a bowl. Add the shrimp, celery, mayo, green onion, lemon juice and chopped eggs--stir until mixed. Refrigerate at least a few hours, then serve with lettuce on croissants or bagels. If you use real crab meat, don't keep it too long or it will spoil.

#852 - Crab Salad

(by Shirley McNevich)

2 cups pre-cooked lump crab meat
1 cup diced celery
1/8 to 1/4 cup chopped green pepper
1/8 to 1/4 cup chopped red pepper
1 tsp. salt
1/4 tsp. pepper
1 TBSP lemon juice
3 TBSP Hellmann's mayo
Optional--a little Old Bay Seasoning

Flake the crab meat into a bowl. Add celery, red pepper, green pepper, salt, pepper, lemon juice--stir well. Add mayo--stir well. Optional--add a little Old Bay seasoning--stir well. If it seems too dry add a little more mayo. Serve in a sandwich or on top of a bed of lettuce. If you're going to eat it right away, you can use fresh lump crab meat, but it doesn't stay fresh very long.

#846 - Quick Cheese Dip

(by Shirley McNevich)

1/4 cup Hellmann's mayo
1 - 4oz. jar pimentos (do NOT drain)
1/4 cup chopped onions (optional)
1 - 8oz. bag Sargento's shredded mild cheddar cheese
1 - 8oz. bag Sargento's shredded sharp cheddar cheese
salt and pepper to your taste

In a large bowl added mild cheddar cheese, sharp cheddar cheese, chopped onions and pimentos (whole jar--do not drain). Add the mayo and carefully mix with a spoon. Add salt and pepper to your taste--stir. Serve immediately.

#561 - Tuna Salad

(by Shirley McNevich)

2 - 6oz. cans Bumblebee solid white albacore tuna in water
3 hard boiled eggs
3 ribs of celery from a celery stalk (chopped)
2 heaping TBSP Hellman's light OR regular mayo (you may need to add more if too dry)

Hard boil the eggs--peel them. Open the tuna cans and drain off the water. Use a fork and flake the tuna into a large bowl. Add chopped celery. Chop and add the peeled hard boiled eggs. Add the mayo--stir everything until mixed. If it's too dry, add a little more mayo at a time and stir. Keep refrigerated.

#557 - Seashell Tuna Salad

(by Joan [Redman] Tippett - friend)

1 cup Hellmann's mayo (light or regular)
3 TBSP lemon juice
celery salt to taste
1/2 tsp. salt
1 - 8oz. box seashell macaroni (cooked and drained)
1 - 6oz. can Star Kist solid white albacore tuna (drained and flaked)
1 cup chopped celery
1/3 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. celery seed (optional)

In a large pot add water and 1/2 tsp. salt--bring to a boil. Add dry macaroni--put lid on pot, turn off the heat and let it sit 10-12 minutes until macaroni is tender. Drain macaroni in a collander--do not rinse. While still warm, add all other ingredients and the macaroni to the pot--stir well . Season to taste with celery salt and celery seed if desired. Cover and refrigerate.

#304 - Moist Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hellmann's light mayo
1 cup cold water
3 eggs

In a mixer add cake mix, mayo, water and eggs--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. After cake is cool, use our vanilla or chocolate icing recipe #2.