#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

#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.

#3599 - Parmesan Brussels Sprouts

(by Shirley McNevich)

1 1/2 lbs. fresh Brussels sprouts
1 tsp. salt
4 TBSP butter (melted)
4 TBSP fresh grated Parmesan cheese
4 TBSP 4C Italian breadcrumbs
1/8 to 1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1/4 tsp. Lawry's seasoning salt

In a pot add Brussels sprouts and salt--cover them with water and bring to a boil over medium heat. Once boiling cook 6-8 minutes or until tender. Drain the Brussels sprouts and place them in a casserole dish. Drizzle the melted butter over the sprouts and toss to coat. In a bowl add Parmesan cheese, breadcrumbs, garlic powder, black pepper and seasoning salt--stir to mix. Sprinkle the dry mixture over the sprouts. Place the casserole dish under your oven broiler 4-6 minutes or until lightly browned.

#3434 - Dijon Potato Salad

(by Shirley McNevich)

2 1/4 lbs. red potatoes
1 tsp. salt (for cooking the potatoes)
3 TBSP cider vinegar
2 hard boiled eggs (peeled and chopped--more if you wish)
1 tsp. Lawry's seasoning salt
1/4 tsp. pepper
1 cup mayo
1/3 cup honey-Dijon salad dressing
2 TBSP Dijon mustard
5 TBSP chopped celery (more if you wish)
1/2 to 1 tsp. celery seed
white sugar (if necessary)

Wash and peel the potatoes, cover them with water and add the salt--bring to a boil over medium heat, then cook the potatoes for 20 minutes or until fork tender. Drain the potatoes and cool them. Cut the potatoes into bite sized pieces and place them in a large bowl. In a separate bowl add cider vinegar, chopped eggs, seasoning salt, pepper, mayo, honey-Dijon salad dressing, Dijon mustard, chopped celery and celery seed--stir well. Taste the dressing--if too sour add a little white sugar at a time and stir again. If too sweet add a little more Dijon mustard and stir again. Once you like the flavor, pour the dressing mixture over the potato pieces--toss to coat. Refrigerate until cold. Optional--if you like skins on your potato pieces, skip peeling the potatoes.

#3428 - Buttermilk Chicken Strips

(by Shirley McNevich)

3lbs. boneless/skinless chicken breasts
buttermilk
3 cups flour
3 tsp. Lawry's seasoning salt
canola oil
salt
pepper

Salt and pepper both sides of each chicken breast. If the chicken breasts are thick, slice them in half sideways (from one side to the other through the middle), then cut all of the chicken into strips. In a glass bowl add the chicken strips--pour buttermilk over the chicken strips until the chicken strips are covered. Cover the bowl and let them sit for 1 hour. In a bowl add the flour and Lawry's seasoning salt--stir to mix. Add 1/4 cup of buttermilk to the flour mixture--stir with a fork. Add a little more buttermilk at a time and stir until the batter is the consistency of pancake batter. In a cast iron skillet over medium heat add an inch or so of canola oil--heat oil until hot. Remove one chicken strip at a time from the buttermilk and dip/coat it in the batter mixture, then place it in the hot oil. Repeat with more chicken strips (but don't let them touch each other). When the bottoms are browned and crispy, flip the chicken strips until the other sides are browned and crispy. Set them on paper towels to soak up extra oil. Continue with remaining chicken strips.

#3409 - One Skillet Breakfast

(by Shirley McNevich)

5 slices bacon
2 Yukon gold potatoes (washed, peeled and diced)
garlic salt
Lawry's seasoning salt
fresh ground black pepper
3 beaten eggs
shredded cheddar cheese

In a skillet over medium heat cook the bacon. Place cooked bacon on paper towels but leave the bacon grease in the skillet. Add the diced potatoes to the bacon grease--cook/stir until softened. Add garlic salt, Lawry's seasoning salt and fresh ground black pepper--stir. Crumble the bacon evenly over the potatoes, then pour the beaten eggs evenly over the top. Cook until eggs are done. Sprinkle shredded cheddar cheese all over the top. Place a lid on the skillet until cheese is melted.

#3386 - Sausage Egg Casserole

(by Shirley McNevich)

6 slices white bread
1lb. ground pork sausage (if using link sausage, remove the casings)
6-8 slices cooked bacon (crumbled)
8oz. shredded sharp cheddar cheese
8 eggs
2 cups milk
1 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt

In a skillet over medium heat add the ground pork sausage--cook/stir until meat is well browned. Drain off the grease from the sausage, then spread the sausage on to paper towels to soak up any remaining grease. Cut the crusts off of the bread and discard the crusts. Cut remaining bread pieces in half. Spray a 9 x 13 glass baking dish with Pam, then arrange the bread slices to cover the whole bottom of the dish (cutting bread where necessary). Spread the drained sausage evenly over the bread pieces. Sprinkle the cheese over the sausage. In a bowl add eggs, milk, mustard, salt, seasoned salt, and pepper--beat. Pour the egg mixture evenly over the cheese. Sprinkle the crumbled bacon all over the top. Bake at 400 degrees for 40-45 minutes. Let the casserole stand for a few minutes after removing from the oven before cutting and serving.

#3263 - Baked Pumpkin Seeds

(by Shirley McNevich)

3 cups raw pumpkin seeds
4 tsp. olive oil
2 tsp. Lawry's seasoning salt
2 tsp. garlic powder

After carving pumpkins, pick out the seeds away from the pulp/strings of the pumpkin. Place the seeds in a sieve and rinse pumpkin seeds until clean. Spread the damp pumpkin seeds on ungreased baking sheets and allow them to dry for a few hours. When they are bone dry, grease a jelly roll pan. In a bowl add dry pumpkin seeds and olive oil--stir to coat. Spread the pumpkin seeds in a single layer in the jelly roll pan. In a bowl add seasoning salt and garlic powder--stir to mix. Sprinkle the salt mixture all over the coated pumpkin seeds. Place the jelly roll pan on the top rack of your oven. Bake at 300 degrees for 30-40 minutes, gently shaking the pan every 10 minutes. Because the inside of the pumpkin seeds can burn even when the outside of the pumpkin seeds are not browned, taste a seed every 10 minutes while baking. Once the seeds are crispy on the outside, they are done. If you bake them too long, the inside of the seeds will burn.

#3233 - Ham and Egg Pie

(by Shirley McNevich)

3 cups shredded hash brown potatoes
1/4 cup butter (melted)
Lawry's seasoning salt
1 to 1 1/2 cups diced cooked ham (substitute bacon if you wish)
1/4 cup chopped onions
1 1/2 cups shredded cheddar cheese
4-6 eggs
1/2 to 1 cup milk (1/2 cup is using 4 eggs; 1 cup if using 6 eggs)
salt
pepper

Measure out 3 cups of shredded hash brown potatoes from the bag, then thaw and drain them. Very important--spread a handful of the hash browns in between paper towels and squeeze as much liquid out as you can. Repeat with all hash browns. Once the hash browns are as dry as you can get them, press them into the bottom and up the sides of a greased 9" pie plate. Drizzle the melted butter all over the hash browns, then sprinkle seasoning salt over the hash browns. Bake at 425 degrees for 20-25 minutes or until browned. In a bowl add ham pieces, chopped onions and shredded cheese--stir to mix. In a separate bowl add eggs, milk and salt/pepper to your taste--beat with a whisk. Spread ham mixture over the bottom of the hash brown crust. Pour egg mixture over the top. Turn heat back to 350 degrees and bake 20-25 minutes or until puffy and well browned. Wait a few minutes after removing from oven before cutting and serving.

#3092 - Ranch Crackers

(by Shirley McNevich)

2 boxes Ritz Bits mini cheese crackers (9oz. size)
1/2 cup butter (melted)
2 - 1oz. envelopes Hidden Valley Ranch dip
2 TBSP Worcestershire sauce
1 tsp. Lawry's seasoning salt

In a bowl add melted butter, both envelopes of ranch mix, Worcestershire sauce and salt--stir well. Empty both boxes of crackers into a large bowl--drizzle some of the butter mixture over the crackers, stir the crackers, drizzle some more, etc. until all of the butter mixture is on the crackers. Stir the crackers well. Spread the crackers in a shallow baking pan. Bake at 250 degrees for 1 hour (stirring well every 15 minutes). Cool completely.