#2031 - Hot Broccoli Dip

(by Shirley McNevich)

1 cup mayo
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small jar (2oz.) diced pimentos (drained)
1/2 cup fresh grated Parmesan cheese
1 cup shredded mozzarella cheese

In a bowl add mayo, drained broccoli, drained pimentos, Parmesan cheese, and 1/2 cup of the mozzarella cheese--stir. Place mixture into a greased 9" pie plate. Place pie plate on a cookie sheet and bake at 350 degrees for 20-25 minutes. Remove from oven, sprinkle the rest of the mozzarella cheese over the top, return to oven and bake another 5-7 minutes or until bubbling hot. Serve with good quality crackers. Be careful--it will be very hot.

#1203 - Quick Banana Nut Cake

(by Grace Rosenblum - friend)

2 cups unsifted flour
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas
2/3 cup mayo
1/2 cup water
1 1/2 tsp. vanilla
1/2 cup chopped walnuts

In a bowl add flour, white sugar, baking soda and salt--stir. In a mixer add mashed bananas, mayo, water and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat on medium speed for 2 minutes. Remove from mixer--add chopped walnuts and stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Frost if desired.

#1188 - Fried Zucchini Cakes

(by Aunt Janie [McNevich] Baronowski)

2 cups grated zucchini
1 cup 4 Seasons Italian bread crumbs
1 TBSP mayo
1 TBSP of your favorite seafood seasoning
2 beaten eggs
1 tsp. Worcestershire sauce
canola oil for frying

In a bowl add grated zucchini, bread crumbs, mayo, seafood seasoning, beaten eggs, Worcestershire sauce--mix with your hands until well mixed. Form the mixture into flat cakes (as small or large as you like). Place 1" canola oil in frying pan over medium low heat--fry patties until browned, then flip and brown the other sides. Drain them on paper towels before serving.

#1045 - Sweet and Sour Salad Dressing

(by Shirley McNevich)

1 can Eagle brand sweetened condensed milk
1 cup white sugar
1 cup cider vinegar
1 cup mayo or Miracle Whip

In a blender add milk, white sugar, cider vinegar and mayo--set blender to "mix" and beat 3-5 minutes. Use as a salad dressing. Refrigerate leftover dressing.

#468 - Mayonnaise Banana Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup cold water
2/3 cup mayo
1 cup overripe mashed bananas (takes about 2 large bananas to get 1 cup)

In a mixer combine mayo, white sugar, and water. Add vanilla and bananas--beat. Add baking soda and slowly add flour--beat until smooth. Pour batter into 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Use our vanilla icing/frosting recipe #2 to frost the cake.

#343 - Deviled Eggs Plus

(by Shirley McNevich)

12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
1 TBSP mustard

Hard boil eggs and cool. Cook bacon in a skillet until brown, then place on paper towels to drain. Crumble bacon and set aside. Peel the eggs and cut in half lengthwise. Remove yolks to a small bowl and mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.