#2886 - Vinegar Cucumber Salad

(by Shirley McNevich)

3 medium cucumbers (washed, peeled and sliced thin)
1 tsp. salt
1 small onion (washed, peeled and sliced thin and separated)
4 heaping TBSP white sugar
4 TBSP cider vinegar
water

In a bowl add cucumber slices and onion pieces--sprinkle the salt over the top, then toss well. Let them stand for 15 minutes, then drain off the liquid that forms. To the drained mixture add white sugar and cider vinegar--stir well. Add just enough cold water so that the cucumbers and onions are covered, then stir again. Taste the liquid--if too sour add a little more white sugar and stir again. If too sweet add a little more cider vinegar and stir again.

#1288 - Baked Onion and Broccoli

(by Shirley McNevich)

10oz. fresh or frozen broccoli pieces (thawed)
1 medium onion (cut into small pieces--not as small as chopping it)
1 TBSP butter
1 TBSP flour
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2/3 cup milk
4oz. Philadelphia cream cheese (softened and cubed)
2 slices buttered bread (torn into bite sized pieces)

In a saucepan add fresh or thawed broccoli, salt and onion pieces--cover them with water--turn heat to medium and bring to a boil. Once boiling, cook for 4 more minutes, then drain. In a saucepan over low heat add the butter--melt. Add flour--stir. Add oregano and pepper--stir. Add milk--stir and cook until it gets thick. Taste--add 1/4 tsp. salt if it's flat. Add cream cheese--stir until it melts and mixture is smooth. Add the drained broccoli and onions--stir. Grease a 1qt. casserole dish with Pam--pour the whole mixture into the casserole dish. Add torn butterbread pieces on top of the mixture. Bake at 350 degrees for 20-25 minutes (uncovered).

#603 - Turkey Salad

(by Shirley McNevich)

1/2 of a turkey breast (or leftover turkey that's already been cooked)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Hellman's light mayo
salt

Cook turkey breast in 3 qt. saucepan, adding enough water to cover (if using leftover turkey do not recook--skip to next paragraph). Add 1 tsp. salt. Cut up 1/2 onion and place in with turkey (do not chop or slice). Cut 3 sticks of celery in half and add to turkey. Cook until tender (takes about an hour). Use fork to test for doneness.

Let turkey cool. Take off skin and remove bones. You can throw away celery and onion, strain broth through sieve and save it for broth or gravy if you wish. It can be frozen in a plastic container with a lid.

On a cutting board, cut up turkey in bite sized pieces. Add 3 chopped sticks of celery, 3 chopped hard boiled eggs, 3 TBSP Helman's light mayo. Stir by hand. If it seems too dry add a little more mayo. Refrigerate before serving.

#374 - Steak Stroganoff

(by Shirley McNevich)

1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper

Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.

#339 - Bruschetta Appetizers

(by Shirley McNevich)

2 large tomatoes, coarsely chopped
1/2 chopped sweet onion
2 TBSP olive oil
1 TBSP oregano
1 tsp. basil
2 tsp. chopped parsley
1/2 loaf Italian bread, cut into 1 inch slices
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake at 400 degrees for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

#323 - Stuffed Chicken Breasts

(by Shirley McNevich)

5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.

#312 - Impossible Lasagna Pie

(by Shirley McNevich)

1/2 cup small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 lb. ground chuck, cooked with one small chopped onion and drained
1 tsp. oregano
1/2 tsp. basil leaves
1 - 6oz. can Hunt's tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 tsp. salt
1/2 tsp. pepper

Cook ground chuck with chopped onion until browned, then drain. Preheat oven to 400 degrees. Grease a 10" x 1.5" deep pie plate. Layer the cottage cheese, then Parmesan cheese in the pie plate. Mix the cooked ground beef with oregano, basil, tomato paste, and 1/2 cup mozzarella cheese. Spoon this mixture into the pie plate as the next layer. In a blender on high speed, add milk, Bisquick, eggs, salt, pepper and blend 15 seconds until smooth. Pour the dough on top of the ground beef mixture and make sure it's spread around to cover the top. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove from oven, sprinkle mozzarella cheese on top and wait 5 minutes before cutting.

#248 - Impossible Tuna Pie

(by Shirley McNevich)

1 - 6.5 oz. can drained tuna
1 cup shredded sharp cheese
1 - 3oz. package Philly cream cheese, cut into small pieces
1/2 medium onion (chopped)
2 cups milk
1 cup Bisquick
4 eggs
3/4 tsp. salt

Grease a 10" x 1.5" pie plate. In a bowl using a spoon, combine tuna, sharp cheese, cream cheese, and onion. Pour this mixture into the greased pie plate. In a blender, beat milk, Bisquick, eggs and salt--beat for 15 seconds on high. Pour this batter on top of the tuna mixture. Bake at 400 degrees for 35-40 minutes. Test with a knife--if inserted knife comes out clean, it's done.

#239 - Ham and Cheese Casserole

(by Shirley McNevich)

2 cups cooked ham (diced)
1 small chopped onion
2 cups dry macaroni
1 TBSP cornstarch
2 fresh tomatoes (diced)
2 cups shredded sharp cheese
4 cups milk
2 slices of buttered bread broken in bite sized pieces

Cook macaroni according to package directions. Set aside. Dice the ham, chop onion, and dice tomatoes. Make cheese sauce by heating 3 1/2 cups milk and stirring in shredded cheese until melted. In a cup, add 1/2 cup of milk and 1 TBSP cornstarch--stir until mixed. Add cornstarch mixture to the cheese mixture and stir until it thickens. In a greased 2 qt. casserole, add ham, onion, tomatoes, macaroni and mix them together. Pour cheese sauce over the top. Add buttered bread pieces to the top. Bake uncovered at 350 degrees for 40-60 minutes.

#208 - Haluskie

(by Shirley McNevich)

1 head cabbage (chopped)
1 large onion (chopped)
1 stick Parkay margarine
1 lb. bacon (fried)
1/2 package wide noodles (1/2 lb. of the 1lb. package)
1 cup water
1 tsp. salt

Brown bacon in large frying pan. Place cooked bacon slices on paper towels to dry up the grease, then throw paper towels away. Break bacon into bite sized pieces and return to frying pan. Add chopped cabbage and chopped onions to the bacon , and add a cup of water. Cook over medium heat, stirring often, until cabbage is soft. In a saucepan, add salt and water and cook noodles according to package directions. Drain the noodles and mix Parkay in with noodles. In a dutch oven or large pot, add bacon/cabbage/onion mixture and the noodles. Stir. Simmer entire mixture 5-10 minutes on low heat, stirring often, before serving.

#204 - Quick Pigs in a Blanket

(by Shirley McNevich)

1 medium head of cabbage (chopped)
1 pound ground beef
1/2 cup chopped onion
1/2 cup raw minute rice
1/2 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup
1 1/2 cups water
1/4 cup grated sharp cheddar cheese

Grease a 9 x 13 x 2 cake pan. Chop the cabbage and spread on bottom of greased pan. Brown the ground beef and onion with salt and pepper. Stir the rice into the ground beef. Spoon the ground beef/rice mixture evenly over the top of the cabbage. In a small saucepan, heat the tomato soup and the water. Bring it to a boil. Pour the tomato soup over the top of the ground beef mixture. Sprinkle the cheese over the top of the soup. Cover the pan with foil and bake for 90 minutes at 350 degrees.

#188 - Leprechaun Casserole

(by Shirley McNevich)

1 lb. ground beef
2 baking potatoes, peeled and thinly sliced
1 can Campbell's mushroom soup
1/2 cup grated cheddar cheese
1 cup sour cream
2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped

Brown beef in skillet with onion, salt and pepper. Cook the sliced potatoes in water with 1 tsp. salt--after they start to boil cook them for 5 minutes. When beef is browned, add mushroom soup to the beef and stir well. Grease a 2 qt. casserole. Put beef/soup mixture in the casserole. Drain water from potatoes. Add potatoes to the casserole. Stir everything with a spoon. Sprinkle cheddar cheese over the top of the casserole. Bake at 350 degrees for 30 minutes. Before serving, add sour cream to the top of the casserole.

#177 - Hamburger Noodle Bake

(by Aunt Florence [Herman] Brosius)

1 lb. hamburger
4 oz. uncooked noodles
1 cup water
1/2 cup chopped onion
15oz. of tomato sauce OR 1 pint home canned tomatoes
1 tsp. salt
1/2 tsp. pepper

Brown the hamburger and onion. In a greased 2qt. casserole, add hamburger/onion, uncooked noodles. In a separate bowl, mix the sauce or canned tomatoes, water, salt, and pepper and stir well with a spoon. Pour the sauce mixture over the noodles/hamburger. Bake at 350 degrees for 1 hour.

#158 - Baked Bean Casserole

(by Patti McCaslin - friend)

1/2 lb. bacon, cut into small pieces
1/2 lb. ground chuck
1 chopped onion
1/2 cup Heinz ketchup
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. French's yellow mustard
2 TBSP cider vinegar
1 - 16oz. can baked beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can buttered lima beans (drained)
1 - 16oz. can green beans (drained)

Brown the bacon and cut into small pieces. Brown the ground chuck together with the chopped onion. Add 1/2 tsp. salt and 1/2 tsp. pepper and stir into the ground chuck/onion mixture. Mix the bacon, ground chuck/onion, and all other listed ingredients in a crock pot. Cook in crock pot or bake in the oven for 1 hour at 350 degrees. Serve hot.

#151 - Cucumber Salad

(by Shirley McNevich)

3 large cucumbers (peeled and sliced)
1 thinly sliced onion
1 tsp. salt
3 TBSP cider vinegar
3-4 TBSP white sugar
Enough water to cover cucumbers

Peel and slice cucumbers and place in a large bowl. Add sliced onion. Add salt. Stir so salt gets mixed in. Let it sit for 15 minutes. Pour off the juice that has accumulated. Add the sugar and vinegar. Pour enough cold water on to cover the cucumbers. Stir. (Optional--some people add 1 diced tomato and/or diced celery). Refrigerate.

#148 - Edison Celery Seed Salad Dressing

(by the Edison Hotel, Sunbury, PA)

1 cup white sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1/2 tsp. grated onion
1 cup canola oil
1/2 cup cider vinegar

Mix sugar, salt, dry mustard, celery seed, and grated onion by hand in a bowl. Add canola oil and cider vinegar and stir. Pour everything in a blender. Beat on low speed for 15 minutes. Keep refrigerated.

#145 - Microwave Scalloped Potatoes

(by Nancy [Wynn] Swank - friend)

3 TBSP melted butter
2 TBSP flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
6 medium red potatoes, thinly sliced
2 TBSP minced onion

Sauce--In a microwaveable bowl, add melted butter, salt, pepper and stir the flour in slowly so it doesn't get lumpy. Stir in the milk. Microwave on high for 8-10 minutes (stopping the microwave and stirring every 2 minutes). In a large microwave bowl, layer the potatoes, onions, and sauce until you use up all of the ingredients. Cover the bowl with a piece of wax paper and poke small slits in it with a sharp knife. Microwave on high 18-22 minutes, stirring after 15 minutes--test with a fork to see if the potatoes are soft--if not, cook a few minutes longer. Let stand 5 minutes before serving.

#133 - Bread and Butter Pickles

(by Grace Pennypacker - friend)

8 cups thickly sliced unpeeled cucumbers (washed)
2 cups thickly sliced onions
4 tsp. salt
2 cups cider vinegar
3 cups white sugar
2 tsp. celery seed
2 tsp. mustard seed

Use a large stainless steel pot or a large glass bowl. Add cucumbers and sliced onions. Add 2 tsp. salt over the top and cover everything with cold water. Let stand for 1 hour in the saltwater. Drain off the water. In a saucepan, add the vinegar, sugar, celery seed, 2 tsp. salt and the mustard seed. Stir over medium heat and bring it to a boil. In a large cookpot (5-6 quarts), add the cucumbers and onions, and pour the heated vinegar mixture over the top. Cook for 20 minutes, stirring with a spoon. Put pint jars in the oven on the racks and set temp. to 200 degrees. Take the jar lids and rings and cover them with water in a saucepan--bring them to a boil. Put cucumbers/onions/juice in each jar until you run out of the mixture. Take a tableknife and insert it all around the sides and middle of the jars to get the air bubbles out. Put the ring and center piece on each jar and turn tightly. Put the jars on a surface that can safely stand heat. Let them cool and as they cool they will seal themselves. If the jars seal properly, they will last about 2 years. Once you open a jar, refrigerate it.

#119 - Vegetable Pizza

(by Tami [Neidig] Moody - friend)

2 packages crescent roll dough OR 2 packages pizza crust mix
1 - 8oz. Philly cream cheese
1/2 cup mayo
1 package Hidden Valley Ranch dressing (dry)
8 oz. grated mozarella cheese
1 bunch broccoli (chopped)
1 green pepper (chopped)
1 small head cauliflower (chopped)
1 small onion (chopped)
1 cup shredded carrots
1 cup chopped celery
1 tomato (chopped)
1/2 pound sliced or chopped pepperoni

Make the dough according to package directions and press into a jelly roll pan (15 1/2" x 10 1/2" x 1" deep). Press the seams together if you made the two balls of dough separately. Bake following the directions on the package. In a mixer, slowly combine cream cheese, mayo and Hidden Valley dressing mix. Cool the crust, then spread the cream cheese/mayo/ranch mixture on the dough. Evenly distribute the cauliflower, broccoli, green pepper, onion, carrots, tomato and pepperoni on the pizza. Evenly distribute the mozarella cheese on the pizza last. Serve hot or cold--if serving hot, bake at 350 degrees for 15-20 minutes..

#100 - Broccoli Salad

(by Hannah Garman - friend)

1 cup Helman's light mayo
1/2 cup white sugar
2 tsp. cider vinegar
1 chopped small onion (optional)
12 slices fried and crumbled bacon
1 bunch of fresh broccoli

Fry and crumble bacon in small pieces. Wash and cut broccoli into bite-sized pieces. In a small bowl, combine mayo, sugar, vinegar and onion and mix with a spoon. Sprinkle bacon on top of the broccoli. Pour the mayo/sugar/vinegar/onion over the top of the broccoli/bacon and mix completely with a spoon. Cover and refrigerate overnight.