#3909 - Greek Salad Dressing

(by Shirley McNevich)

3/4 cup olive oil
1 cup red wine vinegar
2 tsp. garlic powder
2 tsp. oregano
2 tsp. dried basil
1 1/2 tsp. pepper
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. Dijon mustard

In a blender add olive oil, garlic powder, oregano, dried basil, pepper, salt, onion powder and Dijon mustard--beat well. Pour the mixture into a glass bottle with a lid and add the red wine vinegar--screw on the lid and shake well before using.

#3892 - Spicy Chicken Rub

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup paprika
1/4 cup kosher salt (do NOT use table salt)
2 TBSP fresh ground black pepper
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP cayenne pepper

In a bowl add brown sugar, paprika, kosher salt, fresh ground black pepper, garlic powder, onion powder and cayenne pepper--whisk to mix. Use to rub on both sides of raw chicken or raw pork, then let them sit for 45 minutes before grilling. Place extra rub mix in an airtight container to use later.

#3764 - Stovetop BBQ Sauce

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBSP Domino's dark brown sugar (packed)
5 TBSP white sugar
1/2 TBSP fresh ground black pepper
1/2 TBSP onion powder
1/2 TBSP ground mustard
1 TBSP lemon juice
1 TBSP Worcestershire sauce

In a heavy saucepan add ketchup, water, cider vinegar, brown sugar, white sugar, pepper, onion powder, ground mustard, lemon juice and Worcestershire sauce--stir well. Place saucepan over medium heat--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 75 minutes or until thick (stirring frequently). Taste--adjust seasonings as necessary. Recipe may be doubled.

#3754 - Bacon and Onion Cabbage

(by Shirley McNevich)

6 slices raw bacon (cut into small pieces)
1 large onion (chopped)
2 garlic cloves (minced)
1 large cabbage (cored and sliced into bite sized pieces)
1/2 to 1 TBSP salt
1 tsp. fresh ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

In a Dutch oven over medium heat add bacon pieces--cook/stir until bacon is crispy. Add the minced garlic and chopped onions--cook/stir until onions are caramelized. Add salt, pepper, onion powder, garlic powder and paprika--stir well. Add cabbage pieces--cook/stir for 10 minutes. Turn heat back to low, tilt a lid on top and simmer 30 minutes longer (stirring every 5-10 minutes) or until cabbage is done to your liking.

#3544 - Spicy Rotini Salad

(by Shirley McNevich)

1 - 8oz. box rotini pasta (cooked and drained according to box directions, but do NOT rinse)
1/4 cup canola oil
1/4 cup white vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. salt (less if you wish)
1 tsp. fresh ground black pepper
1 tsp. Italian seasoning
1 tsp. white sugar
1/2 tsp. onion powder
1/4 tsp. dill weed
1/2 cup sliced green bell peppers
1/2 cup sliced onions
1/2 cup sliced cucumbers
1/2 cup bite sized broccoli
shredded Parmesan cheese (optional)

In a small bowl add canola oil, white vinegar, garlic powder, salt, pepper, Italian seasoning, white sugar, onion powder and dill weed--stir well to mix. In a large bowl add drained pasta, green bell peppers, sliced onions, sliced cucumbers and bite sized broccoli pieces--toss to mix. Pour the vinegar mixture over the pasta mixture--toss well. Cover and refrigerate until cold. Toss again before serving. Optional--sprinkle Parmesan cheese over the top and toss well just before serving.

#3476 - Overnight Breakfast Sausage Casserole

(by Shirley McNevich)

1lb. pork sausage
4 cups torn bread pieces
2 cups shredded cheddar cheese
10 eggs
1 tsp. dry mustard
1/4 tsp. onion powder OR garlic powder
2 - 12oz. cans Carnation evaporated milk
salt and pepper to your taste

Remove the sausage casings, crumble the sausage and cook it in a skillet over medium heat until browned. Drain off any grease--set aside. Tear bread into bite sized pieces and place it into a measuring cup until you have 4 cups. Spread the bread pieces evenly into the bottom of a greased 9 x 13 glass baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bread pieces. In a bowl add evaporated milk, eggs, dry mustard and onion powder--beat with a whisk. Pour the egg mixture evenly over the bread pieces. Sprinkle the crumbled sausage all over the top. Cover with foil and refrigerate overnight. The next morning remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, replace the foil, put the whole thing in the oven and bake at 325 degrees for 30 minutes. After 30 minutes, remove the foil and bake 30 minutes longer or until golden brown. Salt and pepper the top of the casserole to your taste.

#3350 - Parmesan Turkey Meatballs

(by Shirley McNevich)

1lb. ground chicken2 egg whites
2 TBSP 4C Italian breadcrumbs
1 TBSP fresh grated Parmesan cheese
3 TBSP pasta sauce + extra for dipping
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 cup shredded mozzarella cheese

Grease a 9 x 13 cake pan. In a bowl add ground chicken, egg whites, breadcrumbs, Parmesan cheese, 3 TBSP pasta sauce, salt, pepper, Italian seasoning, onion powder, garlic powder and shredded mozzarella cheese--mix with your hands. Shape the chicken mixture into walnut sized meatballs and place them in the greased cake pan. Bake at 350 degrees for 20-30 minutes or until browned. While the meatballs are baking, heat some extra pasta sauce to use for dipping with the meatballs.

#3249 - Cooked Onion Dip

(by Shirley McNevich)

2 large yellow onions
2 TBSP butter
1 1/2 cups Breakstone's sour cream
8oz. Philadelphia cream cheese (softened)
1 TBSP fresh chopped parsley
1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce
salt and pepper to your taste (optional)

Peel the onions, slice them and separate them into rings. In a skillet over medium heat add the butter--melt. Once butter is melted, add the onions--cook/stir over medium heat until onions are tender and caramelized (it takes a long time--at least 20 minutes). Remove skillet from heat and allow onions to cool to room temperature. Once cooled, drain off any grease from the onions and chop all of the onions into bite sized pieces. In a bowl add sour cream and cream cheese--beat with a spoon until mixed and smooth. Add the chopped parsley, onion powder and Worcestershire sauce--stir well. Add the chopped onions--stir to mix. Taste--add salt and pepper if necessary--stir to mix. Serve with good quality crackers.

#3247 - Three Cheese Mexican Dip

(by Shirley McNevich)

2 - 8oz. containers Breakstone's sour cream
1 tsp. dill
2 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Pace salsa
1/2 cup shredded Mexican blend cheese (more if you wish)
tortilla crackers

In a bowl add the sour cream, dill, dried parsley, garlic powder, onion powder, salt, salsa and cheese--stir until well mixed. Serve with tortilla crackers.

#2086 - Cream Cheese Deviled Eggs

(by Shirley McNevich)

12 hard boiled eggs
2oz. Philadelphia cream cheese (softened)
1/4 cup mayo
1 TBSP French's yellow mustard
1/2 tsp. cider vinegar
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. onion powder
paprika for sprinkling

Peel hard boiled eggs and cut them in half lengthwise. Carefully remove yolks and place them in a bowl--set egg whites aside. Mash the yolks with a fork. Add cream cheese, mayo, yellow mustard, cider vinegar, salt, pepper and onion powder to mashed egg yolks--beat with a fork until mixture is smooth. Use one heaping tsp. of yolk mixture to fill each egg white. Sprinkle paprika over the top of each egg. Refrigerate on an egg plate or dinner plate.

#1354 - Homemade Pizza Dough

(by Shirley McNevich)

1 packet dry yeast
6 TBSP warm water + 3/4 cup warm water
2 TBSP good quality olive oil
1/2 tsp. garlic salt
1/8 tsp. oregano
1/8 tsp. onion powder
3 1/2 cups flour (do not sift)

In a large bowl add yeast and 6 TBSP warm water--stir. Add 3/4 cup water, olive oil, garlic salt, oregano, onion powder and flour--mix with your hands until dough ball forms. Knead the dough on your floured counter for 10 minutes--it should be smooth when you're finished kneading the dough. Place the dough in a greased bowl and cover it with Saran wrap for about 30 minutes or until it doubles in size. After dough is doubled, knead it again on your floured counter to remove any air bubbles. Spread the dough on to a greased pizza pan. Top with your favorite sauce, toppings and cheese. Bake at 500 degrees for 10-12 minutes.