#3924 - Crescent Cubans

(by Shirley McNevich)

French's yellow mustard OR spicy mustard
2 - 8 roll cans Pillsbury crescent rolls
3/4lb. ground pork
1 large onion (sliced and rings separated)
8 slices deli ham
8 slices Swiss OR provolone cheese

Place 1/4 of the sliced onions into a microwave safe bowl--spray them with Pam. Repeat until all onions are in the bowl, finishing by spray the top of the onions with Pam. Microwave on high for 2 minutes, then stir and return to microwave. Continue microwaving the onions in 30 second increments until they are soft, then set aside. Grease a cookie sheet with Pam. Open one can of crescent roll dough, separate the dough and place the dough triangles on the cookie sheet (not touching each other). Spread mustard over the top of each dough. Spread the ground pork over the mustard. Place the ham and cheese over the pork (folding as necessary). Spread the softened onions over the cheese. Open the second can of crescent dough and top each sandwich with a second dough (make sure the doughs are orientated the same direction). Use the tines of a fork to press the two doughs together on each sandwich so you end up with a sealed sandwich. Bake at 400 degrees 15-20 minutes or until golden brown and pork is done. Optional: brush a little butter over the top dough on each sandwich before baking.

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#3464 - Onion Roast

(by Shirley McNevich)

1 - 3 to 4lb. beef roast (your choice of type)
salt
fresh ground black pepper
2 TBSP olive oil
garlic powder
2 large onions

Thaw the roast to room temperature, draining off any liquid. Peel and slice one of the onions, separate the rings and spread the rings all over the bottom of a greased Dutch oven or an aluminum pan with a lip on all sides. Drizzle 1 TBSP of olive oil over the roast and use your fingers to rub it around. Sprinkle the same side with salt, pepper and garlic powder. Place the olive oil coated side of the roast down on the onions. Drizzle 1 TBSP of olive oil over the top of the roast and rub it around with your fingers. Sprinkle salt, pepper and garlic powder all over the top. Stick wooden toothpicks all over the top and sides of the roast (about 2" apart). Peel and slice the second onion and separate it into rings. Place the onion rings on the toothpicks (when you run out of toothpicks, go back and place more onion rings on the same toothpicks). Bake at 325 degrees for 2 to 2 1/2 hours. Remove the toothpicks, cover with foil and let the roast sit for 15 minutes before carving and serving.

#3416 - Microwave Pickles and Onions

(by Shirley McNevich)

1 cucumber
1 large onion
3/4 cup white sugar
1/2 cup white vinegar
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

Wash the cucumber and cut it into thin slices. Wash and peel the onion, then slice thinly and separate into rings. In a bowl add white sugar, white vinegar, salt, celery seed and mustard seed--stir to mix. In a microwave safe bowl add the cucumber slices and onions--pour the vinegar mixture over the cucumber mixture and stir to coat. Place the bowl in the microwave--microwave on high for 3 minutes, then stir the mixture. Microwave on high for 3 more minutes or until cucumber slices are tender but still crisp. Cool to room temperature, then refrigerate until cold.

#3335 - Beer Battered Onion Rings

(by Shirley McNevich)

3 really large onions
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1 cup of beer
canola oil for frying

Wash and peel onions, then slice them and separate them into rings. In a bowl add flour, paprika, salt and black pepper--whisk to mix. Add beer--stir with a whisk until mixed and all beer foam is gone. Fill a cast iron skillet with an inch or two of canola oil--turn heat to medium and heat the oil until very hot. Dip one onion ring into the batter at a time, let excess batter drip off, then place it into the hot oil. If the oil doesn't sizzle when you place the onion ring in the oil, your oil is not hot enough. Repeat with more onion rings (you can do a few onion rings at a time as long as they are not touching each other). Cook onion rings until bottoms are browned and crispy, then flip them using tongs and cook until other side is also browned and crispy. Remove them from the oil and place them on paper towels to soak up extra grease. Repeat with remaining onion rings.

#3307 - Dutch Oven Roast

(by Shirley McNevich)

1 - 3 to 4 lb. bottom round roast
salt
pepper
2 TBSP white vinegar
6 onions (sliced)
1 TBSP flour
1 cup water
olive oil

Pour some olive oil into a Dutch oven and swish it around until the whole bottom is greased. Slice the onions and place them in the Dutch oven. Salt and pepper (to your taste) the bottom and sides of the roast and place it on top of the onions. Drizzle
1 TBSP of white vinegar at a time over the top of the roast (2 TBSP total). Salt and pepper the whole top of the roast. Turn heat to high and cook until onions start to sizzle, then place the lid on the Dutch oven and turn heat back to simmer. Simmer the roast for 4 hours. After 4 hours, remove the roast and place it on a serving plate. Use tongs to remove the onions and place them all around the sides of the roast. To the drippings still in the Dutch oven add the water and flour--stir well to make the gravy. If gravy is too thick, add a little more water and stir again. If gravy is too thin, add a little more flour and stir again. Slice the roast and serve with the onions and gravy.

#3265 - Fried Onion Strings

(by Shirley McNevich)

1 large onion (more if you wish)
2 cups buttermilk
2 cups flour
1 TBSP salt
1/2 to 1 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (more if you want them spicier)
canola oil

Thinly slice the onion and separate the rings. Place the rings in a glass baking dish and cover them completely with the buttermilk. Let the onions soak for about an hour. In a bowl add flour, salt, black pepper and cayenne pepper--stir to mix. Fill a cast iron skillet halfway with canola oil--turn heat to medium and heat oil to 375 degrees. Using tongs, grab some of the onions from the buttermilk mixture and dip them in the flour mixture. Shake off any extra flour and then dump them in the hot oil. Fry the onions until browned, then use a slotted spoon to take them out of the hot oil and spread them on paper towels to soak up extra grease. Repeat with all onions.

#3239 - Grilled Vegetables

(by Shirley McNevich)

1 large sweet onion (separated into rings, then slice rings in half)
1 red bell pepper (cut into strips, then cut strips in half)
1 green bell pepper (cut into strips, then cut strips in half)
olive oil

In a large bowl add sliced onion pieces and bell pepper strips--add a few TBSP of olive oil, then toss to coat. Add more olive oil if necessary. Rip off two large pieces of aluminum foil and spray them with Pam. Dump half of the onions/peppers mixture into the center of each greased piece of foil. Pull up all four sides to make a packet but leave the very top slightly open. Turn outdoor grill to medium and place the packets on the middle or top rack for about 15-20 minutes. After 15-20 minutes, leave the packets on the middle or top rack and while you grill your meats on the lower racks. When your meats are done, remove the onions/peppers packets and dump the contents into a serving bowl to use as toppings for your meats. Cooking them this length will still leave them a little crispy--if you don't like them crispy, move the packets to the bottom rack and continue cooking until tender. You can also substitute other vegetables such as yellow bell peppers, orange bell peppers, squash zucchini, etc.

#3186 - Baked French Onion Bread

(by Shirley McNevich)

4 TBSP butter + extra for spreading
2 large onions (sliced and separated into rings--more if you wish)
1 loaf French bread (sliced into thick slices)
salt and pepper (to your taste)
1 bag shredded mozzarella cheese

In a skillet over medium heat add 4 TBSP butter--melt. Add onions and salt/pepper--cook/stir until onions are caramelized. Drain off any liquid, then spread the onions on to paper towels to catch any remaining grease. Slice the French bread into thick slices. Butter the bread slices and place them on cookie sheets (butter side up). Use tongs to spread the caramelized onions on to the tops of the bread slices. Spread shredded mozzarella cheese over the onions. Bake at 400 degrees for 12-14 minutes or until bread has crisped and cheese is melted and browned.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#2961 - Latkes

(by Shirley McNevich)

2 large russet potatoes (washed and peeled)
2 small onions (washed and peeled)
1/2 cup flour
2 beaten eggs
2 tsp. salt
1/2 tsp. fresh ground black pepper
canola oil for frying

After washing and peeling the potatoes and onions, grate them into the bowl (use the side of the grater that makes long strands). Use your hands to mix up the potato strands and onion strands. Scoop the potato/onion mixture into a sieve and press the mixture toward the bottom to remove as much liquid as possible (you may need to do this more than once to remove as much liquid as possible). In a separate bowl add the flour, beaten eggs, salt and pepper--stir with a whisk until mixed. Add the grated potatoes and grated onion mixture to the egg mixture--stir with a spoon until the potatoes and onions are well coated. In a skillet over medium heat add 2 TBSP canola oil. When oil is hot, drop teaspoonsfuls of the potato mixture into the hot oil, then use the back of a spoon to flatten each ball. Fry them until browned on the bottom, then flip them and fry the other sides until golden brown. Place them on paper towels to soak up any extra oil. Repeat. Once you've fried half of the potato mixture add more canola oil, heat the oil and continue frying the rest of the potato mixture. If you want them very crispy, use peanut oil instead of canola oil.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#2798 - Crockpot Pulled Pork

(by Shirley McNevich)

1 - 4 to 5 lb. pork roast
salt and pepper
3 onions
1 1/2 cups water
1 - 16oz. bottle of your favorite BBQ sauce

Peel two of the onions and slice them very thin. Spread half of the sliced onions all over the bottom of the crockpot. Salt and pepper both sides of the pork roast, then carefully place it on top of the onions. Slowly pour the water into the crockpot (NOT directly on the pork). Spread the rest of the sliced onions over the top of the pork roast. Cook the pork on low for 9-10 hours. Remove the pork and place it on a cutting board. Discard the liquid from the crockpot. Use one fork to hold the pork roast, and use a second fork to pull the pork into small pieces (if the pork is tender, this should be very easy). Chop the third onion and measure 1 cup of chopped onions. Place the pulled pork pieces, 1 cup of chopped onions and the BBQ sauce into the crockpot--stir well. Cook for 4 more hours on low heat (stir well each hour). Serve pulled pork on rolls.

#2444 - Wow Bow Sandwich

(by Sarah Melton - friend)

2 slices of sourdough bread
1 TBSP mayo
1 TBSP French's yellow mustard
2 slices hard salami
1 slice deli ham
6 slices pepperoni
2 TBSP blue cheese
1 TBSP diced sweet onion (more if you wish)
lettuce
2 TBSP olive oil

Spread mayo on one slice of bread and mustard on the other slice of bread. On the mayo side, layer the salami, ham, and pepperoni. Crumble the blue cheese on top of the meats. Place the sweet onions and lettuce on top of the blue cheese. Place the other slice of bread mustard side down on to the lettuce. Preheat your indoor or outdoor grill to 350 degrees, then spread your olive oil on each side (outside) of the bread of the sandwich. Once the grill has reached 350 degrees put your sandwich on the grill with a pot or pan on top of the sandwich. Let sandwich cook on each side 3-5 minutes or until grill marks show. Cut in half to serve.

#2379 - Fried Onion Rings

(by Shirley McNevich)

1/2 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1 TBSP canola oil + extra for frying
1 large onion (sliced and separated into rings)

In a bowl add flour, salt, baking powder, egg, milk and 1 TBSP canola oil--stir to make the batter. Add canola oil to a frying pan (about 1/2" deep)--turn heat to medium and heat the oil until a drop of water dropped into the oil sizzles. Coat each onion in the batter and put them immediately into the hot oil. Brown onion rings on both sides and set them on paper towels to drain.

#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.

#1913 - Meat Pie

(by Shirley McNevich)

4 unbaked pie crust doughs
1 cup water + extra water (described below)
1 - 3lb. bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 cup chopped celery
1 - 16oz. bag frozen mixed vegetables
3 red potatoes (washed, peeled and cut into bite sized pieces)

In a Dutch oven add bottom round roast, salt, pepper and 1 cup water--cook over medium heat, turning on all sides until it is browned. Once browned, add enough water to cover the roast. Continue cooking until water is boiling. Once boiling, turn heat to low, add the lid to the Dutch oven and cook for 3 to 3 1/2 hours or until meat is tender. Remove the meat--cool to room temperature, then cover meat and refrigerate it. Allow the broth in the Dutch oven to cool to room temperature, then pour it in glass jars and refrigerate it overnight. The next day, spoon off the accumulated grease from the top of the broth and discard it. Pour the rest of the broth in a Dutch oven. Add onions, celery and frozen vegetables to the broth--cook over medium heat until vegetables are hot (about 15 minutes). Add the potato pieces--cook/stir until potatoes are tender. Remove meat from refrigerator--cut it into bite sized pieces. Add the beef pieces to the vegetable mixture--stir/cook until meat is hot. Spray a pie plate with Pam--add one pie dough to the plate and spray the inside of the pie dough with Pam. Pour half of the vegetable mixture into the pie dough. Spray the edge of the first pie dough with Pam and add second pie dough to the top of the first pie dough--seal the edges/flute the edges of the pie doughs. Use a sharp knife to poke air holes in the top of the second pie dough. Repeat with remaining pie doughs and vegetable mixture to make second meat pie. Cover the edges of the pie doughs with foil. Bake at 350 degrees for 30 minutes, then remove foil and bake another 10-20 minutes or until pie dough is browned. Serve with gravy if desired.

#1643 - Quick Zucchini Fritters

(by Shirley McNevich)

3 cups grated zucchini (wash and peel before grating)
1 cup Bisquick
1/8 to 1/4 cup grated onions
1/4 tsp. pepper
1/2 tsp. parsley flakes
1 beaten egg
1 tsp. salt
1/2 cup shredded mozzarella cheese
canola oil for frying

In a bowl add grated zucchini, Bisquick, grated onions, pepper, parsley flakes, beaten egg, salt and shredded mozzarella cheese--stir until mixed. Add a few TBSP canola oil to a frying pan over medium heat--drop batter by teaspoonfuls into hot oil. When bottoms are browned, flip fritters and fry the other sides. Drain on paper towels.

#1393 - Zucchini and Carrot Casserole

(by Kim [Knecht] Bickel - friend)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
3 cups shredded zucchini (remove any seeds before shredding)
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onion and zucchini--stir until mixed. Pour mixture into an greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.