#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.

#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.

#2021 - Baked Salmon and Vegetables

(by Shirley McNevich)

1 - large salmon fillet (skin still attached)
your choice of fresh vegetables (tomatoes, broccoli, cauliflower, bell peppers, etc.--chopped/diced)
2 sticks of butter (melted) OR the same amount of olive oil
salt
pepper
parsley

Place a large piece of foil on a cookie sheet. Spray the foil with Pam. Place the salmon fillet (skin side down) in the center of the greased foil. Carefully spread all of your vegetables all around the outside of the salmon. Carefully pour the melted butter (OR olive oil) all over the vegetables and the top of the salmon. Salt and pepper the salmon and vegetables to your taste, then sprinkle parsley flakes over the top of the salmon. Carefully pull up the sides of the foil and seal the foil into a pouch. Bake at 225 degrees for 40-45 minutes or until salmon flakes easily and vegetables are tender.

#1378 - Salmon Loaf

(by Shirley McNevich)

1 - 14.75oz. can red salmon (de-boned and flaked)
1 1/2 cups cracker crumbs
2 eggs
1 small onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 cup fresh or dried parsley

In a bowl add eggs--beat. Add flaked salmon--stir. Add chopped onions, salt, pepper and parsley--stir until mixed. Add cracker crumbs and mix with your hands to form it into a loaf shape (if too moist add more cracker crumbs). Place loaf into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

#1348 - Italian Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bullion
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and cook until beef is browned. Dump the beef mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes, kidney beans, tomato sauce, water, beef bullion, parsley, oregano, basil, shredded cabbage--stir until mixed, then turn heat to medium and bring to a boil (stir occasionally). Once boiling, turn heat to simmer--simmer for 20 minutes (stir occasionally). Add green beans and pasta--stir, then simmer until vegetables are hot and pasta is done to your liking. Serve in bowls and top each bowl with shredded Parmesan cheese.

#1346 - Italian Wedding Soup

(by Shirley McNevich)

3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese

In a skillet add chicken pieces and a little canola oil--salt and pepper chicken to your taste, then cook and brown chicken--set aside. In a bowl add ground chuck, beaten eggs and bread crumbs (extra salt and pepper if you wish)--mix with your hands, then form 1/2" meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add onion, celery, parsley, basil, salt, and pepper to the broth--stir over medium heat and bring to a boil. Once boiling, add meatballs one at a time, then add the pasta and chopped spinach--cook and stir until pasta and meatballs are done. Add browned chicken pieces--stir and cook until chicken is warmed. Serve in bowls, and top each bowl with freshly grated Parmesan cheese.

#1332 - Grilled Scalloped Potatoes

(by Shirley McNevich)

2 cups thin sliced red potatoes
salt and pepper
1/2 onion (chopped)
1/2 cup water
FRESH grated Parmesan cheese (NOT canned)
1/3 cup Miracle whip salad dressing
2 TBSP chopped or dried parsley

Spray a microwave safe bowl with Pam--add sliced potatoes to the bowl. Sprinkle salt and pepper on the potatoes to your taste. Add the water to the potatoes--cover the bowl with Saran wrap. Microwave on high for 4 minutes, stir them, and microwave on high another 3 minutes. Drain the potatoes. In a bowl add 1/3 cup Parmesan cheese, parsley, chopped onions and Miracle whip--stir. Pour the cheese mixture on the potatoes--stir. Rip off 2 long pieces of foil and place them on top of one another--spray the top side with Pam. Spoon the potato mixture on to the foil, and wrap up the sides of the foil. Fold the top and the sides but leave some space between the top of the potatoes and the foil--you should now have a sealed foil package. Place the foil bag on the very top shelf of your outdoor gas grill. Grill for 15-20 minutes or until potatoes are tender. Sprinkle extra Parmesan cheese on top of the potatoes before serving if you wish.

#1187 - Homemade Meatballs

(by Aunt Janie [McNevich] Baronowski)

4 slices bread
1lb. ground chuck
2 eggs (beaten)
1/2 cup grated Romano cheese
2 TBSP chopped parsley
1 garlic clove (minced)
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 TBSP canola oil
water or milk

Place some water or milk in a bowl--soak each piece of bread in the water or milk, then carefully squeeze the moisture from the bread. Break the bread slices into bite sized pieces and place them in a large bowl. Add the ground chuck, beaten eggs, parsley, cheese, minced garlic, oregano, salt, pepper. Use your hands to mix all of the ingredients thoroughly. Form the mixture into small, medium or large meatballs--place each on a plate and continue until you run out of the mixture. In a skillet over medium low heat add canola oil. Add meatballs to the skillet and brown them on all sides. Add them to your favorite pasta sauce or pasta dish.

#1182 - Creamy Chicken Soup

(by Aunt Janie [McNevich] Baronowski)

6 TBSP butter
6 TBSP flour
1/2 cup milk
1/2 cup light cream
1 tsp. parsley (fresh or dried)
3 cups chicken broth
1 cup cooked chicken (cut into bite sized pieces)
1/2 tsp. pepper

In a saucepan over low heat add butter--melt. Add flour--stir. Add milk--stir. Add light cream--stir. Add chicken broth--stir. Cook over medium heat while it get thick and starts to boil--once boiling, turn heat to low and add chicken, pepper and parsley--stir. Turn heat back to medium--stir and bring to a boil. Serve hot.

#908 - Ranch Potatoes

(by Shirley McNevich)

1/2 cup creamy ranch salad dressing
1/2 cup shredded cheddar cheese
1/2 cup real bacon bits (you can buy them or make your own bacon and crumble it)
1 TBSP chopped parsley or parsley flakes
2 lb. of small red potatoes (washed, scrubbed and cut into 4 quarters each--do NOT peel)

In a bowl add ranch dressing, shredded cheese, parsley and bacon bits--stir. Add quartered potatoes--stir and toss to coat. Grease a 9 x 13 baking dish--spoon potatoes into the bottom. Scrape any extra dressing from the bowl using a spatula and add to the tops of the potatoes. Cover the dish with foil. Bake at 350 degrees for 40 minutes, then remove foil and bake another 15 minutes or until potatoes are tender.

#898 - Chicken and Peppers

(by Shirley McNevich)

1 - 10.75oz. Campbell's cream of mushroom soup
3/4 cup water
1/2 cup Parmesan cheese
4 cups cooked pasta (your choice of shape)--about 8oz. dry
2 boneless/skinless chicken breasts (cut into bite sized pieces)
1 chopped red pepper
1 small chopped onion (optional)
2 tsp. dried parsley
2-3 TBSP canola oil
salt and pepper

Cook and drain pasta according to box directions--rinse, drain and set aside. In a large skillet add canola oil, chopped red pepper, chopped onion and chicken pieces--cook over medium heat and brown the chicken. Add salt and pepper to the chicken to your taste. Add mushroom soup, water and Parmesan cheese--stir. Add cooked pasta and dried parsley--stir and heat until hot enough to serve.

#582 - Grilled Chicken Rub Fajitas

(by Shirley McNevich)

This rub makes enough for 1 large chicken breast. Double it, triple it, etc. depending on the number of chicken breasts you are going to grill.

2 TBSP olive oil
1/2 tsp. garlic powder
1 TBSP fresh or dried parsley
1 tsp. fresh ground pepper
1 tsp. Old Bay seasoning
1 tsp. salt

Fajitas: soft taco or soft tortilla shells, chopped tomatoes, shredded cheese, shredded lettuce.

Mix all rub ingredients in a bowl--stir with a spoon. Poke the chicken breast all over with a fork. Rub both sides of the chicken breast with the rub. Drop the chicken breast in a Ziploc bag along with the remaining rub liquid. Seal the bag and work it around in your hands to distribute the rub all through the chicken breast. Allow it to marinate in the bag at least two hours before grilling. Turn on the grill and place the chicken breast AWAY from the direct flame (or the outside will get done and the inside will be raw). Flip occasionally while grilling. When you think it's ready, take the chicken breast off of the grill and slice it in half--grill longer if inside isn't cooked well. When fully cooked, cube the chicken. Place some cubed chicken, chopped tomatoes, shredded cheese, and shredded lettuce into soft taco or soft tortilla shells--roll to hold ingredients. One large chicken breast makes about 2 fajitas.

#496 - Sesame Cheese Bread

(by Shirley McNevich)

3 TBSP sesame seeds
1 egg
1 1/2 cups milk
3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1 TBSP fresh or dried parsley
1/4 tsp. pepper (optional)

Preheat oven to 350 degrees. Grease a 2 qt. casserole dish, and sprinkle sesame seeds on the bottom and sides of the dish (tilt if necessary). In a mixer, beat the egg then add milk, Bisquick, cheese, parsley and pepper--beat at medium speed for 30 seconds. Pour batter into casserole and bake at 350 degrees for 40-45 minutes. Test with a toothpick for doneness. Remove from oven and dump upside down onto a wooden cutting board and remove casserole dish.

#294 - Stuffed Shells

(by Shirley McNevich)

1 large box jumbo pasta shells
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 - 26oz. jar spaghetti sauce

Preheat oven to 350 degrees. Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together)--set cooked shells on aluminum foil to cool. Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon. Grease a large glass baking dish. Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close--cut a small hole in one of the bottom corners of the bag. Squeeze the bag and fill the shells with the cheese mixture. Layer sauce and pasta shells in the baking dish. Add extra mozzarella and Parmesan cheese on top. Bake at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.