#3930 - Garlic Steak Marinade

(by Shirley McNevich)

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh sqeezed lemon juice
1/4 cup Worcestershire sauce
1 1/2 TBSP garlic powder
3 TBSP dried basil
1 1/2 TBSP parsley flakes

In a blender add soy sauce, olive oil, lemon juce, Worcestershire sauce, garlic powder, dried basil and parsley flakes--blend for 1 minute. Place steaks in a glass dish, drizzle with the marinade, cover the dish and refrigerate for a few hours before cooking/grilling the steaks. Discard leftover marinade.

#3794 - Chopped Ham and Chicken

(by Shirley McNevich)

1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
salt
pepper

In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.

#3706 - Hot Pizza Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/4 tsp. dried basil
1 cup shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
1 cup of your favorite pizza sauce
pepperoni slices (chopped)--as much as you wish
2 TBSP sliced black olives (optional)

In a bowl add cream cheese, oregano, parsley flakes and basil--mix well. Spread the mixture on the bottom of a 9" glass pie plate. Sprinkle HALF of the shredded mozzarella cheese and HALF of the grated Parmesan cheese over the cream cheese mixture. Spoon the pizza sauce all over the cheeses. Sprinkle remaining mozzarella and Parmesan cheeses over the top. Bake at 350 degrees 15-30 minutes or until hot and bubbly. Let it stand a few minutes. Serve warm with good quality crackers.

#3630 - Puffed Potatoes

(by Shirley McNevich)

1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
salt
pepper
garlic powder
parsley flakes
2 sheets of puff pastry (thawed according to box directions)
1 egg
1 TBSP water

Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.

#2993 - Baked Cherry Tomatoes

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/26/13 so we can take the week off.

2 pints of cherry tomatoes (washed)
olive oil
salt, pepper and parsley flakes for sprinkling
1 container fresh grated Parmesan cheese

Grease a glass baking dish with Pam. Cut the cherry tomatoes in half and place them in a bowl. Add some olive oil to the tomatoes--toss to coat. Spread the cherry tomatoes in the greased baking dish so that they are touching. Sprinkle salt and pepper over the tomatoes. Sprinkle fresh grated Parmesan cheese over the tomatoes. Sprinkle parsley flakes over the top of the tomatoes. Bake at 400 degrees for 10-15 minutes or until hot.

#2395 - Sour Cream Potato Bake

(by Shirley McNevich)

5 or 6 large red potatoes
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Breakstone's sour cream
1/4 cup milk
2 TBSP softened butter
1 TBSP parsley flakes
1 tsp. garlic salt
paprika for sprinkling

Peel potatoes, cut them into smaller chunks, cover them with water and add the salt--cook over medium heat until tender, then drain. In a large bowl add drained potato pieces--mash with a potato masher. Open the sour cream--add parsley flaked and garlic salt--stir until mixed. Add the softened cream cheese, milk, 1 TBSP butter and the sour cream mixture to the potatoes--mash with a potato masher until well mixed. Scoop the whole mixture into a greased 2 quart casserole dish. Dot the other 1 TBSP of butter over the top. Sprinkle paprika all over the top. Bake at 350 degrees for 40 minutes or until hot. If you wish, remove from oven 10 minutes before finished baking and sprinkle your choice of shredded cheese over the top. Return to oven and bake until cheese melts.

#2165 - Ground Chuck and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 TBSP parsley flakes
2 tsp. white sugar
1 - 46oz. can tomato juice
3 cups macaroni (cooked according to box directions with 1 tsp. salt, then drained but not rinsed)
1/4 cup Parmesan cheese (plus extra for sprinkling)

In a skillet add ground chuck, salt, pepper, chopped onions and parsley flakes--cook/stir until meat is browned. Add tomato juice, white sugar--stir/cook until boiling. Once boiling, add cooked macaroni and Parmesan cheese--cook/stir until hot. Serve portions with extra Parmesan cheese sprinkled over the top.

#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.

#2148 - Asparagus Soup

(by Shirley McNevich)

2lb. fresh asparagus
1 small onion (grated)
2 TBSP butter
6 cups chicken broth
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes
4 TBSP flour

Wash asparagus--break or cut into bite sized pieces (when you get near the bottoms of the asparagus, peel off the outer skin and discard the skin). In a Dutch oven add chicken broth, grated onion, butter, parsley, salt and pepper--cook/stir until butter melts. Add all asparagus except for the tips--cook/stir over medium heat until asparagus is tender. Add asparagus tips--cook/stir until tips are tender. Add milk--stir. In a small bowl add flour and a bit of the broth from the Dutch oven--stir until smooth. Add flour mixture to asparagus mixture--stir until soup starts to thicken.

#2142 - Chicken and Dijon Sauce

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1/2 tsp. garlic powder
1/2 cup chicken broth
6 TBSP Dijon mustard
1/3 cup Philadelphia cream cheese spread (room temperature)
1 tsp. parsley flakes
1 TBSP cooking oil

In a bowl add chicken broth, mustard, softened cream cheese spread, parsley flakes and garlic powder--stir until mixed--set aside. Salt and pepper both sides of chicken breasts. In a skillet add oil--turn heat to medium and brown both sides of chicken breasts. Grease a 9 x 13 glass baking dish. Pour some of the mustard sauce in the dish, place chicken breasts on the sauce and pour the rest of the mustard sauce over the chicken breasts. Cover with foil and bake at 350 degrees for 20 minutes, then turn chicken pieces and bake another 20 minutes.

#2140 - Cauliflower Soup

(by Shirley McNevich)

2 TBSP butter
1 onion (grated)
1 tsp. salt
1 tsp. pepper
2 - 16oz. bags frozen cauliflower (cut any big pieces into smaller ones)
4 cups chicken broth
4 cups milk
4 TBSP parsley flakes
4 TBSP flour

In a Dutch oven add butter and grated onions--cook/stir over low heat until onions are cooked but not browned. Add cauliflower, chicken broth, salt, pepper and parsley flakes--cook/stir over medium heat until cauliflower is tender. Add milk and flour--stir and cook until hot.

#1835 - Leftover Mashed Potato Cakes

(by Shirley McNevich)

2 cups cold leftover mashed potatoes
1/2 cup flour
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1/2 of a medium sized onion (chopped)
1 tsp. parsley flakes (more if you like)

In a bowl add mashed potatoes, flour, baking powder, beaten egg and milk--stir until mixed. Add onions and parsley flakes--stir. Add oil or shortening to a skillet over medium heat. Use your hands to form the batter into cakes--place cakes in skillet. Brown the cakes, then flip and cook until both sides have been browned. Place them on paper towels to drain.

#1658 - Mushroom Soup Chicken

(by Shirley McNevich)

3 to 4 lbs. boneless/skinless chicken breasts
salt
pepper
1 envelope Lipton onion soup mix
1 1/2 cups raw rice (NOT minute rice)
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cans of water (use empty soup can to measure)
paprika
parsley flakes

Salt and pepper both sides of each chicken breast (to your taste)--set aside. In a bowl add both cans of soup and the 2 cans of water--stir. In a separate bowl add dry onion soup mix and raw rice--stir. Grease a 9 x 13 glass baking dish. Spread half of the mushroom soup mixture on the bottom of the dish. Sprinkle half of the rice mixture evenly over the mushroom soup mixture. Place the chicken breasts evenly over the rice mixture--sprinkle paprika and parsley flakes over the top of the chicken (to your taste). Sprinkle the rest of the rice mixture over the chicken. Spread the rest of the mushroom soup mixture over the rice mixture. Place the dish on a cookie sheet to catch drips. Bake uncovered at 350 degrees for 90 minutes or until most of the soup mixture is absorbed.

#1574 - Overnight Tuna Casserole

(by Shirley McNevich)

2 cups uncooked shell shaped pasta
1 - 10.75oz. can Campbell's cream of potato soup
1 can of milk (use empty soup can to measure)
1 TBSP dried parsley flakes
1 1/2 cups peas/carrot mix (canned or frozen/thawed)
1 - 6.5oz. can albacore tuna (drained and flaked)
3 slices buttered bread (cut into bite sized pieces)

Spray a 2qt. casserole dish with Pam. Spread raw pasta shells on the bottom of the greased casserole dish. In a bowl add potato soup, milk and parsley flakes--stir. Pour soup mixture over the shells. Cover and refrigerate overnight. The next day, uncover the casserole. Thaw peas and carrots if frozen. Spread peas and carrots on top of soup mixture. Flake the tuna on top of the peas and carrots. Use a large spoon to carefully stir the whole mixture. Spread the buttered bread pieces over the top. Bake uncovered at 350 degrees for 30-40 minutes or until hot.

#1436 - Sour Cream Dip

(by Aunt Janie Baranowski)

1 cup mayo
1 cup Breakstone's sour cream
1 1/2 tsp. seasoned salt
1 1/2 TBSP dried onions
1 1/2 TBSP dried parsley flakes
1 1/2 tsp. dill weed

In a bowl or a mixer add mayo and sour cream--beat. Add salt, dried onions, parsley flakes and dill weed--beat until mixed. Chill. Use as a dip or salad dressing.

#1302 - Ham Dip

(by Shirley McNevich)

4 cans deviled ham
onion flakes
parsley flakes
2 - 8oz. Philadelphia cream cheese (softened)

In a bowl add cream cheese--stir with a spoon until creamy. Add deviled ham--stir until mixed. Add onion flakes and parsley flakes a little at a time--stir. Taste. Add more onion flakes and parsley flakes to your taste--stir. Serve with good quality crackers.

#1175 - Easy Homemade Cheese Ravioli

(by Shirley McNevich)

1 beaten egg
8oz. good quality ricotta cheese
1 tsp. (or more) parsley flakes
1/2 tsp. salt for dough; 1 tsp. salt for cooking
1 cup flour
water (about 1/4 cup)
your favorite pasta sauce

Open the ricotta cheese container--add the parsley flakes, stir it, and put it back in the refrigerator. In a bowl add flour, beaten egg, salt, and about 1/8 cup water--mix with your hands until it forms dough. If too dry, add a little more water and remix. Once you have a good dough ball, place the dough in a bowl covered with Saran Wrap and set it aside for half an hour. After the half hour is up, flour your counter, put the dough in the flour, flour the top of the dough and use a rolling pin to roll out the dough (very thin). Use a knife or a pastry cutter to cut the dough into 2", 3" or 4" squares. Place one dough piece on the counter, put 1 tsp. of ricotta cheese mixture on the dough, and cover with a second dough piece. Use a fork to press and seal all four sides of the ravioli together (if you have trouble with the ravioli staying together, spray a little Pam on your finger and spread the Pam on the edges of the first piece of dough before putting the second piece on top and sealing it with the fork tongs). In a large pot of boiling water, add 1 tsp. salt--stir. Carefully drop the ravioli into the boiling water one at a time--cook until the ravioli float to the top of the water (this means they are done). Carefully drain the ravioli--do NOT rinse--add ravioli to a serving plate and top with your favorite pasta sauce (heated).

#1137 - Turkey and Green Beans

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
3/4 cup shredded cheddar cheese
1 tsp. onion flakes
1 tsp. parsley flakes
1 cup diced turkey breast OR chicken breast
1 cup diced carrots (cooked and drained)
1 cup green beans (cooked and drained)
1 tsp. salt
2 cups dry egg noodles (cooked according to package directions)

In a saucepan over medium heat add carrot pieces and cover with water--add 1/2 tsp. salt and stir. Cook until tender, then drain and set aside. In a saucepan over medium heat add green beans and cover with water--add 1/2 tsp. salt and cook until tender, then drain and set aside. Cook egg noodles according to package directions--drain and set aside--do NOT rinse with cold water. In a large greased skillet add cream of chicken soup, shredded cheddar cheese, onion flakes and parsley flakes--stir and cook over medium heat until the cheese is melted. Add the turkey or chicken pieces, cooked carrots, and cooked green beans--turn heat back to simmer and cook/stir until hot. Put some noodles on each plate and top with the turkey/chicken mixture.

#988 - Baked Italian Tomato Slices

(by Shirley McNevich)

2-3 large tomatoes (home grown tomatoes come out the best)
pepperoni slices (cut into very small pieces)
oregano or parsley flakes (to your taste)
shredded mozzarella cheese

Use a cookie sheet with a lip on all sides (jelly roll pan)--if you don't have one you can use a 9 x 13 baking dish but you won't be able to make as many at a time. Spray the cookie sheet or baking dish with Pam. Wash, then THICKLY slice tomatoes. Place tomato slices on the greased cookie sheet/baking dish. Place some pepperoni pieces on top of each tomato. Sprinkle shredded mozzarella cheese on top of the pepperoni pieces on each tomato. Sprinkle parsley flakes or oregano on top of the cheese on each tomato slice. Bake at 400 degrees until cheese is melted and tomatoes are hot (about 12-14 minutes). Remove each tomato using a spatula--they fall apart easily so it's best to put them directly on each person's plate rather than on a serving platter.

#979 - Baked Potato Casserole

(by Shirley McNevich)

8-10 red potatoes
1 - 16oz. bag shredded three cheese blend cheese
1 cup (or more) mayo
1/2 cup chopped onions
5 or more strips bacon
1 tsp. salt
parsley flakes
salt and pepper to your taste

Fry bacon strips--drain on paper towels, then crumble them and set aside. Rinse and scrub the potatoes--add potatoes to a pot (your choice if you want to peel them or not). Fill pot with cold water until potatoes are covered and add 1 tsp. salt. Bring to a boil, then cook until potatoes are tender. Drain potatoes and cut them into small pieces. In a large bowl add potato pieces, shredded three cheese blend, mayo, chopped onions and salt/pepper to your taste--stir until mixed. Spray a 9 x 13 baking dish with Pam and spread the potato mixture evenly in the baking dish. Sprinkle crumbled bacon and parsley flakes on top. Bake at 350 degrees for 25-30 minutes or until hot enough to serve.