#2638 - Pea Salad

(by Shirley McNevich)

8oz. shredded cheese (your choice of type--more if you wish)
3 - 15oz. cans small peas (drained)
1 cup Miracle Whip salad dressing (more if needed)
3 hard boiled eggs (peeled and chopped)
1 red onion (chopped)
1 - 4oz. jar diced pimentos (well drained)
1/2 tsp. salt
ground black pepper to your taste

In a bowl add shredded cheese and drained peas--stir gently until mixed. Add Miracle Whip, pimentos, salt, ground pepper, chopped onions and chopped eggs--stir until well mixed. If too dry, add a little more Miracle Whip and stir again. Refrigerate overnight for best flavor. Stir before serving.

#2637 - Tuna Noodle Cracker Casserole

(by Shirley McNevich)

2 - 3oz. cans albacore tuna (well drained)
1 cup frozen peas and carrots
1/2 cup milk
3/4 cup crushed Keebler Club crackers (buttery garlic flavor)
2 1/2 cups dry egg noodles
1 - 10.75oz. can Campbell's cream of mushroom soup
a dash of garlic powder

Cook egg noodles according to bag directions, adding peas and carrots during the last 2 minutes of cooking time--drain but do not rinse. In a bowl add mushroom soup, garlic powder and milk--stir to mix. Add noodle mixture and tuna to soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 375 degrees for 15 minutes, remove from oven, sprinkle the cracker crumbs over the top, return to oven and bake 10-15 minutes longer or until hot.

#2387 - Cheesy Noodles

(by Shirley McNevich)

4oz. raw extra wide egg noodles
2 TBSP butter
1/2 cup chopped onions
2 TBSP flour
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3/4 cup water
1 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups cubed cooked turkey or chicken
1 1/2 cups thawed frozen peas

Cook egg noodles according to bag directions--drain but do not rinse. In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour--stir until smooth. Slowly add evaporated milk and water while stirring. Cook/stir until boiling and thickened. Add cheddar cheese--cook/stir until cheese is melted. Add salt, pepper, drained noodles, meat and peas--cook/stir until everything is hot.

#1867 - Tuna Noodle Celery Casserole

(by Shirley McNevich)

1/2 of an onion (chopped)
1 TBSP Parkay margarine
2 cups cooked noodles (any shape)
1 small can of peas (drained)
2 - 6oz. cans of tuna (drained)
1 - 10.75oz. can Campbell's cream of celery soup
3/4 cup milk
2 slices buttered bread

Cook/drain noodles according to package directions but do NOT rinse--set aside. In a skillet add margarine and chopped onions--cook/stir until onions are caramelized--remove from heat. Grease a 2qt. casserole dish. Add onions, cooked noodles, peas to the casserole dish. Flake the tuna into the casserole dish--stir until mixed. In a bowl add celery soup and milk--stir until smooth. Pour the soup mixture into the casserole mixture--stir with a spoon. Cut the buttered bread into bite sized pieces. Place buttered bread pieces over the top of the casserole. Bake at 375 degrees for 35-40 minutes.

#1592 - Layered Sausage Casserole

(by Shirley McNevich)

4 red potatoes (washed, peeled and sliced thin)
4 to 6 carrots (washed, peeled and cut into coin shapes pieces)
2 medium onions (chopped)
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/2lb. pork sausage (loose or removed from casing)
1 - 16oz. can diced tomatoes
1 - 8oz. can peas (drained)

In a skillet add ground beef, loose sausage, 1 chopped onion, salt and pepper--turn heat to medium and stir while browning the meat. When meat is browned, remove from heat. In a large bowl add sliced potatoes, carrot pieces, 1 chopped onion, and drained peas--stir. Add meat mixture to potato mixture--stir. Pour everything into a greased 2 qt. casserole dish. Pour the diced tomatoes on top. Cover and bake at 350 degrees for 1 hour or until potatoes and carrots are tender.

#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.

#1392 - Overnight Vegetable Salad

(by Shirley McNevich)

Vegetables: 1 - 16oz. can shoe peg corn (drained); 1 - 16oz. can French cut green beans (drained); 1 cup peas (if frozen--drain); 1 cup chopped celery; 1 cup chopped carrots; 1 chopped green bell pepper; 1 chopped onion
Sauce: 1/2 cup canola oil; 3/4 cup cider vinegar; 1 cup white sugar; 1 tsp. celery seed; 1 TBSP water; 1 tsp. salt

In a saucepan over medium heat add canola oil, cider vinegar, white sugar, celery seed, water and salt--stir and bring to a boil, then remove from heat. Let the sauce mixture cool to room temperature. In a large bowl add shoe peg corn, green beans, peas, celery, carrots, green bell peppers and onions--toss. Stir the cooled sauce, then pour it all over the vegetables. Carefully toss or stir until vegetables are well coated. Refrigerate overnight. Stir before serving.

#1286 - Stovetop Pot Pie

(by Shirley McNevich)

1 TBSP canola oil
1 1/4 lbs. boneless chicken OR ham OR turkey (cut into bite sized pieces)
1 tsp. salt (if using ham, omit the salt)
1/2 tsp. pepper
garlic powder
2 cups fresh carrot pieces
2 cups frozen diced hash brown potatoes
1 - 15oz. chicken gravy (or make your own)
1 cup fresh or frozen peas (thawed and drained)
1 - 12oz. can Pillsbury buttermilk biscuits

In a saucepan over medium heat add carrot pieces--add enough water to cover the carrots. Bring to a boil, then cook until softened but crunchy--drain. In a skillet over medium heat add canola oil and chicken (or ham or turkey)--add salt and pepper, then stir and cook until chicken is browned and cooked through. Add cooked carrots, diced hash brown potatoes, chicken gravy and peas--stir and bring to a boil. Once boiling, turn heat to low and simmer for 20 minutes (stir once in awhile). Heat oven to 400 degrees. Open the biscuits--cut each biscuit into 4 parts and place them on greased cookie sheets. Sprinkle the tops of the biscuits with garlic powder. Bake biscuits according to package directions. Remove biscuits from oven. To serve, add some biscuit pieces to each plate and scoop chicken mixture over the top using a ladle.

#894 - Quick Beef Stew

(by Shirley McNevich)

1 lb. boneless sirloin steak (cut into bite sized pieces)
2 TBSP olive oil
1 envelope Lipton onion/mushroom soup ("Recipe Secrets"--envelopes come in a box)
1 cup water
1 small can Hunt's tomato paste
3 medium red potatoes (washed and cut into bite sized pieces)
1 - 10oz. bag frozen peas and carrots
1/2 tsp. salt
1/2 tsp. pepper

In a skillet over medium heat add olive oil and sirloin pieces--cook and stir until browned. Add soup mix, water, tomato paste, potatoes, salt, pepper and peas/carrots--stir and bring to a boil. Turn heat down to simmer--cook until potatoes are tender and sirloin is cooked through.

#836 - Refrigerated Vegetable Salad

(by Shirley McNevich)

1 - 16oz. can cut green beans (drained)
1 - 16oz. can peas (drained)
1 - 16oz. can whole kernel corn (drained)
1 - 4oz. jar chopped pimentos (drained)
1 cup finely chopped celery
1 chopped medium onion
1 chopped green pepper
1 cup white sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 tsp. salt
1/2 tsp. pepper

In a large glass bowl add all drained vegetables, celery, onion and green pepper--set aside. In a saucepan add white sugar, vinegar, oil, salt and pepper--turn heat on medium, stir and bring to a boil. Once boiling, boil for 3 minutes--remove from heat. Let the sauce mixture cool to room temperature, then pour sauce over the vegetables. Carefully stir all ingredients until mixed and coated, then refrigerate. Keep refrigerated.

#620 - Western Skillet Rice

(by Shirley McNevich)

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper--bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

#574 - Tuna a la King

(by Shirley McNevich)

1 - 6.5oz. can Bumblebee white albacore tuna (drained)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8.5oz. can peas (drained)
1/4 cup chopped mushrooms

In a microwave safe bowl combine all ingredients (make sure to flake the tuna)--stir with a spoon until mixed well. Cover and microwave on high for 2 minutes--stir again. Return to microwave and heat 2 more minutes on high. Serve over cooked rice, your favorite cooked pasta or toast.