#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#1736 - Nacho Popcorn

(by Shirley McNevich)

5 TBSP Parkay margarine
1 tsp. paprika
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
11 cups plain popped popcorn
1/2 cup grated Parmesan cheese

In a saucepan over low heat add Parkay--melt. Add paprika, ground red pepper and ground cumin--stir. Remove from heat. In a large bowl add popped popcorn--pour the spice mixture randomly over the top. Sprinkle the grated Parmesan cheese randomly over the top. Carefully toss popcorn until coated. Add more cheese if you wish.

#960 - Hot Sausage Sandwiches

(by Shirley McNevich)

long sandwich rolls
hot sausage OR kilelbasa OR bratwurst
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
1 large onion
olive oil

Wash, slice and remove seeds from all of the bell peppers--cut all peppers into slices, then cut each slice in half. Wash and slice onions, then slice into pieces the same size as the sliced peppers. Place sliced peppers and sliced onions in a large bowl--pour some olive oil over them (your choice of amount) and toss until they are mixed and coated. Tear off a large piece of aluminum foil and spray it with Pam. Dump the coated peppers in the center of the foil and fold up the sides of the foil and close the top (if you're making alot of peppers and onions, you may have to use an extra sheet of foil on the top). Place the entire pack on the grill near the flame and cook until the peppers are tender. As peppers and onions are cooking, start cooking hot sausage (or kielbasa, bratwurst) on the top shelf of your grill according to package directions. When hot sausage is well heated, place one hot sausage on each long sandwich roll and top with heaping amounts of grilled peppers and onions. You can adapt this recipe for indoors by placing the foil pack of peppers and onions in a large baking dish--bake at 350 degrees until peppers and onions are tender. Prepare hot sausage (or kielbasa, bratwurst) according to package directions.

#953 - Grilled Peppers

(by Shirley McNevich)

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
olive oil

Wash, slice and remove seeds from all of the peppers. Cut all peppers into slices, then cut each slice in half. Place sliced peppers in a large bowl--pour some olive oil over them (your choice of amount) and toss until they are mixed and coated. Tear off a large piece of aluminum foil and spray it with Pam. Dump the coated peppers in the center of the foil and fold up the sides of the foil and close the top (if you're making alot of peppers, you may have to use an extra sheet of foil on the top). Place the entire pack on the grill near the flame and cook until the peppers are tender. Use as topping for burgers, hot dogs, and steaks. NOTE: if you want to grill onions at the same time, do not put them in the same foil packet as the peppers or the onions will overwhelm the flavor of the peppers.

#855 - Italian Hamburgers and Rice

(by Shirley McNevich)

4 frozen hamburger patties
1 medium chopped onion
1 green pepper (cut into strips)
1/2 red pepper (cut into strips)
1/2 yellow pepper (cut into strips)
1 - 26oz. jar of your favorite pasta or spaghetti sauce
1/2 cup water
2 cups Minute white rice (uncooked)
1 cup shredded mozzarella cheese
salt and pepper

Spray Pam on the inside of a skillet. Add the chopped onions to the skillet. Salt and pepper each side of the hamburger patties and cook them in the skillet with the onions over medium heat until done to your liking. Make sure you brown both sides of the patties. Add the green, red and yellow pepper strips and cook until tender. Add the spaghetti sauce and water--bring to a boil. Add the uncooked rice, place a lid on the skillet, reduce heat to low and simmer for 5 minutes or until the rice is done and all ingredients are hot. Remove skillet from the burner, add the cheese to the top and put the lid back on until the cheese has melted.

#771 - Stuffed Ham (Oven Cooked)

(by Joyce Ann Schirmacher - friend)

1 - 10lb. or 12 lb. CORNED ham
3lb. kale, chopped finely
3 heads of cabbage (chopped finely)
6 to 8 large onions (chopped finely)
1 stalk celery (chopped finely)
1oz. ready mixed mustard
3 TBSP salt
2 TBSP red pepper
2 TBSP black pepper
2 oz. celery seed
3 oz. mustard seed

In a large container, add all ingredients except the ham--mix thoroughly. With a sharp knife, cut vertically through the top of the ham to make between 6 and 8 "pockets". Fill each of the pockets with the kale mixture--pack in as much as you possibly can. Put any remaining kale mixture on the top of the ham. Use enough extra heavy duty aluminum foil to wrap the ham TWICE. Pour 1 cup of water into the foil. Place the ham in a large pan and bake at 325 degrees for 1 1/2 hours for every 5 pounds of ham. Cool the ham, then slice thinly. Serve cold.

#717 - Boiled and Grilled BBQ Chicken

(by Shirley McNevich)

6 boneless, skinless chicken breasts
1/2 cup of your favorite BBQ sauce
12 TBSP honey
1/2 tsp. pepper
1/2 tsp. red pepper
1/2 tsp. garlic powder
1/2 tsp. chives
1 tsp. salt + 1/2 tsp. salt

In a bowl add the pepper, red pepper, garlic powder, 1/2 tsp. salt and chives--stir and save for grilling. Bring enough water to a boil with 1 tsp. salt to fit all of the chicken breasts. Boil the chicken in the boiling water for a few minutes to cook the insides of the chicken. Place chicken breasts on your BBQ grill (medium heat). Spread the BBQ sauce and honey on the top side, then sprinkle with the spice mixture you made earlier. Cook for five minutes on this side, then turn the chicken pieces. Spread the BBQ sauce and honey on the top side again and sprinkle with your spice mixture. Cook for 5 minutes on this side also. When you think the chicken is ready, use a knife to cut and check the center of each piece--if it's pink it's not ready yet--cook longer.

#632 - Chow Chow

(by Shirley McNevich)

(besides the vegetables listed, you can add any other vegetables EXCEPT corn--corn will make it spoil)
2 medium chopped onions
3 green tomatoes (cut into bite sized pieces)
3 tomatoes that are just starting to ripen (cut into bite sized pieces)
2 chopped green peppers
1 chopped red pepper
1 head of cauliflower (OR 1 - 16oz. bag frozen cauliflower)
1 small head of cabbage (cut into bite sized pieces)
3 large cucumbers cut into bite sized pieces (DO NOT peel them)
4 chopped ribs of celery
1 - 9oz. package frozen lima beans
1 - 16oz. package fresh or frozen baby carrots
1 - 40oz. can kidney beans (drained)
1 - 40oz. can great northern beans
1 pint cider vinegar
5 cups white sugar
1 tsp. celery seed
2 tsp. mustard seed
5 cups water
salt

Get a 12 quart pot or canner--sit it on the counter for use later.

Bowl 1 - add chopped onions with 1/2 tsp. salt, stir and set aside.

Bowl 2 - add chopped green tomatoes and chopped tomatoes starting to ripen with 1 tsp. salt, stir and set aside.

Bowl 3 - add chopped green and red peppers with 1 tsp. salt, stir and set aside.

Bowl 4 - add chopped cabbage and 1 tsp. salt, stir and set aside.

Bowl 5 - add cucumbers with 1 tsp. salt, stir and set aside.

In a saucepan, cut cauliflower into bite sized pieces--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 3 minutes, then drain water off and dump cauliflower into the large pot/canner.

In the saucepan add the baby carrots--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 7 minutes, then drain water off and dump baby carrots in the canner with the cauliflower.

In the saucepan add the lima beans--cover with water and add 1 tsp. salt. Turn heat to medium and bring to a boil--boil for 10 minutes, then drain water off and dump lima beans in the canner with the cauliflower/carrots.

Chop the 4 ribs of celery and add to the cauliflower/carrots/lima beans.

Dump the drained kidney beans and drained great northern beans in with the cauliflower/carrots/lima beans/celery.

In the 5 bowls that you prepared and set aside, hold each over the sink, use your hand to catch the contents, and drain the saltwater off. Once you've done this to each of the 5 bowls, dump the contents of each of the 5 bowls into the large pot/canner. Pour the cider vinegar, white sugar, celery seed, and mustard seed in the pot on top of the other ingredients. Finally, pour 5 cups of water into the large pot/canner. Use your hand to stir up everything until mixed--do NOT use a spoon or it will pull the beans apart.

Place large pot/canner on the stove over medium heat--cook and stir until hot but not boiling. Once hot, taste the juice--if too sour add more sugar, if too sweet add more vinegar. Wash your canning jars, place them right side up on the bottom rack of your oven, set oven to 200 degrees. Place the center part of your canning lids (not the rings) in a saucepan on the stove with water--heat until boiling, then turn heat back to low. Take 1 jar out as a time and pack it with chow chow and fill within 1/4" of the top of the jar. Use a soup ladle and cover the the top of the chow chow with chow chow juice. Use a tableknife and shove it down the sides of the jar 4 times around to get the bubbles out. Use a dishrag to wipe any juice off of the top of the jar. Use a fork to get a canning lid from the boiling water--place it on top of the chow chow jar. Place the canning ring on top--tighten lid as tight as you can. Repeat until all chow chow is gone. Set finished jars on a heat proof surface. The lids will pop after a few hours. If there are any jars that have lids that have centers that didn't go down (and are still raised), use them first. Chow chow will keep for about 2 years. Makes about 16 pints.