#3788 - Quick and Easy Pie Dough

(by Shirley McNevich)

2 cups flour
1 tsp. salt
2/3 cup Crisco shortening
4-6 TBSP cold water (as necessary)

(This recipe makes TWO pie crusts)
 
In a bowl add flour and salt--whisk together. Add Crisco--mix with a pastry blender to make crumbs. Sprinkle 1 TBSP cold water at a time over the crumbs, then mix with your hands until the pie dough stays together. Roll the dough into a ball, then cut dough in half. Roll each half into a dough ball. Flour your counter, sprinkle one dough ball with flour, then roll out to 1/8" thick with a rolling pin. Repeat with second pie dough. When inserting bottom pie dough into a pie plate, spray Pam into the pie dish first, place the bottom dough into the pie dish, then spray the inside of the dough with Pam before adding your filling. Once you've added your filling, place the second pie dough on top and crimp/flute the edges closed. Use a sharp knife to make a few slits in the top dough before baking.

#3643 - Bagel Croutons

(by Shirley McNevich)

2 - day old (or stale) bagels
1-2 tsp. Italian seasoning
salt
1/4 cup olive oil

Slice each bagel in half. Cut each bagel half into large crouton sized pieces. In a bowl add olive oil, salt (your choice of amount) and Italian seasoning--stir to mix. Add the bagel pieces to the olive oil mixture--toss to coat. Spread the coated bagel pieces on a cookie sheet. Bake at 350 degrees 10-12 minutes or until golden brown. Cool completely.

#3168 - Microwave Cheese Omelette

(by Shirley McNevich)

3 eggs
3 TBSP water
1 cheese slice (torn in half)
salt
pepper

In a bowl add eggs and water--beat. Spray a 10" dinner plate with Pam, place it in the microwave and carefully pour the egg mixture on to the dinner plate. Microwave on high for 30 seconds. Wait 5 seconds. Microwave on high for 30 more seconds. Wait 5 seconds, then open microwave and place sliced cheese pieces over one side of the egg mixture. Use a spatula to fold one side of the egg mixture over the other (to form the omelette). Microwave on high for 20 seconds longer. Season with salt and pepper. Note: our microwave is 1300 watts so if your microwave in lower wattage, you will have to adjust the times.

#1960 - Red Raspberry Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar (sifted)
a dash of salt
1/4 cup fresh red raspberries (washed)
2 tsp. milk

After washing red raspberries, let them sit on the counter until they are room temperature. Place the red raspberries in a bowl--mash them well with a potato masher. Add a dash of salt--stir. Slowly add powdered sugar while stirring with a spoon. If frosting is too thick, add 1 tsp. milk at a time and stir again until you get the correct consistency.

#1729 - Chopped Tomato Soup

(by Shirley McNevich)

1 pint home canned tomatoes OR 1 pint chopped tomatoes in a can
1 cup milk
1/2 cup cream
1 TBSP butter
2 TBSP flour
a pinch of baking soda
salt and pepper to your taste

In a saucepan add tomatoes--cook over medium heat and stir until soft. Add flour, butter and baking soda--stir until mixed. Remove from heat--let it cool for 20 minutes. Add milk, cream, salt and pepper--stir until mixed. Return to stove--heat just until hot enough to serve.

#1554 - Baguette Bread

(by Shirley McNevich)

(makes 3 loaves)
4 cups flour
1 TBSP yeast
1 1/2 tsp. salt
2 cups water (warm but not hot)

In a large bowl add flour and salt--stir. In a separate bowl add yeast and warm water--stir. Add half of the flour mixture from the other bowl to the yeast mixture--work with your hands until dough forms. Cover the top of the dough bowl with a tea towel and let it sit on your counter for 3 hours. At this point, the dough will be triple the size it was when you covered it. Remove the tea towel and start adding the other half of the flour mixture to the dough--keep working it with your hands until all flour has been used. Flour your counter, then place the dough on top of the flour. Use your hands to knead the dough for 10 minutes (no less). Spray the inside of a bowl with Pam, then place the dough in the oiled bowl and cover it with a tea towel. Let the dough rise for 1 hour. After one hour, cut the dough into three equal sized pieces, form each into a baguette loaf shape, and place them on a cookie sheet. Once they are on the cookie sheets, let them sit for 20 minutes. Preheat oven to 450 degrees and place a bowl of water on a separate cookie sheet in the oven. Place the cookie sheets with the bread doughs into the oven. Bake at 450 degrees for 15 minutes, then remove the bowl of water. After removing the bowl of water bake the bread for 10 minutes longer or until golden brown. Ovens vary, so keep a close eye on them when making them for the first time. Also, the two outside loaves on the cookie sheet may get done quicker than the inside loaf.

#1184 - Homemade Hash Brown Patties

(by Shirley McNevich)

3 red potatoes (wash and peeled)
salt and pepper to your taste
oil or lard for frying

Wash and peel the potatoes, then grate them with a large grater over a large bowl. Once you've grated all of the potatoes, rinse them with cold water while they are still in the bowl. After rinsing, dump the potatoes into a collander and move the collander back and forth a bit to get them as dry as you can. Place some paper towels on your counter and spread the grated potatoes out on the paper towels--pat them lightly to drain the rest of the water. In a cast iron skillet over medium heat add oil/lard--once pan is greased add a heaping tablespoonful (or more) of the grated potatoes to the skillet and press the grated potatoes FLAT using a spatula. Sprinkle salt and pepper on top (to your taste). Cook until the bottom side is COMPLETELY golden brown before using the spatula to flip and cook the other side. If you try to turn them too early they will fall apart. Repeat with all grated potatoes. Place cooked hash brown patties on paper towels to drain some of the oil/lard. Add more salt/pepper to your taste.

#1093 - Sliced Microwave Potatoes

(by Shirley McNevich)

4 baking potatoes
salt to taste
pepper to taste
butter
chopped green onions (optional)
shredded cheddar cheese
sour cream (optional)

Wash and rinse potatoes. On a cutting board and using a sharp knife, slice each potato down (in width) 1/8" slices but DO NOT cut all the way through--you want the potatoes to stay together. Place the potatoes in a microwave safe dish. Put butter, salt and pepper on top of potatoes and between slices. Sprinkle chopped green onions on top of each potato. Microwave on high until potatoes are tender. Remove from microwave and sprinkle shredded cheddar cheese on top of potatoes. Return to microwave and microwave on high until cheese melts. Scoop sour cream on top before serving if you wish.

#1089 - No Fail Scratch Dumplings

(by Aunt Janie [McNevich] Baronowski)

1 1/2 cups flour
1 heaping tsp. baking powder
1 TBSP butter
1 beaten egg
1/2 cup milk
1/4 to 1/2 tsp. salt

Into a bowl sift flour, baking powder and salt. Add butter--cut in the butter. Add beaten egg and milk to flour mixture--stir until you can form mixture into a soft ball. In a saucepan add 1 quart water--bring to a boil. Remove saucepan from heat and drop 1 TBSP balls into the hot water--continue until all dough is used up. Return saucepan to stovetop, turn heat to medium and put a lid on the saucepan. Set timer for 20 minutes--DO NOT take off the lid before 20 minutes are up or they will fall. Serve them in soup, stew or with sauerkraut.

#1082 - Liver and Onions

(by Shirley McNevich)

1lb. calves' liver
1 onion (sliced)
1/2 cup flour
1/4 cup canola oil + extra for frying onions
salt to your taste
1/2 cup water

In a bowl add flour--salt each side of each piece of liver. Dip each piece of liver in the flour (both sides) to coat. In a skillet over medium heat add canola oil. Put coated liver pieces in the skillet and brown liver pieces on both sides. Add 1/2 cup water to the skillet and put a lid on the skillet--turn heat back to low. Cook until liver is done to your liking. In a separate skillet add a little canola oil and sliced onions--cook and stir over medium heat until soft and brown. When both the liver and onions are done, serve sliced onions on top of liver.

#1070 - Scratch Cheese Puffs

(by Shirley McNevich)

2 cups grated cheddar cheese (MUST be room temperature)
1/2 cup softened butter (room temperature)
1/4 tsp. to 1/2 tsp. paprika
1 cup flour (sifted)
1/8 tsp. salt

In a large bowl add grated cheese, softened butter, paprika, flour and salt--work it with your hands until it forms dough. Using your hands roll little dough at a time into a marble sized ball. Repeat until you run out of dough. Place them all on greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until done to your liking. Best to do a tester on this recipe.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.

#732 - Baked French Fries

(by Shirley McNevich)

6 large baking potatoes
salt and pepper to your taste
Pam cooking spray

Preheat oven to 475 degrees. Wash but do NOT peel the potatoes. Cut the washed potatoes into wedges with the peel still on. If you slice them into very thick wedges you will have to increase your baking time. Spray a baking pan with Pam. Arrange the potato wedges in a single layer on the pan, then spray the top of the potato wedges with Pam. Sprinkle the potato wedges with salt and pepper to your taste. Bake 15-20 minutes, then turn potato wedges. Sprinkle the tops with salt and pepper to your taste. Return to oven and bake 15-20 minutes more.

#639 - Homemade Sauerkraut

(by Shirley McNevich)

1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars

Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill each of the jars with cold water to within 1/2" of the top of each jar (so cabbage is covered). Put the lids on the jars and turn them tight. Continue with as many jars as you wish. Place jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.

#558 - Perfect Hard Boiled Eggs

(by Joan [Redman] Tippett - friend)

eggs
water

Place eggs as a single layer in a saucepan, cover with water and heat until boiling. Once water is boiling, remove pan from heat and let eggs stand in the water COVERED for 17 minutes. Drain water off of eggs and run cool water over eggs to cool them. You can store them in refrigerator for up to a week. If eggs are hard to peel, the eggs are too fresh.

#537 - Cooked Corn on the Cob

(by Shirley McNevich)

12 ears of corn (husked) and rinsed
1 tsp. salt per dozen ears of corn
2 tsp. white sugar per dozen ears of corn
salt, pepper and butter for serving

Put husked corn in a large pot and fill with water until all corn is covered. Turn stove on high, then add salt and sugar. Put a lid on so the corn will cook faster. When water starts to boil (rolling boil) time it for 12 minutes. Turn heat off and remove corn using tongs and place them on a serving plate. Serve with butter and pepper--corn was already salted but you may want extra salt. Corn will be hot so use corn holders.

#291 - Crispy Potato Pancakes

(by Shirley McNevich)

4 cups freshly grated Idaho potatoes
4 eggs, beaten with a fork
1 1/2 cups flour
1 cup grated onion
2 tsp. salt
1/2 tsp. pepper
canola oil for frying

Wash, peel, and grate potatoes into a bowl. Fill bowl with cold water to cover the grated potatoes. Set bowl with grated potatoes into the sink and turn cold water on slowly--keep the cold water running for about 5 minutes until the potato starch disappears. Drain water off of potatoes using a colander, then sprinkle grated potatoes on to paper towels on your counter and pat them completely dry. Mix eggs and flour together in a bowl until smooth, then add onion, salt and pepper and mix well. Add grated potatoes to egg mixture and stir until mixed (at this point, you can add grated cheese if you wish). Pour 1/4" of canola oil in a skillet over medium heat. Drop 1/4 cup portions of batter into the oil--do NOT flatten yet--turn potato cake after 2 minutes using a spatula and then flatten using the spatula and brown other side for 2 more minutes or until golden brown. Drain on paper towels before serving--serve hot.

#274 - Sweet Potato Crunch

(by Shirley McNevich)

4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.

#254 - Meatballs in Tomato Sauce

(by Shirley McNevich)

2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.