#3874 - Deviled Crab Meat

(by Shirley McNevich)

1 cup finely chopped celery
1 green bell pepper (finely chopped)
1 cup sliced green onions
1/2 cup chopped parsley
2lbs. lump crab meat
3 cups cracker crumbs
1 tsp. salt
1 1/2 tsp. dry mustard
a dash of Tabasco sauce
1/2 cup heavy cream
1/2 stick butter (melted) + extra for drizzling

In a large bowl add chopped celery, chopped green bell peppers, sliced green onions and chopped parsley--mix well. Add lump crab meat, 2 1/2 cups of the cracker crumbs, salt, dry mustard, Tabasco sauce, heavy cream and melted butter--mix carefully so you don't break apart the crab meat. Spread the mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cracker crumbs over the top. Drizzle a little extra melted butter over the cracker crumbs. Bake at 350 degrees 25-30 minutes or until browned and bubbling. Serve as a side dish, or serve as a dip with good quality crackers.

#3588 - Dr. Pepper BBQ Sauce

(by Shirley McNevich)

2 1/2 cups Dr. Pepper soda
1 cup Heinz ketchup
1/2 cup canola oil
1/2 cup lemon juice
1/4 cup dried minced onions
2 tsp. salt
1 tsp. garlic powder
1 tsp. fresh ground black pepper
1 tsp. basil
1/4 tsp. Tabasco sauce

In a blender add Dr. Pepper, ketchup, canola oil, lemon juice, dried minced onions, salt, garlic powder, black pepper, basil and Tabasco sauce--blend for 2 minutes. You can store leftover sauce in a glass jar with a lid but keep it refrigerated and shake it well before using.

#3041 - Beef and Vegetable Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
5 drops Tabasco sauce
1 large tomato (chopped)
1 green bell pepper (chopped)
3 cups bite sized pieces of cabbage
4 red potatoes (sliced thin--leave the skins on)
2 carrots (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a bowl add ground chuck, salt, pepper, chopped onions, Tabasco sauce and chopped tomatoes--mix well. Grease a Dutch oven. Add alternating layers of ground chuck mixture, cabbage, sliced potatoes and chopped carrots. Pour the undiluted cream of mushroom soup over the top. Place the lid on top (tilted slightly) and bake at 350 degrees for 1 hour or until vegetables are tender.

#3006 - Horseradish Dip

(by Shirley McNevich)

2lbs. Velveeta cheese
2 cups Miracle Whip salad dressing (mayo)
5oz. horseradish
10 drops Tabasco sauce
good quality crackers for dipping

Cube the cheese. In a microwave safe bowl add the cheese cubes--microwave on high until melted and smooth. Add the horseradish and Tabasco--stir until mixed. Cool to room temperature. Stir well before serving with crackers.

#2805 - Vegetable Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup mayo
3 TBSP milk
1/4 tsp. salt (less if you wish)
1/8 tsp. garlic powder
a few dashes of Tabasco sauce
8 oz. lump crab meat
Ritz roasted vegetable crackers
optional: a little fresh ground pepper

In a bowl add cream cheese, mayo and milk--stir until mixed. salt, garlic powder, fresh ground pepper (if you wish) and Tabasco sauce--stir until mixed. Add crab meat--stir gently until mixed. Refrigerate until cold. Serve with Ritz roasted vegetable crackers.

#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#2426 - Hot Shrimp Dip

(by Shirley McNevich)

1 - 6.5oz. can mini shrimp (drained)
1/4 cup Heinz ketchup
1 1/2 TBSP horseradish (from a jar)
1/2 cup mayo
1/2 to 1 onion (grated)
a dash of Tabasco sauce

In a bowl add ketchup, horseradish, mayo, grated onions and hot sauce--stir until mixed. Add drained shrimp--gently stir until mixed. Serve with corn chips or Ritz crackers.

#2425 - Chicken Marinade

(by Shirley McNevich)

1/2 stick butter (melted)
1/4 cup water
1/3 cup cider vinegar
2 tsp. salt
2 TBSP white sugar
1 TBSP Worcestershire sauce
1 TBSP Tabasco sauce

In a bowl add melted butter, water, cider vinegar, Worcestershire sauce, and Tabasco sauce--stir until mixed. Add salt and white sugar--stir until mixed. Pour mixture into a Ziploc bag. Add chicken breast pieces--close the bag and shake well. Place bag in refrigerator overnight. The next day, remove chicken pieces and grill them.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#1890 - Ranch Chex Mix

(by Shirley McNevich)

4 cups rice Chex cereal
4 cups wheat Chex cereal
4 cups Parmesan Pepperidge Farms fish crackers
2 cups small pretzel twists
6 TBSP butter
2 1/2 TBSP Tabasco sauce
1 envelope Hidden Valley Ranch salad dressing mix powder
2 tsp. celery seed

In a microwave safe bowl add rice Chex, wheat Chex, fish crackers and pretzels--mix with your hands--set aside. In a small microwave safe bowl add butter--microwave until melted. Add Tabasco sauce, ranch powder and celery seed to melted butter--stir. Pour the melted butter mixture over the cereal mixture--toss to coat. Microwave cereal mixture for 2 minutes on high--stir. Microwave on high for 2 more minutes--stir. Spread the mixture on paper towels to cool.

#1727 - Crockpot Pork BBQ

(by Shirley McNevich)

1 - 4lb. boneless pork loin roast (trim off the fat)
1 cup water
1 - 18oz. bottle of your favorite bbq sauce
1/4 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce
1 TBSP Tabasco sauce
1 tsp. salt
1/2 to 1 tsp. pepper

Trim the roast--place it in the crockpot and add the water, salt and pepper. Put the lid on and cook on high for 7 hours or until meat is tender. Use a fork to stir/shred the meat. Once it's all shredded add the bbq sauce, brown sugar, Worcestershire sauce, and Tabasco sauce--stir until mixed. Reduce heat to low, put the lid on and cook for 1 hour. Serve on good quality rolls.

#1530 - Chili Bean Salad

(by Shirley McNevich)

2 - 15.5oz. cans kidney beans
1 medium onion (chopped)
1 green bell pepper (chopped)
2 TBSP butter
1/4 cup Breakstone's sour cream
1/4 tsp. oregano
3 drops Tabasco sauce
2 hard boiled eggs (sliced)

Drain the kidney beans--set aside. In a skillet add onions, green bell peppers and butter--cook and stir until onions are caramelized. In a large bowl add drained kidney beans and onion mixture--stir carefully until mixed. In a small bowl add sour cream, oregano and Tabasco sauce--stir. Pour the sour cream mixture into the kidney bean mixture--stir carefully until mixed. Cover and refrigerate until cold. When ready to serve, stir the mixture and add hard boiled egg slices to the top for garnish.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

#1413 - Creamy Crab Soup

(by Aunt Janie [McNevich] Baronowski)

1lb. lump crab meat
1 quart half and half dairy creamer (fresh)
1 stick butter
3 TBSP chopped celery
2 TBSP chopped parsley
1 tsp. salt
1/2 tsp. pepper
7 drops Tabasco sauce
1 TBSP flour
1/4 cup water
1/2 cup cream
oyster crackers

Remove any shell bits from crab meat. In a saucepan add half and half--turn heat on low. Heat half and half until hot (not boiling). Add butter--stir until butter melts. Add flaked crab meat, celery, parsley, salt, pepper and Tabasco sauce--stir and keep heat on low--simmer for 15 minutes. In a separate bowl add flour--slowly add water to flour and stir. Pour flour mixture into the crab mixture--stir and cook until soup thickens. Add cream--stir well. Simmer for 20 minutes (stir occasionally). Serve hot with oyster crackers.

#344 - Game Day Pretzel Snacks

(by Shirley McNevich)

1 cup butter
2 TBSP Worcestershire sauce
2 TBSP garlic powder
1 - 1oz. envelope dry onion soup mix
1 dash Tabasco sauce
20oz. broken sourdough pretzels

Preheat the oven to 250 degrees. Melt the butter in a saucepan over medium heat and stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping and place on a baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool, then serve.