#3912 - Grilled Marinated Shrimp Skewers

(by Shirley McNevich)

3 minced garlic cloves
1/3 cup olive oil
1/4 cup tomato sauce
2 TBSP red wine vinegar
2 TBSP chopped fresh basil
1/2 tsp. salt
1/4 tsp. cayenne pepper
2lbs. fresh shrimp
bamboo skewers
Old Bay seasoning (optional)

Wash, peel and devein the shrimp. In a large bowl add minced garlic, olive oil, tomato sauce, red wine vinegar, chopped basil, salt, and cayenne pepper--mix well. Add the shrimp to the bowl--toss to coat. Cover the bowl and refrigerate for 3-4 hours. Carefully thread the shrimp on the skewers and place them on a pre-heated outdoor grill. DISCARD the marinade left in the bowl. Cook the skewers 2-3 minutes on each side, or until the shrimp are done. Optional: when you place the shrimp skewers on the grill, lightly sprinkle Old Bay on the tops of the shrimp, then repeat after you turn the shrimp.

#3730 - Sweet and Sour Sloppy Joes

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. fresh ground black pepper
1 1/2 TBSP white vinegar
1 1/2 TBSP Domino's dark brown sugar
1 1/2 tsp. French's yellow mustard
3/4 cup tomato sauce
good quality rolls

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is done. Drain off any grease. To the ground beef mixture add white vinegar, brown sugar, yellow mustard and tomato sauce--cook/stir over medium heat until hot, then reduce heat to low and simmer 20 minutes. Taste--if too sweet, add more mustard or white vinegar. If too sour, add more brown sugar. Serve on good quality rolls.

#3171 - Green Pepper Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 cup uncooked Minute rice
1 - 28oz. jar of your favorite tomato sauce
1 - 20oz. can crushed tomatoes
4 large green bell peppers (chopped)
shredded cheese (your choice of flavor)

In a Dutch oven add ground chuck, chopped onions, salt, pepper, garlic powder and chopped green bell peppers--cook/stir over medium heat until meat is browned. Add rice, tomato sauce and crushed tomatoes--stir well. Bake UNcovered at 350 degrees for 75 minutes, remove from oven, spread shredded cheese all over the top, return to oven and bake 15 minutes longer.

#3122 - Baked Chili and Biscuits

(by Becky Lynn Mohr - friend)

2 lbs. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
16oz. tomato sauce
4 tsp. chili powder
1 tsp. garlic powder
2 cups flour
1 TBSP baking powder
1 tsp. salt
6 TBSP Crisco shortening
2/3 cup milk
1 bag shredded cheese (any flavor)

In a Dutch oven add ground chuck, chopped onions, pepper and 1 tsp. salt--cook/stir over medium heat until meat is browned. Drain off any fat. Add tomato sauce, chili powder and garlic powder--stir. Reduce heat to low and simmer while you make the biscuits. Biscuits: into a bowl sift the flour, baking powder and 1 tsp. salt. Add the Crisco--mix with your hands or a pastry blender. Add milk--mix to form the dough. Divide the dough in half. Roll the first half of the dough to the size of a 9 x 13 cake pan. Grease a 9 x 13 aluminum cake pan and insert the first dough on the bottom of the cake pan. Spread all of the meat mixture over the dough. Spread shredded cheese over the meat mixture. Roll the second dough to the same size as the first dough and place it over the top of the cheese. Bake at 375 degrees for 25-35 minutes or until golden brown.

#3118 - Pizza Macaroni

(by Becky Lynn Mohr - friend)

2 cups elbow macaroni (cooked and drained according to box directions)
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 - 8oz. cans tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 cup milk
1 egg
1/2 lb. shredded mozzarella cheese

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any fat. Add the tomato sauce, oregano and garlic powder to the meat mixture--cook/stir over low heat 5-10  minutes. In a bowl add the egg and the milk--beat until smooth. Add the egg mixture to the sauce mixture--stir well. Remove from heat--add drained macaroni--stir well. Pour half of the macaroni mixture into a greased casserole dish and sprinkle half of the shredded mozzzarella cheese over the top. Spread the rest of the macaroni mixture over the top. Bake at 350 degrees for 30 minutes, remove from oven, spread the other half of the mozzarella cheese over the top, return to oven and bake 15 minutes longer or until cheese is melted and mixture is hot.

#2324 - Seasoned Hot Dog Sauce

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1/2 tsp. salt
1 - 8oz. can seasoned tomato sauce
1/2 to 3/4 tsp. chili powder

In a skillet over medium heat add ground chuck, water, chopped onions, minced garlic and salt--cook/stir until beef is browned. Add tomato sauce and chili powder--stir. Simmer mixture over low heat for 10 minutes. Serve over hot dogs/buns.

#2320 - Fried Eggplant

(by Shirley McNevich)

1 medium eggplant
2 eggs
1/4 cup water
2 cups 4C Italian breadcrumbs
canola oil for frying
tomato sauce (heated)

Peel the eggplant. Cut the eggplant into 1/4" thick oblong pieces. In a bowl add the eggs and water--beat with a fork. Place the breadcrumbs into a bowl. Put 1/4 cup of canola oil into a frying pan over medium heat. When oil is hot, dip each eggplant piece into the egg mixture and then into the breadcrumbs. Dip each eggplant piece again into the egg mixture and into the breadcrumbs. Place coated eggplant pieces into the hot oil--brown eggplant pieces on each side. Place them on paper towels to soak up any leftover oil. Serve on a plate and coat with hot tomato sauce.

#1993 - Hot Dog Sauce

(by Shirley McNevich)

1/2lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1 - 8oz. can tomato sauce
1/2 to 3/4 tsp. chili powder
1/2 tsp. MSG (Accent brand)
1/2 tsp. salt

In a skillet add ground chuck, water, chopped onions, salt and minced garlic--cook/stir until meat is browned. Add tomato sauce, chili powder and MSG--stir. Simmer for 10 minutes. Stir. Serve over hot dogs or hamburgers.

#1743 - Pasta Soup

(by Shirley McNevich)

1 box Barilla ditalini pasta (cooked according to box directions--drained but not rinsed)
Parmesan cheese
1 TBSP oil
1 garlic clove (minced)
1 small onion (chopped)
1 large can tomato sauce
2 cans of water (use empty tomato sauce can to measure)
salt and pepper to your taste
1 can great northern beans (drained)

In a saucepan add oil, minced garlic, and chopped onions--cook over medium heat until caramelized. Add tomato sauce, water, salt and pepper--stir. Cook pasta according to box directions--drain and return to the pot you cooked the pasta in. Add drained beans and tomato sauce mixture to the pasta--stir and cook over medium heat until hot. Serve in bowls and sprinkle Parmesan cheese on top of the soup in each bowl.

#1113 - Crock Pot Lasagna

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
2 minced cloves garlic
1 - 29oz. jar tomato sauce
1 cup water
1 - 6oz. can hunt's tomato paste
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 - 8oz. box Barilla no boil lasagna noodles
16oz. shredded mozzarella cheese
1 - 12oz. small curd cottage cheese
1/2 cup fresh grated Parmesan cheese

In a bowl add cottage cheese, mozzarella cheese, and grated Parmesan cheese--stir until mixed, then set aside. In a skillet over medium heat add ground chuck, chopped onion, salt, pepper and garlic--cook and brown the meat. Once meat is done, drain the meat mixture. Put drained meat back in the skillet but NOT back on the stove--add tomato sauce, water, tomato paste and oregano to the meat mixture--stir until mixed. In a 5 qt. crock pot add 1/4 of the meat sauce. Place 1/3 of the lasagna noodles on top of the sauce. Scoop 1/3 of the cheese mixture on top of the noodles. Keep layering in the same order--you should end up with the last 1/4 of the meat sauce to put on top. Cover the crockpot with the lid--cook on low heat for 4-5 hours or until lasagna noodles are tender.

#373 - Cheesy Chicken

(by Shirley McNevich)

4 small boneless skinless chicken breast halves
1 - 15oz. can chunky Italian style tomato sauce
6 oz. Velveeta cheese, cut into pieces
8 oz. spaghetti, cooked and drained

Spray a large skillet with Pam. Add chicken; cook on medium heat 2 minutes on each side. Reduce heat to low. Stir in tomato sauce and cover. Simmer 10 minutes or until chicken is cooked.
Add Velveeta cheese and cover. Cook on low heat until cheese is melted. Serve over the hot cooked spaghetti.

#369 - Beef and Pasta Casserole

(by Shirley McNevich)

3 cups uncooked medium pasta shells
1 lb. lean ground chuck
1 cup chopped onion
1 cup chopped celery
1 minced garlic clove
1/2 tsp. salt
1 - 14.5oz. can diced tomatoes with juice
1 - 15oz. jar tomato sauce
2 tsp. white sugar
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Grease an 11 x 7" baking dish. Cook pasta according to package directions until tender, then drain well. In a skillet over medium heat, brown beef with onion and celery. Add garlic and salt and cook 3 more minutes. Stir in the tomatoes, tomato sauce, white sugar and the pasta. Spoon mixture into the prepared baking dish and cover with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.

#317 - Turkey and Cheese Chili

(by Shirley McNevich)

1 lb. ground turkey
1 small onion, chopped
1/2 cup chopped green pepper
1 - 15oz. can kidney beans, drained and rinsed
1 - 14.4oz. can whole tomatoes, undrained
1 - 8oz. can tomato sauce
1 TBSP chili powder
1 1/2 cups shredded cheddar cheese

Cook turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of six soup bowls, then cover with chili. Top evenly with remaining cheese. Serve with crackers.

#177 - Hamburger Noodle Bake

(by Aunt Florence [Herman] Brosius)

1 lb. hamburger
4 oz. uncooked noodles
1 cup water
1/2 cup chopped onion
15oz. of tomato sauce OR 1 pint home canned tomatoes
1 tsp. salt
1/2 tsp. pepper

Brown the hamburger and onion. In a greased 2qt. casserole, add hamburger/onion, uncooked noodles. In a separate bowl, mix the sauce or canned tomatoes, water, salt, and pepper and stir well with a spoon. Pour the sauce mixture over the noodles/hamburger. Bake at 350 degrees for 1 hour.