#3930 - Garlic Steak Marinade

(by Shirley McNevich)

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh sqeezed lemon juice
1/4 cup Worcestershire sauce
1 1/2 TBSP garlic powder
3 TBSP dried basil
1 1/2 TBSP parsley flakes

In a blender add soy sauce, olive oil, lemon juce, Worcestershire sauce, garlic powder, dried basil and parsley flakes--blend for 1 minute. Place steaks in a glass dish, drizzle with the marinade, cover the dish and refrigerate for a few hours before cooking/grilling the steaks. Discard leftover marinade.

#3901 - Pork Sloppy Joes

(by Shirley McNevich)

2lbs. lean ground pork
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP canola oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1 minced garlic clove
1 cup Heinz ketchup
1/4 cup water
1 1/2 TBSP Worcestershire sauce
1 1/2 TBSP Domino's dark brown sugar (packed)

In a skillet over medium heat add the canola oil, chopped onions, chopped green bell peppers and minced garlic--cook/stir just until onions start to get tender. Add the ground pork, salt and pepper--cook/stir until meat is browned. Add the ketchup, water, Worcestershire sauce and brown sugar--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 20 minutes (stirring occasionally) or until thickened. Serve on good quality rolls.

#3873 - Sloppy Baked Pork Chops

(by Shirley McNevich)

3 TBSP soy sauce
6 TBSP canola oil
3 TBSP Worcestershire sauce
3 TBSP lemon juice
6 TBSP Domino's dark brown sugar (packed)
6 TBSP Heinz ketchup
6 pork chops (fat trimmed)
chopped onions (your choice of amount)

In a bowl add soy sauce, canola oil, Worcestershire sauce, lemon juice, brown sugar and ketchup--mix well. Line a glass baking dish with foil and spray it with Pam. Sprinkle chopped onions over the foil. Place the trimmed pork chops over the chopped onions. Spread HALF of the sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Cover the baking dish with foil and place the whole thing in the refrigerator for a few hours. Remove from refrigerator and let it sit on the counter for 15 minutes. Place the dish in the oven and bake at 350 degrees (still covered in foil) for 30 minutes. Remove the foil, flip the pork chops and spread remaining sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Bake UNcovered for 30-40 minutes or until pork is done. Note: you can salt/pepper the pork chops when trimming them, but go easy on the salt since the soy sauce is so salty.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3856 - Chipped Ham Sandwiches

(by Shirley McNevich)

1/2 cup butter
1 onion (chopped)
2 cups Heinz ketchup OR chili sauce
1/3 cup white vinegar
1/2 cup water
1 TBSP Domino's dark brown sugar
2 tsp. French's yellow mustard
2 TBSP Worcestershire sauce
1 1/2 lbs. chipped chopped ham
good quality rolls

In a skillet over medium heat add the butter and the chopped onions--cook/stir until onions are tender. Add the ketchup, white vinegar, water, brown sugar, mustard and Worcestershire sauce--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 10 minutes. Taste--if too sweet add more mustard and vinegar, then stir again. If too sour, add more brown sugar and stir again. Once you have the flavor you like, add the chopped ham--stir to mix, then simmer until meat is heated and sauce is bubbling. Serve on good quality rolls.

#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

#3773 - Bacon Cheeseburger Dip

(by Shirley McNevich)

1/2lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
8 bacon strips (cut into 1" chunks)
1/2 of a large onion (chopped)
4oz. softened Philadelphia cream cheese
1 TBSP Worcestershire sauce
2 TBSP Heinz ketchup
1/2 cup Breakstone's sour cream
1/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a skillet over medium heat add the ground chuck, salt and pepper--cook until beef is browned, then drain the beef and set aside. Fry the bacon in a skillet. When bacon is done, remove the bacon but leave the drippings in the skillet. To the bacon drippings add the chopped onions--cook/stir until tender, then drain off the grease. In a large bowl add cream cheese, Worcestershire sauce, mayo, sour cream and ketchup--stir well. Add drained beef, bacon pieces, onions and both cheeses--stir to mix. Spread the mixture in a glass pie plate. Bake at 350 degrees 20-25 minutes or until hot. Serve with good quality chips or crackers.

#3764 - Stovetop BBQ Sauce

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBSP Domino's dark brown sugar (packed)
5 TBSP white sugar
1/2 TBSP fresh ground black pepper
1/2 TBSP onion powder
1/2 TBSP ground mustard
1 TBSP lemon juice
1 TBSP Worcestershire sauce

In a heavy saucepan add ketchup, water, cider vinegar, brown sugar, white sugar, pepper, onion powder, ground mustard, lemon juice and Worcestershire sauce--stir well. Place saucepan over medium heat--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 75 minutes or until thick (stirring frequently). Taste--adjust seasonings as necessary. Recipe may be doubled.

#3740 - Sweet and Sour Kielbasa

(by Shirley McNevich)

6 TBSP butter
2 large onions (sliced, cut in half, and rings separated)
1 cup Domino's dark brown sugar (packed)
14oz. Heinz ketchup
3 TBSP cider vinegar
1 1/2 tsp. spicy brown mustard
1 TBSP Worcestershire sauce
2 tsp. hot sauce
2lb. kielbasa

Cut all of the kielbasa into 1" coin shaped pieces. In a cast iron skillet over medium heat add butter--melt. Add onions and kielbasa pieces--cook/stir until onions are tender and kielbasa is browned, then drain off any grease. In a blender add brown sugar, ketchup, cider vinegar, brown mustard, Worcestershire sauce and hot sauce--beat until mixed. Taste--if too sweet add more cider vinegar and beat again. If too sour add a little more brown sugar and beat again. Dump the kielbasa mixture into a crockpot and pour the ketchup mixture over the top--stir well to mix. Cook on low heat 5-6 hours. Serve with toothpicks.

#3702 - No Bake Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 TBSP horseradish sauce
2 TBSP dry Lipton onion soup mix
2 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1/2 cup cocktail sauce
8oz. lump crab meat (more if you wish)
1 small onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 to 1/2 cup chopped parsley

In a bowl add cream cheese, sour cream and horseradish sauce--mix well. Add dry onion soup mix, Worcestershire sauce, garlic powder and cocktail sauce--stir well. Add chopped onions, chopped green bell peppers, chopped red bell peppers and chopped parsley--stir well. Add lump crab meat--stir well. Cover and refrigerate until cold. Serve with good quality crackers. Re-stir just before serving.

#3638 - Burger BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
1/3 cup white sugar
1/4 cup honey
1/4 cup molasses
2 tsp. French's yellow mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. liquid smoke
1/8 tsp. fresh ground black pepper

In a saucepan add ketchup, brown sugar, white sugar, honey, molasses, mustard, Worcestershire sauce, salt, liquid smoke and pepper--stir until well mixed. Place saucepan over medium heat--cook/ stir mixture until it starts to boil. Remove from heat and cool to room temperature. Stir well before using on cooked burgers or cooked steaks.

#3540 - Spicy Baked Beans

(by Shirley McNevich)

1 - 28oz. can baked beans with pork pieces
1 onion (chopped)
1 green bell pepper (chopped)
4 links spicy pork sausage (removed from casings and crumbled)
2 TBSP chili powder
3 TBSP Worcestershire sauce
4 TBSP cider vinegar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup ketchup
1 tsp. garlic powder
salt and pepper (to your taste)

In a skillet over medium heat add the crumbled spicy sausage--cook/stir until browned--drain and set aside. In a Dutch oven add baked beans, chopped onions, chopped green bell peppers, drained sausage pieces, chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup and garlic powder--stir well to mix. Cover the Dutch oven with the lid and bake at 350 degrees for 1 hour, stirring every 20 minutes. Taste--add salt and pepper as necessary. Recipe may be doubled.

#3523 - Basic BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
4 TBSP Domino's dark brown sugar (packed)
4 TBSP Worcestershire sauce
2 TBSP cider vinegar
2 tsp. garlic powder
a dash or two of Frank's red hot pepper sauce (optional)
1/2 tsp. mustard powder
1/2 tsp. salt

In a saucepan add ketchup, brown sugar, Worcestershire sauce, cider vinegar, garlic powder, hot pepper sauce, mustard powder and salt--stir to mix. Place saucepan over medium heat--cook/stir until mixture is hot. Taste--if you want it sweeter add more brown sugar. If you want it tangier add more cider vinegar. If you like it hotter add more hot pepper sauce. Stir well. Remove from heat and cool to room temperature.

#3477 - BLT Soup

(by Shirley McNevich)

8 slices of bacon
1 medium onion (chopped)
1 or 2 celery ribs (chopped)
3 cups beef broth
1 - 15oz. can diced tomatoes
1 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. fresh ground black pepper
2-3 cups bite sized iceberg lettuce pieces
shredded cheddar cheese
croutons

In a skillet fry the bacon until crispy, then place bacon on paper towels to drain. Crumble all of the bacon. Drain the bacon grease from the skillet but reserve 2 TBSP of the bacon drippings. In a Dutch oven add the reserved bacon drippings, chopped celery and chopped onions--cook/stir until tender. Add the beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley and pepper--cook/stir over medium heat until boiling. Turn heat back to simmer--simmer the soup for 20 minutes. When ready to serve ladle the soup into bowls. Add crumbled bacon, lettuce pieces, croutons and shredded cheddar cheese to the top of the soup in each bowl. Optional: if you are used to (and enjoy) hot lettuce, add all of the lettuce to the soup while it is simmering.

#3446 - Cider Vinegar Marinade

(by Shirley McNevich)

2 cups apple cider vinegar
4oz. canola oil
2 TBSP soy sauce
2 tsp. hot sauce (optional)
2 tsp. red pepper flakes
1 TBSP Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
chicken OR beef

In a blender add cider vinegar, canola oil, soy sauce, hot sauce, red pepper flakes, Worcestershire sauce, salt and garlic powder--blend for 3-4 minutes. Place either chicken or beef into a Ziploc bag--pour the cider vinegar mixture into the bag with the meat. Squeeze out the air, seal the bag and shake/squeeze, then place the bag in the refrigerator for at least 2 hours. Grill or cook meat as desired.

#3380 - Corned Beef Cabbage Dip

(by Shirley McNevich)

1 cup shredded green cabbage (more if you wish)
6oz. Philadelphia cream cheese (softened)
1/2 cup mayo
1/4 cup Breakstone's sour cream
2 tsp. Worcestershire sauce
salt and pepper to your taste
2 cups chopped/cooked corned beef
good quality crackers

In a bowl add cream cheese--beat with a spoon. Add mayo, sour cream, Worcestershire sauce, salt and pepper--stir to mix. Add shredded cabbage and corned beef pieces--stir to mix. Cover and refrigerate until cold. Serve with good quality crackers.

#3279 - Stuffed Celery

(by Shirley McNevich)

1 1/4 cups mayo
4oz. jar pimentos (drained and chopped)
1 tsp. Worcestershire sauce
1 tsp. grated onions (optional; more if you wish)
1/4 tsp. fresh ground pepper
16oz. very sharp cheddar cheese (shredded finely)
24 - 4" celery pieces

Wash 6 ribs of celery, then place them upside down on paper towels to dry. Cut the celery ribs into 4" pieces. In a bowl add mayo, chopped pimentos, Worcestershire sauce, grated onions and pepper--stir well. Add all of the shredded cheese--stir to mix. Spread the cheese mixture into each piece of celery. If you have cheese mixture left over, cut more celery and stuff the extra celery as well. Note: pre-packaged shredded cheese is shredded too thickly and does not work well. Optional: sprinkle other seasonings over the tops if you wish (such as oregano, garlic powder, etc.) but do just one as a taste test first.

#3249 - Cooked Onion Dip

(by Shirley McNevich)

2 large yellow onions
2 TBSP butter
1 1/2 cups Breakstone's sour cream
8oz. Philadelphia cream cheese (softened)
1 TBSP fresh chopped parsley
1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce
salt and pepper to your taste (optional)

Peel the onions, slice them and separate them into rings. In a skillet over medium heat add the butter--melt. Once butter is melted, add the onions--cook/stir over medium heat until onions are tender and caramelized (it takes a long time--at least 20 minutes). Remove skillet from heat and allow onions to cool to room temperature. Once cooled, drain off any grease from the onions and chop all of the onions into bite sized pieces. In a bowl add sour cream and cream cheese--beat with a spoon until mixed and smooth. Add the chopped parsley, onion powder and Worcestershire sauce--stir well. Add the chopped onions--stir to mix. Taste--add salt and pepper if necessary--stir to mix. Serve with good quality crackers.