#447 - Stuffed Pork Chops

(by Shirley McNevich)

4-6 pork loin chops
stuffing/filling (you can use our recipe #104 - Filling - to make your stuffing/filling)
1/2 cup of water
salt to taste
pepper to taste

Trim the fat from the pork. Cut a pocket through the middle horizontally in each chop to hold the filling (or have the butcher slice them this way for you when you buy them). Stuff each of the pockets with stuffing/filling, as much as they will hold. Secure the pockets using a wooden toothpick so stuffing/filling doesn't fall out. Place in a shallow roasting pan sprayed with Pam. Shake a little salt over the top of each chop (pepper also if you choose). Pour 1/2 cup water in the bottom of the pan. Bake at 375 degrees for 40-50 minutes. Test with a fork for doneness.

#446 - Potato Bread

(by Shirley McNevich)

1/4 cup warm water
3 tsp. yeast
1 1/2 cups milk
3 TBSP butter
1 cup mashed potatoes
4 TBSP white sugar
2 tsp. salt
6 cups flour
1 egg

Pour warm water into the bowl of mixer using dough hook attachment. Sprinkle yeast over the water and let stand for five minutes. Slowly mix in milk, mashed potatoes, butter, sugar and salt, then gradually mix in flour--dough should turn into a ball. Continue to knead on low speed for 2-3 minutes until dough is smooth. If dough is too dry, add more water 1 TBSP at a time until the dough balls up. If dough is more like cake batter, add more flour 1 TBSP at a time until it sticks together. Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 90 minutes). Grease two loaf pans and preheat oven to 375 degrees. Punch down dough and divide into two pieces. Shape each piece into a loaf shape and place in greased loaf pans. Cover pans with clean towel and let rise 1 hour until doubled. In a cup, beat the egg using a fork. Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.

#445 - Shamrock Punch

(by Shirley McNevich)

1/2 gallon lime sherbet OR 1/2 gallon rainbow sherbet
2 liter bottle of 7UP or Sprite

Let the sherbet soften in the refrigerator for 90 minutes before preparing. Mix sherbet and soda in a punch bowl by hand with a large spoon until well blended. Serve immediately or chill in the refrigerator. If it is too thick for your taste, add more soda.

#444 - Irish Soda Bread

(by Shirley McNevich)

4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk

Preheat oven to 425 degrees. Grease two baking sheets.In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed and knead lightly. Divide dough into four pieces, then form into four rounded flat loaves. Use a knife to mark each loaf with an "x" and place on greased baking sheets. Bake at 425 degrees 30-45 minutes, until golden brown.

#443 - Pickled Cabbage

(by Shirley McNevich)

1 small head of cabbage (or 1/2 of a large head of cabbage)
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
1/2 tsp. celery seed
1/2 of a green pepper (finely chopped)
cold water (enough to cover the cabbage)

Grate the cabbage into a bowl. Add salt, white sugar, vinegar, green pepper, celery seed--stir everything until well mixed. Add enough water to cover everything, then stir completely again. Taste--add more sugar if too sour or more vinegar if too sweet. Refrigerate.

#442 - Creamed Cabbage

(by Shirley McNevich)

1 small head of cabbage (or 1/2 of a large head of cabbage)
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
2 TBSP mayo

Grate the cabbage into a bowl. Add salt, white sugar, vinegar, and mayo. Stir completely. Refrigerate. Add more white sugar if too sour to your taste; add more vinegar if too sweet to your taste.

#441 - Shoe Fly Pie

(by Nancy Persing - friend)

Makes TWO pies:

2 unbaked pie crusts (either store bought or homemade--our pie crust recipe is #33)
2 - 9" x 1 1/4" pie plates
2 1/2 cups flour
1/2 cup Crisco
1 tsp. salt
1 tsp. baking powder
1 cup white sugar
1/2 cup Brer Rabbit light baking molasses
1 1/2 cups Karo dark corn syrup
2 tsp. baking soda (dissolved in 2 cups hot water)
2 beaten eggs

In a large bowl using your hands, add flour, Crisco, salt, white sugar, and baking powder--mix until it forms crumbs. In a separate bowl, add molasses, hot water with baking soda, eggs, and 2/3 cup of the crumb mixture that you made previously--stir with a wooden spoon. Place the two pie crust doughs into 2 - 9" x 1 1/4" deep pie plates. Flute the edges. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the leftover crumb mixture evenly over each of the pies. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 30 minutes longer.

#440 - Twice Baked Potatoes

(by Shirley McNevich)

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup green onions (optional)

Preheat oven to 350 degrees. Wash outside of potatoes. Bake potatoes in preheated oven for 1 hour (you can wrap them in aluminum foil if you wish). While they are baking, place bacon in a large, deep skillet. Cook bacon over medium heat until brown. Drain, crumble and set bacon aside. When potatoes are done cool them for 10 minutes. Slice potatoes in half lengthwise and scoop the potato flesh into a large bowl--save the skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/4 cup green onions (optional). Mix by hand until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining green onions and bacon. Place them on a cookie sheet. Bake for another 12 minutes, remove from oven and sprinkle with remaining cheese, return to oven and bake until cheese is melted.

#439 - Chocolate Cake Donuts

(by Shirley McNevich)

3 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup white sugar
1 tsp. vanilla
1/2 cup milk
2 TBSP melted butter
2 squares Baker's unsweetened baking chocolate
cooking oil for frying

In bowl, add 2 1/4 cups flour, baking powder and salt--stir set aside. In a mixer, add eggs, white sugar and vanilla--beat until thick. In a small bowl, add milk and melted butter. Melt the chocolate in a microwave safe bowl and add it to the melted butter mixture--stir. Add the milk/butter/chocolate mixture to the batter--beat. Slowly add the flour mixture to the batter and beat. Remove from the mixer and add the remaining cup of flour--stir with a wooden spoon. Cover the mixing bowl with saran wrap and refrigerate for two hours. Remove dough from refrigerator. Lightly flour the counter, place dough on floured counter, and sprinkle the top of the dough with flour--use a rolling pin to roll dough to 1/2" thickness. Cut donuts with a floured 2 1/2" donut cutter or floured glass or jar lid and a soda bottle cap to make the donut hole. Fry 2-3 donuts at a time in deep hot fat or canola oil (dutch oven pot, deep fryer, deep pot--if using a pot you will need a few inches of hot fat or hot oil). Fry for about 1 minute on each side--use a slotted spoon to turn them. Use slotted spoon to remove them and drain on paper towels. Place in ziploc bag one at a time with powdered sugar to coat.

#438 - Brandy Slush

(by Shirley McNevich)

2 cups white sugar
7 cups water
4 teabags
2 cups boiling water
2 cups unflavored brandy OR 2 cups whiskey
1 - 12oz. can frozen orange juice concentrate (do NOT mix by can directions)
1 - 12oz. can frozen lemonade concentrate (do NOT mix by can directions)
1 - 2 liter bottle Sprite soda

Use a saucepan and add the white sugar and 7 cups water. Bring to a boil, stir--turn stove off and let it cool to room temperature. Put the 4 teabags in a bowl and pour the 2 cups of boiling water over them--let it cool to room temperature, then remove the teabags and discard them. In a large plastic container or stainless steel pot, add the cooled sugar water, tea, 2 cups of brandy OR whiskey, orange juice concentrate, lemonade concentrate--stir everything with a wooden spoon until completely mixed, then freeze it overnight. Remove from freezer, put 3 TBSP of the frozen mixture into a 6oz. glass and add Sprite until glass is full--stir. Return unused mixture to the freezer until you need more.

#437 - Polish Pigeon Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2-3 cans Swanson chicken broth
5 medium red potatoes (washed, peeled and cut in bit sized pieces)
1 small head cabbage (cut into bit sized pieces)

In a skillet, brown ground chuck with onion, salt and pepper. Drain when browned. In a Dutch oven or a large pot, add browned ground chuck, 2 cans of chicken broth, cabbage--stir and cook on medium for 15 minutes, stirring every few minutes. Add the potatoes and stir. Add more chicken broth if ingredients are not all covered. Stir and cook on medium for another 15-20 minutes or until potatoes and cabbage are completely done. Taste and add more salt if necessary to your taste.

#436 - Sand Tart Cookies

(by Carol Felix - friend)

5 1/2 cups flour
2 tsp. baking powder
2 tsp. salt
1 1/2 cups butter
2 cups white sugar
4 eggs
1 TBSP vanilla

In a mixer, combine butter, white sugar--beat. Add eggs, vanilla, salt, baking powder--beat. Slowly add flour and beat--if it gets too stiff for the mixer, continue using a wooden spoon. Chill the dough a few hours or overnight in the refrigerator. Place some dough on a floured countertop and put a little flour on top--use a rolling pin to roll out dough to 1/4" thickness. Use your favorite cookie cutters to cut the cookies. Place cookies on greased cookie sheets and bake at 375 degrees 10-12 minutes or until lightly browned. Cookies can be removed right away and placed on paper towels to cool.

#435 - Deluxe Cheeseburger Melt

(by Shirley McNevich)

1 1/3 cups Bisquick
1/4 cup water
2 slightly beaten eggs
1 1/2 cups shredded cheddar cheese
1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. Campbell's cream of mushroom soup
1 cup frozen mixed vegetables

In a skillet, brown ground chuck with onion, salt and pepper--drain when browned. In the same skillet with the drained ground chuck, stir in the cream of mushroom soup and mixed vegetables--heat on medium and stir until mixture is hot. In a bowl, add Bisquick, water, eggs, and 1 cup of the shredded cheddar cheese--stir until dough forms. Spray a 13 x 9 x 2" cake pan with Pam, then spread the Bisquick dough on the bottom of the pan. Spread the beef/soup/vegetable mixture evenly over the top of Bisquick dough. Bake at 400 degrees for 23-25 minutes or until edges are golden brown. Remove from oven, sprinkle remaining shredded cheddar cheese over the top, return to oven and bake 5 more minutes or until the cheese melts.

#434 - Peanut Butter Brownie Cookies

(by Shirley McNevich)

1 - 19.5oz. box Pillsbury brownies classics fudge brownie mix
1/4 cup melted butter
4oz. softened Philly cream cheese
1 egg
1 cup Domino's powdered sugar
1 cup Jif creamy peanut butter
3/4 cup chocolate fudge ready to spread frosting

In a bowl, add brownie mix, melted butter, cream cheese, egg--beat 50 strokes with a spoon until well blended (dough will be sticky). Drop tablespoonsful of dough on to greased cookie sheets 2" apart. In a small bowl, mix powdered sugar and peanut butter with a spoon until mixture forms a large ball. Place a teaspoonful of the peanut butter mixture into your hand and roll into a ball--do the same until you have 24 balls. Press one ball on to the center of each cookie you have placed on the greased cookie sheets. Bake at 350 degrees for 10-14 minutes or until edges are set. Cool cookies on the cookie sheets at least 30 minutes before removing them. Spread a thin layer of the fudge frosting over the peanut butter potion of each cookie.

#433 - Chocolate Peanut Squares

(by Shirley McNevich)

1 cup Parkay margarine
6 - 1oz. squares Baker's semi-sweet baking chocolate
1 cup Baker's angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla

Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2" baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla--beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares--microwave on high 1-2 minutes, stirring every 30 seconds--should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.

#432 - Creamy Italian Vegetable Dip

(by Shirley McNevich)

1 cup Hellmann's light mayo
1 cup Breakstone's sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers

In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.

#431 - Baking Powder Biscuits

(by Shirley McNevich)

2 cups flour
4 tsp. baking powder
1 tsp. salt
1/3 cup crisco
2/3 cup milk
melted butter

Sift the flour, baking powder, and salt into a small bowl. Use a spoon to "cut" small amounts of the crisco and place the crisco pieces into a mixer bowl. Beat the crisco 1 minute, scraping the bowl. Add the sifted dry ingredients and the milk to the crisco--beat until dough starts to stick to the beater(s). Don't overbeat. Dump dough onto floured board and sprinkle a little flour over the top of the dough. Knead the dough for 20 seconds. Using a rolling pin, roll out the dough to 1/2" thick. Cut biscuit shapes with a 2" biscuit cutter or the top of a drinking glass. Place biscuits on a greased cookie sheet, and brush them with melted butter. Bake at 450 degrees for 12-15 minutes. Serve hot.

#430 - Orange Creamsicle Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1 - 3oz. package orange Jell-O
1/2 cup boiling water
1/2 cup cold water
1 - 3.5oz. package Jell-O instant vanilla pudding
1 cup milk
1 tsp. vanilla
1 - 8oz. thawed container Cool Whip
1 small can mandarin oranges (drained)

Mix cake batter according to box directions. Pour the batter in a greased 9 x 13 x 2 cake pan and bake according to box directions. Cool the cake for 20 minutes after removing from oven. Use a toothpick to poke multiple holes in the cake (1" apart and all the way to the bottom of the cake). While cake is cooling, use a small bowl and mix Jell-O with boiling water--stir until dissolved. Add the cold water to the Jell-O and stir thoroughly. Pour the Jell-O over the top of the cake. In a mixer, add vanilla pudding, milk, and vanilla--beat until thick, remove bowl from mixer and then add the Cool Whip and stir with a wooden spoon to fold it in. Make sure the cake is completely cooled, then spread the pudding mixture over the top of the Jell-O on the cake. Arrange mandarin oranges evenly over the top. Refrigerate.

#429 - Ranch Mix

(by Shirley McNevich)

5 cups original Cheez-It crackers
5 cups Kellogg's Crispix cereal
2 cups mini-pretzel twists
3 TBSP canola oil
1 - 1oz. packet dry ranch salad dressing mix

In a large plastic bag, combine crackers, cereal and pretzels. Drizzle the canola oil over the top of the mixture, close the bag and shake well. Open the bag, add the ranch dressing mix, close the bag and shake well. Serve immediately.

#428 - Lemon Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1 beaten egg
1 - 8oz. Cool Whip (thawed)
Domino's powdered sugar (place in a bowl)

Mix all ingredients (except powdered sugar) by hand in a bowl. Place about 1/2 cup powdered sugar in a separate bowl. Drop teaspoonsful of batter in powdered sugar and flip so all sides of the cookie are coated. Place coated cookies on a greased cookie sheet. Bake at 350 degrees for 8 minutes.