#1424 - Sweet Potato Balls

(by Shirley McNevich)

5 or 6 large sweet potatoes
1 tsp. salt
1 beaten egg
1 TBSP flour
12 large size marshmallows
canola oil
1/4 to 1/2 cup Domino's dark brown sugar
2 TBSP orange juice
2 cups crushed corn flakes cereal
1/2 to 1 tsp. cinnamon

Peel the sweet potatoes. Boil the sweet potatoes in water with 1 tsp. salt--cook until tender. Drain the sweet potatoes. Mash the sweet potatoes with a potato masher. Add brown sugar, orange juice, and egg to the potatoes--stir. Add flour--stir. Add cinnamon--stir. Scoop out enough of the potato mixture to form a ball a little bigger than a golf ball. Form the sweet potato ball around one of the marshmallows. Place the corn flake crumbs into a bowl--roll the sweet potato ball in the corn flakes until covered. Repeat with the rest of the sweet potato mixture and marshmallows. In a skillet over medium heat add about 1" of canola oil. When oil is hot, add the sweet potato balls to the skillet. Once bottoms are browned, turn them and brown the other side. Place them on paper towels to drain before serving.

#1423 - Coconut Graham Squares

(by Shirley McNevich)

1/2 cup butter
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 cup Nestle's semi-sweet or milk chocolate bits
1 cup chopped nuts
1 can Eagle brand condensed milk (NOT evaporated)

In a microwave safe bowl, melt the butter. Spray an 8" x 8" baking pan with Pam. Pour the melted butter evenly into the prepared pan. Sprinkle the graham cracker crumbs evenly on top of the melted butter. Sprinkle the coconut evenly over the graham cracker crumbs. Sprinkle the chocolate bits evenly over the coconut. Sprinkle the chopped nuts evenly over the chocolate bits. Pour the condensed milk evenly over the entire top. Bake at 325 degrees for 25-30 minutes. Cool completely, then cut into squares.

#1422 - Cottage Cheese Salad

(by Joyce Ann Schirmacher - friend)

1 - 12oz. cottage cheese
1 - 8oz. Cool Whip (thawed)
1 - 10oz. can Dole mandarin oranges (drained)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1/2 cup chopped pecans
1 - 3oz. box orange Jell-O gelatin

In a bowl add cottage cheese and Cool Whip--stir. Add drained mandarin oranges, crushed pineapple/juice, and chopped pecans--stir. Add Jell-O powder--stir until mixed. Refrigerate until cold.

#1421 - Fried Cabbage

(by Joyce Ann Schirmacher - friend)

1/2 lb. bacon (cut into small pieces, fried until crisp)
1 TBSP of the bacon drippings
1 small head of cabbage (shredded or finely chopped)
1 cup chopped celery
1 green bell pepper (chopped)
salt and pepper to taste
1 small can mushrooms (do NOT drain)
1/2 cup finely chopped onions

In a greased skillet fry the bacon pieces--fry until crisp. Measure 1 TBSP of the bacon drippings--set aside. Drain the rest of the bacon and leave the drained bacon in the skillet. Add the 1 TBSP bacon drippings, cabbage, celery, green pepper, salt, pepper, mushrooms/juice, and onions to the bacon--stir--put a lid on the skillet and cook it on low heat for 10 minutes (stir occasionally). If cabbage is not done to your liking, replace lid and cook longer.

#1420 - Fiesta Squash

(by Joyce Ann Schirmacher - friend)

1 chopped onion
1 chopped green bell pepper
2 TBSP butter
1 1/2 lbs. yellow squash (cut into 1/4" thick slices)
1 tsp. salt
1/8 tsp. pepper
1 TBSP lemon juice

In a skillet over medium heat add butter, chopped onions and chopped green peppers--stir and cook until tender. Add salt, pepper and lemon juice--stir. Add squash pieces--turn heat to low--stir and cook for 8-10 minutes or until squash is tender.

#1419 - Crab Meat Deviled Eggs

(by Joyce Ann Schirmacher - friend)

8oz. lump crab meat
6 hard boiled eggs
3 TBSP finely chopped celery
4 heaping TBSP mayo
1 tsp. dry mustard
1/4 tsp. salt
a dash of pepper
1/4 tsp. parsley flakes
2 to 3 dashes oregano
2 to 3 dashes garlic powder
4 drops Worcestershire sauce

Remove any shell or cartilage from crab meat--set aside. Peel hard boiled eggs. Slice eggs in half lengthwise and remove the yolks. Place egg yolks in a bowl--mash them with a fork. Add celery, mayo, dry mustard, salt, pepper, parsley flakes, oregano, Worcestershire sauce and garlic powder--stir. Add crab meat--stir well. Spoon the mixture evenly into the egg whites. Refrigerate until cold.

#1418 - Quick Scrambled Eggs and Ham

(by Shirley McNevich)

diced ham (your choice of amount)
chopped onions (your choice of amount)
3 eggs (or more)
salt and pepper to your taste
optional - add diced green/red bell peppers

In a bowl add the eggs--beat with a fork--set aside. In a greased skillet over medium/low heat add diced ham and chopped onions (bell peppers if you wish)--stir and cook until ham is browned and onions (and peppers) are caramelized. Salt and pepper the ham and onions to your taste. Use a fork to spread the cooked ham and onions evenly around the skillet. Slowly pour the beaten eggs all over the top of the ham and onions. As the eggs start to set, stir them. Wait until they start to set again, then stir them. This should give you large chunks of eggs with ham and onions.

#1417 - Cream Cheese Pumpkin Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 egg
1 unbaked pie crust dough
Top: 1 1/4 cups Libby's pumpkin; 2 eggs; 1/2 cup white sugar; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1 cup Carnation evaporated milk (NOT condensed)

Spray a pie plate with Pam. Spread unbaked pie dough inside of the pie plate, spray the inside of the pie dough with Pam, then flute the edges of the pie dough--set aside. In a mixer add cream cheese, 1/4 cup white sugar, 1 egg and vanilla--beat until smooth. Pour the batter on the bottom of the prepared pie dough. In a bowl add 2 eggs--beat. Add 1/2 cup white sugar--beat. Add pumpkin--stir until mixed. Add ginger, nutmeg, and Carnation milk--stir until mixed. SLOWLY pour the pumpkin mixture evenly on top of the cream cheese mixture in the pie dough. Bake at 350 degrees for 60-70 minutes--test with a knife for doneness.

#1416 - Sour Cream Noodles and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup Breakstone's sour cream
3 cups egg noodles (cooked according to bag directions)

Cook egg noodles according to bag directions--set aside. In a skillet add ground chuck, chopped onion, salt and pepper--cook until meat is browned. Add flour--stir and cook for 5 more minutes. Add soup--stir and cook until boiling, then turn heat to simmer and cook for 10 minutes. Add sour cream--stir and cook until hot. Serve the beef mixture over the cooked egg noodles.

#1415 - Frozen Waldorf Salad

(by Shirley McNevich)

2 beaten eggs
1/2 cup Dole crushed pineapple
1/2 cup of the drained pineapple juice
1/8 tsp. salt
2 apples (peeled, cored and diced)
1/2 cup coarsely broken English walnuts
1 cup heavy cream
1/2 cup white sugar
1/4 cup lemon juice
2/3 cup chopped celery

In a saucepan over low heat add beaten eggs, white sugar, pineapple juice, lemon juice and salt--stir and cook until thick. Remove from heat and cool to room temperature. Add chopped celery, drained pineapple, diced apples and broken walnuts to the cooled mixture--stir. In a mixer add heavy cream--beat until whipped and thick. Fold the beaten cream into the apple mixture using a spoon. Scoop the whole mixture into an 8" Pyrex dish and freeze overnight. Remove from freezer and thaw slightly before serving. Serve over the top of lettuce.

#1414 - Tomato and Cheese Macaroni

(by Aunt Janie [McNevich] Baronowski)

1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread

In a large saucepan over low heat add tomato soup and milk--stir. Add shredded cheddar cheese--stir and heat on low until cheese melts. Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole mixture into a buttered 2 quart casserole dish. Break buttered bread into bite sized pieces and spread them over the top of the casserole. Bake at 400 degrees for 20 minutes or until bread pieces are browned.

#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.

#1412 - Best Peanut Butter Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margarine (softened)
2 tsp. vanilla
1 1/2 TBSP milk
1 heaping TBSP Jif smooth peanut butter

In a mixer add Parkay, vanilla and milk--beat. Slowly add powdered sugar--beat. Once it is smooth and creamy, add peanut butter--beat. The longer you beat it the creamier it gets. If runny, add a little more powdered sugar. If too thick, add a little more milk.

#1411 - Spinach Casserole

(by Aunt Janie [McNevich] Baronowski)

2 beaten eggs
6 TBSP flour
1 - 10oz. package frozen spinach (thawed and drained)
1 1/2 cups cottage cheese
1 1/2 cups grated or shredded cheddar cheese
1/2 tsp. salt

In a bowl add eggs--beat. Add flour--beat until smooth. Add drained spinach, cottage cheese, cheddar cheese and salt--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Cover the dish and bake at 350 degrees for 1 hour.

#1410 - Non-Alcoholic Strawberries and Cream

(by Shirley McNevich)

1 cup heavy whipping cream
2 TBSP white sugar
fresh strawberries
1/2 cup Breakstone's sour cream

In a mixer add heavy whipping cream and white sugar--beat. Add sour cream--beat until mixed. Refrigerate the sour cream mixture while you prepare the strawberries. Wash the strawberries and cut the tops to remove the stems. You can leave the strawberries whole or you can slice them if you wish. Place strawberries into serving bowls and top with the sour cream mixture.

#1409 - Sherbet Salad

(by Shirley McNevich)

1 - 15oz. can Dole mandarin oranges (drained but save the juice)
2 - 3oz. boxes orange Jell-O
1 pint good quality orange sherbet
2 - 8oz. cans Dole crushed pineapple (do not drain)

In a measuring cup add the mandarin orange juice--add enough water to the juice to make 1 1/2 cups of liquid. Pour the liquid into a saucepan over medium heat--bring to a boil. Remove saucepan from heat--add both boxes of Jell-O--stir until dissolved. Start adding scoops of sherbet to the hot Jell-O mixture--add all of the sherbet and stir until melted. Add drained mandarin oranges, crushed pineapple and its juice--stir until mixed. Let it cool to room temperature, then put it into a serving bowl. Refrigerate overnight.

#1408 - Homemade Cereal Bars

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif smooth peanut butter
7 cups Special K cereal
Topping: 1 - 6oz. bag Nestle's semi-sweet OR milk chocolate chips; 1 - 6oz. bag Nestle's butterscotch chips

In a saucepan over medium heat add white sugar and Kayro--stir and bring to a boil. Remove from heat and add peanut butter and cereal--stir until well mixed. Press the cereal mixture into a buttered 9 x 13 cake pan. Melt the chocolate and butterscotch chips according to bag directions, then spread the melted mixture evenly on top of the cereal mixture. Cool completely, then cut into bars or squares.

#1407 - Applesauce Cookies

(by Shirley McNevich)

3/4 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup applesauce
2 1/4 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1 cup raisins (cover in water, bring to a boil, boil for 5 minutes, then drain)
1/2 cup chopped walnuts
Topping: 1/4 cup white sugar; 1 tsp. cinnamon

Prepare raisins as directed above--set aside. In a mixer add Crisco, brown sugar and egg--beat. Add applesauce--beat. Add baking soda, salt, cinnamon, ground cloves and vanilla--beat. Add flour slowly--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. In a small bowl add 1/4 cup white sugar and 1 tsp. cinnamon--stir. Drop by teaspoon or tablespoonfuls on to greased cookie sheets. Sprinkle the cinnamon sugar mixture on top of each cookie. Bake at 375 degrees for 8-12 minutes. Do a test cookie before baking a whole tray.

#1406 - Best Hard Boiled Eggs

(by Shirley McNevich)

eggs (as many as you wish BUT only a single layer of eggs in the pot)
cold tap water (enough to cover the eggs)

Carefully place raw eggs into the bottom of a saucepan--eggs should be in a single layer. Run enough cold tap water in the pan to cover the eggs. Place pan on burner--turn heat to medium--bring to a boil, then time the eggs for 15 minutes. Remove from heat, pour water off of the eggs. Run cold tap water on the eggs. Repeat draining and running cold tap water on the eggs until the outside shells of the eggs are cold.

#1405 - Refrigerator Pickles

(by Shirley McNevich)

1 gallon glass jar with lid (NOT plastic)
small fresh pickles OR cucumber slices (enough to fill jar--do not peel--wash first)
1 quart cider vinegar
1 quart water
1/2 cup white sugar
1/4 cup salt
1/4 cup powdered horseradish
1/2 cup powdered mustard

In a large pot add cider vinegar, water, white sugar, salt, powdered horseradish and powdered mustard--stir until mixed and powders have dissolved. Fill the glass jar with pickles or cucumbers to within 1/2" of the top of the jar. Pour the vinegar mix slowly over the pickles/cucumbers in the jar. Put the lid on tightly and refrigerate 4 days before eating.