#1769 - Gourmet Potatoes

(by Dot [Schuck] Amerman - friend)

6 medium red potatoes
1 tsp. salt
2 cups shredded cheddar cheese
1/4 cup butter
1 1/2 cups Breakstone's sour cream (measure and set on counter until room temperature)
1 medium onion (chopped)
1/2 tsp. pepper
1 TBSP butter for topping

In a pot add water, potatoes (do NOT peel), and salt--cook until potatoes are tender. Drain the potatoes and cool them completely. Once cooled, peel potatoes and grate them coarsely with a grater. In a saucepan over low heat add 1/4 cup butter--melt. Add shredded cheese--stir and heat until cheese is melted. Remove from heat--add sour cream, chopped onions and pepper--stir. Add grated potatoes--stir carefully. Place the mixture in a greased casserole dish. Dot the 1 TBSP butter in pieces over the top. Bake at 350 degrees for 30-40 minutes or until hot.

#1768 - Baked Zucchini and Tomatoes

(by Shirley McNevich)

2 TBSP butter
1/2 cup chopped green bell peppers
1/4 to 1/2 cup chopped onions
3 small zucchinis (washed and sliced into thin coin shaped pieces)
1/2 cup soft breadcrumbs (make by tearing up slices of bread)
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 cups fresh chopped tomatoes
1/2 cup shredded cheddar cheese

In a skillet over low heat add butter--melt. Add onions and green peppers--cook/stir until caramelized. Add zucchini--cook/stir until zucchini starts to get tender. Remove from heat. Add salt and pepper--stir. Add Parmesan cheese and torn bread crumbs--stir. Add chopped tomatoes--stir. Pour the mixture into a greased casserole dish and cover with a lid. Bake at 375 degrees for 20 minutes. Remove from oven, sprinkle cheddar cheese over the top, and bake uncovered until hot or until zucchini is fully tender.

#1767 - Ginger Bread

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup white sugar
1 egg
3/4 cup Brer rabbit green label molasses
2 cups sifted flour (measure before sifting)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
3/4 cup buttermilk
Topping: 1 TBSP melted butter; 3 TBSP white sugar; 2 TBSP orange zest; 1/2 cup chopped nuts

In a mixer add Crisco, 1/2 cup white sugar and egg--beat. Add molasses--beat. Add baking powder, baking soda, salt and ginger--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 8" square cake pan. In a bowl add melted butter, 3 TBSP white sugar, orange zest and chopped nuts--stir. Sprinkle the nut mixture evenly over the top of the batter in the cake pan. Bake at 325 degrees for 20-40 minutes or until inserted toothpick comes out clean.

#1766 - Foil Potatoes

(by Shirley McNevich)

1 glass baking dish
1 sheet of foil
4 or 5 medium red potatoes (washed and sliced--do not peel)
ground black pepper and salt to your taste
5 slices of bacon
1 large onion (chopped)
1/2 lb. shredded sharp cheese
1 stick butter

Cook bacon--drain and crumble it--set aside. Place a large sheet of foil in a rectangular baking dish. Spray the foil with Pam. Spread the sliced potatoes on the foil. Salt and pepper to your taste. Sprinkle the bacon on top of the potatoes. Sprinkle the chopped onions over the bacon. Cut the butter into small pieces and place them all over the top of the onions. Sprinkle the cheese over the whole top. Fold up the foil but do not press it against the cheese--you should end up with a sealed foil packet--use a second piece of foil on top if necessary. Bake at 350 degrees for 45 to 60 minutes or until potatoes are tender.

#1765 - Pudding Pumpkin Pie

(by Shirley McNevich)

1 beaten egg white
1 reduced fat ready-made graham cracker crust
1 cup fat free milk
1 tsp. vanilla
1 - 1.5oz. box sugar free Jell-O vanilla pudding
1 - 15oz. can Libby's pumpkin
1 tsp. cinnamon + more for sprinkling
1 cup reduced fat Cool Whip

Use a pastry brush to brush the beaten egg white all over the inside of the graham cracker crust. Bake at 375 degrees for 5-10 minutes or until lightly browned. Cool completely. In a mixer add milk and pudding mix--beat. Add pumpkin, vanilla and 1 tsp. cinnamon--beat. Remove bowl from mixer--add Cool Whip and stir with a spoon. Pour the pumpkin mixture into the graham cracker crust. Sprinkle extra cinnamon over the top of you wish. Refrigerate overnight.

#1764 - Chocolate Graham Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate graham cracker crust
1/3 cup Jif peanut butter
1 - 3.5oz. box Jell-O instant chocolate pudding
1 cup milk
1/2 of an 8oz. Cool Whip (thawed)

In a mixer add chocolate pudding mix and milk--beat. Add peanut butter--beat. Remove bowl from mixer--add 1/2 of the tub of Cool Whip--fold it into the mixture using a spoon. Pour the mixture into the chocolate graham cracker crust--smooth it out using the back of a spoon. Refrigerate overnight.

#1763 - Three Loaf Zucchini Bread

(by Julie [Edinger] Solomon - friend)

2 cups white sugar
3 beaten eggs
1 cup canola oil
2 cups grated zucchini (washed but DO NOT peel before grating)
3 cups flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
2/3 cup chopped nuts (optional)

In a large bowl add white sugar, beaten eggs and canola oil--stir with a whisk. Add vanilla, cinnamon, baking soda, baking powder, salt and milk--stir with a whisk. Add grated zucchini--stir. Add flour--stir. Add chopped nuts--stir. Pour 1/3 of the batter into 3 greased and floured bread loaf pans. Bake at 325 degrees for 50-60 minutes--test with a toothpick for doneness.

#1762 - Garden Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O OR or orange Jell-O
1 3/4 cups boiling water
1 cup grated carrots
1 cup drained Dole crushed pineapple
1/2 cup chopped walnuts

In a large bowl add Jell-O powder and boiling water--stir with a whisk until dissolved. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add carrots, pineapple and chopped walnuts--stir. Pour the mixture into a mold or a serving dish--refrigerate overnight.

#1761 - Homemade French Dressing

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup tomato soup (do not add water)
1/4 cup cider vinegar
1/4 cup canola oil
1/2 TBSP lemon juice
1/2 TBSP dried onion flakes
1/2 TBSP garlic salt
1/4 tsp. paprika
1/4 tsp. black pepper
3/4 cup white sugar

In a large bowl add ketchup, tomato soup, cider vinegar, canola oil and lemon juice--stir with a whisk. Add white sugar--stir with a whisk. Add onion flakes, garlic salt, paprika and pepper--stir with a whisk until well mixed. Pour mixture into an airtight glass jar and refrigerate until cold. Use within 1 month.

#1760 - Dutch Oven Beef Brisket

(by Shirley McNevich)

4 to 6 garlic cloves (minced)
salt and pepper
1/4 cup canola oil
1 - 4lb. beef brisket (NOT corned beef brisket)
4 to 6 carrots (washed, peeled and sliced into coin shaped pieces)
4 celery ribs (washed and cut into bite sized pieces)
2 large onions (washed, peeled and chopped)
2 cups water
1 - 16oz. can Italian style chopped tomatoes
1 tsp. parsley (more if you wish)


On a cutting board, salt and pepper all sides of the brisket to your taste--use the back of a spoon to press the salt and pepper into the meat. In a Dutch oven over medium heat add 2 cups of water and the beef brisket--cook and brown on both sides, adding more water if necessary. Once all sides of the brisket have been well browned, remove the brisket to a plate (temporarily). To the water still in the Dutch oven add minced garlic, carrot pieces, celery pieces, chopped onions, parsley, and chopped tomatoes--stir until mixed. Return the brisket to the Dutch oven and using a spoon generously spoon the tomato mixture over the brisket. Remove from heat--put the lid on the Dutch oven, then place it on the center rack of your oven. Bake at 325 degrees for 3 hours--test with a meat fork to make sure it's tender. Bake longer if necessary. During the baking time, remove from oven every 20 minutes and use a large spoon to spoon the tomato mixture over the brisket. When meat is tender, remove just the brisket and put it on a plate. Return the Dutch oven to the oven to keep the vegetable mixture hot. Let the meat rest for a few minutes, then slice thinly. When ready to serve, remove vegetable mixture from the oven. Serve the sliced brisket with spoonfuls of the tomato/vegetable mixture. If you're having trouble with the meat getting tender enough, cut the 4lb. brisket into 2 smaller pieces (you can do this halfway through baking).

#1759 - Scratch Mandarin Orange Cake

(by Shirley McNevich)

1 egg
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1 small can Dole mandarin oranges (drained)
1/2 cup chopped nuts
1 cup flour
1/4 tsp. salt
Topping: 1/2 cup Domino's dark brown sugar (packed); 3 TBSP milk; 3 TBSP softened butter

In a mixer add white sugar and egg--beat. Add baking soda, vanilla and salt--beat. Add drained oranges--beat. Add flour--beat until mixed, then beat for 3 minutes. Remove bowl from mixer--add chopped nuts and stir with a spoon. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Topping: in a saucepan add brown sugar, milk and butter--turn heat to low, then stir and bring to a boil, then boil for 1 minute. Remove from heat--spread mixture on the cooled cake. Allow to cool to room temperature before serving.

#1758 - Chocolate Chip Pineapple Cake

(by Shirley McNevich)

Topping: 1/2 cup Dole crushed pineapple; 1 cup Baker's angelflake coconut
Batter: 2 cups sifted flour (measure before sifting); 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/4 cup Crisco shortening; 3/4 cup white sugar; 2 eggs; 3/4 cup Dole crushed pineapple; 1 - 6oz. bag Nestle's semi-sweet chocolate bits

Topping--in a bowl add 1/2 cup crushed pineapple and coconut--stir and set aside. Batter: in a mixer add Crisco and white sugar--beat. Add eggs--beat. Add 3/4 cup crushed pineapple--beat. Add baking powder, salt and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the topping evenly on top of the batter. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness.

#1757 - Crushed Pineapple Pie

(by Shirley McNevich)

2 unbaked pie crust doughs
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup white sugar
1 beaten egg
1 heaping TBSP cornstarch
water if needed

Spray a pie plate with Pam--insert one of the pie doughs, flute the edges, and spray the inside of the pie dough with Pam. Use a spoon to get a little bit of the pineapple juice from the crushed pineapple and place it in a cup--add cornstarch and stir. In a saucepan add undrained crushed pineapple, cornstarch mixture, white sugar--stir until smooth. Add beaten egg--stir. If mixture is already thick, add 1/2 cup water and stir. Place saucepan over low heat--stir/cook until mixture thickens. Cool mixture to room temperature. Pour the pineapple mixture into the prepared crust. Place other pie crust on top--spray the edges with Pam and flute/seal the edges. Bake at 350 degrees for 40 minutes or until golden brown.

#1756 - Macadamia Macaroon Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 saltine crackers (crushed finely)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

You will need a 15 x 10 x 1 jelly roll pan. Sprinkle the coconut all over the bottom of the pan. Sprinkle the chopped macadamia nuts all over the coconut. Bake at 350 degrees for 10 minutes or until lightly toasted (stir frequently while baking so mixture doesn't burn). Cool completely. In a bowl add condensed milk and vanilla--stir. Add coconut mixture and crushed crackers--stir until mixed. In a mixer add egg whites--beat until stiff. Add egg whites to coconut mixture--fold them in using a spoon. Scoop mixture by rounded tablespoonfuls on to greased cookie sheets 2" apart. Bake at 350 degrees for 12-14 minutes or until edges of cookies are lightly browned. Cool cookies completely. Melt chocolate according to box directions. Place cooled cookies close together on wax paper. Drizzle the melted chocolate over each cookie. When chocolate is cooled, refrigerate the cookies.

#1755 - Cream Cheese Lemon Delight

(by Shirley McNevich)

1 box angelfood cake mix (prepared according to box directions)
1 pint whipping cream (whipped using a mixer)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup lemon juice
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar

Prepare angelfood cake according to box directions--cool completely. Whip whipping cream in a mixer--set aside. Use a 9 x 13 glass baking dish. Tear HALF of the cooled angelfood cake into bite sized pieces and put the pieces in the glass baking dish. In a mixer add cream cheese and white sugar--beat. Add lemon juice and condensed milk--beat. Remove bowl from mixer--add whipped whipping cream and stir with a spoon until mixed. Pour HALF of the cream cheese mixture over the angelfood pieces in the baking dish. Tear the rest of the angelfood cake into bite sized pieces and place them evenly on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the angelfood pieces. Refrigerate overnight.

#1754 - Chocolate Crinkle Cookies

(by Shirley McNevich)

1/2 cup canola oil
4oz. Baker's unsweetened baking chocolate (melted according to box directions)
1 1/2 cups white sugar
4 eggs
1 TBSP vanilla (only 2 tsp. if using pure vanilla)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup Domino's powdered sugar

In a mixer add oil, melted chocolate and white sugar--beat. Add eggs--beat. Add vanilla, salt and baking powder--beat. Slowly add flour--beat. Cover and refrigerate dough until cold (a few hours). Place powdered sugar in a bowl. Remove dough from refrigerator. Shape dough into walnut sized dough balls--roll each dough ball in the powdered sugar until coated. Place them on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#1753 - Buttermilk Ginger Cake

(by Shirley McNevich)

2 1/2 cups sifted flour (measure before sifting)
1 cup white sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup canola oil
1 cup buttermilk
1 beaten egg
2 TBSP Brer Rabbit green label molasses
1 tsp. baking soda

In a bowl add flour, white sugar, ginger, cinnamon, nutmeg and oil--mix until crumbs form. Reserve 1/2 cup of the crumb mixture for later. In a cup add buttermilk and baking soda--stir. Add buttermilk mixture to the large bowl of crumb mixture--stir. Add beaten egg and molasses--stir until mixed. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumbs evenly over the top of the batter. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness.

#1752 - Buttermilk Banana Nut Bread

(by Shirley McNevich)

1 cup white sugar
3 eggs
1 1/2 cups ripe/mashed bananas (peel before mashing)
1 1/4 cup buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup softened butter
3 cups flour
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 tsp. salt

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas and vanilla--beat. Add buttermilk, baking soda and baking powder--beat. Add salt--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter evenly into two greased bread loaf pans. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool for 15 minutes, then invert each on to a plate.

#1751 - Baked French Toast

(by Shirley McNevich)

1/2 cup butter
1 cup Domino's dark brown sugar (packed)
2 TBSP Kayro lite corn syrup
8 slices of french bread (cut 3/4" thick)
1 1/2 cups milk
4 beaten eggs
1 tsp. cinnamon

In a saucepan add butter, corn syrup and brown sugar--stir. Turn heat to medium--cook/stir until smooth. Pour the brown sugar mixture into a greased 9 x 13 glass baking dish. Arrange the bread slices in the bottom of the dish. In a bowl add beaten eggs, milk and cinnamon--beat until mixed using a whisk. Pour the egg mixture evenly over the bread slices. Cover with foil and refrigerate overnight. The next day remove foil and bake uncovered at 350 degrees for 30-40 minutes. When serving, top with powdered sugar if you wish.

#1750 - Kielbasa Chowder

(by Shirley McNevich)

1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 tsp. minced garlic
1 pint chicken broth
1lb. kielbasa
5 red potatoes (washed, peeled and diced)
1/2 tsp. black pepper
salt to your taste
1 - 16oz. can Del Monte cream style corn
1 - 16oz. can Del Monte whole kernel corn
1 pint of half and half

In a skillet add a little canola oil, onions, red peppers and green peppers--cook/stir on low heat until tender. In a Dutch oven add onions and peppers, minced garlic, chicken broth, diced potatoes and black pepper--stir and bring to a boil, then reduce heat to simmer. Simmer until potatoes are tender. Cut the kielbasa into coin shaped pieces, then cut each coin shaped piece into 4 pieces. Add kielbasa pieces, cream style corn, whole kernel corn and half and half to the Dutch oven mixture--stir/cook on simmer until mixture is hot. Add salt if necessary.