#1973 - Sweet Chocolate Peanut Butter Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup milk
1 tsp. vanilla
1 cup Jif peanut butter
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
8oz. milk chocolate (melted)

In a mixer add eggs--beat. Add white sugar--beat. Add milk and vanilla--beat. Add baking powder and salt--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-30 minutes--test with a toothpick for doneness. Remove cake from oven and immediately spread peanut butter over the top of the hot cake. Cool completely. Melt milk chocolate in a double boiler, then spread the melted chocolate over the top of the peanut butter. Cool completely. Refrigerate until cold.

#1972 - Crockpot Beef and Beer

(by Shirley McNevich)

2 large onions (chopped)
8 TBSP butter
3lb. sirloin tip roast
1 cup chopped celery
2 carrots (cut into coin shaped pieces)
2 red potatoes (diced)
1 tsp. salt
1/2 tsp. pepper
1 cup beer
flour

In a crockpot add chopped onions, butter, salt, pepper and beer--turn heat on low and stir until butter melts. Add chopped celery, carrots and diced potatoes--stir. In a bowl add flour--dredge the roast in the flour. Add the roast in the center of the crockpot--cook on low heat for 6-7 hours or until meat is done to your liking.

#1971 - Strawberry Delight

(by Shirley McNevich)

1 1/2 cups flour + 1/4 cup flour
1/4 cup butter (melted)
3/4 cup chopped pecans
2 cups Domino's powdered sugar (sifted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
3 cups sliced strawberries
1 cup white sugar
3 TBSP strawberry Jell-O powder
1 cup water

Grease a 9 x 13 glass baking dish. In bowl add 1 1/2 cups flour, melted butter and chopped pecans--stir until mixed. Press the mixture into the bottom of the greased baking dish. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add powdered sugar and cream cheese--beat. Add Cool Whip--beat. Spread the mixture on the cooled crust. Arrange the strawberries over the top of the Cool Whip mixture. Refrigerate for 1 hour. In a saucepan over low heat add 1/4 cup flour, white sugar, Jell-O powder--stir. Slowly add water--stir. Bring to a boil while stirring. When mixture starts to get thick, cook and stir for 1 more minute. Remove from heat--cool to room temperature. Spread the mixture over the top of the sliced strawberries. Refrigerate overnight.

#1970 - Oreo Cream Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1lb. size)
1 stick Parkay margarine
2 tsp. vanilla
milk
12 Oreo cookies (finely chopped)

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. Add crushed cookies--beat. Start by adding 2 TBSP milk--beat. Continue adding 1 TBSP milk and beating the mixture again until the frosting is the consistency that you desire. Once you have the desired consistency, beat on high for 2-3 minutes.

#1969 - Baked Apples and Pineapple

(by Shirley McNevich)

8 medium sized baking apples (washed, peeled and sliced thinly)
1 - 20oz. can Dole crushed pineapple (drained)
1/2 cup red cinnamon berry candies (in the baking section of the grocery store)
Topping: 3/4 cup flour; 3/4 cup white sugar; 6 TBSP butter

In a bowl add flour, white sugar and butter--mix until it makes crumbs--set aside. Arrange apple slices in the bottom of a greased casserole dish. Spread the drained pineapple over the apple slices. Spread the cinnamon berries over the top of the pineapple. Sprinkle the crumb mixture over the top. Bake at 350 degrees uncovered for 1 hour or until apples are soft and cinnamon berries are melted. Cool completely, then refrigerate overnight before serving.

#1968 - Thick Peanut Butter Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
1 egg white
1/2 cup Crisco shortening
2 TBSP flour
2 TBSP softened butter
1 tsp. vanilla
4 TBSP milk
6 heaping TBSP Jif smooth peanut butter

In a mixer add 1 cup powdered sugar and the egg white--beat on low until mixed, then beat on high speed for 1 minute. Turn speed to low--add Crisco, flour, the other 1 cup powdered sugar, butter, vanilla, milk and peanut butter--beat until mixed, then turn speed to high and beat until thick and creamy (making sure you scrape down the sides of the bowl with a spatula).

#1967 - Tomato Soup Cake

(by Shirley McNevich)

1 cup white sugar
1 egg
1 1/2 TBSP softened butter
1 cup of tomato soup
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups CAKE flour
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/4 cups Domino's powdered sugar

In a mixer add white sugar and butter--beat. Add egg--beat. Add tomato soup--beat. Add baking soda, baking powder, nutmeg, cinnamon and ground cloves--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the cooled cake.

#1966 - Boiled and Baked Sausage

(by Shirley McNevich)

3lbs. fresh or smoked sausage (leave it in the casing)
1/2 cup chopped onions
1/2 cup Heinz ketchup
4 tsp. white sugar
1 tsp. French's yellow mustard
1 tsp. celery salt
1/4 to 1/2 tsp. pepper
4 tsp. Worcestershire sauce
3/4 cup water
2 tsp. cider vinegar

Fill a Dutch oven halfway with water--bring water to a boil. Use the tongs of a fork to prick a few holes all over both sides of each piece of sausage. Place sausage links in boiling water and boil them for 5 minutes. Drain the water off of the sausage--return sausage to the Dutch oven. In a bowl add chopped onions, pepper, ketchup, white sugar, mustard, celery salt, Worcestershire sauce, 3/4 cup water and cider vinegar--stir. Pour the sauce mixture over the sausage pieces in the Dutch oven. Bake uncovered at 350 degrees for 30 minutes. Remove from oven--turn each sausage piece on the other side. Return to oven and bake for 30 minutes longer.

#1965 - Raisin Cake

(by Martha [Carter] Hoover - friend)

1 1/4 cups raisins
2 cups water
1/2 cup Crisco shortening
1 TBSP baking soda
2 cups white sugar
2 tsp. cinnamon
1 tsp. salt
4 cups flour

In a saucepan over medium heat add water--bring to a boil. Once boiling, add raisins--cook/stir for 10 minutes. Remove from heat--strain out the raisins and measure the remaining water. You will need 2 cups of the water (if you have too much, discard the rest. If you don't have enough, add enough water to make 2 cups). In a large bowl add white sugar, salt, baking soda and cinnamon--stir. Add Crisco--mix it with your hands. Add the raisin water (2 cups)--stir with a spoon. Add cooked raisins--stir. Add 1 cup of flour at a time--stir in between. Continue with all flour. Pour the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Does not need frosting.

#1964 - Almond Coconut Frosting

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 cup Carnation evaporated milk (NOT condensed)
2 beaten eggs
1 TBSP vanilla (less if you prefer)
1 - 7oz. bag Baker's angelflake coconut
1 cup chopped almonds

In a saucepan over medium heat add butter, white sugar, Carnation milk and beaten eggs--cook/stir until mixture thickens. Remove saucepan from heat--add vanilla, coconut and chopped almonds--stir until mixed. Allow the mixture to cool to room temperature, then stir vigorously until frosting is spreadable.

#1963 - Apple Pineapple Dump Cake

(by Shirley McNevich)

1 can apple pie filling
1 - 20oz. can Dole crushed pineapple (do not drain)
1 box Duncan Hines yellow cake mix
1 cup Baker's angelflake coconut
1 cup chopped nuts (optional)
2 sticks Parkay margarine (cold)

Grease a 9 x 13 cake pan. Spread the apple pie filling on the bottom of the cake pan. Spoon the crushed pineapple evenly over the apple pie filling. Sprinkle the dry yellow cake mix powder all over the top. Sprinkle the coconut and chopped nuts over the cake mix. Slice the two sticks of margarine into small slices and spread them evenly over the top. Bake at 350 degrees for 45-60 minutes.

#1962 - Chocolate Marbled Peanut Butter Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 heaping TBSP Jif smooth peanut butter
1 square Baker's semi-sweet baking chocolate
1/4 cup chopped peanuts

In a mixer prepare cake batter according to box directions. Add peanut butter--beat until batter is smooth. Pour batter into a greased 9 x 13 cake pan. Melt baking chocolate according to box directions. Carefully pour the melted chocolate haphazardly over the top of the batter in the cake pan. Use a knife to marble the melted chocolate into the cake batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite chocolate frosting. Sprinkle the chopped peanuts over the top of the frosting.

#1961 - Broccoli and Rice

(by Shirley McNevich)

2 - 10oz. boxes frozen broccoli (thawed and drained)
1/2 stick Parkay margarine
1 small onion (chopped)
1 - 10.75oz. can Campbell's cream of chicken soup--do NOT add water
1 - 8oz. jar Cheez Whiz (room temperature)
1 1/2 cups uncooked Minute Rice
1 - 12oz. can Carnation evaporated milk (NOT condensed)

In a saucepan over medium heat add Parkay--melt. Add chopped onions--cook/stir until onions are caramelized. Grease a 2 qt. casserole dish. In a bowl add cream of chicken soup, onions mixture, minute rice and Carnation milk--stir. Add broccoli--stir. Add spoonfuls of the Cheez Whiz until jar is empty--stir. Pour mixture into prepared casserole dish. Bake uncovered at 350 degrees for 35-45 minutes or until hot. Stir before serving.

#1960 - Red Raspberry Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar (sifted)
a dash of salt
1/4 cup fresh red raspberries (washed)
2 tsp. milk

After washing red raspberries, let them sit on the counter until they are room temperature. Place the red raspberries in a bowl--mash them well with a potato masher. Add a dash of salt--stir. Slowly add powdered sugar while stirring with a spoon. If frosting is too thick, add 1 tsp. milk at a time and stir again until you get the correct consistency.

#1959 - Lemon Frost Punch

(by Shirley McNevich)

2 cups Ocean Spray cranberry juice cocktail (cold)
1 1/2 cups fresh squeezed lemon juice (cold)
1 cup white sugar
1 - 2 liter bottle of Schweppe's ginger ale (cold)
1 pint good quality rasperry sherbet

In a punch bowl add cranberry juice, lemon juice and white sugar--stir. Add cold ginger ale and sherbet--stir until sherbet starts to melt.

#1958 - Cinnamon Sour Cream Cookies

(by Harriet Betz - friend)

1 cup white sugar
1/2 cup Parkay margarine (softened)
2 eggs
1/2 cup Breakstone's sour cream
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour

In a mixer add white sugar and Parkay--beat. Add eggs--beat. Add sour cream--beat. Add nutmeg, cinnamon, baking soda, baking powder and vanilla--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 to 375 degrees for 8-10 minutes. Optional--sprinkle a little white sugar on each cookie before baking.

#1957 - Chicken Nuggets and Rice

(by Shirley McNevich)

1 bag of your favorite breaded chicken nuggets (baked according to bag directions)--or make your own
4 cups (or more) cooked rice
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1 beaten egg
3 to 4 TBSP canola oil

Cook chicken nuggets and rice according to package directions. In a skillet over medium heat add canola oil, chopped red peppers, chopped green peppers and beaten egg--stir and cook until peppers are tender. Make sure that the cooked egg has been broken into small pieces while you stir. In a large bowl add cooked rice and the peppers/egg mixture--stir. Add salt and pepper if you wish--stir. Spread the rice mixture on a serving plate. Arrange baked chicken nuggets on top of the rice mixture. Top with your favorite Chinese food sauce.

#1956 - Potato and Sausage Soup

(by Shirley McNevich)

1lb. pork sausage (cut into coin shaped pieces)
1 cup chopped celery
1/2 cup chopped onions
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 14.5oz. can Swanson's chicken broth
1/2 cup water + 1/4 cup water
4 red potatoes (peeled and cut into bite sized pieces)
1 cup milk
1 cup canned cut green beans (drained)
1/8 to 1/4 cup chopped fresh parsley

In a skillet over medium heat add 1/4 cup water and the sausage pieces--stir cook until sausage is browned. Drain sausage and reserve 1 TBSP of the grease. Set sausage aside. In the same skillet add the reserved grease, chopped onions, chopped celery, salt, pepper and parsley--cook/stir over medium heat until tender. Add flour--stir and cook for a minute. Slowly add chicken broth and 1/2 cup water--stir/cook until mixture comes to a boil. Pour mixture into a Dutch oven and add potato pieces--stir, cover--turn heat to simmer and simmer until potatoes are tender. Add milk, green beans and sausage--stir cook over medium heat until sausage and beans are hot.

#1955 - Vegetables and Noodles

(by Shirley McNevich)

2 cups broccoli pieces
1 cup sliced carrots (coin shaped pieces)
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/4 cup Parkay margarine
8oz. Velveeta cheese (shredded)
2/3 cup milk
2 cups bowtie noodles (cooked and drained according to box directions)

In a skillet over medium heat add Parkay--melt. Add broccoli, carrots, green bell peppers and red bell peppers--cook/stir until almost tender. Turn heat to low--add milk, shredded cheese and drained bowtie noodles--stir/cook until cheese is melted and vegetables are hot and tender. Add salt and pepper if desired.

#1954 - Zucchini and Corn

(by Shirley McNevich)

2 medium zucchinis (washed and sliced thin--do not peel)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3 TBSP canola oil
2 cups whole kernel corn (drained)
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
salt and pepper if you wish

In a skillet over medium heat add canola oil, sliced zucchini, chopped green peppers and chopped red peppers--cook and stir until zucchini starts to get tender. Add drained corn, garlic salt, and Italian seasoning--stir/cook until mixture is hot and all vegetables are tender.