#3517 - Onion Fritters

(by Shirley McNevich)

3/4 cup flour
1 TBSP white sugar
1 TBSP cornmeal
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 1/2 cups chopped onions
canola oil for frying

In a bowl add flour, white sugar, cornmeal, baking powder and salt--stir to mix. Add milk--stir until thick batter forms. Add chopped onions--stir to mix. In a cast iron skillet over medium heat add 1/2" to 1" canola oil--heat canola oil until hot enough for frying. Drop tablespoonfuls of batter into the hot oil. Fry fritters until bottoms and browned, then flip them and continue frying until browned and crispy. Place fritters on paper towels to drain.

#3516 - Amish Broccoli and Cauliflower Salad

(by Shirley McNevich)

1 head fresh broccoli (chopped into bite sized pieces)
1 head fresh cauliflower (chopped into bite sized pieces)
1 cup mayo
1 cup Breakstone's sour cream
1/3 to 1/2 cup white sugar
1/2 tsp. salt
1/2 lb. bacon (fried, drained and crumbled)--more if you wish
1 cup shredded cheddar cheese (more if you wish)

In a bowl add mayo, sour cream, white sugar and salt--stir to mix. Taste--if not sweet enough for your taste add more white sugar and stir again. In a salad bowl add chopped broccoli pieces and chopped cauliflower pieces--pour the dressing mixture over the top and toss to coat. Add the shredded cheddar cheese and the crumbled bacon--toss to coat. Cover and refrigerate until ready to serve.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3514 - Frozen Lime Pie

(by Shirley McNevich)

1 - Keebler 9" ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup fresh squeezed lime juice
1 tsp. lime zest

In a mixer add cream cheese--beat. Slowly add Eagle brand milk--beat. Slowly add Carnation milk--beat until smooth. Add lime juice and lime zest--beat. Pour batter into the graham cracker crust. Freeze the pie for 4 hours or until firm. Let the pie thaw on the counter a few minutes before cutting and serving.

#3513 - Quick Stovetop Mac and Cheese

(by Shirley McNevich)

2 cups rotelle pasta (the kind shaped like wagon wheels)
2 TBSP butter
2 TBSP flour
1 1/2 cups Half 'N Half
3/4 lb. Velveeta cheese (cubed)

Cook the rotelle pasta according to box directions--drain but do NOT rinse. In a non-stick skillet over medium heat add butter--cook/stir until butter is melted. Sprinkle the flour over the butter--quickly stir with a whisk until smooth. Slowly add Half 'N Half while whisking--cook/whisk for 2-3 minutes or until mixture thickens. Turn heat back to low--add cubed cheese--cook/stir until cheese is melted. Add the drained rotelle pasta--cook/stir until mixture is hot and thick.

#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3511 - Upside Down Chocolate Cheesecake

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans
1 cup Baker's angelflake coconut
1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup softened butter
2 cup Domino's powdered sugar (sifted)

Prepare the cake mix according to box directions. Line a 9 x 13 cake pan with wax paper (including the sides). Spray the wax paper with Pam. Sprinkle the chocolate chips, chopped pecans and coconut evenly over the wax paper in the bottom of the pan. Slowly pour the prepared chocolate cake batter all over the top. In a saucepan over low heat add the cubed cream cheese and softened butter--cook/stir until melted and mostly smooth. Remove from heat--add powdered sugar--stir until mixed. Carefully and evenly drizzle the cream cheese batter over the chocolate batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake for 15 minutes, then invert on to a cake plate. Carefully peel and discard the wax paper. Cool completely.

#3510 - Cream Cheese Lemon Tart

(by Shirley McNevich)

1 1/2 cup graham cracker crumbs
1/2 stick butter (melted)
3 TBSP white sugar
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup fresh squeezed lemon juice
1 TBSP lemon zest

Spray Pam in a 10" tart pan. In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of the tart pan. Bake at 350 degrees for 5 minutes. In a mixer add cream cheese--beat. Add Eagle brand milk--beat until smooth. Add lemon juice and lemon zest--beat. Pour batter into the warm baked crust. Bake at 350 degrees for 25-30 minutes or until lemon mixture is set. Cool completely. Refrigerate until cold.

#3509 - Mint Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
2/3 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
2/3 cups white sugar
2/3 cups Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 - 10oz. bag Nestle's dark chocolate and mint morsels

In a bowl add flour, cocoa, baking soda and salt--stir. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add dark chocolate and mint morsels--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 325 degrees for 10-13 minutes. Cool slightly, then remove cookies and place them on paper towels to cool completely.

#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3507 - Creamy Scrambled Eggs

(by Shirley McNevich)

3 eggs
3 tsp. heavy cream
a pat of butter
salt and pepper (to your taste)

In a bowl add eggs and cream--beat with a whisk until the mixture is an even yellow color. Turn heat on stove to low, place the pat of butter into a small pan and melt the butter. After butter melts, add the egg mixture but leave the heat on low. Stir the eggs with a spatula every few minutes until eggs are thick but still creamy. Place scrambled eggs on a plate--salt/pepper as desired.

#3506 - Lemon Bread

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1/3 cup canola oil
1 1/2 tsp. lemon zest
Juice Topping: 1/3 cup white sugar; 1/4 cup lemon juice

In a bowl add flour, 1 cup white sugar, baking powder and salt--stir to mix. In a separate bowl add eggs, Carnation milk, canola oil and lemon zest--beat with a whisk. Pour the milk mixture into the flour mixture--stir just until mixed. Pour batter into a greased and floured 8" loaf pan. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Juice Topping: while the bread is baking, in a saucepan over low heat add the lemon juice and 1/3 cup white sugar--cook/stir until sugar is dissolved and mixture turns into syrup. When you remove the bread from the oven, use a kebob skewer and poke holes all the way through from the top to almost the bottom of the bread. Make multiple holes about 1" apart. Pour the hot syrup mixture over the whole top of the bread so it soaks down into the holes. Cool bread for 15 minutes, then loosen the bread and place it on a wire rack until it cools completely.

#3505 - Loaded Coconut Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut

In a mixer add the softened butter, brown sugar and white sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut--stir with a wooden spoon to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly, then place on paper towels to cool. If the cookies get too hard, you overbaked them. The cookies should be chewy.

#3504 - Roasted Cauliflower

(by Shirley McNevich)

2 TBSP minced garlic
3 TBSP olive oil
1 large head of cauliflower (washed and separated into florets)
1/3 cup fresh grated Parmesan cheese
salt (to your taste)
fresh ground black pepper (to your taste)
1 TBSP chopped parsley

In a Ziploc bag add the cauliflower pieces, olive oil and minced garlic--seal the bag and shake to mix. Spread the mixture into a greased casserole dish. Sprinkle salt and pepper over the top (to your taste). Bake uncovered at 400 degrees for 20 minutes, stir the mixture and bake 20 minutes longer or until tender. Remove from oven--sprinkle the Parmesan cheese and chopped parsley over the top. Return to oven and broil 4-5 minutes or until top is golden brown.

#3503 - Pickled Celery

(by Shirley McNevich)

1/2 cup white vinegar
1/2 cup water
1 1/2 TBSP pickling spice
2 tsp. salt
1 TBSP white sugar
a dash of pepper
celery slices

Slice celery into 1/4" thick slices, then cram as many of them as possible into a glass jar. In a saucepan over medium heat add water, white vinegar, pickling spice, salt, white sugar and pepper--cook/stir until mixture is hot and the salt and white sugar have dissolved. Carefully pour the hot mixture over the celery. If all of the hot mixture has been poured but celery is not completely covered, add enough water until all celery is covered. Cool to room temperature, place the lid on the jar and refrigerate overnight.

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#3501 - Simmered Onions

(by Shirley McNevich)

2 red onions (sliced and separated)
1/2 cup water
1 1/4 cups beer
1/2 cup Domino's dark brown sugar (packed)
salt and pepper (to your taste)

In a cast iron skillet over medium heat add onions, water, beer, brown sugar, salt and pepper--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 1 hour (stirring occasionally) or until most of the liquid has been cooked off. Use the onions as a topping for burgers or steaks.

#3500 - Butterscotch Chocolate Krispie Squares

(by Shirley McNevich)

1 - 12oz. bag Nestle's butterscotch chips
2 - 12oz. bags Nestle's MILK chocolate chips
4 cups Rice Krispies cereal

In a microwave safe bowl add all of the butterscotch chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Add all of the Rice Krispies and 1 cup of the milk chocolate chips to the melted butterscotch mixture--stir to mix. Spread the mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add all of the remaining milk chocolate chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Spread the melted milk chocolate mixture all over the top of the Rice Krispies mixture. Cool to room temperature, then refrigerate until cold. Cut into squares.

#3499 - Creamed Lima Beans

(by Shirley McNevich)

1 - 10oz. box frozen lima beans
3 TBSP butter
3 TBSP flour
1 1/2 to 2 cups milk OR Half 'n Half
1 tsp. white sugar
salt and pepper (to your taste)

Prepare the lima beans according to the box directions--once they are cooked, drain them but do NOT rinse. In a saucepan over medium heat add butter--melt. Add flour--stir with a whisk until blended. Add 1/2 cup of the milk OR Half 'n Half at a time--whisk to blend. Keep cooking/whisking over medium heat until thickened. Remove from heat--add white sugar, salt and pepper--stir well. Add drained lima beans--stir well.

#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.