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#501 - Puffed Broccoli
(by Shirley McNevich)
2 - 10oz. packages frozen chopped broccoli1 cup Bisquick1 cup milk2 eggs1/2 tsp. salt1 cup shredded cheddar cheeseGrease a 2 quart casserole dish. Cook the broccoli according to package directionsand drain. In a bowl, add Bisquick, eggs, milk and salt--beat until smooth. Add thebroccoli and shredded cheese to the batter--stir. Pour batter into the greasedcasserole. Bake at 325 degrees for 1 hour or until inserted knife comes out clean.
#502 - Citrus Punch
(by Pat Klase - friend)
2 - 46oz. cans Hawaiian Punch1 can frozen Minute Maid lemonade concentrate (thawed)1 can frozen Minute Maid limeade concentrate (thawed)1 can frozen Minute Maid orange juice concentrate (thawed)1 - 2 liter bottle Canada Dry ginger ale (more if you wish)1 jar maraschino cherries (including the juice)Chill the Hawaiian punch, cherries and ginger ale; thaw all other ingredients. Add allingredients to a punch bowl EXCEPT the ginger ale--stir well. Add ginger ale and stir  just before serving.
#503 - Pizza Potatoes
(by Shirley McNevich)
1 - 4.9oz. package scalloped OR augratin potatoes mix1 - 16oz. can Hunt's tomatoes1 1/2 cups water 1/4 tsp. oregano (more if you wish)1 - 4oz. package pepperoni slices1/2 lb. ground chuck1 medium chopped onion1/2 tsp. salt
 
 
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1/4 tsp. pepper 1 - 4oz. package shredded mozzarella cheeseIn a saucepan, add tomatoes, water and oregano--stir and bring to a boil and cook for 2 minutes once boiling. Set aside. In a skillet, brown ground chuck with onion, saltand pepper--drain and set aside. Add potato mix and ground beef to the tomatomixture--stir well. Grease a 2 qt. casserole and pour tomato/potato/beef mixture intothe casserole. Spread the pepperoni slices over the top. Bake uncovered at 400degrees for 25 minutes--remove from oven, add cheese on top, return to oven andbake 10 more minutes until cheese melts.
#504 - Cranberry Pineapple Jell-O
(by Shirley McNevich)
1 - 16oz. Ocean Spray cranberry saucecold water 1 - 6oz. box strawberry Jell-O1 - 20oz. can Dole crushed pineapple (drained--keep the juice)In a bowl add cranberry sauce, then add drained pineapple and stir. In a largemeasuring cup, add the drained pineapple juice with enough cold water to equal 2cups. In a separate bowl, add pineapple juice/water and Jell-O mix--stir. Add the Jell-O/pineapple juice/water mixture to the cranberry mixture--stir. Refrigerate well beforeserving.
#505 - Deluxe Shoo Fly Pie
(by Art Keithan - friend)
3/4 cup King syrup molasses1/4 cup lite Brer Rabbit baking molasses3/4 cup boiling water 1 egg3/4 tsp. baking soda1 unbaked ready-made pie crust doughCrumbs: 1/4 cup butter, 1 1/2 cups flour, 1 cup Domino's dark brown sugar (packed)In a bowl add butter, flour and brown sugar--use your hands to mix until it turns tocrumbs--set aside. In a separate bowl beat the egg, then add King syrup andmolasses--stir with a spoon until well blended. Add the boiling water to the molassesmixture--add the baking soda to the boiling water/molasses mixture and stir until itstops fizzing. Spray the 9" pie plate with Pam--put unbaked pie crust in the pie plate,flute the edges and spray inside of the pie dough with Pam. Pour molasses mixture
 
 
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into the pie crust, then sprinkle all of the crumbs over the top. Bake at 400 degreesfor 10 minutes. Turn heat down to 350 degrees and bake 25-30 minutes longer.
#506 - Pineapple Delight
(by Shirley McNevich)
1 cup milk1 - 8oz. can Dole crushed pineapple (drained--throw juice away)1 - 8oz. Philly cream cheese1 - 3oz. package French vanilla instant Jell-O pudding mix1 jar maraschino cherries (drained--throw juice away)In a mixer add 1/4 cup milk and cream cheese--beat until creamy. Add the rest of themilk (3/4 cup) and the pudding mix--beat 1 minute until well mixed. Remove bowlfrom mixer and stir in the crushed pineapple with a spoon. Pour mixture into a servingdish and top with drained cherries for decoration. Refrigerate well before serving.
#507 - Italian Fried Chicken
(by Shirley McNevich)
2 1/2 pounds raw chicken pieces1/2 cup flour 2 beaten eggs1 envelope Spatini spaghetti sauce mix2/3 cup dry bread crumbs2 TBSP chopped parsleycanola oil for fryingPut the flour in a bowl or plastic bag. In a separate bowl, beat the eggs and set aside.In a third bowl, mix Spatini sauce, bread crumbs and parsley. Dip each chicken piecein water, then coat in flour, then dip in eggs, then coat with Spatini mixture. Pour 1/4"canola oil in a skillet and turn stovetop heat on medium. When hot, brown eachchicken piece on both sides. After both sides are browned, place a lid on the skillet,turn heat back to low and simmer for 20 minutes (turn pieces occasionally). Removethe lid and cook an additional 10 minutes (turn pieces occasionally).
#508 - Homemade Raisin Bread
(by Shirley McNevich)
3 cups flour 1/2 cup white sugar 
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