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Mom's Best Recipes Volume III

Mom's Best Recipes Volume III



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Published by Chuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Published by: Chuck McNevich on Nov 11, 2007
Copyright:Attribution Non-commercial


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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
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
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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