Danita's Recipe Box

• 1 can (13.8 oz) refrigerated pizza crust
• 1  jar (24 to 26 oz) mini-meatball pasta sauce
• 1 cup shredded Italian cheese blend

1. Heat oven to 425°F. Line a baking sheet with nonstick foil.

2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet.

3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.

4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian-blend cheese
• 1 (13.8-ounce) can refrigerated pizza dough
• 1/2 cup tomato sauce, plus extra for dipping
• 16 (1-inch) frozen cooked meatballs, halved

Preheat the oven to 425 degrees. In a bowl, combine ricotta and shredded cheese and set aside.
Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles. Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts’ edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal. Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.

Notes:  Microwave frozen meatballs to thaw them, so you can cut them in half easily. Serve with extra dipping sauce on the side.

• 1 pound ground beef
• 2 cups frozen corn
• 2 teaspoons chili powder
• 1 can (15 1/2 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 2 cups slightly broken tortilla chips
• 1 cup shredded chedder cheese (4 ounces)

Brown ground beef in 10 inch skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with tortilla chips and cheese. Cover; heat about 2 minutes or until cheese is melted.

• 2 cups whole wheat elbow macaroni
• onion powder
• garlic powder
• 1 pound lean ground beef or turkey
• 2 teaspoons or more chili powder
• 1 1/2 cups marinara sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup grated chedder cheese

Cook pasta according to package directions; drain. In a large skillet, cook ground meat until browned; drain off fat. Stir in chili powder, onion powder, garlic powder, marinara sauce, basil and oregano. Simmer for 10 minutes, stirring occasionally. Add pasta to meat mixture; stir well and heat thoroughly. Remove from heat. Sprinkle cheese over meat-pasta mixture. Cover and let stand for five minutes or until cheese is melted.

• 1 pound ground beef
• 1 package Chef Boyardee Cheese Pizza Kit
• No Stick Cooking Spray
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded chedder cheese

Preheat oven to 425°F. Cook beef in a medium skillet until no longer pink; drain. Blend in pizza sauce; set aside. Coat a 13x9x2 inch glass baking dish with cooking spray. Prepare crust mix according to package directions through Step 1. Spread dough into the bottom and halfway up the sides of baking dish to form crust. Pour meat mixture evenly over bottom crust. Top with grated cheese from package, mozzarella and chedder cheeses. Bake for 20-25 minutes or until crust is golden brown.

• 1.5 lbs. lean boneless round steak, cut into 1 inch pieces
• 1/4 tsp salt
• 1/2 tsp pepper
• 2-3 tbsp vegetable oil
• 2 celery ribs, sliced
• 1 med. onion, chopped
• 3 large cloves garlic, minced
• 3 cups chick or beef broth
• 3 potatoes, cut into 3/4 inch cubes (about 1.25 lbs)
• 1 med. sweet potato, peeled an cut into 3/4 inch cubes (about 8 oz.)
• 2 tbsp flour
• 1/2 cup whipping cream (light cream or half and half will do as well)
• 1.5 cups (6 oz.) shredded sharp cheddar cheese
• 1 tbsp parsley (optional)
• 1 tbsp chives (optional)
• ground pepper

Sprinkle beef with salt and pepper, brown beef in batches in hot oil in a dutch oven over med-high heat. Remove beef from pan, set aside. Add celery and onion to pan, saute 5 min. Add garlic, saute 30 seconds. Return beef to pan, add broth and 1.25 cups water. Bring to boil, cover, reduce hear, and simmer 1 hour. Add potatoes to pan, cook, covered 10 minutes. Add sweet potatoes to pan, cook 20 minutes or until beef and potatoes are tender. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually add to meat mixture, cook 5 minutes. Stir in cream, cook 5 more minutes. Stir in cheese and if desired, herbs. Cook 1 minute or until cheese melts. Sprinkle each serving with ground pepper just before serving.

• 1 pound ground beef
• 1 can chedder cheese soup
• 1 can (10 3/4 ounce) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

Cook beef in skillet until browned; pour off fat. Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

• 1 1/2 pounds ground beef
• 4 1/2 tablespoons A.1. Steak Sauce
• 1 cup soft white wheat bread crumbs (2 slices)
• 1 medium onion, finely chopped
• 1/4 cup chopped parsley
• 1 egg
• 1/4 cup milk

Mix beef lightly with A.1. Steak Sauce, bread crumbs, onion, parsley, egg and milk in a large bowl. Pack mixture into a 5-cup ring mold, then invert onto a 15x10x1-inch jelly-roll pan. Bake in moderate oven (375°F) 50 minutes, or until golden brown. Cool on pan.

• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 pound ground beef
• 1 cup shredded Cheddar cheese
• 4 hamburger buns

Combine dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center.

Toast buns before serving, if desired.

• 1 package Rice-A-Roni beef flavor
• 1 12 ounce can Mexican-style corn or sweet corn, drained
• 1 1/2 pounds lean ground beef
• salt
• ground black pepper
• salsa
• sour cream

Prepare Rice-A-Roni mix as package directs, stirring in corn during last 5 minutes of cooking. Meanwhile, shape beef into six 1/2 inch thick patties. In lightly greased skillet, cook beef patties over medium heat, about 4 minutes on each side or until desired doneness. Season with salt and pepper, if desired. Top rice with cooked beef patties, salsa and sour cream.