Danita's Recipe Box

• Pot Roast, about 4 lbs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Vinegar
• 1/2 Bottle A1
• Salt
• Pepper
• Oregano

Sprinkle pot roast with a good covering of salt and pepper.  Place in crock pot and cover with a mixture of vegetable oil, vinegar, and A1.  Throw in some oregano and allow to marinate overnight. Next morning, turn on crock pot and cook until tender

• 1 (8 ounce) package uncooked tube or spiral pasta
• 1 pound ground beef
• 6 slices bacon, diced…or save yourself the trouble/time of cooking bacon and buy the pre-cooked
• 2 (10.75 ounce) cans condensed tomato soup, undiluted
• 1 cup shredded Cheddar cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside.
3. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.
4. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted.

• 1 pound ground beef
• 1 tablespoon butter or margarine
• 1 bag (1 pound 4 ounces) refrigerated diced potatoes with onions
• 1 can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
• 1 tablespoon pizza seasoning or Italian seasoning
• 1 1/2 cups shredded pizza cheese blend (mozzarella and Cheddar cheeses) (6 ounces)
• 2 tablespoons chopped fresh parsley

1.  Cook beef in 12-inch nonstick skillet over medium-high heat about 5 minutes, stirring occasionally, until brown; drain.  Remove beef and drippings from skillet.

2.  Melt butter in same skillet.  Add potatoes.  Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until tender.  Stir in beef, tomatoes and pizza seasoning.  Cook, stirring occasionally, until thoroughly heated.

3.  Sprinkle with cheese and parsley.  Cover and heat until cheese is melted.