Danita's Recipe Box

• 1 pound lean ground beef
• 1 can beef broth
• 1 can (6 oz.) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon honey
• 1/2 teaspoon hot pepper sauce
• 6 flour tortillas
• shredded lettuce
• shredded cheese
• salsa

In skillet, brown beef over medium-high heat, stirring to break up meat. Drain fat. Stir in broth, tomato paste and chili powder; heat to boiling. Reduce heat; simmer 5 minutes. Stir in olives, honey and hot pepper sauce. Cook 12 to 15 minutes longer or until thickened. Divide meat mixture among tortillas; top with lettuce and cheese. Roll to enclose filling. Serve with salsa spooned on top.

• 1 lb. ground beef
• 2 cups Ragu® Old World Style® Pasta Sauce
• 1 cup shredded mozzarella cheese (about 4 oz.)
• 6 English muffins, split and toasted

• 1 lb. ground beef
• 1/4 cup Wish-Bone® Italian Dressing
• 1 Tbsp. grated Parmesan cheese or plain dry bread crumbs

1. Combine all ingredients in medium bowl; shape into 4 patties.
2. Grill or broil until done.

• 1 pound ground beef
• 1 can pizza sauce
• 3 tablespoons chopped onion
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 cup chopped green pepper
• 1 1/2 cups elbow macaroni, cooked

Brown meat. Add pizza sauce, onion, worcestershire, salt, green pepper, and cooken macaroni. Cover and simmer for 10 minutes.

• 8 English muffins
• 1 can pizza sauce
• 1 jar pasteurized process cheese spread
• parmesan cheese

Split muffins in half. Spread cheese on top of each half. Spoon pizza sauce over cheese. Sprinkle parmesan cheese on top. Broil until cheese melts and muffin is toasted.

• 2 slices of bacon
• 1 egg
• horseradish chedder cheese
• 2 slices bread

Toast bread slices and butter if desired. Cook bacon until done, drain. Break apart bacon over one slice of bread. Fry egg. When egg is almost done, place sliced horseradish chedder cheese on top of egg and let melt. Put egg on other side of bread and close sandwich.

• 3 cups self-rising flour
• 3 tablespoons sugar
• 1 can beer
• 1 can pizza sauce
• 1 bag shredded cheese
• oregano

Mix flour, sugar, and beer into dough. Oil pans. Split dough into 2 halves, and spread over pans with flour. Cover each pie with half of pizza sauce. Sprinkle half of cheese on each pie. Shake oregano on each pie. Top with your favorite toppings. Bake at 425°F until cheese and crust are browned.

• 1 cup packaged baking mix
• 1/4 cup cold water
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons butter
• 1/2 cup lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons packaged baking mix
• 1 tablespoon worcestershire sauce
• 2 eggs
• 1 cup small curd creamed cottage cheese (drained)
• 2 medium tomatoes, sliced thin
• 1 cup shredded chedder cheese

In bowl, mix 1 cup baking mix with water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on a floured, cloth-covered board. Knead five times. Roll dough 2 inches larger than inverted 9 inch deep dish pie plate. Ease into plate; flute edge if desired. Saute chopped onion and green pepper in butter until tender. Remove onion and green pepper; set aside. Brown ground beef; drain. Remove from heat; stir in onion, green pepper, salt, pepper, baking mix and worcestershire sauce. Spoon into pie crust; set aside. Mix eggs and cottage cheese in a bowl; pour over beef mixture. Arrange tomato slices in circle on top; sprinkle with cheese. Bake at 375°F about 30 minutes, until set.

• 1 package (4 serving size) Jell-o Berry Blue Flavor
• 3/4 cup boiling water
• 1/2 cup cold water, ice cubes
• gummy fish

Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups iced water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Pour into 4 dishes. Add gummy fish.

Cake:

• 1 (1 pound) box graham crackers
• 2 small packages instant french vanilla pudding
• 3 1/2 cups milk
• 1 (9 oz.) container Cool Whip

Frosting:

• 2 packages unsweetened pre-melted chocolate
• 2 teaspoons white Karo corn syrup
• 2 teaspoons vanilla
• 3 tablespoons softened butter or margarine
• 1 1/2 cup powdered sugar
• 3 tablespoons milk

Butter bottom of 9×13 pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over graham crackers, and cover with more crackers. Refrigerate for 2 hours, then frost.

For frosting, beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours.