Danita's Recipe Box

• 1 16 oz. package ziti
• 1 pound ground beef
• 1 15 oz. container ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1 egg, slightly beaten
• 1/4 teaspoon pepper
• 1 29 oz. jar spaghetti sauce
• 1 8 oz. package shredded mozzarella cheese

In 8 quart Dutch oven, prepare ziti as label directs; drain and set aside. In same Dutch oven over medium-high heat, cook ground beef until well browned, about 10 minutes, stirring occasionally. Remove Dutch oven from heat. Stir in ricotta, next 5 ingredients and half of spaghetti sauce until well mixed. Add ziti and toss gently to coat well. Spoon mixture into 13×9 inch pan. Pour remaining spaghetti sauce evenly over ziti mixture. Sprinkle with mozzarella cheese. Bake in 350°F oven 20 minutes or until hot and bubbly.

• 2 lbs. ground beef
• 2 jars (32 oz.) spaghetti sauce
• 2 pkgs. (5 oz. each) spiral macaroni
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese

Cook ground beef. Stir in spaghetti sauce. Cook macaroni and stir into beef mixture. Divide mixture between 2 ungreased 8x8x2 inch baking pans. Sprinkle each pan with 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake uncovered at 350°F about 30 minutes. Freeze up to 1 month. Remove from freezer about 1 1/2 hours before serving. Unwrap, bake uncovered at 375°F about 1 1/2 hours.

• 2 cups cold milk
• 1 package (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 tub (8 oz.) Cool Whip Chocolate Non-Dairy Whipped Topping
• 1 package (16 oz.) chocolate sandwich cookies, crushed

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed cookies. Place 1 tablespoon crushed cookies into bottoms of 8 oz. paper or plastic cups. Fill cups and 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. If desired, decorate with gummy worms or gumdrop flowers to resemble flowerpots.

• 8 boneless pork chops, 1/2 inch thick
• 1 packet Shake ‘N Bake Original Pork Seasoned Coating Mix
• 1 – 1 1/2 cups spaghetti sauce
• 1 cup shredded mozzarella cheese

Coat with coating mix as directed on package. Place chops in 15x10x1-inch baking pan. Bake at 425°F for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted.

• 5 cans of whole potatoes, or about 9 medium potatoes, cooked and cut up
• 12 slices of bacon, cooked, or 1 box of precooked bacon, cut up
• 4 tablespoons flour
• 1 cup sugar (approx. – go by taste)
• 1 tablespoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon (or less) pepper
• 1 tablespoon (or less) minced onion
• 1 1/2 cup water
• 2/3 cup vinegar

Mix dry ingredients together. Add 1/2 cup water to dry ingredients. Stir and cook over low heat until bubbly. Remove from heat, stir in other cup of water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add bacon and stir a little more. Add the potatoes. For best flavor, put in crockpot on low for about 2 hours.

• 1 egg
• 1/2 cup cooking oil
• 1 cup cider vinegar
• 2 tablespoons salt
• 1 1/2 teaspoon poultry seasoning

Beat egg, then add oil and beat again. Add other ingredients and stir. Enough for 5 halves.

• 1/2 lb. chedder cheese
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 medium potatoes (skins can be left on)
• 2 small yellow onions

Preheat oven to 350°F. Shred cheese and set aside. In 2 qt. saucepan, melt butter over low heat. Blend in flour. Add milk all at once. Cook, stirring constantly, until slightly thickened. Add shredded cheese, salt and pepper. Continue cooking and stirring until cheese melts. Remove from heat. Spread one-half cheese sauce in bottom of shallow 2 1/2 qt. baking dish. Slice potatoes and onions and place into baking dish. Arrange potato and onion slices over cheese sauce layer. Top with remaining cheese sauce, spreading evenly. Bake at 350°F for 1 hour or until potatoes are done.

• 6 Chicken Breasts (boneless, skinless)
• Salt
• Pepper
• Garlic Powder
• 2 Can Condensed Cream of Chicken Soup
• 1 Can Condensed Chedder Cheese Soup

Rinse chicken and sprinkle with salt, pepper, and garlic powder.  Mix undiluted soup and pour over chicken in crockpot. Cook low 6 to 8 hours.

• 1 envelope Shake ‘N Bake Barbeque Style
• 1 teaspoon oregano
• 2 – 2 1/2 pounds cut-up chicken
• 3/4 cup shredded mozzarella cheese

Sprinkle chicken with Shake ‘N Bake and oregano. Bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted

• 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