Danita's Recipe Box

• 6 flour tortillas (8 inches in diameter)
• 1 cup Lloyd’s original barbeque sauce with shredded pork
• 3/4 cup shredded Mexican 4-cheese blend (3 ounces)
• 1/3 cup sour cream, if desired
• chopped tomato, if desired

Heat oven to 350°F. Place 2 tortillas on ungreased cookie sheet; spread about 1/3 cup sauce with pork on each tortilla to within 1/2 inch of edge. Top each with 1/4 cup cheese and 1 tortilla. Bake 8 to 10 minutes or until cheese is melted and filling is hot. Meanwhile, assemble third quesadilla, using up tortillas, sauce with pork and the cheese; bake. Cut into wedges; serve with sour cream and tomato.

• Beefstick, enough to distribute over a bagel half
• Two Eggs
• Two slices American Cheese
• Bagel

Fry Egg. Add Cheese to Egg, Melt Slightly. Toast Bagel. Remove Egg/Cheese and place on bagel. Fry beefstick to taste and place on bagel.

• 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.

• 5 medium pototoes, peeled and shredded (about 6 cups)
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 teaspoon salt
• 1/4 cup chopped chives
• 1/4 cup butter or margarine cup up
• 1/4 cup grated Parmesan cheese
• paprika

Place potatoes in 2-quart microproof casserole with water. Cook, uncovered, on HI (max power) 10 to 12 minutes, or until steaming hot. Drain. Add milk, salt, chives, and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on 50 (simmer) 8 to 9 minutes, or until tender.

• 2 tablespoons butter or margarine
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 medium potatoes
• paprika

In small glass bowl melt butter on HI (max power) 45 seconds. In separate bowl mix cheese and seasonings. Cut washed potatoes in half lengthwise. Dip cut side in butter, then in cheese mixture. Place potato halves cut side up in 2-quart baking dish. Cook on HI (max power) 10 to 12 minutes, or until tender. Let stand 5 minutes. Sprinkle cut side with paprika and serve hot.

• 3 or 4 skinless, boneless chicken breasts
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/3 cup mesquite barbeque sauce
• 4 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 6 cups mixed salad greens
• 1 tablespoon lemon juice
• 1 pear, cored and thinly sliced
• 1 tablespoon Dijon mustard

Preheat grill or broiler. Brush chicken breasts with mesquite sauce. Grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink inside. Set aside to cool. Slice chicken into thin strips. In small covered container, mix vinegar, lemon juice, mustard, pepper, garlic and oil; shake well. To serve, place salad greens on plates; top with chicken and pear slices. Sprinkle with vinaigrette.

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (11.5 ounce package) Hershey’s milk chocolate chips

Heat oven to 375°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Pan Recipe: Spread batter into greased 15 1/2 x 10 1/2 x 1/2 inch jelly roll pan.  Bake at 375°F for 20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.

• mild Italian sausage
• 1 can cream of chicken soup
• 1 can creamed corn

Cook sausage until cooked through.  Drain fat.  Add soup and creamed corn.  Simmer on medium heat until heated through.  Can be served over mashed potatoes.