Danita's Recipe Box

• 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

• 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.

• 2 cups cut green beans
• 1 tbsp. butter
• 2 tsp. prepared mustard
• 1/2 tsp. Worcestershire sauce
• salt & pepper to taste
• 2 tbsp. crumbled corn flakes

Cook or heat beans by appropriate method.  While beans are cooking, heat butter, mustard & Worcestershire sauce in a small saucepan.  Pour over hot cooked, drained beans.  Season to taste with salt and pepper and garnish with crumbs.

• At least 1 lb of ground meat
• 2 cans of northern beans
• 2 cans of kidney beans
• 2 bags of shredded chedder cheese
• minced onion
• 2 28oz. cans of crushed tomatoes
• 2 envelopes of Ortega taco seasoning
• 2 envelopes of Hidden Valley ranch dressing (powder mix)
• 1 bottle of beer

Brown hamburger and drain.
Combine all ingredients and cook until heated through.

• 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.

• 1/2 cup ranch dressing
• 1/2 cup teriyaki SAUCE (not marinade… should be thick like a BBQ sauce, not watery)
• 4 chicken breasts
• shredded cheddar jack cheese
• chopped green onions (optional)
• 4 strips bacon, cooked and crumbled

Mix the ranch and teriyaki together in a small bowl.  Place chicken breasts in a baking dish.  Pour ranch/teriyaki mixture over the chicken.  Sprinkle cheese, onions, and bacon over the top of this.  Bake, uncovered, at 350º for 40 minutes or until chicken is done.

• 4-6 pound pork roast OR 8 thick pork chops
• potatoes (enough to cover bottom of slow cooker)
• 1 (15 oz.) can of diced tomatoes with garlic, oregano & basil
• 1/4 cup vinegar
• 1/4 cup water

Place potatoes in bottom of slow cooker, then place roast/pork chops on top of potatoes.  Mix remaining ingredients and pour over roast/pork chops.  Can be marinated overnight.  Cook on low for 6-8 hours.