Danita's Recipe Box

• 6 cups strawberries, sliced
• 1/4 cup sugar
• 1 package (12 oz) pound cake, cut into 24 slices
• 1 tub (8 oz) Cool Whip, thawed

Toss strawberries with sugar in medium bowl; let stand 10 minutes or until sugar is dissolved. Place 1 cake on each of 12 dessert plates. Spoon 1/4 cup strawberries over each cake slice. Top with 2 tablespoons of the whipped topping. Serve immediately.

• 2/3 cup reduced-sodium tamari or soy sauce
• 1/4 cup honey
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 2 teaspoons grated fresh gingerroot
• 2 cloves garlic, chopped
• 1/4 teaspoon ground red pepper
• 4 boneless pork loin chops, cut 3/4 inch thick

For marinade stir together tamari, honey, orange juice, orange peel, ginger, garlic and red pepper. Trim fat from pork chops, if necessary. Place chops in a resealable plastic bag. Pour marinade over chops; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning occasionally. Preheat broiler. Drain pork chops; discard marinade. Place chops on a broiler rack. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until no longer pink, turning once.

• 1 pound ground beef
• 1 package Chef Boyardee Cheese Pizza Kit
• No Stick Cooking Spray
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded chedder cheese

Preheat oven to 425°F. Cook beef in a medium skillet until no longer pink; drain. Blend in pizza sauce; set aside. Coat a 13x9x2 inch glass baking dish with cooking spray. Prepare crust mix according to package directions through Step 1. Spread dough into the bottom and halfway up the sides of baking dish to form crust. Pour meat mixture evenly over bottom crust. Top with grated cheese from package, mozzarella and chedder cheeses. Bake for 20-25 minutes or until crust is golden brown.

• 1/2 Cup Grated Pecorino Romano
• 1/4 Cup Dry Bread Crumbs
• 1 teaspoon Dried Basil
• 1/4 teaspoon each paprika, salt and pepper
• 6 boneless, skinless chicken breasts
• 3 tablespoon Olive Oil

Mix dry ingredients, brush or dip the breasts in olive oil, coat chicken thoroughly. Let rest for a little; it helps the coating stick. Spray a non-stick pan; cook on medium-low for 5 to 7 minutes on a side.

• 1.5 lbs. lean boneless round steak, cut into 1 inch pieces
• 1/4 tsp salt
• 1/2 tsp pepper
• 2-3 tbsp vegetable oil
• 2 celery ribs, sliced
• 1 med. onion, chopped
• 3 large cloves garlic, minced
• 3 cups chick or beef broth
• 3 potatoes, cut into 3/4 inch cubes (about 1.25 lbs)
• 1 med. sweet potato, peeled an cut into 3/4 inch cubes (about 8 oz.)
• 2 tbsp flour
• 1/2 cup whipping cream (light cream or half and half will do as well)
• 1.5 cups (6 oz.) shredded sharp cheddar cheese
• 1 tbsp parsley (optional)
• 1 tbsp chives (optional)
• ground pepper

Sprinkle beef with salt and pepper, brown beef in batches in hot oil in a dutch oven over med-high heat. Remove beef from pan, set aside. Add celery and onion to pan, saute 5 min. Add garlic, saute 30 seconds. Return beef to pan, add broth and 1.25 cups water. Bring to boil, cover, reduce hear, and simmer 1 hour. Add potatoes to pan, cook, covered 10 minutes. Add sweet potatoes to pan, cook 20 minutes or until beef and potatoes are tender. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually add to meat mixture, cook 5 minutes. Stir in cream, cook 5 more minutes. Stir in cheese and if desired, herbs. Cook 1 minute or until cheese melts. Sprinkle each serving with ground pepper just before serving.

• 1 pound ground beef
• 1 can chedder cheese soup
• 1 can (10 3/4 ounce) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

Cook beef in skillet until browned; pour off fat. Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

• 1 can chedder cheese soup
• 1/2 soup can milk
• 1/8 teaspoon pepper
• 2 cups hot cooked corkscrew or medium shell pasta
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter or margarine, melted

Mix soup, milk, pepper and pasta in 1 quart casserole. Mix bread crumbs with butter and sprinkle over pasta mixture. Bake at 400°F for 20 minutes or until hot.

• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 3 tablespoons Frank’s® RedHot® Sauce
• 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
• 8 (8-inch) flour tortillas, warmed
• 2 tablespoons vegetable oil
• 1/2 cup blue cheese salad dressing

Place the chicken into a medium bowl. Add the hot sauce and toss to coat. Sprinkle about 3 tablespoons cheese on half of each tortilla. Top each with about 3 tablespoons chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Brush the filled tortillas with the oil. Heat a 12-inch nonstick skillet over medium-high heat for 1 minute. Add the quesadillas in batches and cook until golden brown on both sides. Cut the quesadillas in quarters and serve with the dressing for dipping.

• 2 cups chopped cooked chicken
• 1 can chedder cheese soup
• 1/2 cup salsa
• 10 8 inch flour tortillas

Preheat oven to 425°F. Mix soup, chicken and salsa. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot.

• 2 cans cream of chicken soup
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons garlic powder
• 8 large carrots, thickly sliced
• 8 boneless chicken breast halves
• 8 cups hot cooked egg noodles
• parsley

Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley.