BACON TENDERLOIN

12 Slices Pork Tendrloins
6 Slices Bacon
1(3)oz. Box Shake&Bake

Tenderlize the meat into 3" squares. Put these in the the Shake and Bake. Spray a glass dish and lay these in the dish. Put the bacon slices on top of this and bake on 350 for 30 minutes. Do not overcook.

PIMIENTO MASHED POTATOES

8 Servings, Instant Mashed Potatoes, made up according to box directions
1(16)oz. Box Cream Cheese, softened
1 (4)oz. Jar Pimientos, chopped and drained
1/2 Teaspoon Garlic Salt or more to your liking

Make up the potatoes according to box directions. Whip the softened cream cheese into the potatoes. Season with the garlic salt. Stir in the pimientoes. Pour into a sprayed glass dish. Put in the oven on 350 for 30 minutes covered.

PEACHY JELLO SALAD

2 (3 ounce) Boxes Peach Jell-O
1 (5)oz. Box Cook and Serve Vanilla Pudding 
3 Cups Water
2 Cups Miniature Marshmallows
31/2 Cups Canned Sliced Peaches with juice

In a medium saucepan pour the water on the jello and the pudding. Mix well. On medium heat let this come to a boil. Take off burner and add the marshmallows and wisk until they are melted. Stir in the peaches with the juice. Wisk again. Pour into a bowl and put in ref. Let chill for 4 hours before serving.

DILL PICKLE AND COTTAGE CHEESE SALAD

1 (24 ounce) Carton Small  Curd Cottage Cheese

1 Cup Dill Pickle Slices, cut into bite size pieces
2 Cups Grape Tomatoes, cut in half
3/4 Teaspoon Galic Salt
In a medium bowl mix all of this together and chill for 2 hours. Keep ref.

STRAWBERRY BREAD

3 Cups  Self-Rising Flour
1 Teaspoon Cinnamon
2 Cups Sugar
4 Eggs
11/4 Cup Oil
2 (10)oz. Boxes Frozen Strawberries
In a medium bowl mix the first 5 ings. and then set aside. Mix together the eggs, oil and strawberries. Combine with the dry ings. and mix well. Pour into a sprayed bunt pan or 2 loaf pans. Bake on 350 for 45-60 minutes.
Can use a powdered sugar glace on top of this.

HOT MUSTARD AND BACON SLAW

1/2 Head Cabbage,shredded
2 Slices Bacon
1 Egg, beaten
2 Tablespoons Sugar
2 Tablespoons Vinegar
2 slices bacon
3 Teaspoons Prepared Mustard

Shred the cabbage and then cut the bacon into small pieces and fry until crisp. Beat the egg and then add the sugar, vinegar and mustard. Stir well. Add the egg mixture to the bacon and cook for 1 minute. Take this and pour over the cabbage. Stir good. Serve hot.

ITALIAN CHICKEN AND POTATOES

2 Lbs. Boneless and Skinless Chicken Breasts, cut into bite size pieces

1 Lb. Italian Sausage, cut into 1 inch pieces
4 Medium Potatoes, with hulls cut into bite size pieces
1 Or More Red Bell Pepper, cut into bite size pieces
1 Or More Green Bell Pepper, cut into bite size pieces
2 Onions, chopped into bite sized pieces
1/4 Cup Garlic Flavored Red Wine Vinegar
2 Teaspoons Italian Seasoning
13 3/4 oz. Chicken Broth

In a large sprayed glass pan pour the potatoes and chicken and sausage. Bake on 350 for 20 minutes. Then stir in the peppers and onions. In a small bowl combine the vinegar and italian seasoning and chicken broth. Pour over the chicken and vegs. Cover and let bake 30 minutes or until the chicken is done. Stir ever now and then. You can take the broth and pour over the mixture when done or can put in a small saucepan and stir in some cornstarch and make a gravy with it. You can also just add some garlic powder to the red wine vinegar and let sit a few minutes if you do not have garlic flavored.