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Recipe Submitted by Leann
Tater Tot Hotdish
1.5 pounds beef, ground
1 onion, chopped
2 cans of Campbell's cream soup (mushroom, celery, chicken, pick two)
1 soup can-worth of milk
1 can french cut green beans
1 package Tater Tots
1 pound cheddar cheese, grated
1 9"x13" baking pan
You can find all of these items at your local grocery store and/or in your kitchen cupboard. This task is immensely easier in rural Wisconsin than in, say, Greenwich Village; they practically sell all these items together in a blister-packed kit in Wisconsin!
Chop the onions. Grate the cheese. In a largish pot, brown the ground beef and onions. Into the pot goes the soups, the milk, and the green beans. Stir and cook until warmish/hot. Cover the bottom of the 9x13 baking pan with the tator tots, pour the hamburger/soup mixture over them, and cover liberally with the grated cheese. Bake at 350°F for 45 minutes. Let stand for 5 minutes. Serve.
I've never seen this dish in Cleveland, Ohio, but it sure sounds yummy and easy to make! Thanks for sharing this Leann!
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This is a quick and easy way to prepare sweet potatoes, and very delicious.
2 sweet potatoes
2 tsp. butter or margarine
1/3 cup milk
1/4 tsp. cinnamon
1/4 cup nutmeg
dash ginger
Wrap sweet potatoes in aluminum foil, pierce and bake for one hour at 400 degrees F.
Let potato cool.
Cut in half, remove pulp, save skins. Mix pulp with milk, cinnamon, nutmeg and ginger. Add butter or margarine.
Beat with mixture until smooth.
Spoon pulp into shells and bake for 10-15 minutes at 350 degrees.
Serves 4.
Variation: Add one tsp. honey, and omit milk.
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This is a very simple recipe that my mother makes for most family gatherings. It is a simple recipe to make with the children, and everyone loves eating it, too.
Cheesy Potato Casserole
2 lb. frozen hash brown potatoes
1 stick softened butter or margarine
2 cups shredded cheddar cheese
1 can condensed cream soup
1-pint sour cream
Salt and pepper to taste
Preheat oven to 350 degrees F
Grease a 13 x 9 inch baking pan
In a large bowl, mix all ingredients together
Spread evenly in baking pan
Cover and bake for 45 minutes
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This recipe is a quick and easy meatloaf and the kids love it. The fun thing about meatloaf is that you can use just about anything that you have in the cupboard, as long as you have the meat and the eggs. I substitute dried potatoes, corn flake crumbs, oatmeal or homemade bread crumbs if that is what I happen to have in the cupboard. For variety, I use various herbs and seasonings to spice it up. Don't be afraid to experiment.
Quick Meat Loaf
2 lb. meatloaf mix (best with beef, pork, veal mix)
1-1/2 cups italian seasoned bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1 envelope dry soup mix*
Preheat oven to 350°.
In large bowl, combine all ingredients.
Shape into meatloaf pan.
Bake 1 hour or until done. Makes about 8 servings.
* beefy onion, beefy mushroom, onion mushroom, garlic mushroom are all good choices.
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Recipe Submitted by: E. Kordares
Greek Style Chicken and Potatoes
The fragrance of this dish will bring everyone to the kitchen with anticipation.
Ingredients:
1 package of Chicken cut up and without skin
¼ Cup Extra Virgin Olive Oil
4-5 whole garlic cloves, lightly crushed
2 Tablespoons Garlic Powder
4-5 potatoes cut into quarters
2 tablespoons chopped fresh oregano
Fresh Rosemary - Sprigs or in the jar
½ Stick unsalted butter
1/2 cup fresh lemon juice
Salt
Pepper
Directions:
Set oven to 350.
Prepare the chicken by rinsing and adding to Roasting Pan.
Add ¼ cup water to pan.
Add ¼ Cup Olive Oil over chicken and around pan.
Drizzle lemon juice over chicken and potatoes.
Place chopped garlic cloves into pan.
Add potatoes and sprinkle chicken and potatoes with salt, pepper, oregano, rosemary, and garlic powder.
Cut butter into pats and set on each piece of chicken.
Add ¼ cup water to pan
Bake in oven for one hour or until done, basting occasionally. Add water if necessary.
Serve with a traditional Greek Salad and side of Feta Cheese for a nourishing, flavorful, and satisfying meal.
Thank you for sharing this recipe!
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 I've had chicken marsala many times, but I recently heard a local restaurant advertise cream of chicken marsala, so I had to come up with a recipe for it. I tried it the other night and it was very yummy. This recipe would be perfect for chicken or veal and it is very easy to make. Frozen chicken tenderloins work well for this, and are a real time-saver.
Creamy Veal or Chicken Marsala
- 4 skinless, boneless chicken or veal cutlets, sliced or pounded thin.
- 2T flour
- 2T butter
- 2T balsamic vinegar
- 2 cups sliced mushrooms (I prefer baby bella mushrooms)
- 1 cup marsala wine
- 1/2 cup half-n-half
Dredge chicken or veal in flour
Brown chicken or veal in large skillet, about 5 minutes per side
Remove from skillet
Saute' mushrooms in butter, over medium heat, about 3 minutes
Add vinegar and wine and reduce for about 2 minutes
Stir in half-and-half
Return chicken or veal to pan, and heat on low for about 2 minutes
Serve over rice or pasta
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 This is a very yummy soup recipe, recommended by my Mom, Vivian.
We tried this last night using Christmas Ale from The Great Lakes Brewing Co. This is a delicious, hearty, golden ale, enhanced with cinnamon, ginger, and honey. It was a good choice, because the flavor was really enhanced in this soup. Pick a good ale with great flavor. Cheap beer will not make good soup. I'd also warn you to be careful with the amount of ale you use. I got a little carried away with my ale, and the flavor was a bit too zesty for some.
1 large potato finely diced
¼-cup butter
¼-cup red and green peppers (diced)
1T minced garlic
½ cup diced onions
¼-cup flour
¼-cup butter
1T chicken base
1 can chicken broth
1 cup of your favorite ale
1-teaspoon Worcestershire sauce
12 oz. shredded sharp cheddar cheese
1 ¼ cup half-and-half
Salt and black pepper to taste
Boil potato until tender
Drain and chill
Sauté peppers, garlic, and onions in ¼-cup butter in a stockpot our large saucepan
Create a beurre manié with ¼-cup flour and ¼-cup butter (mix the butter and flour into a paste) and add to pan
Slowly add chicken stock, chicken base, ale, and Worcestershire sauce
Simmer and reduce for 10 minutes
Slowly add cheese and stir until melted
Stir in chilled potato and half-and-half
Add salt and pepper to taste
Simmer on low for 10 minutes and serve hot.
Optional: Add crumbly bacon for extra flavor.
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