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Saturday, January 27, 2007

Tater Tot or Hash Brown Casseroles

What do you do when your husband brings home a 5 lb. bag of tater tots? You make casserole! Hope you like one of these two favorites!
Tater Tot Casserole
1 lb. bag of frozen tater tots
1 lb. hamburger meat
1/2 stick of butter/margarine, melted
2 c. shredded cheese or 1/2 box velveeta
2 cans cream of mushroom soup
1/2 onion, diced
salt & pepper
Brown the hamburger with onion in a skillet, drain. Mix meat with soups and salt, pepper. Pour melted butter into a casserole dish, place a layer of tater tots followed by a layer of the meat mixture, and then a layer of cheese. Top with remaining tater tots and more cheese. Cover with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes. Yummy!
Hashbrown Casserole
I always make this the day after we have ham for dinner.
1 lb. bag of frozen hashbrowns (any style is fine)
1-2 cups ham chunks or canadian bacon
2 c. shredded cheese or velveeta
8 oz. sour cream
1 stick melted butter
1/2 onion, diced
salt & pepper
1 can cream of mushroom soup (optional)
Mix all the above ingredients together in a large bowl and then pour into a buttered casserole dish. Cover with foil and bake for 45 minutes. Uncover and bake another 10-15 minutes.

Monday, January 15, 2007

Favorite Chicken Dinners

These are staples in our home. I call this "grown-up" food at my table. The kids eat pasta while we enjoy a delicious chicken. Hope you enjoy.
Balsamic Chicken
Four chicken breasts
Greek seasoning (or try lemon pepper)
Balsamic Vinegar
Olive oil
Feta Cheese
Chicken broth
Place the chicken in a baking dish and generously sprinkle Greek seasoning on top of each breast. Sprinkle with balsamic vinegar, cover with foil and place in the oven at 350. Cook covered for 30 minutes. Then uncover, sprinkle feta cheese over all and cook for 10 minutes.
In a saucepan, add 1 tsp butter to 1/2 tsp. minced garlic and saute. Then, add 1/2 cup balsamic vinegar, 1/4 cup olive oil, and 1/4 cup chicken broth. Sprinkle with greek seasoning, stir well, and cook uncovered on med. high heat until the sauce reduces to a very dark syrup. Add 1 Tbsp. butter and stir until melted. (This reduction takes at least 20 minutes, so I start it right after I put the meat in the oven.) Serve the chicken with the reduction sauce drizzled all over the top. I like to serve this with a creamy risotto or a greek salad. My husband likes me to make it with a pasta alfredo. Either way, you'll really enjoy this unique dish.
Parmesan Chicken
This is my aunt Darla's recipe. A family favorite.
4 chicken breasts
1 sleeve Ritz crackers (tho any will do)
4 Tbsp butter/margerine, melted
1/2 c grated parmesan
Crush the crackers into fine crumbs and mix in a bowl with the melted butter and parmesan. You can add Italian seasonings if you like. Coat the chicken with this mixture and place it in a baking dish, spoon whatever is left of the crumbs on top of the chicken. Cover with foil and bake at 350 for 45 minutes. Uncover and bake another 15 minutes or until crispy. Serve with your favorite pasta and marinara sauce. Your friends will think you are a closet Italian chef!

Thursday, January 11, 2007


A friend has requested a fish recipe that hides some of the "fishy" taste. I developed this recipe when we lived in Maine for our summer guests. I usually served it with a large fresh salad and baked potato. It is a great way to start for those who aren't huge fans of seafood. Hope you like it!
Breadcrumb Fish
4 filets of fish (I prefer Haddock)
1/2 c Miracle Whip or Mayonnaise
2 c Seasoned bread crumbs (stouffer's dressing works well)
Butter a baking dish, coat fish with mayo and then dredge in bread crumbs. Cover with foil and bake at 350 for 20 minutes. Uncover and bake another 10-15 minutes till crispy. (If you have trouble with this recipe, please let me know. I am trying to write this from memory.)