Tater Tot Casserole

This is an old favorite. Kids love it!

INGREDIENTS:

1 lb. ground beef
1/2 medium onion, chopped
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup shredded cheddar cheese
salt & pepper to taste
1/2 bag frozen tater tots

DIRECTIONS:

Brown hamburger & chopped onion, drain. Stir in soup, sour cream, cheese and salt & pepper. Place in a baking dish and spread tater tots over the top. Bake at 350 degrees for 45 minutes or until heated through and tater tots are golden brown.

By Lanette Masseth

Pigs in a Blanket

This is a favorite of my mother's family. If you like saurkraut, you'll love this one!

INGREDIENTS:

1 1/2 cups rice cooked for 10 minutes
1 jar saurkraut
1 lb. hamburger
1 can tomatoe soup mixed with 1 can water
1 head cabage
salt & pepper to taste

DIRECTIONS:

Mix partially cooked rice and hamburger in a large bowl, add salt & pepper to taste. Steam cabbage util tender, pulling of leaves as they become tender. Spoon meat/rice mixture into individual cabbage leaves and roll up. Place 1/2 the saurkraut on the bottom of a large covered casserole or pressure cooker. Place pigs, seam side down in the pan, put the rest of the saurkraut on top. Mix tomatoe soup and water and pour over the top. Bake at 350 degrees for one hour or in pressure cooker for 35 to 40 minutes.


By Lanette Masseth

Beef Stroganoff

INGREDIENTS:

1 1/2 lb beef tenderloin, boneless top loin steak or round steak
2 tablespoons margarine or butter
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/8 teaspoon instant minced garlic
3 tablespoons flour
2 tablespoons catsup
1 1/2 cups beef broth (divided)
1 cup sour cream
1 teaspoon salt
4 cups hot cooked wide egg noodles

DIRECTIONS:

Cut beef across grain into bite sized pieces. Over low heat, cook and stir beef in butter until brown. Of the 1 1/2 cups beef broth, remove 1/3 cup and set aside. Stir in remaining beef broth, catsup, salt and garlic into the skillet with the meat, heat to boiling; reduce heat. Cover and simmer until beef is tender, about 10 minutes. Stir in mushrooms and onion, cover and simmer until onion is tender; about 5 minutes. Shake reserved broth and the flour in a tightly covered container; gradually stir into beef miture. Heat to boiling, stirring constantly, reduce heat, stir in sour cream, heat through. Serve over hot noodles or rice.

By Lanette Masseth

Spicey Sesame Beef Stir-Fry

INGREDIENTS:

1/2 lb. tender boneless beef, cut crosswise into 1/4 inch slices
1 1/2 tablespoon sesame seeds
1 large brocolli stalk cut into bite sized pieces
1/2 yellow pepper, thinly sliced
1/2 cup canned beef broth
2 tablespoons soy sauce
1 tablespoon minced peeled ginger
1 large clove minced garlic
1 teaspoon cornstarch
1/4 teaspoon dried crushed red pepper
2 cups uncooked rice, prepared according to pkg instructions

DIRECTIONS:

Combine beef strips with sesame seeds in a large plastic bag; toss until meat is evenly coated. Heat 1 1/2 tablespoons oil in a large heavy skillet over high heat. Add beef and stir fry until brown, about 2 minutes. Transfer beef to a bowl. Heat remaining 1 1/2 tablespoons oil in the skillet, add broccoli and peppers, cook covered until vegetables are tender, about 2 minutes. Mix broth, soy sauce, ginger, garlic, cornstarch and red pepper in a small bowl until cornstarch dissolves. Stir broth mixture into vegetables, add beef. Simmer until sauce thickens, about 1 minute. Serve over hot cooked rice.

By Lanette Masseth