Today’s National Day needs no recipe. It’s National Grape Popsicle Day. Easy enough. Make up a batch of Grape Cool-Aid. Pour it into plastic cups, place in the freezer. Once the liquid begins to freeze, insert popsicle sticks, continue to freeze until solid. Too much trouble? That’s okay, you’ll find popsicles in the frozen section of the grocery store.Continue reading “Wow – Cheesy Italian Beef Pie”
If it’s Thursday, it must be Italian – or whatever Thursday means to you. I know this is going to sound crazy, but one of the ways I’m keeping track of the days is with the use of a weekly menu planner. It’s on the refrigerator. I have a little circular magnet that is moved from one day to the next. My family knows what to expect for dinner, and I know what day of the week it is and what I need to prepare.
Today is the Feast Day of The Holy Innocents. For those unfamiliar with this Holy Day, it was originally a day of great mourning and fasting within the Christian communities, a day of remembrance for the Slaughter of Innocence. Although the date is unknown, on December 28 the church mourned the children who were said to be massacred in Bethlehem by King Herod the Great in his attempt to kill the infant Jesus.
One afternoon I was watching Worst Cooks in America Celebrity Edition. The celebrities were asked to name their signature dish. One gal said she was from the mid-west, a real meat and potatoes part of the country, and hers was a Tater Tot Casserole. Tater what? Sounded crazy to me. But then, I’ve never understood tater tots in the first place. When I mentioned this to Hubby, he said that sounded about right. I filed the idea away and forgot all about the idea. That is until a few night ago. For whatever reason, I thought what the heck. My guys like ground beef. My guys like tater tots.
Tater Tot Casserole
1/2 Cup Chopped Onion
1 pound ground beef
1 can Cream of Mushroom Soup
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
3 cups frozen fried potato nuggets
Heat oven to 425 degrees.
Chop onions into bite-size pieced. Set aside.
Crumble beef into a large skillet over medium-high heat.Cook the beef until nicely browned, breaking up any chunks as it cooks. Drain off excess grease.
Add onions to beef and continue to cook about 5 minutes or until onions are tender and translucent.
Stir the soup, ketchup and Worcestershire in the skillet. Continue to cook until heated through.
Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
Bake for 25 minutes or until the potatoes are golden brown.
Serve with a nice salad and enjoy.