Roxy
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Tator Tot Bake
3/4 to 1 lb. ground beef
1 small onion, chopped
Salt and pepper to taste
1 package (16 oz.s) frozen tater tot potatoes
1 can (10-3/4 oz.s) condensed cream of mushroom soup, undiluted
2/3 cup milk or water
1 cup (4 oz.s) shredded cheddar cheese
In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Season with salt and pepper. Transfer to a greased 1-1/2 to 2-qt. baking dish. Top with potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 for 30-40 minutes.
Chili Skillet
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (18 oz.s) kidney beans, undrained
1/2 cup uncooked long grain rice
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz.s) shredded cheddar or Monterey Jack cheese
In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Add tomato juice, beans, rice, chili powder, oregano and salt; cover and simmer for 25 minutes or until the rice is tender. Stir in corn and olives; cover and cook for 5 minutes. Sprinkle with cheese; cover and cook until the cheese is melted, about 5 minutes.
Oven-Barbecued Chicken
1 broiler-fryer chicken (3 to 4 lbs.), cut up
3 tablespoons butter or margarine
1/3 cup chopped onion
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Heat 1/4-in. oil in a large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13x9x2-in. baking dish. In a saucepan, melt butter, saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 for 1 hour or until juices run clear, basting occasionally.
Barbecued Spareribs
4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, quartered
2 teaspoons salt
1/4 teaspoon pepper
Sauce:
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketcup
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1 garlic clove, minced
Dash cayenne pepper
In a large skillet or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Meanwhile, combine sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Drain ribs; place on a rack in a broiler pan. Brush ribs with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Golden Catfish Fillets
1 egg white
1 cup milk
1 cup cornmeal
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon pepper
4 catfish fillets (8 oz.s each)
Vegetable oil
Lemon or lime wedges, optional
In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4-in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes or until fish flaskes easily with a fork. Garnish with lemon or lime if desired.
Tuna Mushroom Casserole
1/2 cup water
1 teaspoon chicken bouillon granules
1 package (10 oz.s) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups medium noodles, cooked and drained
1 can (12-1/4 oz.s) tuna, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter or margarine
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients, bring to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Combine cornstarch and milk until smooth; add vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat, stir in the cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into a greased 2-1/2 qt. baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
3/4 to 1 lb. ground beef
1 small onion, chopped
Salt and pepper to taste
1 package (16 oz.s) frozen tater tot potatoes
1 can (10-3/4 oz.s) condensed cream of mushroom soup, undiluted
2/3 cup milk or water
1 cup (4 oz.s) shredded cheddar cheese
In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Season with salt and pepper. Transfer to a greased 1-1/2 to 2-qt. baking dish. Top with potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 for 30-40 minutes.
Chili Skillet
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (18 oz.s) kidney beans, undrained
1/2 cup uncooked long grain rice
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz.s) shredded cheddar or Monterey Jack cheese
In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Add tomato juice, beans, rice, chili powder, oregano and salt; cover and simmer for 25 minutes or until the rice is tender. Stir in corn and olives; cover and cook for 5 minutes. Sprinkle with cheese; cover and cook until the cheese is melted, about 5 minutes.
Oven-Barbecued Chicken
1 broiler-fryer chicken (3 to 4 lbs.), cut up
3 tablespoons butter or margarine
1/3 cup chopped onion
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Heat 1/4-in. oil in a large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13x9x2-in. baking dish. In a saucepan, melt butter, saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 for 1 hour or until juices run clear, basting occasionally.
Barbecued Spareribs
4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, quartered
2 teaspoons salt
1/4 teaspoon pepper
Sauce:
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketcup
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1 garlic clove, minced
Dash cayenne pepper
In a large skillet or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Meanwhile, combine sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Drain ribs; place on a rack in a broiler pan. Brush ribs with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Golden Catfish Fillets
1 egg white
1 cup milk
1 cup cornmeal
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon pepper
4 catfish fillets (8 oz.s each)
Vegetable oil
Lemon or lime wedges, optional
In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4-in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes or until fish flaskes easily with a fork. Garnish with lemon or lime if desired.
Tuna Mushroom Casserole
1/2 cup water
1 teaspoon chicken bouillon granules
1 package (10 oz.s) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups medium noodles, cooked and drained
1 can (12-1/4 oz.s) tuna, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter or margarine
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients, bring to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Combine cornstarch and milk until smooth; add vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat, stir in the cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into a greased 2-1/2 qt. baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
