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Go Big Red Recipes


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.

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