Go Big Red Recipes For January 15

Roxy · January 15, 2008

Hamburger & Cheese Tater Tot Casserole

1 lb. hamburger, browned and drained

1 can cream of chicken and herb soup (or cream of onion or celery soup)

1 small onion, chopped

Tater tots

Worcestershire sauce

milk

shredded cheddar cheese

Brown hamburger, adding the chopped onions. When done, drain and add 1 T. Worcestershire sauce, soup, and 1 T. milk. Put in a 9x13 inch casserole dish that has been sprayed with a non-stick cooking spray. Top the hamburger mixture with cheese. Place tater tots neatly in rows on top of the cheese. Bake at 350 for a half hour or unti tater tots are crsipy.

Kansas City Steak Soup

INGREDIENTS:

1 pound round steak, chopped

1 cup margarine

1 cup all-purpose flour

1/2 gallon water

1/4 tablespoon ground black

pepper

1 large carrot, diced

1 onion, chopped

1 stalk celery, diced

1 (16 ounce) package frozen

mixed vegetables

16 ounces stewed tomatoes

12 cubes beef bouillon

2 tablespoons margarine

DIRECTIONS:

Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.