Go Big Red Recipes For August 16

[Roxy]

Bacon Tater Bites:

 

Bacon slices, cut in half

Tater Tots

American cheese slices

1/2 cup prepared mustard

3 T. brown sugar

1/4 tsp. ginger

 

According to number of snacks you need, cook bacon until lightly brown, but, still limp. Prepare tater tots according to package directions. Cut slices of cheese into thirds. Wrap strip of cheese around tater tot. Wrap limp bacon around the cheese and secure with toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixture.

 

Avocado and Garlic Sour Cream

 

Source – Rachael Ray

 

2 ripe avocados, pitted and spoon flesh from skins

1/2 lemon, juiced (I use lime)

1 clove garlic

Salt

1 cup sour cream

 

Add all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

 

Spicy Spanish Rice

 

1- 1/2 cup. uncooked white rice

1-(10 oz.) can diced tomatoes and green chiles

1-(15 oz.) can stewed tomatoes

1-(1-oz.). envelope taco seasoning

1 large onion, chopped

 

Combine rice, tomatoes & green chiles, stewed tomatoes and taco seasonings, onion and 1 1/2 c. water in a large saucepan. Bring to a boil, reduce heat and simmer for about 35 minutes or until rice is tender/cooked.

 

Scalloped Potatoes

 

1/2 lb. butter or margarine

1 cup flour

1 1/2 tsp. salt

1/4 Velveeta cheese

Bacon Thins cracker crumbs

1/2 cup chopped onion

2 quarts milk

1/2 tsp. pepper

1 gal. sliced, partially cooked potatoes

 

Melt butter or margarine in large kettle and saute onions. Add flour, salt, pepper, milk and cheese. Cook and stir until thick. Grease pan, 11 x 17. Add cooked potatoes. Pour sauce on top and mix. Sprinkle crushed Bacon thins over top. Bake at 350 until golden brown.

 

Crockpot Creamy Ranch Potatoes

 

2 lbs small red potatoes, quartered

1 (8 ounce) package cream cheese, softened

1 envelope buttermilk ranch salad dressing mix

1 (10 3/4 ounce) can condensed cream of potato soup

 

 

Put potatoes in 3 1/2 quart Crockpot.

 

In a small bowl combine cream cheese and salad dressing mix.

 

Stir in soup. Add potatoes.

 

Cover-cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hrs.

 

Stir to blend before serving.

 

Bacon Cheese Fries

 

1 (32 ounce) package frozen french fries

1 cup cheddar cheese, shredded

1/2 cup green onions, sliced

1/4 cup bacon, cooked and crumbled

Ranch Salad Dressing

 

Cook french fries as package directs. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions, and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing. Makes 8 servings.