Glenn’s Tantalizing, Tasty and Terrific Tator Tot Tasserole:

I got this out of the Indianapolis Star and made some modifications to it.

This was one of the dishes at this years Independence Weekend picnic at Fort  Harrison:

• 1lb ground beef
• 1 can mushroom soup
• 1 can cream of chicken [or cream of celery] soup
• 1-2 cups of shredded cheese [I use a mix of Monterey Jack or Colby with another cheese]
• 1 32oz bag of shredded hash browns*
• 1 32oz bag of tator tots*
• at least one finely diced onion**

*The original recipe called for just the tator tots, using the whole bag. I’ve tried it with just tator tots and just hash browns and then half of each, which turned out to be my favorite texture and flavor wise. If you want to use all of both then double up on the meat. You could also increase the soup and cheese but I've only doubled the meat and it came out fine.

1. Brown beef and drain
2. Grease baking dish [about 13X9]
3. Combine beef, soups, half of the cheese and half the hash browns
4. spread in bottom of baking dish
5. layer the onions** over the mixture
6. layer half the tator tots over the onions, pushing the tator tots into the mixture
7. layer the remainder of the cheese over the tator tots
8. cook in oven*** to temperature on tator tots bag or until brown

**don’t be shy with the onions, if you leave them out you will regret it. to mellow the flavor rinse and drain the diced onions in cold water.

***You can also put it in a covered grill over indirect heat.

Kiss Z Cook:

Kelly, Jo, friends Melissa, Laura, Melvin Watts and I spent the evening at a 'cooking' cafe where we all cook a gourmet meal under the direction of Chef Dwight Simmons where we then all sat down and ate our creation.

It was a blast!

<click the arrow to start/restart the slideshow>
The pictures in the slideshow are from both classes.

We liked it so much some of us scheduled another private class except this time Felicia and Deirdra joined us.
The way it works is we are broken up into groups and either individually or in teams we are assigned a menu item and given a work station, ingredients and recipe and then under the observation and coaching from a gourmet chef we proceed to prepare the meal, have fun and learn. After all is cooked [no cleanup] we set down and eat our creation with the chef.

Don’t know when we’ll do another one but if you think you might want to join us click the “read/leave comments” link below and tell us.

 

Glenn’s Greenie Beanies:

GREEN BEANS

• 1 lb Bacon (works fine w/turkey bacon)
• 1 onion (sliced and rings halved)
• 1 bag frozen Green Beans (32oz)
• 1 can Rotel (mild) drained

1. Brown bacon & Saute onions
2. Mix with Rotel
3. Pour over unthawed green beans and mix lightly
4. Pour into Slow Cooker and cook on high 3-4 hours or low 6-8 hours.

Tomatoes - Selection, Storage, Usage, Nutrition, Recipes

Tomatoes - Selection, Storage, Usage, Nutrition, Recipes: "Choose tomatoes that are smooth, firm and red to reddish-orange. Tomatoes soften slightly when ripe. Tomatoes with cracked or discolored skin should be avoided. Make sure to select tomatoes that have been stored at room temperature; tomatoes stored in cold environments will spoil..." read more & see video

Georgia Slaw - Coleslaw With Vinegar Dressing

This coleslaw is made with a tangy vinegar dressing, with sugar, white vinegar, celery seed, and other seasonings.

Ingredients:

• 1 large head of cabbage, finely shredded
• 1 medium bell pepper, finely chopped
• 1 medium sweet onions, finely chopped
• 1 carrot, grated

Dressing:

• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• 1 1/2 cup white vinegar

Preparation:

Combine and toss; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. 
Combine remaining ingredients; sugar, salt, mustard seed, celery seed, vinegar and pepper and whisk.  Pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Enough slaw for 8 to 10 servings.

I got this recipe at About.com.   

One variation I intend to try is similar to the diabetic version of the dressing for my Cucumber and Tomato Salad: Substituting Equal for the sugar. Either 12 packets of Equal or 1/2 cup of Equal Spoonful.

I get my cabbage at Gordon’s Food Service.  It comes in 5 lb bags with a baggie grated carrots and a baggie of purple cabbage.  As an alternative I usually get a second 5 lb. bag and a bottle of their Mazzeratti Cole Slaw Dressing which matches up to the 5 lb. bag for a creamy cole slaw which is great for slaw dogs and slaw burgers.