While we were in Limon, CO, the girls and I took our turn one evening to help with the supper meal. Although everything worked out just fine, it seemed like an overwhelming task considering we have a “Barbie” sized oven to cook in. After I mentioned the items the girls and I cooked in my post, it began only 17 days ago, I had a couple of people ask me for the recipes. If you read the post, you’ll also understand the title of this post. I will share the recipes with you – but first, I have to tell a story about the cookbook they came from.
Jamie’s last summer with us was 2004. This was also the year she graduated from High School. She began her training to become an esthetician that fall. Knowing that Jenna would be taking over her duties the next summer, Jamie compiled some of our favorite recipes into a cookbook and gave it to Jenna. The next summer, the book was a sad reminder that Jamie wasn’t with us anymore but also a comfort for Jenna. This cookbook has been passed from Jenna to Taylor (with Jenna’s additional recipes added). Depending on what Taylor decides to do next summer, it could be passed down to the final Zeorian cook…Callie.
We only made two items for supper that night. The main course was our very favorite harvest casserole – Tater Tot Casserole. With this, we served rolls and butter and iced tea. For dessert, we made Jim’s favorite – Cookie Dessert. The Tater Tot Casserole originally came from the first U.S. Custom Harvesters, Inc. cookbook and the Cookie Dessert was a recipe given to me by my friend, Leigh Krumbach, who is also a harvester’s wife. It just so happens she also gave me the USCHI cookbook many moons ago.
1 Bag of frozen tater tots
1 ½ lb. hamburger, cooked
1 head of broccoli – chopped up
1 can Durkee onions
1 or 2 medium tomatoes – chopped
1 can cream of mushroom soup
1 can milk (use the soup can)
Cheddar cheese – a lot!
¼ tsp garlic powder
¼ tsp pepper
Place tater tots in the bottom and up the sides of 9 x 13 pan. Bake, uncovered, at 400 degrees for 10 minutes. Brown hamburger, drain. Layer beef, broccoli, ½ can Durkee onions (or can use chopped onion), and tomatoes in the tater tot “shell”. Combine soup, milk, cheese and seasonings. Pour this mixture over the top of the filled “shell”. Bake, covered, at 400 degrees for 45 minutes. Remove cover and add more cheese and Durkee onions and bake until cheese is melted. This will feed quite a few people but for the 20 million, I doubled it. There was some leftovers but not very much. This is really good the next day!
1 Package Deluxe Graham Cookies, crushed
1 8 oz. carton of Cool Whip
1 cup milk
1 package (large) INSTANT vanilla pudding mix
1 tsp lemon juice
Mix together the milk, lemon juice and pudding mix. When this has thickened, add the Cool Whip and crushed cookies. Refrigerate until ready to serve. For the 20 million, I doubled this recipe.
If you make one – or both – of these, you’ll have to let me know how they turn out and what your family thought. Good luck and God bless!