hosted by Laverne Diede & Rhonda Fitterer
Quick Tater Tot Hot Dish
- 1 lb. ground beef or turkey
- 1 small onion, chopped
- Salt & pepper to taste
- 1 package (16 oz.) frozen tater tots.
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 2/3 cup milk or water
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Transfer to a greased 2-quart baking dish. top with tater tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes or until heated through.
Rhubarb Dessert
Crust
- 1 pkg. graham crackers crushed, about 2 cups
- 1/4 cup sugar
- 1/2 cup melted butter
Filling
- 6 cups rhubarb
- 1 cup sugar
- 1 Tbsp. cornstarch
- 1- 3 oz. box red Jell-O
- 1 1/2 cups miniature marshmallows
- 8 oz. Cool Whip
- 3 – 3 oz. packages French Vanilla pudding
- 4 1/2 cups milk
- 2 graham crackers, crushed for topping
Preheat oven to 375 degrees. Combine crust ingredients and pat onto the bottom of a 9×13-inch baking dish; bake for 8-10 minutes. Set crust aside; cool completely. In a large saucepan, combine rhubarb, sugar, cornstarch, and red Jell-O; cook on low heat until rhubarb has broken down into a sauce, about 45 minutes to 1 hour. Allow rhubarb mixture to cool and spread over crust. Layer marshmallows over rhubarb mixture, then spread Cool Whip over marshmallows. In a separate bowl, mix pudding with milk until smooth; pour over Cool Whip. Top with crushed graham crackers. Refrigerate overnight or for at least 4 hours to set.
