Cheesy Vegetable Soup

This recipe is from Quick Cooking 2003, but I double the California veggies to the amount listed here for a heartier soup.

6 c water
1 pkg (30 oz) frozen shredded hash brown potatoes
2 pkgs (16 oz each) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb process cheese (Velveeta), cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 c milk

In a lg pot, bring water to a boil. Add potatoes, veggies, and bouillon. Reduce heat; cover and simmer for 10 min or til beggies are tender. Stir in cheese, soup, and milk; cook and stir til cheese is melted. Serve immediately or cool and freeze for up to 3 months. Makes 14 servings.

To use frozen soup: Thaw in refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Tater Tot Casserole

I thought everyone knew what Tater Tot Casserole was til a friend out east mentioned that it was a midwestern dish and that lots of her non-midwestern friends had never heard of it.

This is one of those comfort meals that I remember eating as a kid. I'm sure there are many, many different versions of it. This is mine. I don't have it written down, I just make it, but I'll try to write it down for others to follow. The pizza tot casserole version is based on one I found in a cookbook.

2 lbs ground beef
1/2 of a chopped onion
2 cans cream of mushroom soup
2 cans whole kernel corn, drained (may substitute 2 cans green beans, drained)
any or all of the following spices to taste: seasoned salt, salt, pepper, garlic powder
32 oz pkg frozen tater tots

Brown beef and onion in skillet, draining as needed. Mix in soup, corn, and spices; heat through. Put meat mixture in greased 9x13" pan. Arrange tater tots in single layer on top of meat mixture. Bake according to tater tot package directions.

Pizza Tot version changes:
Saute half or all of a chopped green pepper with beef and onions.
Substitute 2 cans tomato soup for cream of mushroom soup.
No corn or green beans.
Add 1 or 2 cans (4 oz each) of mushrooms (drained) to beef mixture with soup.
Use Italian seasoning and/or oregano instead of or in addition to the garlic powder.
After putting the meat mixture in the pan, sprinkle shredded mozzarella cheese and/or black olives on top before adding the tater tots.

Wafflewiches

My stepmom made these for us when I was young. Now I make them, and the kids gobble them up!

even number of waffles (homemade or thawed frozen storebought, NOT belgian waffles)
bacon or sausage patties
shredded cheese

Cook the bacon or brown the sausage patties. When meat is done, break bacon pieces in half and put 3 bacon halves on a waffle OR put 1 sausage patty on a waffle. Top with shredded cheese, and cover with another waffle. Wrap each wafflewich individually in foil and put in 300-350 degree oven for 5-10 min or til wafflewich is warm and cheese is melted. Unwrap and eat.

Cheddar Taters

The first time we had this recipe, I was teaching my 10 yr old daughter E to cook, and she helped me make it.

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (12 oz) evaporated milk
1 c (8 oz) sour cream
1/2 c butter or margarine, melted
1 tsp garlic powder
2 tsp minced onion
1 pkg (32 oz) frozen Tater Tots
1 1/2 c (6 oz) shredded cheddar cheese
1 c crushed potato chips

In a lg bowl, combine the first 6 ingredients. Gently stir in the Tater Tots. Transfer to a greased 9x13" baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350 degrees for 30-35 min or til bubbly. Makes 8-10 servings.

Parmesan Herb Bread

(This recipe is from the Quick Cooking 1999 cookbook.)

1 1/2 c biscuit/baking mix
1 egg, beaten
1/4 c apple juice
1/4 c milk
1 Tbsp dried minced onion
1 Tbsp sugar
1/2 tsp dried oregano
1/4 c Parmesan cheese
In a mixing bowl, combine the first 7 ingredients just til blended. Spoon into a greased 9" round cake pan. Sprinkle with Parmesan Cheese. Bake at 400 degrees for 18-20 min or til golden brown. Serve warm with butter. Makes 6-8 servings.

Savory Party Bread

(This is from the Taste of Home 1999 cookbook.)

1 unsliced round loaf (1 lb) sourdough bread
1 lb Monterey Jack cheese, sliced
1/2 c butter or margarine, melted
1/2 c chopped green onions
2-3 tsp poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 min. Uncover; bake 10 min longer or til cheese is melted. Makes 6-8 servings.