Tater Tot Casserole

Ida

1 lb. ground beef
2-3 cans cream of mushroom soup
2 cans green beans
1 can corn
1 bag bag frozen tater tots (32 oz.)

Brown ground beef, add onion or minced onion to flavor.  Mix all ingredients together in 9X13 pan.  Cover the entire top with tater tots.  Cook at 400 until tater tots are browned.

Whole Wheat Tortillas

Ida

3 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
⅓ c. butter or margarine
1 ¼ c. warm water

Mix flour, baking powder and salt in a non-metallic bowl. Use a pastry blender or fork to mix in butter (or use kitchen aid) until consistency is like coarse sand. Stir in warm water and knead by hand until it cleans the bowl and feels like playdough.  Cover with a damp cloth and let sit for 10-60 minutes.  Preheat pan to medium/med-high.  Roll out and fry on pan.  Don’t leave on for too long or tortillas end up dry and brittle.  

Sanpete Chicken Marinade

Rachel

1 cup sprite (or other lemon-lime soda)

1/2 cup soy sauce

1/2 cups canola/olive oil

1/2 tsp garlic salt

 

Stir together.  Put in a sealable container with 2-3 chicken breasts or more tenderloins.  

Allow to sit overnight or all day.  

Barbeque!

Chicken Broc-Broc

John

4-5 chicken breasts
broccoli
2 cans cream of chicken soup
2/3 c. mayo
1-2 T. lemon juice
cheddar cheese
lemon pepper to taste

Cook (fry) the chicken and cut up into cubes (can season with lemon pepper).  Cut up and boil the broccoli.  Mix together soups, mayo, lemon juice, chicken, broccoli together in a 9X13 pan.  Top with shredded cheddar cheese.  Bake at 350 for 20 min or untill cheese is melted.  Turn up the heat for a couple of min at the end if you want the cheese crispier.  Top with yummy lemon pepper to taste.