Monday, June 17, 2013

Cows In The Tater Patch

When I read this Cows In The Tater Patch  recipe title, the image of cows standing in the middle of the garden was too vivid! It turned out to be a very tasty dairy recipe submitted by Violet Mefford of Jasper,Arkansas,  for  the Arkansas Dairy Foods Contest. I'm looking forward to adding this to my home recipe collection!

Cows In The Tater Patch

1 pound lean hamburger meat
4 tablespoons dried onion flakes
4 Cavender's Greek seasoning
5 large taters'(potatoes) peeled and sliced thin
1 teaspoon salt
1/2 cup Half n Half milk
1/2 teaspoon dried minced garlic
1 (12 ounce) package Queso Fresco Cheese,cubed
3 teaspoons butter
1 (8 ounce) package shredded Sargento's Six Cheese Italian Cheese

In a skillet, combine meat, dried onion flakes, and Cavender's Greek seasoning.
Cook until browned.

In a mixing bowl, combine cubed Queso Fresco Cheese, butter, garlic, half n half, and salt.
Melt in microwave on medium power until melted, stirring every two minutes. Once melted, pour the cheese mixture into a large bowl containing the sliced uncooked tater. Gently stir to coat the taters with the cheese mixture.

Spray the bottom of the casserole dish with non-stick cooking spray. Next, put half of the taters and cheese mixture in a layer on the bottom of the pan. Next, take your hamburger meat mixture and place it on top of your tater mixture. Add the other half of the tater mixture to the top of the meat and coat with the shredded cheese.

Bake in the oven for 30 minutes at 425 degrees or until taters are tender.

Where are those taters?

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