let's bake!

tatortet casserole, chicken pot pie, stuffed pepers

tatertot casserole

ingredients -

2 lbs. ground beef

1/2 can water

1 can cream of chicken soup

1 lb. grated cheese

1 can cream of potato soup

1 bag tater tots

Slightly brown and drain ground beef; pour into baking dish. Heat soups and water; pour over meat. Spread on cheese; cover with tater tots. Bake at 350 degrees for 1 hour.

chicken pot pie

ingredients -

2 pie crusts

5 boneless, skinless chicken breasts

2 stalks celery


1 can cream of chicken or cream of mushroom soup

1 sm. bag frozen veg-all

1 med. onion, chopped

1/2 cup butter

3 chicken bouillon cubes (if using mushroom soup)

1 cup milk

Brown chicken breasts in pan sprayed with cooking spray, making sure to cook through. while cutting chicken into small, bite size pieces, sauté onions and celery in butter. when vegetables are tender, add flour (enough to thicken and make gravy with). when flour is turning brown, add milk; stir while scraping bottom of pan so that it does not make it stick to pan. as it begins to thicken, turn down flame and add soup. this should make a semi-thick gravy. if gravy is too thick, add milk when gravy is semi-thick, add vegetables and cut up chicken. spray square casserole dish with cooking spray. place 1 of the pie crusts on the bottom of dish, with the crusts going up the side and hanging over the edges. pour chicken mixture into pie crust; place second pie crust over the top, pinching around the edges to close both crusts. cut small slits in the top of the crust to vent steam; cook at 375 degrees for 45 minutes, or until the top crust is golden brown. let cool 15 minutes.

stuffed peppers

ingredients -

2 lbs. chopped meat

6 to 8 green bell peppers

1 tsp. salt

1 T. pepper

1 large can V-8

3 sm. cans "spicy hot" V-8

3 eggs

2 cups minute rice, uncooked

Mix meat, rice, salt, pepper, eggs and small cans of V-8together in large bowl. clean out peppers, being sure to get out all the seeds. begin to stuff the peppers with the above mixture; place the stuffed peppers into a crock pot, however they will fit ( if possible, keep them upright. if they turn over, you have a nice gravy.) pour the large can of V-8 over to cover (drown) the peppers.

This dish can be cooked on low or automatic for 9-10 hours. you'll be able if they are done by the softness of the peppers. the pepper will almost tear when tested with a fork.