2/24/11

tATOR tOT cASSEROLE, hOMEMADE gUACAMOLE wITH cHIPS, aND pINK fRUIT sALAD


:::Tator Tot Casserole::: (recipe by Deanna Jordan) (serving size: 8)


Ingredients:


     32 oz frozen tator tots (I used southern style hash browns)
     1 10.75 oz can cream of mushroom soup
     8 oz sour cream
     1 c melted butter
     1 1/2 c shredded cheddar cheese
     1 tbs pepper
     salt to taste
     1 "Pringles style" can of Lays Sour Cream and Onion chips, crushed

Preheat oven to 350* Grease casserole dish.

Mix tator tots, soup, sour cream, butter, pepper, and salt together. mix in cheese little at a time until evenly distributed. Pour in prepared dish; sprinkle with chips. Bake 45-60 min.

:::Guacamole::: (serving size: 2)

Ingredients:

     4 avocados

     2 tbs lime juice

     2 tsp garlic salt

Take avocados and cut them in half long ways. (I'm really bad at describing so here is a picture:

Take out the pit (already done in photo above) and scoop out avocado with a spoon (pic below)

Mash avocado with fork, mix juice and garlic in mixture with spoon. Chill until ready to serve.



:::Pink Stuff::: (serving size: 12)

Ingredients:

     12 oz Cool Whip

     20 oz crushed pinapple

     14 oz sweetened condensed milk

     21 oz cherry pie filling

Drain pinapple and mix all ingredients together. Chill for at least an hour.



And there's dinner:

Greg's Rating: 7

Grocery List

1. 32 oz frozen tator tots
2. 10.75 oz can cream of mushroom soup
3. 8 oz sour cream
4. 2 sticks butter
5. 1 1/2 c shredded cheddar cheese
6. pepper
7. salt
8. Pringles style Lays Sour Cream and Onion chips
9. 4 avocados
10. lime juice
11. garlic salt
12. 12 oz Cool Whip
13. 20 oz crushed pinapple
14. 14 oz sweetened condensed milk
15. 21 oz cherry pie filling

Estimated Total: $18