Friday, February 25, 2011

recipe box Friday?

(I really did write this on Wednesday, I was waiting for Mike's pics to publish  it...)

First, back to the snow.  I take back Tuesday's statistics I shared.  I found them on-line, but have seen conflicting information in other places.  Second snowiest, fifth snowiest, whatever.  All I know is it's TOO MUCH.  Just hoping we will have a repeat of last March, when we didn't get a DROP of snow.  Or a flake, or however we want to measure it...

Here is our house, Monday morning after the guys shoveled. 

I am guessing I won't be reposting this in the summer, longing for those wintry days...Here is our house, from the side, before the shoveling:

And here is my poor little car.  It was parked under our carport, so you can tell how much blowing was going on:

The sun has been shining most of the week, so melting has been going on. but it's dang cold today, so the gutters won't exactly be running with water.

Enough weather talk, on to comfort food!

Today's recipe is one you have all made, at some point in your life.  I throw in a couple of twists, so thought I would share.  We enjoyed it immensely Tuesday night.  And leftover lunch was something to look forward to.


1 32 oz pkg. frozen tater tots
1 14 oz. pkg. frozen peas
1 pkg. ground turkey (1.25 lbs)
1/2 c. shredded cheese (I used Swiss )
1/2 c. sour cream
1 can cream of mushroom soup
1 Tbsp. minced shallots (I used Penzey's dried)
Montreal Steak Seasoning (I used "Spicy" )

Brown the turkey, season well with Montreal Seasoning.  It gives bland turkey a really nice kick!  Throw in the shallots (mine are dehydrated, if you use fresh you would want to cook them before the turkey hit the pan). Stir in the soup and sour cream (1/2 c. measurement is approximate, I just spoon some in).

Spray a baking dish or casserole (the one I use is a little smaller than a 9 x 13) with cooking spray, layer in the meat mixture.  Sprinkle the cheese over the meat, then sprinkle the frozen peas (or whatever veg you like-I often use mixed veg) over the top.  Use as many or as few as you like, I generally use nearly the whole package.  Then it's time for the tots.  You can get creative, I like to use different layouts each time.  Once the tots have topped your dish, bake at 375 for about 45 minutes, let it cool 5 minutes or so, or you will burn your tongue on the hot tots.

Hot tots.  Sounds like a band name or something.

I will be back to more regular blogging next week, I have been using every bit of free time to sew Matilda Jane goodies.  I will be going to a show on Saturday, and then anything left from the show will get posted to my Etsy shop on Sunday.  Hopefully next week I will even have time for a haircut, and to give the holes in my fingers time to heal.

Happy last weekend of February!


  1. I love your house color, not to mention your shutters & red door. I think we're twins!

  2. OMG, I remember making the tater tot dish in Home Ec. (back when dinosaurs roamed the earth).


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