Easy Cheesy Meat And Potatoes

2 lbs. extra lean ground beef

(2) 10 ½ oz. can cream of mushroom soup

1 large yellow onion, diced

(1) 10 ½ oz. can cream of chicken soup

7 cloves garlic, minced

1 1/2 cup sour cream

salt and pepper to taste

2 Tbs. Worcestershire sauce

1 Tbs. soy sauce

1 1/2 tsp. thyme

1 1/2 tsp. marjoram

2 bags frozen tater tots

4 cups Colby jack cheese shredded

Heat a 14" Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove ground beef and onion mixture from the oven and place in a large bowl. To the bowl add soup, sour cream, salt and pepper, Worcestershire sauce, soy sauce, thyme, and marjoram and stir to mix.

Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.

Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.  Serves: 15-20

Contributed by Amber H.

Cheesy Potato Soup

6 bacon strips, diced

3 cups cubed peeled potatoes

1 can (14-1/2 oz.) chicken broth

1 small carrot, grated

½ cup chopped onion

1 Tb dried parsley flakes

1/2 tsp. each celery seed, salt and pepper

3 Tb all-purpose flour

3 cups milk

8 oz. process American cheese, cubed

2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp; drain.  Add potatoes, broth, carrot, onion, parsley , celery seed, salt and pepper.  Cover and simmer until potatoes are tender, about 15 minutes.  Combine flour and milk until smooth; add to soup.  Bring to a boil and stir for 2 minutes.  Add cheese; stir until cheese is melted and the soup is heated through.  Garnish with green onions if desired.  Makes 8 servings (2 quarts).

Potato Casserole

8 cubed potatoes, peeled and cooked

¼ c. butter

2 cans cream of chicken soup

1 pt. sour cream

1 ½ c. shredded cheddar cheese

¼ tsp. salt

1 small onion, diced

Melt butter and mix with other ingredients.  Bake in a 9x13-inch pan at 350° for 45 minutes.

Seasoned Red Potatoes

12 to 14 small red potatoes

1/4 cup olive oil

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon pepper

Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes.

Bake, uncovered, at 350°, for 50-55 minutes or until tender, stirring every 15 minutes.

Yield: 6 servings.

Contributed by Amber H.