The Birthday Girls of August- Tater Tot Hotdish and Nacho Dip

This past week, on August 19th, was the birth day of two of our favorite ladies, Grandma Warnygora and Auntie Lou.  I was off on a toot with my sisters so I apologize for not getting this post up sooner.  But rest assured I was thinking about both of them on that special day!  They have touched our lives in many ways.  Even though Grandma is no longer with us, I know that they both have a hold on our hearts!  This mother and daughter duo have taught us so much by example about kindness, generosity and love.  I, for one, am so grateful God brought them into our lives!

Since this post honors 2 great girls, I'll be giving you 2 great recipes!  It's a two-fer!!!  The first recipe is from Grandma.  She never wrote it down for me, so I'll be telling you as she told it to me.  This is one of Emily's all time favorite recipes.  You guessed it:

Tater Tot Hotdish!

1 1/2 - 2 lbs of ground beef, browned and drained

2 cans cream of chicken soup (or 1 can cream of chik and 1 can cream of celery soup)

1 can milk

salt and pepper to taste

1 bag frozen peas

1 bag frozen tater tots

Preheat oven to 350 degrees.  Grease a large casserole dish and set aside.  Combine the soups, milk and salt and pepper with the ground beef in frying pan, add more milk if mixture seems too thick.  Transfer to the prepared casserole dish and spread evenly over bottom of pan.  Top with a layer of frozen peas. (Now this is controversial at our house:  Neil & Em like the peas, Ty and I do not!  So I only put peas on one side on the dish.  At this point, Ty and I like to add a layer of shredded cheddar cheese.  Emily is not a fan! So again, I just put the cheese on one side.)  Next dump the entire bag of tots over the meat and peas, piling evenly. (Grandma placed them all in nice even rows, traditional Minnesota style!)  I like to sprinkle a bit salt over the tots.  Then it's ready for the oven, so bake it for 1 hour or until the juices are bubbling up and the taters are nicely browned.

*I looked up this recipe online.  Oh My Goodness!  There are soooo many variations and most of them are just plain wrong!  Stick with Grandma's recipe and you will be happy every time!

And now for part two, the recipe from Auntie Lou!  This recipe became a favorite of ours the first time we tried it.  Not only that, but all our friends love it too!  I'm reminded of Lauren Christiansen eating it until she was "dip sick".  And it's jumped family lines, I hear the Stude boys have even adapted it to their own tastes!  Grab a bag of chips and get ready to enjoy!

Largent Nacho Dip

1 pkg cream cheese, softened

1 can nacho cheese soup

1 can chili with no beans

In a microwavable bowl, stir the cream cheese until smooth.  Blend in the cheese soup, followed by the chili.  Cover and microwave until heated, stirring often.  Serve immediately with chips or fresh veggies.  Pour in another container to serve if desired.

* Nacho cheese soup has gotten hard to find.  I substitute regular cheese soup.  Sometimes I add a bit of taco seasoning or salsa to give it a bit more zip!

Enjoy these recipes and think of Grandma & Auntie Lou every time you serve them, with love!

Happy Birthday Ty! Our little boy is 21!

Yesterday we celebrated your 21st birthday Tyler!  I enjoyed being with you for the day.  But I have really enjoyed being with you for your life!  You have had a good one!

Of course, you've heard the stories.  You were born at North Memorial Hospital on 8-9-89 (cool birth date!).  Emily had gone to the Albinson's in the wee hours of the morning and Dad and I spent the day awaiting your arrival.   You were born at 3:33pm and I guess you could say you took my breath away (they had to put me on oxygen shortly before you were born =).  We named you Tyler Eugene, for your Grandpa Warnygora.  Emily fed you your first bottle and you gave her a brand new baby doll.  You were friends right from the start! 

As a tiny baby you displayed some characteristics that have followed you throughout your life.  You were good natured, such a happy baby!  You were patient, willing to wait while we got your bottle prepared.  You were relaxed, not a fussy baby, you didn't demand unneeded attention.  You were flexible, always willing to go along with whatever our family was doing.  Those traits have grown with you and we love the man you have become!

I have been trying to soak in every moment with you this summer, realizing that it may be the last time you live at home.  We don't know what the future holds for you, but God does!  For 21 years we have been praying for His guidance for you.  We are looking forward to seeing what God has planned for you.  Enjoy your senior year at North Park, listen to God, drink in all the opportunities that come your way, make the most of this year with God!  

For this birthday you asked for rhubarb meringue dessert instead of birthday cake.  Rhubarb seems to be a new discovery for you this year.  I have enjoyed it's tart goodness since I was a little girl growing up on the farm.  Grandma mentioned in her birthday letter to you that you were just one month old when they had the auction at the farm.  Since you have no memories of Grandpa's farm, maybe that's why it took you so long to discover rhubarb!

Rhubarb Meringue Dessert

Crust

1 cup cold butter

2 cups flour

2 tablespoons sugar

Preheat oven to 350 degrees.  Using a mixer, combine the  flour, sugar and cut in the butter until crumbly.  Press into a greased 9X13 baking dish.  Bake for 20 minutes, then cool on a wire rack while preparing the filling.

Filling

2 cups sugar

1/3 cup flour

1 teaspoon salt

6 egg yolks, beaten

1 cup whipping cream

5 cups sliced fresh or frozen rhubarb

Separate the 6 egg yolks from the whites, refrigerate the whites until to make the meringue.  In a bowl combine the sugar, flour and salt.  Stir in the egg yolks and cream.  Add the rhubarb.  Pour over the crust and return it to the 350 oven to bake for 50 to 60 minutes or until set.

Meringue

6 egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon vanilla

In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.  Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.  Beat in vanilla.  Spread over hot filling.  Bake for 12-15 minutes or until golden brown.  Cool on a wire rack.  Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Happy Birthday Ty! We love you!