Fruit Club Brings Mushrooms To KDLT Kitchen
Grandma Penny from the Fruit Club has brought portobello mushrooms into the KDLT Kitchen.
Portobello mushrooms are great for making tator tot casserole.
Here is the recipe Grandma Penny uses:
Tater Tot Casserole
1-pound ground round
1/2 bag frozen vegetables
1 1/2 cups of fresh portobello mushrooms
1/2 cup beef stock
1 can cream of onion soup
6-cups tater tots
Salt and pepper to taste
Optional: 1 tsp sage, basil, oregano, dried parsley mixed or grated cheese
Directions: Brown onions and mushrooms until tender. Add ground round until brown. Drain the fat. Add beef stock. Mix remaining ingredients except tater tots. Add meat and mushrooms to mixture. Bake for 30 minutes at 350 degrees Fahrenheit. Layer tater tots on top, and cook at 425 degrees Fahrenheit until browned.
Applesauce Bundt Cake:
10-inch bundt cake
1/4-cup sugar mixed with 2 tsp cinnamon
1/2 cup butter softened
1 yellow cake mix
Directions: Grease bundt pan and dust with tablespoon of cinnamon/sugar mix. Mix butter, eggs, applesauce and cake mix until moistened. Save 1-1/2 cup batter. Pour remaining batter into bundt pan. Sprinkle with cinnamon/sugar mix. Bake for 40 minutes at 350 degrees Fahrenheit. Cool in pan on rack for 15 minutes.