Tuesday, November 6, 2007

Recipe for Creamy Hamburger Spud Bake

Following are highlights from a handwritten note stuffed under our door by our next-door neighbor, Mildred Bolus:

Creamy Hamburger Spud Bake


2 lbs. hamburger, lightly browned
salt and pepper
chopped onion
1lb. package frozen tater tots


Press hamburger and onion mixture in bottom of medium casserole. Sprinkle with salt and pepper (go easy with that pepper, though!). Place tater tots on top. Pour over top: one 8 oz. container sour cream diluted with 1/4 cup skim milk.

Bake 1/2 hour at 350 degrees, uncovered. Serve with ketchup.

Mildred Bolus visits the Alameda Daily Noose and me every Tuesday for tea while her husband Mort plays golf, year-round, rain or shine, at Alameda Daily Noose World Headquarters.


Anonymous said...

MMMMMmmmm, that sounds deeeeeelicious. You won't find this at one of those fancy-schmansee restaurants like Shay Paneese, nosireebob!

Anonymous said...

Well, that's all very well, but I would never make this recipe with skim milk. My version uses heavy cream, or whole milk in a pinch. I'm also not sure about the onions. I guess Mildred always did have exotic tastes.