01 Mar For the Love of the Tot
I mean really, is there ANYONE you know who does not overtly covet (or covertly) the Tater Tot? Such a food memory does this bring to me….it makes me happy just to think about them. Healthy? Not so much. (just look at the label. I won’t ruin it for you here) Tasty? Oh yes. This once in a while treat must be accented with (more) salt and a good dollop of ketchup. Never in my wildest dreams would I imagine using the Tot as an ingredient in recipe. These delicious morsels are meant to be enjoyed on their own. One-at-a-time. No forks allowed. Only fingers.
The Ore-Ida website offers mini Tater-Tots as well as onion Tater-Tot varieties. Me? I stick to the pure, unadulterated original. They also list a recipe (gulp) for something called Tater Tots Tuna Pie.
Tater Tots Tuna Pie
1/2 cup frozen Ore-Ida® Chopped Onions
1 cup sliced celery
2 tablespoons butter or margarine
3 tablespoons flour
1.25 cups milk (use reduced fat or skim to make it healthier)
chicken bouillon cubes crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
1 teaspoon lemon juice
1 (7 ounce) can solid pack tuna , drained (packed in water for a healthier version)
1 cup frozen mixed vegetables
4 cups frozen Ore-Ida TATER TOTS®*
Preheat oven to 400ºF. In medium frying pan, sauté onions and celery lightly in melted butter. Stir in flour. Gradually blend in milk. Add bouillon cubes, salt, pepper, and dill weed. Cook over medium heat, stirring, until sauce boils and thickens. Stir in lemon juice. Fold crumbled tuna into sauce along with frozen vegetables. Turn into shallow 1.5 quart baking dish. Arrange TATER TOTS® over top. Bake 25 minutes or until TATER TOTS® are thoroughly heated.
Tell me, how do you take YOUR Tots?