Meat and potatoes on the menu
By Sara Bertsch
For Roxana Bradford, her family is her life. With four children and a husband to feed, supper doesn’t stray too far from beef, but when she has the time, Roxana loves to try new recipes.
“My husband is a meat and ‘tater’ person, so my menu consists a lot of meat and potatoes,” she said. “I love cookbooks and then I can give new recipes to try. Some are good, and some not so good.”
Despite her love for cooking, most of Roxana’s time during the summer goes towards rodeo. Her kids have become actively involved and most weekends are devoted to it.
“It [rodeo] is kind of our family adventure every weekend,” Roxana said.
Roxana and her husband Clayton have been married for nearly 17 years. Together they have four children, one girl and three boys. Their oldest child is Tomi and she is 13. She is followed by Dylan, 10, Nathan, 9, and Cooper, 3.
All of her kids enjoy rodeo and now they are beginning to love helping their mom in the kitchen. Tomi has been helping out Roxana a lot and really likes to make homemade chocolate cake. Their favorite time to help is when Roxana decides to bake.
“Every kid begins helping with cakes and cookies so they can lick the beaters and eat the cookie dough,” Roxana said.
Roxana said her kids love to eat the cookie dough so much that she has to make a double batch and they’ll eat a good portion of it before she can get the cookies in the oven.
When the cookies are fresh out of the oven, they will even plop some cookie dough on top of the hot cookie.
Roxana started to cook when she was growing up. She was the youngest of four children raised in McLaughlin. When all of her siblings moved out of the house she became the one to help her mom cook. Her mother played a big part in teaching Roxana how to cook.
Her mother rarely used a cookbook, it all just came together, Roxana said. Now, Roxana cooks the same way. When people ask her for a recipe she tells them she doesn’t use one.
“They always say, ‘oh come on, you have to have a recipe,’ so I try to tell them a dash of this or some of that,” she said.
Spending time with her family is her favorite thing to do, but she also loves riding her horses. The family lives just outside of Selby where they own many horses that the whole family enjoys. They’ve been living there since 2005.
Currently Roxana works as the program specialist at Mobridge Housing & Redevelopment. She is going on her third year. She also recently started working as the circulation manager at the Mobridge Tribune about a month and a half ago.
With her two jobs and family taking up a majority of her time, Roxana doesn’t have much time for herself. If she does ever get a vacation, she already knows where she will go.
“If I could go anywhere, I would go to the National Finals Rodeo or the Professional Bull Riders finals and take my whole family with me,” Roxana said.
ROXANA BRADFORD’S RECIPES
1 lb. ground beef
1 egg, beaten
1/2 cup oatmeal
2 Tbs. ketchup
2 Tbs. water
1 Tbs. Worchestershire sauce
1/2 tsp. dried onion or chopped raw onion
1/ 2 tsp. salt
Dash of pepper
Mix above thoroughly and form into large oval patties. Lightly flour to cover patties, brown on both sides, drain excess grease.
Combine 1 can of cream of mushroom soup with 1 can of water and pour over patties. Simmer for 45 minutes.
Roast with Gravy served over Buns
Use a 5 lb. roast or larger
Stab roast with fork, season with salt and pepper
Place in slow cooker
In a separate bowl mix:
1 can cream of celery soup
1 can cream of mushroom soup
1 pkg. Lipton Onion Soup mix
1 cup water
1/2 onion, chopped
Pour over roast and let cook on high for 3 hours and then on low the rest of the day. Pull roast apart, and serve over buns.
Stove Top One-Dish Chicken Bake
1 1/2 lbs. boneless skinless chicken breast, cut into bite size pieces, (canned chicken works also, just drain and rinse )
Place chicken in a 13×9 inch baking dish,
1 can of corn or bag of frozen, pour over chicken
In a separate bowl mix:
1 can cream of mushroom soup
1/3 cup sour cream
Pour mixture over chicken.
In a bowl mix 1 pkg. (6 oz) Stove Top stuffing mix with 1 2/3 cup hot water just until moistened
Top chicken with stuffing. Place in oven at 400 degrees and bake for 30 minutes or until chicken is done.
Taco Tater Tot Bake
1 lb ground beef
1 small onion diced (or as much to your liking )
1 garlic clove (minced )
1 small can sliced black olives
1 pkg. taco seasoning mix
1 16 oz. bag frozen corn
1 4 oz. can green chilies (diced and drained)
1 12 oz. can black beans (drained and rinsed)
1 16 oz. bag shredded Mexican cheese blend
1 16 oz. package frozen tater tots
1 10.5 oz. can enchilada sauce
Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Heat skillet to medium high heat. Add ground beef, garlic and onion and cook until beef is completely browned, drain off excess grease. Add taco seasoning mix, green chilies, corn and black beans to beef, cook until heated through.
In a large bowl combine beef mixture, 3/4 of the cheese and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom your baking dish. Add tater tot mixture lightly pat mixture down to a solid even layer. Pour remaining enchilada sauce over tater tots.
Place in 375 oven, bake for 40 minutes. During the last few minutes of baking top with the remaining cheese and black olives, bake until cheese is melted and bubbly.
Brown 2 lbs. of hamburger and drain off excess grease.
Season with salt and pepper, Italian seasoning and garlic powder.
Spray a 9×13 baking dish. Layer bottom with sliced potatoes (4 to 5).
Place browned hamburger over the potatoes.
In a bowl mix:
1 can tomato soup
1 can cheddar cheese soup
1 can water
Pour over hamburger and potatoes. Top with 2 bags of the mini pepperonis.
Bake at 350 for 1 hour, then top with 1/2 bag of shredded mozzarella and 1/2 bag shredded swiss cheese, return to oven until cheese is melted.
Can add additional toppings, olives, mushrooms, green pepper or onion.