to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
western phenomenon of the casserole kind? What elements make up
hotdish, and how creative can one get when making it?

If all else fails, I'll bring mac&cheese casserole, but I would like
to try something different.

TIA
maxine in ri

maxine in ri wrote:
> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?
>
> If all else fails, I'll bring mac&cheese casserole, but I would like
> to try something different.
>
> TIA
> maxine in ri

I'm sure this is larger than what you want, but embodies everything that
is "hotdish". Use it for inspiration :-)


American Legion Funeral HotDish
(Colette Flynn, owner of Catered by Colette in St. Louis Park, MN)

5 lbs. ground beef
1 large onion, chopped
1 (16-oz.) bag frozen sliced carrots
1 (16-oz.) bag frozen cauliflower florets
1 (16-oz.) bag frozen chopped broccoli
1 (50-oz.) can of cream of mushroom soup
1 (50-oz.) can cream of chicken soup
1 bunch celery, chopped
1/4 cup soy sauce
1 tsp. white pepper
3 (12-oz.) bags chow mein noodles

Fry hamburger and chopped onion in a large cast-iron pan, breaking it up
into small pieces with a potato masher. Place in a large roaster. Mix
frozen vegetables, soups, chopped celery, soy sauce, and pepper in a
bowl. Pour into roaster and blend with meat. Fold in two bags of chow
mein noodles, cover, and bake at 325 degrees for 75 minutes. Remove from
oven. Sprinkle remaining bag of chow mein noodles on top. Put cover back
on and bake another 15 minutes. Serves 50.

zxcvbob wrote on 06 May 2007 in rec.food.cooking

> maxine in ri wrote:
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
> >
> > If all else fails, I'll bring mac&cheese casserole, but I would like
> > to try something different.
> >
> > TIA
> > maxine in ri
>

@@@@@ Now You're Cooking! Export Format

Orzo Baked With Greek Cheeses

none

1 can chicken broth - (14 1/2 oz)
Salt; as needed
1 pound orzo or risi pasta
1/2 cup whipping cream
1/4 cup olive oil
1/2 pound feta cheese; crumbled
1 tablespoon chopped fresh dill
Freshly-ground black pepper; to taste
1/3 cup grated Kasseri or Romano cheese

Pour broth into large pot. Add enough water to broth to almost fill pot.
Add salt and bring to boil. Stir in orzo and boil until just tender but
still firm to bite, stirring occasionally. Drain well. Return to pot.

Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to
1 1/2-quart baking dish. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before continuing.)

Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated
through, about 40 minutes.

This recipe yields 8 servings.


- - - - - - - - - - - - - - - - - - -

** Exported from Now You're Cooking! v5.77 **

On May 6, 3:06 pm, zxcvbob > wrote:
> maxine in ri wrote:
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
>
> > If all else fails, I'll bring mac&cheese casserole, but I would like
> > to try something different.
>
> > TIA
> > maxine in ri
>
> I'm sure this is larger than what you want, but embodies everything that
> is "hotdish". Use it for inspiration :-)
>
> American Legion Funeral HotDish
> (Colette Flynn, owner of Catered by Colette in St. Louis Park, MN)
>
Don't you have to include tater tots somewhere in the mix in order for
it to qualify as hotdish?

...fred

> On May 6, 3:06 pm, zxcvbob > wrote:
> > maxine in ri wrote:
> > > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > > western phenomenon of the casserole kind? What elements make up
> > > hotdish, and how creative can one get when making it?
> >
> > > If all else fails, I'll bring mac&cheese casserole, but I would like
> > > to try something different.
> >
> > > TIA
> > > maxine in ri
> >
> > I'm sure this is larger than what you want, but embodies everything that
> > is "hotdish". Use it for inspiration :-)
> >
> > American Legion Funeral HotDish
> > (Colette Flynn, owner of Catered by Colette in St. Louis Park, MN)

How bout whole pickeled jalopenos halved and stuffed with cream cheese?
mmmmmmmmmmmmmm...........

On 2007-05-06, maxine in ri > wrote:
> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?

Not necessarily. A friend who is always entertaining keeps a bowl of
wursts and meatballs cooked in Classico marinara sauce. A killer
dish when enjoyed with a good beer or red wine.

Just don't get fast food. I quit going to company potlucks because
too many people were showing up with buckets of KFC and boxes of
Chinese take-out and bags of pre-prepped salad greens and a bottle of
Kraft dressing. Screw that.

nb

On May 6, 4:17 pm, notbob > wrote:
> On 2007-05-06, maxine in ri > wrote:
>
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
>
> Not necessarily. A friend who is always entertaining keeps a bowl of
> wursts and meatballs cooked in Classico marinara sauce. A killer
> dish when enjoyed with a good beer or red wine.
>
> Just don't get fast food. I quit going to company potlucks because
> too many people were showing up with buckets of KFC and boxes of
> Chinese take-out and bags of pre-prepped salad greens and a bottle of
> Kraft dressing. Screw that.
>
> nb

I threatened my husband that I would do that, pointing out that as you
say, KFC, Chinese take out and packaged salad mixes were often seen in
the kitchen. Not to mention the bakery iced cakes and Boston Market
sides.

maxine in ri

maxine in ri wrote:
> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?
>
> If all else fails, I'll bring mac&cheese casserole, but I would like
> to try something different.
>
> TIA
> maxine in ri
>


Lasagna? Chili relleno casserole? Chicken/noodles/broccoli or peas in
a cheesy bechamel sauce?

Will it be kept warm or reheated?

gloria p

Mr Libido Incognito wrote:
> zxcvbob wrote on 06 May 2007 in rec.food.cooking
>
>> maxine in ri wrote:
>>> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
>>> western phenomenon of the casserole kind? What elements make up
>>> hotdish, and how creative can one get when making it?
>>>
>>> If all else fails, I'll bring mac&cheese casserole, but I would like
>>> to try something different.
>>>
>>> TIA
>>> maxine in ri
>
> @@@@@ Now You're Cooking! Export Format
>
> Orzo Baked With Greek Cheeses
>
> none
>
> 1 can chicken broth - (14 1/2 oz)
> Salt; as needed
> 1 pound orzo or risi pasta
> 1/2 cup whipping cream
> 1/4 cup olive oil
> 1/2 pound feta cheese; crumbled
> 1 tablespoon chopped fresh dill
> Freshly-ground black pepper; to taste
> 1/3 cup grated Kasseri or Romano cheese
>

That sounds delicious!

gloria p

maxine in ri wrote:

> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind?

Not really. That's pretty much limited to Minnesota, I believe. It's
certainly not common in this part of the midwest. More likely they
asked you to bring a hot dish, which could be casserole or could be
something else.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

maxine in ri > wrote:

> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?

Here is what Howard Mohr says, in _How to Talk Minnesotan_:

"Hotdish is constructed on a base of canned cream cream of mushroom soup
and canned vegetables. The other ingredients are as varied as the
Minnesota landscape." Here is his generic recipe:

Victor

Generic Hotdish (for 4)

Mix together in a large bowl:
Two cans cream of mushroom soup
1 pound cooked pulverized meat
2 cans of vegetables.

Stir.
Salt to taste.
Pour into baking dish.
Sprinkle with canned french-fried onion rings
or Chow Mein noodles.
Bake at 400 degrees until a brown crust forms.

Puester wrote on 06 May 2007 in rec.food.cooking

> That sounds delicious!
>
> gloria p
>
>

I figured that would be different enough.

On May 6, 3:06 pm, zxcvbob > wrote:
> I'm sure this is larger than what you want, but embodies everything that
> is "hotdish". Use it for inspiration :-)
>
> American Legion Funeral HotDish
> (Colette Flynn, owner of Catered by Colette in St. Louis Park, MN)
>
> 5 lbs. ground beef
> 1 large onion, chopped
> 1 (16-oz.) bag frozen sliced carrots
> 1 (16-oz.) bag frozen cauliflower florets
> 1 (16-oz.) bag frozen chopped broccoli
> 1 (50-oz.) can of cream of mushroom soup
> 1 (50-oz.) can cream of chicken soup
> 1 bunch celery, chopped
> 1/4 cup soy sauce
> 1 tsp. white pepper
> 3 (12-oz.) bags chow mein noodles
>
> Fry hamburger and chopped onion in a large cast-iron pan, breaking it up
> into small pieces with a potato masher. Place in a large roaster. Mix
> frozen vegetables, soups, chopped celery, soy sauce, and pepper in a
> bowl. Pour into roaster and blend with meat. Fold in two bags of chow
> mein noodles, cover, and bake at 325 degrees for 75 minutes. Remove from
> oven. Sprinkle remaining bag of chow mein noodles on top. Put cover back
> on and bake another 15 minutes. Serves 50.

That sounds just weird enough. I'm only making 1 casserole dish
worth, so that would make it
1 lb of chopped protein
1 sm chopped onion
couple ribs celery chopped
10 oz pk of mixed veggies (I did just buy a couple heads of
cauliflower)
tablespoon of soy sauce, pepper and a bag of crumblies for the top
and 2 cans cream-of soup

I did find the recipes for tater tot hotdish and tuna hotdish, but
they were different enough that I couldn't quite put my finger on what
made them "hotdish". If I have a chance to go to the store this week,
I'll pick up the chow mein noodles, otherwise it'll have to be
crumbled Triskets or Ritz crackers.

But I'm saving your recipe intact for the end-of-year party at my
daughter's school. With parents, kids, and teachers, that'll make one
good main dish!
Thank you
maxine in ri

On May 6, 5:43 pm, Puester > wrote:
> maxine in ri wrote:
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
>
> > If all else fails, I'll bring mac&cheese casserole, but I would like
> > to try something different.
>
> > TIA
> > maxine in ri
>
> Lasagna? Chili relleno casserole? Chicken/noodles/broccoli or peas in
> a cheesy bechamel sauce?
>
> Will it be kept warm or reheated?
>
> gloria p

They want warm, and they do keep the oven on in the church kitchen so
if you bring something warm, it'll be kept warm til serving time.

I've seen people bring everything from takeout to roasts, home made
goodies, and things from recipes in Bon Appetit and Gourmet etc. A
lot of it does not stand up to buffet style service--looks gross by
the time the 25th person gets there.

I've been baking sweets for dessert that are egg and wheat-less (for
some reason, this crowd doesn't have a problem with nuts) since I
found out one of the kids has to be very careful, but they've decided
that I have to try a different category.

I guess I should be polite and call it casserole--but hotdish is so
much more evocative!

maxine in ri

On May 6, 5:53 pm, "Default User" > wrote:
> maxine in ri wrote:
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind?
>
> Not really. That's pretty much limited to Minnesota, I believe. It's
> certainly not common in this part of the midwest. More likely they
> asked you to bring a hot dish, which could be casserole or could be
> something else.
>
> Brian

They definitely asked for a hot dish, but I just like the idea of
"hotdish". It sounds so homey

maxine in ri

On May 6, 5:55 pm, (Victor Sack) wrote:
> maxine in ri > wrote:
>
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
>
> Here is what Howard Mohr says, in _How to Talk Minnesotan_:
>
> "Hotdish is constructed on a base of canned cream cream of mushroom soup
> and canned vegetables. The other ingredients are as varied as the
> Minnesota landscape." Here is his generic recipe:
>
> Victor
>
> Generic Hotdish (for 4)
>
> Mix together in a large bowl:
> Two cans cream of mushroom soup
> 1 pound cooked pulverized meat
> 2 cans of vegetables.
>
> Stir.
> Salt to taste.
> Pour into baking dish.
> Sprinkle with canned french-fried onion rings
> or Chow Mein noodles.
> Bake at 400 degrees until a brown crust forms.

This appeals to my sense of the absurd: A Minnesotan generic recipe
from Germany for a RI potluck at a UU church.

Nothing wrong with any of them, please don't get your danders up.

maxine in ri

"maxine in ri" > wrote in message
oups.com...
> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?
>
> If all else fails, I'll bring mac&cheese casserole, but I would like
> to try something different.
>
> TIA
> maxine in ri
>
Baked beans qualify in this category. So would hot German potato salad.
They hold up well and don't turn to mush.
Janet

In article .com>,
maxine in ri > wrote:

> to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> western phenomenon of the casserole kind? What elements make up
> hotdish, and how creative can one get when making it?
>
> If all else fails, I'll bring mac&cheese casserole, but I would like
> to try something different.
>
> TIA
> maxine in ri

http://en.wikipedia.org/wiki/Hotdish

The ingredients for most hotdishes include a starch (macaroni or
potatoes -- elbow or shell mac is common; Tater Tots for the spuds) a
protein (ground beef, tuna, chicken), and a binder (tomatoes, or Cream
of Something soup).

Hotdish was added to the St. Paul school district's cafeteria menus
earlier this year (I think I mentioned it here at the time).

The Wiki info is kind of interesting.


Some recipes:

{ Exported from MasterCook Mac }

One-Dish Baked Ziti

Recipe By: Barb Schaller post to r.f.c. 5-7-2007
Serving Size: 4-6, with a green vegetable as a side, and a salad
Preparation Time: 0:00
Categories: Entrees

26 ounces jar plain-ol' spaghetti sauce Ragu or Hunt's
16 ounces dried pasta (ziti, penne,
mostaccioli, fusilli, bow-ties, whatever.) UNCOOKED
2 cups shredded mozzarella cheese
Water (enough to fill the container the
sauce came in)

Preheat oven to 425 degrees.

If you're using meat, brown it, drain it, and set aside. If using
sausage in links, cut into bite sized pieces. (Or don't. See if I care.)

In a 9" x 13" baking dish (Chez Fred Tip: Probably wouldn't hurt to give
the dish a shot of Pam first), mix up the meat, sauce, one jar or can
(again, whatever the sauce came in) of water, and the pasta.

Cover with foil, and bake for 30 minutes.

After 30 minutes, uncover, stir, top with the shredded cheese, and
return to the oven for another 10 minutes or until the pasta is tender
and the cheese is melted and browned to your liking. Serve with a nice
salad, French bread (garlic bread if you like!), and fresh Parmesan for
topping. Serves 4 to 6.

‹‹‹‹‹
Notes: Optional: 1 pound lean ground beef or Italian sausage.
Depending on how saucy you like your final product, and the depth of
your casserole dish, you may consider using only 12 ounces pasta.

Recipe from the net: Chez Fred. No longer an active page; I got it via
Google's cached file.


{ Exported from MasterCook Mac }

Pizza Vermicelli

Recipe By: Creamettes Box 9/98
Serving Size: 5
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
8 ounces vermicelli uncooked
1/2 pound lean ground beef
3 1/2 ounces package sliced pepperoni
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 clove garlic finely chopped
2 15 oz. cans pizza sauce
2 1/2 oz. jar sliced mushrooms drained
2 teaspoons sugar
1/2 teaspoon Italian seasoning
Grated Parmesan cheese or shredded
Mozzarella cheese

Cook vermicelli as package directs; drain. In a large saucepan, brown
meats; pour off fat. Add onion, green pepper, and garlic; cook and stir
until tender. Stir in cooked vermicelli and remaining ingredients
except cheese. Bring to a boil; reduce heat and simmer covered 10
minutes. Serve topping with Parmesan cheese. Refrigerate leftovers.
‹‹‹‹‹
Notes: Have not made.
_____
{ Exported from MasterCook Mac }

Macaroni Beef Sauté

Recipe By: Barb Schaller post to r.f.c 5-7-2007
Serving Size: 2-3
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1/2 # ground beef
1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 clove garlic minced
1/4 cup vegetable oil
1 can tomato juice (12 oz.) (about
1-2/3 cups)
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce

Sauté beef, macaroni, onion, green pepper, and garlic in hot oil until
macaroni turns slightly yellow. Drain off excess fat. Add tomato juice
and seasonings; bring to boil. Cover and simmer 20 minutes. Uncover and
simmer for several more minutes or until sauce is reduced to desired
consistency.


Easily doubled or whatevered. Or add more mac and liquid.

‹‹‹‹‹
Notes: Source: Betty Crocker¹s New Dinner for Two Cook Book, Golden
Press, New York, copyright 1964, by General Mills, page 93.
_____


{ Exported from MasterCook Mac }

Quick Chicken and Noodles

Recipe By: Swanson Easy Low Fat Recipes
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can Swanson chicken broth (14.5 oz.)
1/2 teaspoon dried basil leaves crushed
1/8 teaspoon pepper
2 cups frozen broccoli cauliflower,
carrots
2 cups dry wide egg noodles

In a medium nonstick skillet over medium-high heat, cook chicken 10
minutes
or until browned. Sprinkle with garlic powder and paprika. Set chicken
aside.

Add broth, basil, pepper and vegetables. Heat to a boil. Stir in
noodles.
Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes
or
until chicken is no longer pink. If desired, garnish with fresh basil.

Serves 4--245 calories--4 fat grams
‹‹‹‹‹

Per serving (excluding unknown items): 122 Calories; 1g Fat (10%
calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg
Sodium
Food Exchanges: 3 Lean Meat; 1 Vegetable
_____


{ Exported from MasterCook Mac }

Skillet Zucchini and Beef

Recipe By: Barb Schaller, post to r.f.c. 5-7-2007
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 # ground round
1 Tbsp. salad oil
1 medium onion finely chopped
1 medium green pepper finely chopped
1 can stewed tomatoes (16 oz.)
1 can tomato paste (6 oz.)
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
2 medium zucchini 1/4² slices


About 45 minutes before serving: In large skillet over medium heat, in
oil, cook onion and green pepper until onion is tender. Add meat; cook,
stirring, until meat is brown. Stir in stewed tomatoes, tomato paste,
salt, oregano, and garlic powder; simmer 10 minutes. Add zucchini;
cook, covered, 10-15 minutes until zucchini is tender-crisp. Makes 4
servings, 20 grams fat per serving.

‹‹‹‹‹
Notes: Source: Good Housekeeping magazine? 1970s?
Per serving: 945 Calories; 55g Fat (50% calories from fat); 55g Protein;
67g Carbohydrate; 156mg Cholesterol; 3978mg Sodium
Food Exchanges: 6 Lean Meat; 12 Vegetable; 7 Fat
_____







--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article om>,
maxine in ri > wrote:

> On May 6, 5:53 pm, "Default User" > wrote:
> > maxine in ri wrote:
> > > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > > western phenomenon of the casserole kind?
> >
> > Not really. That's pretty much limited to Minnesota, I believe. It's
> > certainly not common in this part of the midwest. More likely they
> > asked you to bring a hot dish, which could be casserole or could be
> > something else.
> >
> > Brian
>
> They definitely asked for a hot dish, but I just like the idea of
> "hotdish". It sounds so homey
>
> maxine in ri

Atta girl! One definition I just saw said the term was used by lower
middle class Minnesotans. Harummpphhh!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article
>,
Puester > wrote:

> maxine in ri wrote:
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
> >
> > If all else fails, I'll bring mac&cheese casserole, but I would like
> > to try something different.
> >
> > TIA
> > maxine in ri
>
> Lasagna? Chili relleno casserole? Chicken/noodles/broccoli or peas in
> a cheesy bechamel sauce?
>
> Will it be kept warm or reheated?
>
> gloria p

Not. Lasagna is lasagna. It's not hotdish. Chili Relleño Casserole
sounds like a casserole, not a hotdish. Chicken/noodles/broccoli -- now
you're talkin'.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On May 7, 8:41 am, Melba's Jammin' > wrote:

> Hotdish was added to the St. Paul school district's cafeteria menus
> earlier this year (I think I mentioned it here at the time).
>
You did, and a very good mention it was. I passed it on to my son and
DIL and year-old twin GDs.

I hope the wee ones will get to go to school in St. Paul while that
nice person is still the head lunch lady.

David

On Mon, 07 May 2007 17:45:51 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Melba's Jammin' > news:barbschaller-
:
>
><snip>
>
>> Not. Lasagna is lasagna. It's not hotdish. Chili Relleño Casserole
>> sounds like a casserole, not a hotdish. Chicken/noodles/broccoli -- now
>> you're talkin'.
>
>So are you telling me the tatertot thingy I took to a function not too long
>ago (the recipe you posted) was a lower middle class, Minnesotan recipe
><G>. Well, there wasn't a scrap of it left
>
>Michael

better check out your friends. if they're o.k., it's you.

your pal,
blake

On Mon, 07 May 2007 08:42:47 -0500, Melba's Jammin'
> wrote:

>In article om>,
> maxine in ri > wrote:
>
>> On May 6, 5:53 pm, "Default User" > wrote:
>> > maxine in ri wrote:
>> > > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
>> > > western phenomenon of the casserole kind?
>> >
>> > Not really. That's pretty much limited to Minnesota, I believe. It's
>> > certainly not common in this part of the midwest. More likely they
>> > asked you to bring a hot dish, which could be casserole or could be
>> > something else.
>> >
>> > Brian
>>
>> They definitely asked for a hot dish, but I just like the idea of
>> "hotdish". It sounds so homey
>>
>> maxine in ri
>
>Atta girl! One definition I just saw said the term was used by lower
>middle class Minnesotans. Harummpphhh!

everyone knows all minnesotans are above average.

your pal,
blake

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> Melba's Jammin' > news:barbschaller-
> :
>
> <snip>
>
> > Not. Lasagna is lasagna. It's not hotdish. Chili Relleño Casserole
> > sounds like a casserole, not a hotdish. Chicken/noodles/broccoli -- now
> > you're talkin'.
>
> So are you telling me the tatertot thingy I took to a function not too long
> ago (the recipe you posted) was a lower middle class, Minnesotan recipe
> <G>. Well, there wasn't a scrap of it left
>
> Michael


Not me, Sweets! I think I found the quote on Some Blog Somewhere.
I love hotdish -- many different kinds.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"Janet B." > wrote in message
...
>
> "maxine in ri" > wrote in message
> oups.com...
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
> >
> > If all else fails, I'll bring mac&cheese casserole, but I would like
> > to try something different.
> >
> > TIA
> > maxine in ri
> >
> Baked beans qualify in this category. So would hot German potato salad.
> They hold up well and don't turn to mush.
> Janet

=============
A couple of my suggestions follow:

Boston Baked Beans
-------------
Ingredients
1-16 oz package of Pea Beans or Navy Beans
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 oz. pork fat
1 medium onion chopped
Directions:
In a large sauce pan, soak beans in water overnight. The next morning, add
water to barely cover the beans and simmer about one hour or until some of
the beans crack open and are soft. Be careful that the water does not boil
over; watch it closely. If you leave the pot uncovered, place a long wooden
mixing spoon across the top of the pan so it won't boil over. Drain the
water, saving two cups of water. Mix the two cups of water with molasses,
brown sugar, mustard and onion. Put a chunk of salt port (about a two inch
square scored) in the crock pot first. Then add the bean mixture. Cover
and cook on low for about 10 hours. Stir mixture and add a cup of water a
couple of times while cooking. I spray the crock pot with Pam before
cooking, so it will be easy to clean after cooking.
============
Another recipe is:

Easy Lasagne using Mostaccioli pasta

1 Box of Mostaccioli tube like pasta noodles
1 large jar or 2 regular size jars of Ragu Spaghetti sauce
(I use the one with onion and garlic or onion and peppers)
1 bag shredded cheese
1 egg
fresh parmesan cheese (about 1 cup)
salt and pepper
Cheese for the top of the lasagne
Directions:
Mix together, the Ricotta Cheese, egg, shredded cheese and one cup of
parmesan cheese, salt and pepper.
Then, mix this mixture with the cooked pasta.
Layer in a 13" X 9" casserole dish the following:
first layer- some sauce
second layer - 1/2 the pasta mixture
third layer - sauce
fourth layer - 1/2 the pasta mixture
Top with a little sauce and mozzarella cheese.
Bake covered in a 350 degree oven for 45 - 50 minutes. Remove foil ten
minutes before finish and let top brown.. It took me about 60 minutes to get
it all hot
==========
Other ideas might be Potatoes Au Gratin, Hashed Brown Potatoes, Sausages,
Peppers and Onions with or without sauce, Mexican Rice Casserole,
Fettecinni Alfredo with chicken and broccoli, Spaghetti with meat sauce,
Ravioli and Meat Sauce, a Chicken casserole,

In article >,
Melba's Jammin' > wrote:

> > They definitely asked for a hot dish, but I just like the idea of
> > "hotdish". It sounds so homey
> >
> > maxine in ri
>
> Atta girl! One definition I just saw said the term was used by lower
> middle class Minnesotans. Harummpphhh!

Heh. Maybe the *term* is *used* only by LMC Minnesotans but everyone
here *eats* hotdish. You can buy hotdish from the delis at
Lund's/Byerly's and Kowalksi's. Tain't nothin' lower-class about
those markets!

sd

On May 6, 4:17 pm, notbob > wrote:
> On 2007-05-06, maxine in ri > wrote:
>
> > to the potluck this coming Friday. Hmmm, hotdish. Isn't that a mid-
> > western phenomenon of the casserole kind? What elements make up
> > hotdish, and how creative can one get when making it?
>
> Not necessarily. A friend who is always entertaining keeps a bowl of
> wursts and meatballs cooked in Classico marinara sauce. A killer
> dish when enjoyed with a good beer or red wine.
>
> Just don't get fast food. I quit going to company potlucks because
> too many people were showing up with buckets of KFC and boxes of
> Chinese take-out and bags of pre-prepped salad greens and a bottle of
> Kraft dressing. Screw that.
>
> nb

There were two buckets of KFC last night, and 3 or 4 "bought" cakes.
One nice thing was the number of dishes of plain cooked vegetables.
Everyone tries at some point or another to make a "killer" dish, and
you end up with all sauce and nothing to balance it. No Chinese take
out this month, and if the salads were from bagged greens, they had
enough character (one had almonds and dried cranberries, another was a
crispy garden salad, and a third may have been spinach,but was gone by
the time I got to it) to make them interesting.

maxine in ri

First, thank you all for your recipes, ideas, definitions, and side
stories. After allowiing it to all filter through the sieve that we
call my brain, and relying on only what was in the house (shopping?
who's had time this week) the following occurred.

On May 6, 3:01 pm, maxine in ri > wrote:

> If all else fails, I'll bring mac&cheese casserole, but I would like
> to try something different.
>
> TIA
> maxine in ri

Someone did bring mac&cheese, made with trumpet-shaped pasta. This is
what I made, which disappeared along with everything else on the table
(locusts have nothing on this crowd!<g>)

Tuna Baked thing

2 cans tuna, drained
2 eggs
2 cups cooked rice (this left over rice had onion and mushrooms in it)
1/2 cup milk
2 cups green beans
2 teaspoons Mrs Dash seasoning
1/2 cup whole wheat matzo meal
1/4 lb diced American cheese
2 tablespoons tomato-flavored olive oil

Mix together. Pour oil in loaf pan. Bake at 350 for 1 hour until
lightly set in the middle.

2 people asked for the recipe.

maxine in ri