Melba's Jammin' wrote:
>
> In article >, guy f klose >
> wrote:
>
> > Long ago, my wife used to have roommates that were sisters, of Polish
> > descent. They were taught how to make pierogi by their grandmother,
> > and would periodically make large batches over the course of a weekend.
> >
> > One sister would change their answering machine message frequently,
> > and came up with a witty one for that weekend: "it's pierogi weekend,
> > and we're up to our eyeballs in dough, so please leave a message!".
> >
> > Sunday afternoon, all their friends were invited over for a feast
> > of pierogi and kielbasa. It was fantastic. Pierogi then were distributed
> > in small batches to everyone they knew.
> >
>
> Ah, they are better women than I could aspire to be, Guy. :-) Our
> annual Pirohy Marathon was held on January 22 (pictures on my website)
> -- destined for my freezer and my personal consumption. :-)

I'm with you, Barb. When I lived in So. Cal. I used to have to
make my own pierogi so I would invite a bunch of people to help.
We would have an assembly line and make many, many dozens of
pierogi. Then we would eat some for dinner. Unfortunately, since
they had all helped to make them, I had to give some to the
people who came to the party. I always begrudged them those
pierogi. I know I'm evil and selfish but pierogi are one of the
world's great foods and one can never have enough. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate wrote:

> I'm with you, Barb. When I lived in So. Cal. I used to have to
> make my own pierogi so I would invite a bunch of people to help.
> We would have an assembly line and make many, many dozens of
> pierogi. Then we would eat some for dinner. Unfortunately, since
> they had all helped to make them, I had to give some to the
> people who came to the party. I always begrudged them those
> pierogi. I know I'm evil and selfish but pierogi are one of the
> world's great foods and one can never have enough. ;-)

If you substitute the word "tamale" for "pierogi," you have a common SoCal
phenomenon, especially around the holidays.

Bob

Bob wrote:
>
> Kate wrote:
>
> > I'm with you, Barb. When I lived in So. Cal. I used to have to
> > make my own pierogi so I would invite a bunch of people to help.
> > We would have an assembly line and make many, many dozens of
> > pierogi. Then we would eat some for dinner. Unfortunately, since
> > they had all helped to make them, I had to give some to the
> > people who came to the party. I always begrudged them those
> > pierogi. I know I'm evil and selfish but pierogi are one of the
> > world's great foods and one can never have enough. ;-)
>
> If you substitute the word "tamale" for "pierogi," you have a common SoCal
> phenomenon, especially around the holidays.
>
> Bob

Ah, now that I'm back in PA I have to make my own
tamales. So, no tamal parties for me. I make them
all by myself and eat them all by myself. (Well,
once in a while I share a few. ;-)) I'm still evil
and selfish. Of course, now I don't have to make
my own pierogi as we have numerous churches that make
them and a couple of really good commercial pierogi
stores now, although a little expensive, but just as
good as the church lady pierogi and much better hours.
If only there were someplace to get good tamales
in the Pittsburgh area.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Melba's Jammin' wrote:
> Go ahead -- get your smarmy remarks all fired up. You
> can't hurt me.

<eg>

>
> I have a vague memory of making this culinary delight by
> patting out a pound of raw ground beef into a pan (9x9
> square maybe?) and laying some frozen Tater Tots on top
> and pouring a can of cream of mushroom soup over all of
> it before baking for half and hour or something. Does
> that sound familiar to anybody?

Not that one, but it was always cream of (anything but mushroom) soup,
with or without the ground beef. That's all I remember. I had one sister
who wouldn't eat mushrooms, so I think my Mom just changed the soup for
her...
>
> I haven't done an extensive search for this -- the Tater
> Tot and burger hotdish recipes I'm finding seem to
> involve cooking the meat first and I'm pretty sure that
> what I did used raw meat.

I never cooked it myself, but I think you'd be OK if you used lean ground
beef, otherwise it would probably swim in grease.
>
> Bring it.

Tater Tots rule! I even use them for quick hash browns. Much better,
IMO, than the frozen hash browns.

BOB
> --
> -Barb, <www.jamlady.eboard.com> Winter Carnival ice
> sculpture pics added 1-30-05.
> "I read recipes the way I read science fiction: I get to
> the end and say,'Well, that's not going to happen.'" -
> Comedian Rita Rudner, performance at New York, New York,
> January 10, 2005.

Melba's Jammin' > wrote in message
...
> Go ahead -- get your smarmy remarks all fired up. You can't
> hurt me.
[snip vague memories of a '70s hamburger extender casserole]

Are you trying to channel Jimmy?

I remember my Sainted Mother(tm) making something very similar also. It
was a traumatic enough experience that I can tell you where I was when
she made this dish...

I'll check some of the Sunset and BH&G books floating about my library.
I'm _sure_ it's there...

The Ranger

In article >, " BOB" >
wrote:
(snip)
> Tater Tots rule! I even use them for quick hash browns. Much better,
> IMO, than the frozen hash browns.
>
> BOB

Im inclined to agree -- I used some for supper last night. The little
guys browned up nicely and we crispy on the outside and hot and tender
within. No ketchup with them, thank you.
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

One time on Usenet, (Gal Called J.J.)
said:
> One time on Usenet, Melba's Jammin' > said:

> > I have a vague memory of making this culinary delight by patting out a
> > pound of raw ground beef into a pan (9x9 square maybe?) and laying some
> > frozen Tater Tots on top and pouring a can of cream of mushroom soup
> > over all of it before baking for half and hour or something. Does that
> > sound familiar to anybody?
> >
> > I haven't done an extensive search for this -- the Tater Tot and burger
> > hotdish recipes I'm finding seem to involve cooking the meat first and
> > I'm pretty sure that what I did used raw meat.
> >
> > Bring it.
>
> Oh yeah, my second stepfather made something like this and we loved
> it! I remember that he used a square casserole dish (probably 9x9 as
> you said), the ingredients were layered, and grated cheddar was put
> over the top. I'm 99% certain that he didn't cook the ground beef
> first, as he was a lazy sort (but a nice guy). If you make this, do
> let us know how it turns out, I'd really like to know...

I finally got around to making this last night (I try to plan meals
and shopping for two week periods, so sometimes it takes a while before
I can try something). I put 2# raw ground chuck in the bottom of a 9x13
inch baking dish, then layered with 15 oz. green beans, 16 oz. tater
tots, two cans cream of mushroom soup, S&P and some Worchestershire
sauce, then 8 oz. sharp cheddar, grated. It was very good, but I'm
going to tweak it next time -- I definitely want to brown the meat
first (putting it in raw left way too much fat in the dish, had to
drain several times), and I want to mix the soup and cheddar so the
cheese doesn't turn into a crust. Also, DH wants more tater tots, but
I'm not so sure about that one...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." > wrote in message
...

> cheese doesn't turn into a crust. Also, DH wants more tater tots, but
> I'm not so sure about that one...

(laugh) This thread made me buy tater tots just to try them once more.
I'd only had them once before or so ... they are like little hash brown
things. Personally, I would prefer to grate up some potato and the
onion and fry them up like latkes. But they weren't bad.

nancy

On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in rec.food.cooking:

> One time on Usenet, (Gal Called J.J.)
> said:
>> One time on Usenet, Melba's Jammin' > said:
>
>> > I have a vague memory of making this culinary delight by patting out
>> > a pound of raw ground beef into a pan (9x9 square maybe?) and laying
>> > some frozen Tater Tots on top and pouring a can of cream of mushroom
>> > soup over all of it before baking for half and hour or something.
>> > Does that sound familiar to anybody?
>> >
>> > I haven't done an extensive search for this -- the Tater Tot and
>> > burger hotdish recipes I'm finding seem to involve cooking the meat
>> > first and I'm pretty sure that what I did used raw meat.
>> >
>> > Bring it.
>>
>> Oh yeah, my second stepfather made something like this and we loved
>> it! I remember that he used a square casserole dish (probably 9x9 as
>> you said), the ingredients were layered, and grated cheddar was put
>> over the top. I'm 99% certain that he didn't cook the ground beef
>> first, as he was a lazy sort (but a nice guy). If you make this, do let
>> us know how it turns out, I'd really like to know...
>
> I finally got around to making this last night (I try to plan meals
> and shopping for two week periods, so sometimes it takes a while before
> I can try something). I put 2# raw ground chuck in the bottom of a 9x13
> inch baking dish, then layered with 15 oz. green beans, 16 oz. tater
> tots, two cans cream of mushroom soup, S&P and some Worchestershire
> sauce, then 8 oz. sharp cheddar, grated. It was very good, but I'm
> going to tweak it next time -- I definitely want to brown the meat
> first (putting it in raw left way too much fat in the dish, had to
> drain several times), and I want to mix the soup and cheddar so the
> cheese doesn't turn into a crust. Also, DH wants more tater tots, but
> I'm not so sure about that one...
>

Do the tater tots lose their crispy crust in this dish? I don't think I'd
like it if they did...the same as I don't like gravy on French fries.

Thanks,
Wayne

Michael wrote:

> I have never been a fan of tater tots. I have to say, this thread
> has me want to do this dish. I will tweak it also.

Well, I *like* Tater Tots, but although this thread has intrigued me, it
hasn't really motivated me to try the dish. If I were to make something
along those lines, I'd be inclined to turn it into quasi-nachos: I'd make
the ground-beef stuff on the stovetop. While it was cooking, I'd spread out
Tater Tots on a sheet pan and bake them (turning once) until they're
extra-crisp. Then I'd pile them in a mound, pour the hamburger concoction
over (removing fat first), and cover generously with shredded cheddar
cheese. I'd bake that until the cheese was melted and bubbly. Then I'd
sprinkle with scallion rings and serve with salsa and sour cream. Maybe
bacon could fit in there somewhere, too.

Bob

Bob > wrote in message
...
[Snip-O'-Matic employed]
> If I were to make something along those lines, I'd be
> inclined to turn it into quasi-nachos: I'd make the
> ground-beef stuff on the stovetop. While it was
> cooking, I'd spread out Tater Tots on a sheet pan and
> bake them (turning once) until they're extra-crisp.
> Then I'd pile them in a mound, pour the hamburger
> concoction over (removing fat first), and cover
> generously with shredded cheddar cheese. I'd bake
> that until the cheese was melted and bubbly. Then
> I'd sprinkle with scallion rings and serve with salsa
> and sour cream. Maybe bacon could fit in there
> somewhere, too.

*This* sounds excellent! (Especially adding the bacon!)

ObTJ: Off to get a package of their frozen green beans, scallions and
'tator tots'!)

The Ranger

Dog3 wrote:

> I have never been a fan of tater tots. I have to say, this thread has me
> want to do this dish. I will tweak it also.
>
> Michael

I can't seem to get enticed about plain,
unseasoned meat covered by cream of anything soup
and cheese then tator tots. It just seems "heavy"
to me.
Would the meat be ruined by browning it first with
some minced onions and green peppers? If someone
does this, lemme know how it turns out?
Goomba

One time on Usenet, "Bob" > said:
> Michael wrote:
>
> > I have never been a fan of tater tots. I have to say, this thread
> > has me want to do this dish. I will tweak it also.
>
> Well, I *like* Tater Tots, but although this thread has intrigued me, it
> hasn't really motivated me to try the dish.

For me, it was a comfort food thing -- nostalgia and all that. :-)

> If I were to make something
> along those lines, I'd be inclined to turn it into quasi-nachos: I'd make
> the ground-beef stuff on the stovetop. While it was cooking, I'd spread out
> Tater Tots on a sheet pan and bake them (turning once) until they're
> extra-crisp. Then I'd pile them in a mound, pour the hamburger concoction
> over (removing fat first), and cover generously with shredded cheddar
> cheese. I'd bake that until the cheese was melted and bubbly. Then I'd
> sprinkle with scallion rings and serve with salsa and sour cream. Maybe
> bacon could fit in there somewhere, too.

Ooooh, bacon and sour cream. Yummm...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Wayne Boatwright wrote:
> On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
> rec.food.cooking:
>
>> One time on Usenet, (Gal Called J.J.)
>> said:
>>> One time on Usenet, Melba's Jammin' > said:
>>
>>>> I have a vague memory of making this culinary delight by patting
>>>> out a pound of raw ground beef into a pan (9x9 square maybe?) and
>>>> laying some frozen Tater Tots on top and pouring a can of cream of
>>>> mushroom soup over all of it before baking for half and hour or
>>>> something. Does that sound familiar to anybody?
>>>>
>>>> I haven't done an extensive search for this -- the Tater Tot and
>>>> burger hotdish recipes I'm finding seem to involve cooking the meat
>>>> first and I'm pretty sure that what I did used raw meat.
>>>>
>>>> Bring it.
>>>
>>> Oh yeah, my second stepfather made something like this and we loved
>>> it! I remember that he used a square casserole dish (probably 9x9 as
>>> you said), the ingredients were layered, and grated cheddar was put
>>> over the top. I'm 99% certain that he didn't cook the ground beef
>>> first, as he was a lazy sort (but a nice guy). If you make this, do
>>> let us know how it turns out, I'd really like to know...
>>
>> I finally got around to making this last night (I try to plan meals
>> and shopping for two week periods, so sometimes it takes a while
>> before I can try something). I put 2# raw ground chuck in the bottom
>> of a 9x13 inch baking dish, then layered with 15 oz. green beans, 16
>> oz. tater tots, two cans cream of mushroom soup, S&P and some
>> Worchestershire sauce, then 8 oz. sharp cheddar, grated. It was very
>> good, but I'm going to tweak it next time -- I definitely want to
>> brown the meat first (putting it in raw left way too much fat in the
>> dish, had to drain several times), and I want to mix the soup and
>> cheddar so the cheese doesn't turn into a crust. Also, DH wants more
>> tater tots, but I'm not so sure about that one...
>>
>
> Do the tater tots lose their crispy crust in this dish? I don't
> think I'd like it if they did...the same as I don't like gravy on
> French fries.
>
> Thanks,
> Wayne

I agree with you, Wayne. I'd have to have 'em crunchy, but again, the
ground beef doesn't sound all that appealing to me. Now, oven toasted tater
tots on a freshly grilled burger, that I could see!

kili

kilikini wrote:
> I agree with you, Wayne. I'd have to have 'em crunchy,
> but again, the ground beef doesn't sound all that
> appealing to me. Now, oven toasted tater tots on a
> freshly grilled burger, that I could see!
>
> kili

Grill the 'Tater Tots, or smoke 'em on the WSM, then grill 'em (to crisp
them up) and put them on that burger.

BOB

Piggybacking -- sorry Wayne, I didn't get the original:

Wayne Boatwright wrote:
> On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
> rec.food.cooking:

>> I finally got around to making this last night (I try to plan meals
>> and shopping for two week periods, so sometimes it takes a while
>> before I can try something). I put 2# raw ground chuck in the bottom
>> of a 9x13 inch baking dish, then layered with 15 oz. green beans, 16
>> oz. tater tots, two cans cream of mushroom soup, S&P and some
>> Worchestershire sauce, then 8 oz. sharp cheddar, grated. It was very
>> good, but I'm going to tweak it next time -- I definitely want to
>> brown the meat first (putting it in raw left way too much fat in the
>> dish, had to drain several times), and I want to mix the soup and
>> cheddar so the cheese doesn't turn into a crust. Also, DH wants more
>> tater tots, but I'm not so sure about that one...

> Do the tater tots lose their crispy crust in this dish?

The tater tots fall apart -- you'll get the occasional crispy bite,
but they're pretty gooey by the time it's all cooked. I'm thinking
about trying the tater crowns next time, they have more crunchy
surface. BTW, Tater Tots are over 50 this year:

http://ore-ida.com/tot_spot/

> I don't
> think I'd like it if they did...the same as I don't like gravy on
> French fries.

Oh, ick! Nope, the only thing I want on fries is either ketchup
or good tarter sauce, maybe some blue cheese dressing if they're
steak fries...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

In article >, kilikini
> wrote:

> Wayne Boatwright wrote:
> > On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
> > rec.food.cooking:
>
> >
> > Do the tater tots lose their crispy crust in this dish? I don't
> > think I'd like it if they did...the same as I don't like gravy on
> > French fries.
> >
> > Thanks,
> > Wayne
>
> I agree with you, Wayne. I'd have to have 'em crunchy, but again, the
> ground beef doesn't sound all that appealing to me. Now, oven toasted tater
> tots on a freshly grilled burger, that I could see!
>
> kili
>
>
My tots were crisp for the most part, but using 1 lb. ground beef
browned and 1 can celery soup, the beef was granular--way too dry.
Moreover the undiluted soup did not sauce properly in the ground beef.

Don't know what I'll do next time, if there is one. Maybe half-brown
the meat and semi-dilute the soup. Using raw ground beef sort of scares
me.

One time on Usenet, Stark > said:

<snip>

> My tots were crisp for the most part, but using 1 lb. ground beef
> browned and 1 can celery soup, the beef was granular--way too dry.
> Moreover the undiluted soup did not sauce properly in the ground beef.

What kind of ground beef did you use? I use 80/20, it seems to be more
tender.

> Don't know what I'll do next time, if there is one. Maybe half-brown
> the meat and semi-dilute the soup. Using raw ground beef sort of scares
> me.

I didn't like the raw beef, simply because I had to drain all
that grease out as the casserole cooked. But I did check it with
a temp. probe before we ate it...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Wayne Boatwright wrote:
> On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
rec.food.cooking:
>
> > One time on Usenet, (Gal Called
J.J.)
> > said:
> >> One time on Usenet, Melba's Jammin' >
said:
> >
> >> > I have a vague memory of making this culinary delight by patting
out
> >> > a pound of raw ground beef into a pan (9x9 square maybe?) and
laying
> >> > some frozen Tater Tots on top and pouring a can of cream of
mushroom
> >> > soup over all of it before baking for half and hour or
something.
> >> > Does that sound familiar to anybody?
> >> >
> >> > I haven't done an extensive search for this -- the Tater Tot and
> >> > burger hotdish recipes I'm finding seem to involve cooking the
meat
> >> > first and I'm pretty sure that what I did used raw meat.
> >> >
> >> > Bring it.
> >>
> >> Oh yeah, my second stepfather made something like this and we
loved
> >> it! I remember that he used a square casserole dish (probably 9x9
as
> >> you said), the ingredients were layered, and grated cheddar was
put
> >> over the top. I'm 99% certain that he didn't cook the ground beef
> >> first, as he was a lazy sort (but a nice guy). If you make this,
do let
> >> us know how it turns out, I'd really like to know...
> >
> > I finally got around to making this last night (I try to plan meals

> > and shopping for two week periods, so sometimes it takes a while
before
> > I can try something). I put 2# raw ground chuck in the bottom of a
9x13
> > inch baking dish, then layered with 15 oz. green beans, 16 oz.
tater
> > tots, two cans cream of mushroom soup, S&P and some Worchestershire
> > sauce, then 8 oz. sharp cheddar, grated. It was very good, but I'm
> > going to tweak it next time -- I definitely want to brown the meat
> > first (putting it in raw left way too much fat in the dish, had to
> > drain several times), and I want to mix the soup and cheddar so the
> > cheese doesn't turn into a crust. Also, DH wants more tater tots,
but
> > I'm not so sure about that one...
> >
>
> Do the tater tots lose their crispy crust in this dish? I don't
think I'd
> like it if they did

Good point.

....the same as I don't like gravy on French fries.
>
> Thanks,
> Wayne

(Gal Called J.J.) wrote in
:

> One time on Usenet, Stark > said:
>
> <snip>
>
> > My tots were crisp for the most part, but using 1 lb. ground beef
> > browned and 1 can celery soup, the beef was granular--way too dry.
> > Moreover the undiluted soup did not sauce properly in the ground
> > beef.
>
> What kind of ground beef did you use? I use 80/20, it seems to be
> more tender.
>
> > Don't know what I'll do next time, if there is one. Maybe
> > half-brown the meat and semi-dilute the soup. Using raw ground
> > beef sort of scares me.
>
> I didn't like the raw beef, simply because I had to drain all
> that grease out as the casserole cooked. But I did check it with
> a temp. probe before we ate it...
>

Tater-Tots??? I like to pan fry them and sprinkle on a little
shredded sharp cheddar just before serving...I find pan frying in a
little oil is the best and fastest way to ensure a good crispy exterior
and fuffy insides.

Serve with hamburger patties covered in fried onions...and perhaps gravy
on the patties ONLY.

I feel that the use of sauce, any sauce would endanger their
crispness...reducing them to bread-crumbed mashed potatoes lumps which
doesn't appeal to me.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

In article >, Gal Called J.J.
> wrote:

> One time on Usenet, Stark > said:
>
> <snip>
>
> > My tots were crisp for the most part, but using 1 lb. ground beef
> > browned and 1 can celery soup, the beef was granular--way too dry.
> > Moreover the undiluted soup did not sauce properly in the ground beef.
>
> What kind of ground beef did you use? I use 80/20, it seems to be more
> tender.
>
Pretty sure it was chuck which I drained after browning. Maybe too much.