Barb's talk about tater tot casserole got me looking at the Ore-Ida
website and I found the following recipe -- it sounds great, but the
instructions are somewhat confusing at the end:

"In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir
in onions, red pepper, parsley, lemon juice, salt, black pepper and hot
sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle with
paprika. Bake at 350 degrees for 35 minutes or until hot and bubbly."

Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
mean put a layer of tots in, say, a greased 9x13 dish and cover with
mixture, then the paprika, or am I way off base?

Here's the whole recipe, if anyone is interested:

Tater Tots Crab Melt

* 1 cup cream cheese, softened
* 1 cup mayonnaise
* 1 cup milk
* 3 green onions, minced
* 2 tablespoons finely chopped red bell pepper
* 1 tablespoon fresh minced parsley
* 1 tablespoon lemon juice
* 1 tablespoon seasoned salt (Lawrey's)
* 1/4 teaspoon black pepper
* 4 to 5 drops hot pepper sauce
* 1 cup shredded Swiss cheese
* 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
drained and flaked
* 1 package (32 ounces) Ore-Ida® Tater Tots®

In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir in
onions, red pepper, parsley, lemon juice, salt, black pepper and hot
sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle with
paprika. Bake at 350 degrees for 35 minutes or until hot and bubbly.
Serves 8

--
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:
> Barb's talk about tater tot casserole got me looking at the Ore-Ida
> website and I found the following recipe -- it sounds great, but the
> instructions are somewhat confusing at the end:
>
> "In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir
> in onions, red pepper, parsley, lemon juice, salt, black pepper and hot
> sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle with
> paprika. Bake at 350 degrees for 35 minutes or until hot and bubbly."
>
> Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
> mean put a layer of tots in, say, a greased 9x13 dish and cover with
> mixture, then the paprika, or am I way off base?
>
> Here's the whole recipe, if anyone is interested:
>
> Tater Tots Crab Melt
>
> * 1 cup cream cheese, softened
> * 1 cup mayonnaise
> * 1 cup milk
> * 3 green onions, minced
> * 2 tablespoons finely chopped red bell pepper
> * 1 tablespoon fresh minced parsley
> * 1 tablespoon lemon juice
> * 1 tablespoon seasoned salt (Lawrey's)
> * 1/4 teaspoon black pepper
> * 4 to 5 drops hot pepper sauce
> * 1 cup shredded Swiss cheese
> * 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
> drained and flaked
> * 1 package (32 ounces) Ore-Ida® Tater Tots®
>
> In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir in
> onions, red pepper, parsley, lemon juice, salt, black pepper and hot
> sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle with
> paprika. Bake at 350 degrees for 35 minutes or until hot and bubbly.
> Serves 8
>


Put the crab mixture in the bottom of a small baking dish (9x9"?) and
sprinkle the Tater Tots® on top.

I would use fake krab meat rather than fresh lump crab. I just can't
see combining real fresh crab with Tater Tots®.

Best regards,
Bob <-- likes Tater Tots® with fried eggs (over medium)

Gal Called J.J. wrote:
> Barb's talk about tater tot casserole got me looking at the Ore-Ida
> website and I found the following recipe -- it sounds great, but the
> instructions are somewhat confusing at the end:
>
> "In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir
> in onions, red pepper, parsley, lemon juice, salt, black pepper and
> hot sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle
> with paprika. Bake at 350 degrees for 35 minutes or until hot and
> bubbly."
>
> Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
> mean put a layer of tots in, say, a greased 9x13 dish and cover with
> mixture, then the paprika, or am I way off base?
>
> Here's the whole recipe, if anyone is interested:
>
> Tater Tots Crab Melt
>
> * 1 cup cream cheese, softened
> * 1 cup mayonnaise
> * 1 cup milk
> * 3 green onions, minced
> * 2 tablespoons finely chopped red bell pepper
> * 1 tablespoon fresh minced parsley
> * 1 tablespoon lemon juice
> * 1 tablespoon seasoned salt (Lawrey's)
> * 1/4 teaspoon black pepper
> * 4 to 5 drops hot pepper sauce
> * 1 cup shredded Swiss cheese
> * 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
> drained and flaked
> * 1 package (32 ounces) Ore-Ida® Tater Tots®
>
> In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir
> in onions, red pepper, parsley, lemon juice, salt, black pepper and
> hot sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle
> with paprika. Bake at 350 degrees for 35 minutes or until hot and
> bubbly. Serves 8

I would guess they'd want you to put the crab mixture in a 9 X 13 dish and
cover it with tater tots for a crust? Anyway, that's my guess, but you're
right; it's not very clear, is it?

kili

"Gal Called J.J." > wrote in message
...
> Barb's talk about tater tot casserole got me looking at the Ore-Ida
> website and I found the following recipe --snip
But "Layer Tater Tots"? Do they
> mean put a layer of tots in, say, a greased 9x13 dish and cover with
> mixture, then the paprika, or am I way off base?
>
> Here's the whole recipe, if anyone is interested:
>
> Tater Tots Crab Melt
> snip
Spread the crab mixture in the bottom of the pan, put the tater tots on top,
sprinkle the tots with paprika. At least, that's how I would do it. I'm
keeping the recipe. It looks like a quick, different dish to have on a day
when you don't give a darn. Thanks
Janet

One time on Usenet, "Janet Bostwick" > said:
> "Gal Called J.J." > wrote in message
> ...

> > Barb's talk about tater tot casserole got me looking at the Ore-Ida
> > website and I found the following recipe --snip
> >But "Layer Tater Tots"? Do they
> > mean put a layer of tots in, say, a greased 9x13 dish and cover with
> > mixture, then the paprika, or am I way off base?
> >
> > Here's the whole recipe, if anyone is interested:
> >
> > Tater Tots Crab Melt
> > snip
> Spread the crab mixture in the bottom of the pan, put the tater tots on top,
> sprinkle the tots with paprika. At least, that's how I would do it. I'm
> keeping the recipe. It looks like a quick, different dish to have on a day
> when you don't give a darn. Thanks

Your way sounds good too -- if you should make it, could you post
your results and I'll do the same? No competition, just comparison...

--
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 >,
(Gal Called J.J.) wrote:

> Barb's talk about tater tot casserole got me looking at the Ore-Ida
> website and I found the following recipe -- it sounds great, but the
> instructions are somewhat confusing at the end:

Do they have means to contact them? Drop a note and request
clarification. If that's the recipe in its entirety, it's not very well
written. No mention of container size, either. Harummppph!
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Janet Bostwick" > said:
snip
>> Spread the crab mixture in the bottom of the pan, put the tater tots on
>> top,
>> sprinkle the tots with paprika
.. snip

> Your way sounds good too -- if you should make it, could you post
> your results and I'll do the same? No competition, just comparison...
>
> --
> J.J. in WA ~ mom, vid gamer, novice cook ~
Sure. It will be a week or more. I just went to Costco this week and did
some major shopping. I'll be making the recipe with Krab, I like to have a
couple of packages of krab on hand anyway.
Janet

J.J. wrote:

> Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
> mean put a layer of tots in, say, a greased 9x13 dish and cover with
> mixture, then the paprika, or am I way off base?
>
> Here's the whole recipe, if anyone is interested:
>
> Tater Tots Crab Melt
>
> * 1 cup cream cheese, softened
> * 1 cup mayonnaise
> * 1 cup milk
> * 3 green onions, minced
> * 2 tablespoons finely chopped red bell pepper
> * 1 tablespoon fresh minced parsley
> * 1 tablespoon lemon juice
> * 1 tablespoon seasoned salt (Lawrey's)
> * 1/4 teaspoon black pepper
> * 4 to 5 drops hot pepper sauce
> * 1 cup shredded Swiss cheese
> * 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
> drained and flaked
> * 1 package (32 ounces) Ore-Ida® Tater Tots®
>
> In a bowl, blend cream cheese, mayonnaise and milk until smooth. Stir in
> onions, red pepper, parsley, lemon juice, salt, black pepper and hot
> sauce. Fold in cheese and crab meat. Layer Tater Tots; sprinkle with
> paprika. Bake at 350 degrees for 35 minutes or until hot and bubbly.
> Serves 8

Flying in the face of all the other good advice you've gotten, I wouldn't
use a 13 x 9 pan; I'd use a casserole dish: I'd put a small layer of the
crab stuff on the bottom of the casserole, put a layer of Tater Tots on top
of the crab stuff, dollop about 2/3 of the remaining crab stuff on top of
the Tater Tots, put another layer of Tater Tots, dollop the remaining crab
stuff, and if there are any Tater Tots left, put them on top. Sprinkle the
casserole with paprika, then bake.

But that's just my take on it.

Bob

Bob wrote:
> J.J. wrote:
>
>> Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
>> mean put a layer of tots in, say, a greased 9x13 dish and cover with
>> mixture, then the paprika, or am I way off base?
>>
>> Here's the whole recipe, if anyone is interested:
>>
>> Tater Tots Crab Melt
>>
>> * 1 cup cream cheese, softened
>> * 1 cup mayonnaise
>> * 1 cup milk
>> * 3 green onions, minced
>> * 2 tablespoons finely chopped red bell pepper
>> * 1 tablespoon fresh minced parsley
>> * 1 tablespoon lemon juice
>> * 1 tablespoon seasoned salt (Lawrey's)
>> * 1/4 teaspoon black pepper
>> * 4 to 5 drops hot pepper sauce
>> * 1 cup shredded Swiss cheese
>> * 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
>> drained and flaked
>> * 1 package (32 ounces) Ore-Ida® Tater Tots®
>>
>> In a bowl, blend cream cheese, mayonnaise and milk until smooth.
>> Stir in onions, red pepper, parsley, lemon juice, salt, black pepper
>> and hot sauce. Fold in cheese and crab meat. Layer Tater Tots;
>> sprinkle with paprika. Bake at 350 degrees for 35 minutes or until
>> hot and bubbly. Serves 8
>
> Flying in the face of all the other good advice you've gotten, I
> wouldn't use a 13 x 9 pan; I'd use a casserole dish: I'd put a small
> layer of the crab stuff on the bottom of the casserole, put a layer
> of Tater Tots on top of the crab stuff, dollop about 2/3 of the
> remaining crab stuff on top of the Tater Tots, put another layer of
> Tater Tots, dollop the remaining crab stuff, and if there are any
> Tater Tots left, put them on top. Sprinkle the casserole with
> paprika, then bake.
>
> But that's just my take on it.
>
> Bob

Like a tater tot/crab lasagna! I like it!

kili

One time on Usenet, Melba's Jammin' > said:
> In article >,
> (Gal Called J.J.) wrote:
>
> > Barb's talk about tater tot casserole got me looking at the Ore-Ida
> > website and I found the following recipe -- it sounds great, but the
> > instructions are somewhat confusing at the end:
>
> Do they have means to contact them? Drop a note and request
> clarification. If that's the recipe in its entirety, it's not very well
> written. No mention of container size, either. Harummppph!

Good idea, I'll e-mail them later today...

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

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

> > > Barb's talk about tater tot casserole got me looking at the Ore-Ida
> > > website and I found the following recipe -- it sounds great, but the
> > > instructions are somewhat confusing at the end:

> > Do they have means to contact them? Drop a note and request
> > clarification. If that's the recipe in its entirety, it's not very well
> > written. No mention of container size, either. Harummppph!

> Good idea, I'll e-mail them later today...

I'm just so smart, I wrote them a detailed letter, explaining the
situation and asking for help. I was very polite. Then I submitted
it to the Hormel web site. Yup, I'm a genius.

I did eventually send one to Ore-Ida...

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

One time on Usenet, "Janet Bostwick" > said:
> "Gal Called J.J." > wrote in message
> ...
> > One time on Usenet, "Janet Bostwick" > said:

> snip
> >> Spread the crab mixture in the bottom of the pan, put the tater tots on
> >> top, sprinkle the tots with paprika
> .. snip
>
> > Your way sounds good too -- if you should make it, could you post
> > your results and I'll do the same? No competition, just comparison...
~
> Sure. It will be a week or more. I just went to Costco this week and did
> some major shopping. I'll be making the recipe with Krab, I like to have a
> couple of packages of krab on hand anyway.

No problem, I won't be making mine for a quite a while after all. DH
read the recipe and said "yuck", so it'll have to wait until I have
someone else come over, probably in a couple of weeks... :-(

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

One time on Usenet, "Bob" > said:
> J.J. wrote:
>
> > Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
> > mean put a layer of tots in, say, a greased 9x13 dish and cover with
> > mixture, then the paprika, or am I way off base?

>snip>

> Flying in the face of all the other good advice you've gotten, I wouldn't
> use a 13 x 9 pan; I'd use a casserole dish: I'd put a small layer of the
> crab stuff on the bottom of the casserole, put a layer of Tater Tots on top
> of the crab stuff, dollop about 2/3 of the remaining crab stuff on top of
> the Tater Tots, put another layer of Tater Tots, dollop the remaining crab
> stuff, and if there are any Tater Tots left, put them on top. Sprinkle the
> casserole with paprika, then bake.
>
> But that's just my take on it.

Oooh, that sounds better than my way; I'll save your instructions,
thanks, Bob... :-)

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