New Orleans vs Minnesota Meal
tomb...@city-net.com
is where the Mississippi begins, and New Orleans is where it ends. I
have no trouble figuring out what type of food would represent New
Orleans, but what would represent Minnesota? So far I have come up
with Mississippi Mud pie, and Spam on white bread. Any suggestions
without looking at the Pillsbury web site?
Tom
Goomba
duh! Hotdish!!
Felice
<tomb...@city-net.com> wrote in message
news:36af4c9b-a788-417f...@c29g2000yqd.googlegroups.com...
Over to you, Barb.
Felice
Ms P
Is that seriously all you can come up with for New Orleans? A city with one
of the richest food traditions in the country?
Ms P
Nancy Young
> <tomb...@city-net.com> wrote in message
> news:36af4c9b-a788-417f...@c29g2000yqd.googlegroups.com...
>> I guess New Orleans is playing the Vikings in the playoffs. Minnesota
>> is where the Mississippi begins, and New Orleans is where it ends. I
>> have no trouble figuring out what type of food would represent New
>> Orleans, but what would represent Minnesota? So far I have come up
>> with Mississippi Mud pie, and Spam on white bread. Any suggestions
>> without looking at the Pillsbury web site?
> Is that seriously all you can come up with for New Orleans? A city
> with one of the richest food traditions in the country?
He's looking for foods to represent Minnesota.
nancy
PeterL1
Ahhhhh, so you're *another* Midwestener!!
Anywhere else in the world and it's a casserole :-)
--
Peter Lucas
Brisbane
Australia
Killfile all Google Groups posters.........
PeterL1
@newsfe06.ams2:
> Ms P wrote:
>> <tomb...@city-net.com> wrote in message
>> news:36af4c9b-a788-417f-bb96-
2303ce...@c29g2000yqd.googlegroups.com...
>>> I guess New Orleans is playing the Vikings in the playoffs. Minnesota
>>> is where the Mississippi begins, and New Orleans is where it ends. I
>>> have no trouble figuring out what type of food would represent New
>>> Orleans, but what would represent Minnesota? So far I have come up
>>> with Mississippi Mud pie, and Spam on white bread. Any suggestions
>>> without looking at the Pillsbury web site?
>
>> Is that seriously all you can come up with for New Orleans? A city
>> with one of the richest food traditions in the country?
>
> He's looking for foods to represent Minnesota.
>
> nancy
>
Pickles??
I dunno, but Barb always seems to be wearing a silly pickle hat and
talking about pickles......
Felice
"l, not -l" <lal...@cujo.com> wrote in message
news:hj0al9$r3u$1...@news.eternal-september.org...
>> . I
>> have no trouble figuring out what type of food would represent New
>> Orleans, but what would represent Minnesota?
>
> Hotdish. What the rest of us call casseroles; Minnesotans are (in)famous
> for them. Whether tater tot hotdish (recipe follows) or some other
> casserole, its the dish you want to represent Minnesota - and, most are
> easy to prepare. If tater tots aren't appealing, see The Generic
> Casserole
> Recipe, at:
> http://preview.tinyurl.com/genericcasserole
>
> Tater Tot Hotdish
> 6 Servings
>
> 1 pound lean ground beef
> 1 medium onion, chopped
> 1 10 oz. package frozen corn, (or you can substitute canned)
> 1 12 oz. jar beef gravy
> 1 16 ounce package frozen tater tots
>
> Brown the ground beef and onion in a large skillet; drain off any grease.
> Add the corn and gravy and mix well. Pour into a 2 quart shallow casserole
> dish. Arrange the tater tots evenly on top. Bake in a preheated 350� oven
> for 45 minutes to 1 hour or until the tater tots are crisp.
It wasn't until I read this that I realized the first instruction in ANY
hotdish/casserole recipe is "Brown the ground beef"!
Felice
Virginia Tadrzynski
<tomb...@city-net.com> wrote in message
news:36af4c9b-a788-417f...@c29g2000yqd.googlegroups.com...
A couple of years ago, Alton Brown and his Good Eats peeps did a 'Feasting
On.....' trip from the toe of the Mississippi all the way up to the
headwaters. See if you can find the itinerary and the accompanying recipes.
He has a couple of goodies from Minney-soda.
-ginny
Kris
wrote:
Well, having 95% of my family in Minnesota, I feel I can be of help
here.
Do *not* make Lutefisk. :)
Do however, consider regular, non-jello fish - salmon or whitefish in
particular. Cheese is also popular, being next to Wisconsin.
For an ethnic twist, consider Scandinavian dishes - Swedish Meatballs
would make a good party food. Pickled herring would too, but it may be
a more acquired taste. Potato sausage is great with mustard - see if a
local butcher has any.
For dessert, bar cookies are huge in MN - just called "bars".
And yes, hotdish is big. Sad but true. Actually some can be very good
though, so don't disregard it totally.
Hope this helps start your muse in motion,
Kris
Jinx Minx
"l, not -l" <lal...@cujo.com> wrote in message
news:hj0al9$r3u$1...@news.eternal-september.org...
>
> On 17-Jan-2010, "tomb...@city-net.com" <tomb...@city-net.com> wrote:
>
>> have no trouble figuring out what type of food would represent New
>> Orleans, but what would represent Minnesota?
>
> for them. Whether tater tot hotdish (recipe follows) or some other
> casserole, its the dish you want to represent Minnesota - and, most are
> easy to prepare. If tater tots aren't appealing, see The Generic
> Casserole
> Recipe, at:
> http://preview.tinyurl.com/genericcasserole
>
> Tater Tot Hotdish
> 6 Servings
>
> 1 pound lean ground beef
> 1 medium onion, chopped
> 1 10 oz. package frozen corn, (or you can substitute canned)
> 1 12 oz. jar beef gravy
> 1 16 ounce package frozen tater tots
>
> Brown the ground beef and onion in a large skillet; drain off any grease.
> Add the corn and gravy and mix well. Pour into a 2 quart shallow casserole
> dish. Arrange the tater tots evenly on top. Bake in a preheated 350� oven
> for 45 minutes to 1 hour or until the tater tots are crisp.
>
Umm....as a born and raised Minnesotan, I have to take issue your recipe a
little bit. I've never, ever heard of using canned gravy as a binder in
*any* hotdish, least of all tater tot hotdish. Hotdishes use cream of
whatever soup, cream of mushroom being the most common. Then again, IMHO
while all hotdishes are technically casseroles, not all casseroles are
hotdishes (cream soup being the subtle difference). I've also never eaten
tater tot hotdish made exclusively with corn--not growing up, not at any
potluck, nor at any church basement funeral luncheon. I think the most
common veggie additive is a can of Veg-All or a similar frozen mixed veggie
(carrots, lima beans, green beans, potatoes, corn, peas, etc.). That being
said, I am open minded enough to try your version some time.
Jinx
zxcvbob
I think this was copied from the STrib a couple of years ago:
American Legion Funeral Hot Dish
(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.
Goomba
>> duh! Hotdish!!
>>
>
>
>
> Ahhhhh, so you're *another* Midwestener!!
No, not me.
>
> Anywhere else in the world and it's a casserole :-)
When in Rome and all that... He might as well use the proper
"Minnesotan" lingo if he's going to celebrate accurately.
Melba's Jammin'
<36af4c9b-a788-417f...@c29g2000yqd.googlegroups.com>,
"tomb...@city-net.com" <tomb...@city-net.com> wrote:
Old Dutch potato chips
Wild rice soup made with lake-grown, hand-harvested wild rice;
Pearson's Nut Goodies and Salted Nut Rolls;
Gedney's State Fair Preserves (Cherry) ;
Hotdish with ground beef, cream of something soup, and Tater Tots on top;
All to be served with pants on the ground.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010
Melba's Jammin'
<b44eb551-0bb0-4ab4...@r5g2000yqb.googlegroups.com>,
Kris <shan...@hotmail.com> wrote:
> And yes, hotdish is big. Sad but true.
Hey!! Knock it off, Girlie!
Melba's Jammin'
"l, not -l" <lal...@cujo.com> wrote:
> Tater Tot Hotdish
> 6 Servings
>
> 1 pound lean ground beef
> 1 medium onion, chopped
> 1 10 oz. package frozen corn, (or you can substitute canned)
> 1 12 oz. jar beef gravy
> 1 16 ounce package frozen tater tots
Have you ever made that? Eaten it? Sounds gross with the beef gravy
and corn. Is it better than it sounds?
Melba's Jammin'
"Jinx Minx" <jinx...@yahoo.com> wrote:
> "l, not -l" <lal...@cujo.com> wrote in message
> news:hj0al9$r3u$1...@news.eternal-september.org...
(snip)
> > Tater Tot Hotdish
> > 6 Servings
> >
> > 1 pound lean ground beef
> > 1 medium onion, chopped
> > 1 10 oz. package frozen corn, (or you can substitute canned)
> > 1 12 oz. jar beef gravy
> > 1 16 ounce package frozen tater tots
(snip)
> Umm....as a born and raised Minnesotan, I have to take issue your recipe a
> little bit. I've never, ever heard of using canned gravy as a binder in
> *any* hotdish, least of all tater tot hotdish. Hotdishes use cream of
> whatever soup, cream of mushroom being the most common. Then again, IMHO
> while all hotdishes are technically casseroles, not all casseroles are
> hotdishes (cream soup being the subtle difference).
(snip)
> Jinx
Jinx, I salute you! Beef gravy is not involved in hotdish. And I'm
glad you pointed out that hotdish is a subset of a baked casserole. I
didn't feel like getting into it on a.b.f.
Melba's Jammin'
"Felice" <fri...@comcast.net> wrote:
<Barb steps to the podium and adjusts her pince nez>
I have spoken, Fleece. More than once. Thenkyew for your vote of
confidence.
Melba's Jammin'
Goomba <Goom...@comcast.net> wrote:
Listen, Shugah, there is more to Minnesota eats than hotdish, though
that does figure prominently in our home table repertoires. Harummpphhh!
Christine Dabney
<barbsc...@earthlink.net> wrote:
>
>Listen, Shugah, there is more to Minnesota eats than hotdish, though
>that does figure prominently in our home table repertoires. Harummpphhh!
I think I have heard of a dish from Kimberly (and you too, I think)
known as Minne-soda Mooshy...is that correct? Sort of a chow
mein....;)
Christine
--
http://nightstirrings.blogspot.com
Mr. Joseph Littleshoes Esq.
Felice wrote:
> "l, not -l" <lal...@cujo.com> wrote in message
> news:hj0al9$r3u$1...@news.eternal-september.org...
>
>>On 17-Jan-2010, "tomb...@city-net.com" <tomb...@city-net.com> wrote:
>
>
>>>. I
>>>have no trouble figuring out what type of food would represent New
>>>Orleans, but what would represent Minnesota?
>>
>>Hotdish. What the rest of us call casseroles; Minnesotans are (in)famous
>>for them. Whether tater tot hotdish (recipe follows) or some other
>>casserole, its the dish you want to represent Minnesota - and, most are
>>easy to prepare. If tater tots aren't appealing, see The Generic
>>Casserole
>>Recipe, at:
>>http://preview.tinyurl.com/genericcasserole
>>
>>Tater Tot Hotdish
>>6 Servings
>>
>>1 pound lean ground beef
>>1 medium onion, chopped
>>1 10 oz. package frozen corn, (or you can substitute canned)
>>1 12 oz. jar beef gravy
>>1 16 ounce package frozen tater tots
>>
>>Brown the ground beef and onion in a large skillet; drain off any grease.
>>Add the corn and gravy and mix well. Pour into a 2 quart shallow casserole
>>dish. Arrange the tater tots evenly on top. Bake in a preheated 350ÔøΩ oven
>>for 45 minutes to 1 hour or until the tater tots are crisp.
>
>
>
> It wasn't until I read this that I realized the first instruction in ANY
> hotdish/casserole recipe is "Brown the ground beef"!
>
> Felice
>
>
There are lots of non meat casseroles, chicken casseroles using leftover
chicken, sauerkraut casseroles, sweet potato casseroles & etc.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Kris
wrote:
> In article
> <b44eb551-0bb0-4ab4-a9e6-22e34df42...@r5g2000yqb.googlegroups.com>,
>
> Kris <shanno...@hotmail.com> wrote:
> > And yes, hotdish is big. Sad but true.
>
> Hey!! Knock it off, Girlie!
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller1-9-2010
Hey, I also said some of them could be very good!!! Honest!
Kris
Felice
"Mr. Joseph Littleshoes Esq." <jpst...@isp.com> wrote in message
news:4B53E054...@isp.com...
>
> Felice wrote:
>>
>> It wasn't until I read this that I realized the first instruction in ANY
>> hotdish/casserole recipe is "Brown the ground beef"!
> There are lots of non meat casseroles, chicken casseroles using leftover
> chicken, sauerkraut casseroles, sweet potato casseroles & etc.
>
> Mr. Joseph Littleshoes Esq.
Well, sure there are, in "casseroles". I should have just said "hotdish" and
let it go at that!
Felice
Jinx Minx
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-73CC...@news-2.mpls.iphouse.net...
I about lost my lunch when I saw beef gravy and corn listed. That's not
hotdish, that's slop you scrape off your plates and feed to the stray cats
down by the barn. That's almost as bad as the wikipedia definition of
hotdish listing ketchup as a condiment for it. Who the hell wrote that?
Uff da.
Jinx
Virginia Tadrzynski
she forgot to tell you that her smiling face would be watching you off'n the
side of that Gedney jar, didn't she?
-g
Jinx Minx
"l, not -l" <lal...@cujo.com> wrote in message
news:hj235n$r38$1...@news.eternal-september.org...
>
> On 17-Jan-2010, Melba's Jammin' <barbsc...@earthlink.net> wrote:
>
>> Have you ever made that? Eaten it? Sounds gross with the beef gravy
>> and corn. Is it better than it sounds?
>
> IMO, the vast majority of hotdish/casseroles are gross; but, that's just
> me.
> The dish is no worse than the stuff sold in most fastfood restaurants,
> cafeterias or prepared food sections of supermarket and millions of people
> eat that stuff everyday and appear to like it. The guy was asking for a
> novelty dish for a football game, not a family favorite. It's a half-way
> decent, easy-to-make novelty dish that, many would find acceptable. Have
> you seen what most people eat at tailgate and sporting event parties -
> this
> is no worse than most?
>
> Were it for a dead-spread, church potluck or other normal human activity,
> I
> would not have suggested it.
>
> --
> Change Cujo to Juno in email address.
If that's the exact recipe of the version you ate, no wonder you wouldn't
eat it again! Try making it with a proper recipe and you might be
surprised. Long live tater tot hotdish!
Jinx
Melba's Jammin'
"l, not -l" <lal...@cujo.com> wrote:
> On 17-Jan-2010, Melba's Jammin' <barbsc...@earthlink.net> wrote:
> eat that stuff everyday and appear to like it. The guy was asking for a
> novelty dish for a football game, not a family favorite. It's a half-way
> decent, easy-to-make novelty dish that, many would find acceptable. Have
> you seen what most people eat at tailgate and sporting event parties - this
> is no worse than most?
>
> Were it for a dead-spread, church potluck or other normal human activity, I
> would not have suggested it.
I must've missed the part about looking for a novelty dish. I thought
he was looking for foods to represent Minnesota, which I interpreted as
either from Minnesota or commonly known in Minnesota but perhaps not so
much outside of here. AFA what people eat at tailgate parties and
sporting event parties, I'll confess to having no clue�I've never been
to one. I'll poke fun at hotdish along with anyone else, it's just
that the recipe you posted for it is like none I've ever seen. . . .
:-o)
Melba's Jammin'
"Jinx Minx" <jinx...@yahoo.com> wrote:
> "Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
> news:barbschaller-73CC...@news-2.mpls.iphouse.net...
> > Jinx, I salute you! Beef gravy is not involved in hotdish. And I'm
> > glad you pointed out that hotdish is a subset of a baked casserole. I
> > didn't feel like getting into it on a.b.f.
>
> I about lost my lunch when I saw beef gravy and corn listed. That's not
> hotdish, that's slop you scrape off your plates and feed to the stray cats
> down by the barn. That's almost as bad as the wikipedia definition of
> hotdish listing ketchup as a condiment for it. Who the hell wrote that?
> Uff da.
>
> Jinx
ROTFL!! Who the hell, indeed! Harumpphhh!
Melba's Jammin'
Christine Dabney <arti...@ix.netcom.com> wrote:
Not *sort of* chow mein, Woman, it *is* chow mein, as proudly served in
countless neighborhood Chinese take-out places in years gone by. <g>
You cook that celery until mamaw could gum it and swallow in one bite.
"Crisp tender?" Pshaw! Pshaw, I say!!
Janet Bostwick
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-061C...@news-2.mpls.iphouse.net...
cooker and served it over rice. Yes, indeedy, that celery was tender.
Janet
Janet Bostwick
>
> On 18-Jan-2010, "Jinx Minx" <jinx...@yahoo.com> wrote:
>
>> If that's the exact recipe of the version you ate, no wonder you wouldn't
>> eat it again! Try making it with a proper recipe and you might be
>> surprised. Long live tater tot hotdish!
>>
>> Jinx
>
> hotdish as some feel about Sandra Lee's meals. I'd prefer a sloppy joe or
> loose-meat sandwich and vegetables on the side, if I didn't have time to
> prepare a proper meal.
>
Oh, pshaw!! Some well-put-together casseroles take a large amount of time
to prepare proper. What would you call Arroz Con Pollo or anything similar?
I think you mean to say that you are a meat and potatoes person who doesn't
want one food touching another on the plate ;o}
Janet
Jinx Minx
"Cheryl" <jlhs...@hotmail.com> wrote in message
news:Xns9D04BEA...@69.16.176.253...
> On Sun 17 Jan 2010 11:52:42p, Jinx Minx wrote in rec.food.cooking
> <news:hj0pg0$33d$1...@news.eternal-september.org>:
>
>> I about lost my lunch when I saw beef gravy and corn listed.
>> That's not hotdish, that's slop you scrape off your plates and
>> feed to the stray cats down by the barn.
>
> actually pretty good but I like that sort of thing. Mashed taters,
> breaded chicken in bite size pieces, corn, shredded melted cheese and
> gravy. MMm mm mmm.
That concoction from KFC--good, bad, or otherwise--is not a hotdish! And
certainly not anything like the tater tot hotdish recipe posted by 1,
not -1. Beef gravy and corn are just fine mixed up on a plate with mashed
potatoes and meat bits, but they don't belong in tater tot hotdish. The
corn, sure, if it isn't the only vegetable. Gravy, never!
Jinx
Jinx Minx
> On Mon 18 Jan 2010 06:56:50p, Jinx Minx wrote in rec.food.cooking
> <news:hj2sff$5eh$1...@news.eternal-september.org>:
>
>>
>> That concoction from KFC--good, bad, or otherwise--is not a
>> hotdish! And certainly not anything like the tater tot hotdish
>> recipe posted by 1, not -1. Beef gravy and corn are just fine
>> mixed up on a plate with mashed potatoes and meat bits, but they
>> don't belong in tater tot hotdish. The corn, sure, if it isn't
>> the only vegetable. Gravy, never!
>
> that sort of a hotdish? lol
Absolutely NOT!! :-)
Jinx
Janet Bostwick
>
> On 18-Jan-2010, "Janet Bostwick" <nos...@nospam.net> wrote:
>
>> I think you mean to say that you are a meat and potatoes person who
>> doesn't
>> want one food touching another on the plate ;o}
>
> lesser
> meat, a can of condensed soup and stuff like Veg-All. I have no problem
> with well crafted, multi-ingredient dishes, such as a white bean and kale
> casoulet or curried chicken and vegetables.
>
> Perhaps I need to associate with a better class of hotdish maker, or
> perhaps
> there is a magic search phrase that will help Google come up with
> something
> that doesn't start with "brown a pound of ground beef, add a can of
> condensed cream of xxxx soup, a bag of egg noodles.....". "Flake two
> cans
> of tuna, add a can of...., crumble potato chips on top". The reality of
> it
> is, my dislike of hotdish is due to the ingredients, not their proximity
> to
> one another.
>
> --
> Change Cujo to Juno in email address.
protein, veggie(s) and sauce.
Janet
Melba's Jammin'
<14078b85-d209-48f7...@e16g2000yqc.googlegroups.com>,
Kris <shan...@hotmail.com> wrote:
> On Jan 17, 10:56�pm, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
> > In article
> > <b44eb551-0bb0-4ab4-a9e6-22e34df42...@r5g2000yqb.googlegroups.com>,
> >
> > �Kris <shanno...@hotmail.com> wrote:
> > > And yes, hotdish is big. Sad but true.
> >
> > Hey!! �Knock it off, Girlie!
> Hey, I also said some of them could be very good!!! Honest!
>
> Kris
:-)
Melba's Jammin'
"l, not -l" <lal...@cujo.com> wrote:
> On 18-Jan-2010, "Janet Bostwick" <nos...@nospam.net> wrote:
>
> > I think you mean to say that you are a meat and potatoes person who
> > doesn't
> > want one food touching another on the plate ;o}
>
> Not alt all. But, every hotdish I have seen involved a pound of some lesser
> meat, a can of condensed soup and stuff like Veg-All. I have no problem
> with well crafted, multi-ingredient dishes, such as a white bean and kale
> casoulet or curried chicken and vegetables.
>
> Perhaps I need to associate with a better class of hotdish maker, or perhaps
> there is a magic search phrase that will help Google come up with something
> that doesn't start with "brown a pound of ground beef, add a can of
> condensed cream of xxxx soup, a bag of egg noodles.....". "Flake two cans
> of tuna, add a can of...., crumble potato chips on top". The reality of it
> is, my dislike of hotdish is due to the ingredients, not their proximity to
> one another.
NOW you've got a hotdish recipe! :-0) Hotdish is relatively easy to
put together, economical for feeding a group (those noodles serve as
extenders), and fill the belly. Perfect for a farm family that does an
honest day's work, though some serious flesh eaters would view the
hotdish as naught more than a side. :-) If they don't appeal to you,
no harm, no foul. :-)
Melba's Jammin'
"Janet Bostwick" <nos...@nospam.net> wrote:
> "Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
> news:barbschaller-061C...@news-2.mpls.iphouse.net...
> > In article <ien7l5teu5l2pj5fi...@4ax.com>,
> > Christine Dabney <arti...@ix.netcom.com> wrote:
> >> I think I have heard of a dish from Kimberly (and you too, I think)
> >> known as Minne-soda Mooshy...is that correct? Sort of a chow
> >> mein....;)
> >>
> >> Christine
> >
> > Not *sort of* chow mein, Woman, it *is* chow mein, as proudly served in
> > countless neighborhood Chinese take-out places in years gone by. <g>
> > You cook that celery until mamaw could gum it and swallow in one bite.
> > "Crisp tender?" Pshaw! Pshaw, I say!!
> We called it chow mein.
Sure. Mooshy is how Kimberly (Nexis) jokingly described it and I think
I threw in the Meen-ah-so-ta in front of it.
> Mom cooked the meat, celery, onions in the pressure
> cooker and served it over rice. Yes, indeedy, that celery was tender.
> Janet
Wow! Go, mom! What kind of meat did she use? Mom used a coarse-ground
(I think � it was kind of chunky but not individual pieces, like stew
meat would have been) mixture of beef and pork (I think that's what it
was). I make my Meen-a-so-ta Mooshy with leftover chicken breast meat,
adding the meat in at the end, just to heat it through. Too much
cooking and the chicken pieces shred. Not a pretty sight. :-)
David Harmon
<jlhs...@hotmail.com> wrote,
>On Sun 17 Jan 2010 10:54:39p, Melba's Jammin' wrote in
>rec.food.cooking
><news:barbschaller-B8FE...@news-2.mpls.iphouse.net>:
>> Old Dutch potato chips
>> Wild rice soup made with lake-grown, hand-harvested wild rice;
>> Pearson's Nut Goodies and Salted Nut Rolls;
>> Hotdish with ground beef, cream of something soup, and Tater
>> Tots on top;
>>
>> All to be served with pants on the ground.
>
>annoying earworm. C A N ' T G E T I T O U T O F M Y H E A D.
>AAAAAAAAAAAAA
What are you talking about? I just get a picture of Barb with her pants
dropped to the ground.
Janet Bostwick
>> We called it chow mein.
>
> Sure. Mooshy is how Kimberly (Nexis) jokingly described it and I think
> I threw in the Meen-ah-so-ta in front of it.
>
>> Mom cooked the meat, celery, onions in the pressure
>> cooker and served it over rice. Yes, indeedy, that celery was tender.
>> Janet
>
> Wow! Go, mom! What kind of meat did she use? Mom used a coarse-ground
> (I think � it was kind of chunky but not individual pieces, like stew
> meat would have been) mixture of beef and pork (I think that's what it
> was). I make my Meen-a-so-ta Mooshy with leftover chicken breast meat,
> adding the meat in at the end, just to heat it through. Too much
> cooking and the chicken pieces shred. Not a pretty sight. :-)
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller 1-9-2010
I think she used a combo of beef and pork in pieces like stew. Oh, and soy
sauce in the gravy. I started with that chow mein years ago and it has
morphed over the years, I haven't made it in years and years. You know, I
have a Mirro Pressure cooker manual from way back. I'm pretty sure the
recipe is in there. I'll look.
Janet
Bob Terwilliger
> every hotdish I have seen involved a pound of some lesser meat
Just out of curiosity, what do you consider "lesser meat"? With the
exception of pre-ground hamburger and canned or otherwise
industrially-processed meatstuffs, I can't think of any cut of beef, pork,
or poultry which cannot be made tasty somehow.
Bob
--Bryan
> "Melba's Jammin'" <barbschal...@earthlink.net> wrote in message
>
> news:barbschaller-061C...@news-2.mpls.iphouse.net...
>
>
>
> > In article <ien7l5teu5l2pj5fip6b749ddene0mi...@4ax.com>,
> > Christine Dabney <artis...@ix.netcom.com> wrote:
>
> >> On Sun, 17 Jan 2010 22:03:45 -0600, Melba's Jammin'
> >> <barbschal...@earthlink.net> wrote:
>
> >> >Listen, Shugah, there is more to Minnesota eats than hotdish, though
> >> >that does figure prominently in our home table repertoires.
> >> >Harummpphhh!
>
> >> I think I have heard of a dish from Kimberly (and you too, I think)
> >> known as Minne-soda Mooshy...is that correct? Sort of a chow
> >> mein....;)
>
> >> Christine
>
> > Not *sort of* chow mein, Woman, it *is* chow mein, as proudly served in
> > countless neighborhood Chinese take-out places in years gone by. <g>
> > You cook that celery until mamaw could gum it and swallow in one bite.
> > "Crisp tender?" Pshaw! Pshaw, I say!!
>
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> >http://web.me.com/barbschaller1-9-2010
>
> We called it chow mein. Mom cooked the meat, celery, onions in the pressure
> cooker and served it over rice. Yes, indeedy, that celery was tender.
Don't forget the canned bean sprouts and jarred brown gravy sauce.
Horrid memories from childhood. My dear, late mother called it chop
suey, though it was not served over rice, but with chow mein noodles.
> Janet
--Bryan, St. Louis
I am Tosk
says...
>
> On Sun 17 Jan 2010 11:52:42p, Jinx Minx wrote in rec.food.cooking
> <news:hj0pg0$33d$1...@news.eternal-september.org>:
> > I about lost my lunch when I saw beef gravy and corn listed.
> > That's not hotdish, that's slop you scrape off your plates and
> > feed to the stray cats down by the barn.
>
> actually pretty good but I like that sort of thing. Mashed taters,
> breaded chicken in bite size pieces, corn, shredded melted cheese and
> gravy. MMm mm mmm.
Yup, my wife loves the KFC hot dishes, I think they are too small;)
Anyway, I am making something similar tonight for dinner with the pulled
pork I made the other night (remember, I have not added bbq sauce to the
shredded pork yet). I will put in smashed potato, corn, and shredded
pork over the top, smothered in shredded cheddar cheese;)
Ummm, Scotty
--Bryan
> On 18-Jan-2010, "Janet Bostwick" <nos...@nospam.net> wrote:
>
> > doesn't
> > want one food touching another on the plate ;o}
>
> meat, a can of condensed soup and stuff like Veg-All. I have no problem
> with well crafted, multi-ingredient dishes, such as a white bean and kale
> casoulet or curried chicken and vegetables.
>
> Perhaps I need to associate with a better class of hotdish maker, or perhaps
> there is a magic search phrase that will help Google come up with something
> that doesn't start with "brown a pound of ground beef, add a can of
> condensed cream of xxxx soup, a bag of egg noodles.....". "Flake two cans
> of tuna, add a can of...., crumble potato chips on top". The reality of it
> is, my dislike of hotdish is due to the ingredients, not their proximity to
> one another.
>
--Bryan
Melba's Jammin'
David Harmon <sou...@netcom.com> wrote:
> On Mon, 18 Jan 2010 23:40:57 GMT in rec.food.cooking, Cheryl
> <jlhs...@hotmail.com> wrote,
> >> All to be served with pants on the ground.
> >
> >ARRRRRRGGGGGG! Everytime someone says pants on the ground I get an
> >annoying earworm.
>
> What are you talking about? I just get a picture of Barb with her pants
> dropped to the ground.
Look it up on YouTube. :-)
Stu
<barbsc...@earthlink.net> wrote:
>In article <SdednaK8DNGYrMjW...@earthlink.com>,
> David Harmon <sou...@netcom.com> wrote:
>
>> On Mon, 18 Jan 2010 23:40:57 GMT in rec.food.cooking, Cheryl
>> <jlhs...@hotmail.com> wrote,
>
>> >> All to be served with pants on the ground.
>> >
>> >ARRRRRRGGGGGG! Everytime someone says pants on the ground I get an
>> >annoying earworm.
>>
>> What are you talking about? I just get a picture of Barb with her pants
>> dropped to the ground.
>
>Look it up on YouTube. :-)
Barb, pants, ground, that's just not right on so many levels
blake murphy
how about a minnesota/mississippi fusion hotdish with chitlins?
your pal,
blake
blake murphy
represent!
your pal,
blake
sf
<barbsc...@earthlink.net> wrote:
>I thought
>he was looking for foods to represent Minnesota, which I interpreted as
>either from Minnesota or commonly known in Minnesota but perhaps not so
>much outside of here.
FWIW, that's the way I read it too.
--
I love cooking with wine.
Sometimes I even put it in the food.
Lou Decruss
>
>On 19-Jan-2010, "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
>> Just out of curiosity, what do you consider "lesser meat"? With the
>> exception of pre-ground hamburger and canned or otherwise
>> industrially-processed meatstuffs, I can't think of any cut of beef, pork,
>>
>> or poultry which cannot be made tasty somehow.
>>
>> Bob
>
>Ground beef and canned-whatever is what I had in mind as lesser meat. Until
>your query, it never occurred to me that one might grind their own beef to
>make a hotdish - in my mind, hotdish is something people throw together when
>looking to save time, money or both. In my experience (potlucks and
>Googling), most hotdish recipes call for some sort of meat particles, a can
>of condensed soup, a bag of carbs, canned or frozen mixed vegetables and a
>topping of another carb. I have a hard time imagining someone ginding their
>own beef to mix with canned condensed soup to make a hotdish; then again,
>people do surprising things all the time.
It does seem like lots of work to throw in a dish. But I grind
breakfast sausage for biscuits and gravy and then use bazooka biscuits
from Aldi. <eg> One never knows.
I'd never make hotdish but if I did I'd grind my own meat. With all
the stories about ground meat I won't even order a burger out anymore.
I seem to be able to eat most anything and not get sick but the lady
of the house isn't so lucky. If grinding my own keeps her from
getting sick just once the cost of the grinder was well worth it.
Lou
Bob Terwilliger
> how about a minnesota/mississippi fusion hotdish with chitlins?
Either that or lutefisk gumbo.
Bob
Becca
>
> What are you talking about? I just get a picture of Barb with her pants
> dropped to the ground.
>
This reminds me of when Paula Deen's pants fell. Too bad for you fellas
that it wasn't some sexy young thang.
http://www.youtube.com/watch?v=MawQeAlsOEs
Becca
blake murphy
<snort>
your pal,
blake
Melba's Jammin'
wrote:
> This reminds me of when Paula Deen's pants fell. Too bad for you fellas
> that it wasn't some sexy young thang.
You're discounting the appeal to some of sexy auld thangs, Becca. Tsk,
tsk.
Becca
> In article <7ropsb...@mid.individual.net>, Becca <be...@hal-pc.org>
> wrote:
>
>
>> This reminds me of when Paula Deen's pants fell. Too bad for you fellas
>> that it wasn't some sexy young thang.
>> Becca
>>
>
> You're discounting the appeal to some of sexy auld thangs, Becca. Tsk,
> tsk.
People here enjoy giving Paula Deen a hard time, but she is attractive,
in my opinion.
Becca
Nancy Young
>>> This reminds me of when Paula Deen's pants fell. Too bad for you
>>> fellas that it wasn't some sexy young thang.
>> You're discounting the appeal to some of sexy auld thangs, Becca.
>> Tsk, tsk.
>
> People here enjoy giving Paula Deen a hard time, but she is
> attractive, in my opinion.
I agree.
nancy
WTF
wrote:
You gotta be kidding YOU'ALLLLLLLLL
Goomba
> People here enjoy giving Paula Deen a hard time, but she is attractive,
> in my opinion.
>
> Becca
Oh come on... with all the hairdressing, make up and froo-froo she's got
going down these days who wouldn't look good?
...yet then she still opens her mouth! And ruins the image totally, IMO.
Melba's Jammin'
<36af4c9b-a788-417f...@c29g2000yqd.googlegroups.com>,
"tomb...@city-net.com" <tomb...@city-net.com> wrote:
> have no trouble figuring out what type of food would represent New
> Orleans, but what would represent Minnesota?
> Tom
What's on the menu?
Becca
When Paula Deen speaks, she sounds like most of my relatives, with the
exception of the Cajuns and the Hispanics. The children do not have an
accent, those ones who are in their 20's and younger, but all of us
still say "y'all", it is a tough habit to break.
Becca
Goomba
> When Paula Deen speaks, she sounds like most of my relatives, with the
> exception of the Cajuns and the Hispanics. The children do not have an
> accent, those ones who are in their 20's and younger, but all of us
> still say "y'all", it is a tough habit to break.
>
> Becca
oh pah-leese.. we *all* say "Y'all" down South. But we all don't sound
like crackers. PD drives me up the wall not only by what she says (and
y'all doesn't even break onto the radar) but how she sounds saying it.
Like nails on a chalkboard, I tell ya!
IMO, of course :)
Nancy Young
> When Paula Deen speaks, she sounds like most of my relatives, with the
> exception of the Cajuns and the Hispanics. The children do not have
> an accent, those ones who are in their 20's and younger, but all of us
> still say "y'all", it is a tough habit to break.
I'm curious, do you say it three times in one sentence?
nancy
sf
I think it's her way of saying "um".
Nancy Young
> On Thu, 21 Jan 2010 17:27:52 -0500, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>
>> Becca wrote:
>>
>>> When Paula Deen speaks, she sounds like most of my relatives, with
>>> the exception of the Cajuns and the Hispanics. The children do not
>>> have an accent, those ones who are in their 20's and younger, but
>>> all of us still say "y'all", it is a tough habit to break.
>>
>> I'm curious, do you say it three times in one sentence?
>>
> I think it's her way of saying "um".
She doesn't seem to be looking for a word, and she didn't used
to talk like that. Anyway, I was just curious if it was common to
say y'all after every second or third word, because I've never
heard it myself before. And I don't object to y'all. Not at 'all.
But when it becomes an affectation, it seems, it can be a little
strange.
nancy
David Harmon
<barbsc...@earthlink.net> wrote,
>Look it up on YouTube. :-)
I guess I lose out on that one; don't do youtube.
Goomba
> But when it becomes an affectation, it seems, it can be a little
> strange.
>
> nancy
I think that is the part that bothers me about her. She's increasingly
laying it on thicker and thicker. She used to sound more normal. Now she
sounds more like a caricature than just someone with a heavy accent.
Goomba
sf
I dunno. Maybe they told her to southern it up.
I am Tosk
says...
Her banter is patronizing... I hate it. I lived in the South (not East)
for a while in my traveling years, I have seen it before.
Scotty
Scotty
--Bryan
I talk even funnier. I say, "You all," but not the contraction,
"y'all." I don't know where I picked that up.
>
> Becca
--Bryan
<RJ>
>In our youth, a friend and I drove through the panhandle of Texas and
>pulled in for gasoline. The attendant took care of that, checked the oil
>and cleaned the windows.
>
>Making idle chat, being in the middle of nowhere, he asked us, "You boy's
>goin' honky tonkin' tonight?"
>
>Not knowing what that meant we carefully nodded and I said "yep!" He
>smiled and waved us goodbye.
>
>For miles down the road, we wondered, "what the heck is honky
>tonkin'?!?". :D The man was a great first-time ambassador for
>Texas/Southern hospitality and his accent wasn't overdone, like Paula's.
>
>Andy
Speech patterns can be interesting.
When I was young, we moved from a small town in Pa. to Philly.
It took months to understand those city-folk,
because thay talked so fast.
When I went to school in Mass.,
the New England accent was a tough one break.
" Paaak the Caaa" .... ;o)
blake murphy
what's wrong with 'y'all'?
though i do remember one time replying 'i reckon' to a waitress who asked
me if i wanted more iced tea and she thought it was the funniest thing she
ever heard. in maryland, yet.
your pal,
blake
sf
<justwaitaf...@gmail.com> wrote:
>Her banter is patronizing... I hate it. I lived in the South (not East)
>for a while in my traveling years, I have seen it before.
Isn't she from that part of the south?
Lou Decruss
notbob
Not smart enough.
nb
sf
Probably at work. A lot of places block it.