On 2005-02-02, Melba's Jammin' > wrote:

> Does that
> sound familiar to anybody?

I think it needs more starch. Have you considered dumplings?

nb

>On 2005-02-02, Melba's Jammin' > wrote:
>
>> Does that sound familiar to anybody?

A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was
right about using one can of cream of mushroom and one can of cream of
celery soup. The baking time is 45-60 minutes, as I recall.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
wrote:

> >On 2005-02-02, Melba's Jammin' > wrote:
> >
> >> Does that sound familiar to anybody?
>
> A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was
> right about using one can of cream of mushroom and one can of cream of
> celery soup. The baking time is 45-60 minutes, as I recall.
>
> Carol

Well mine's in the oven with one can of cream of mushroom soup, in a
7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some
Penzeys toasted onions with the ground beef.
--
-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 article >,
> wrote:
>
>
>>>On 2005-02-02, Melba's Jammin' > wrote:
>>>
>>>
>>>>Does that sound familiar to anybody?
>>
>>A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was
>>right about using one can of cream of mushroom and one can of cream of
>>celery soup. The baking time is 45-60 minutes, as I recall.
>>
>>Carol
>
>
> Well mine's in the oven with one can of cream of mushroom soup, in a
> 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some
> Penzeys toasted onions with the ground beef.


You don't think the toasted onions will make it too spicy? ;;-)

Bob

zxcvbob wrote:


>> Well mine's in the oven with one can of cream of mushroom soup, in a
>> 7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some
>> Penzeys toasted onions with the ground beef.
>
>
>
> You don't think the toasted onions will make it too spicy? ;;-)
>
> Bob

LOL LOL LOL... you gotta issue a depends alert on
that one, Bob. Too funny

On Wed, 02 Feb 2005 18:00:12 -0600, Melba's Jammin'
> wrote:

>In article >,
wrote:
>
>> >On 2005-02-02, Melba's Jammin' > wrote:
>> >
>> >> Does that sound familiar to anybody?
>>
>> A follow-up to my previous post for Authentic Tater Tot Hotdish. Jill was
>> right about using one can of cream of mushroom and one can of cream of
>> celery soup. The baking time is 45-60 minutes, as I recall.
>>
>> Carol
>
>Well mine's in the oven with one can of cream of mushroom soup, in a
>7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some
>Penzeys toasted onions with the ground beef.

*GASP* You... you're a... a HEATHEN! You you... VISIGOTH! Tainting the pure
blandness of tatertot hotdish with your high falutin' ideas of ONIONS!

How'd it turn out? It sounds yummy but I'm not likely to make it here, my
husband hates mushrooms and I haven't really strained to hard to think of a
substitute for the mushroom soup. Though maybe I could make some just
for me and give him something else. Sometimes it's nice to give myself
comfort foods from my childhood.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

In article >, Siobhan
Perricone > wrote:

> On Wed, 02 Feb 2005 18:00:12 -0600, Melba's Jammin'

> >Well mine's in the oven with one can of cream of mushroom soup, in a
> >7x11 pan. Sliced mushrooms on top, under the soup. I mixed in some
> >Penzeys toasted onions with the ground beef.
>
> *GASP* You... you're a... a HEATHEN! You you... VISIGOTH! Tainting
> the pure blandness of tatertot hotdish with your high falutin' ideas
> of ONIONS!

> How'd it turn out? It sounds yummy but I'm not likely to make it
> here, my husband hates mushrooms and I haven't really strained to
> hard to think of a substitute for the mushroom soup. Though maybe
> I could make some just for me and give him something else. Sometimes
> it's nice to give myself comfort foods from my childhood.

LOL! Guilty as charged.
It was tasty. A great mid-western glop that the snooties wouldn't dream
of passing through their lips. Salty enough (like you doubted it?).
Fat enough. Starchy enough. I figure the broccoli balanced it,
nutritionally speaking. "-)
--
-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.

Melba's Jammin' wrote:
>
> LOL! Guilty as charged.
> It was tasty. A great mid-western glop that the snooties wouldn't dream
> of passing through their lips. Salty enough (like you doubted it?).
> Fat enough. Starchy enough. I figure the broccoli balanced it,
> nutritionally speaking. "-)


Years ago when she was just a tot, one evening after DD had eaten
nothing but candy (maybe it was donuts) and junk all day, she said "I
gotta eat some broccoli to make up for all that candy".

Best regards,
Bob

Melba's Jammin' > wrote:
: LOL! Guilty as charged.
: It was tasty. A great mid-western glop that the snooties wouldn't dream
: of passing through their lips.

Well I didn't know I was a snootie until now but I haveta say that both
the description and the picture are just ... nasty. N-A-S-T-Y! I like
casseroles, I make a mean tuna casserole m'self, but this is just...

OK, I'll go don the snout now...

Does this mean no more cherry jammies for me? Am I never to sample the
delights of that chipotle thingie? No more ginger peachy preserves?

Oh the price of hoity-toityness!

Tammy <snootie in Sacramento>

In article >, TammyM
> wrote:

> Melba's Jammin' > wrote:
> : LOL! Guilty as charged.
> : It was tasty. A great mid-western glop that the snooties wouldn't
> : dream
> : of passing through their lips.
>
> Well I didn't know I was a snootie until now but I haveta say that both
> the description and the picture are just ... nasty. N-A-S-T-Y! I like
> casseroles, I make a mean tuna casserole m'self, but this is just...
>
> OK, I'll go don the snout now...
>
> Does this mean no more cherry jammies for me? Am I never to sample the
> delights of that chipotle thingie? No more ginger peachy preserves?

Money talks.
--
-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.

In article >, Siobhan Perricone
> wrote:


> How'd it turn out? It sounds yummy but I'm not likely to make it here, my
> husband hates mushrooms and I haven't really strained to hard to think of a
> substitute for the mushroom soup.


I've never made this or eaten it, but if I was in your situation, I would
probably just make it with cream of anything soup and add mushrooms to
half. If he *really* doesn't like mushrooms, as in he won't eat it if
it's been contaminated with mushrooms on half, then I would leave them out
totally. I can't imagine that the mushrooms are what makes this dish.
Then again, what do I know?


:-)

--
Dan Abel
Sonoma State University
AIS

In article >,
(Dan Abel) wrote:

> In article >, Siobhan
> Perricone
> > wrote:
>
>
> > How'd it turn out? It sounds yummy but I'm not likely to make it
> > here, my husband hates mushrooms and I haven't really strained to
> > hard to think of a substitute for the mushroom soup.

> I've never made this or eaten it, but if I was in your situation, I
> would probably just make it with cream of anything soup and add
> mushrooms to half. If he *really* doesn't like mushrooms, as in he
> won't eat it if it's been contaminated with mushrooms on half, then I
> would leave them out totally. I can't imagine that the mushrooms are
> what makes this dish. Then again, what do I know?
> :-)

Precisely what I did, Dan. And I must add that the sliced mushrooms
did kind of class it up a little. (Oh, quit laughing!)
--
-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.

Damsel in dis Dress wrote:
> >On 2005-02-02, Melba's Jammin' > wrote:
> >
> >> Does that sound familiar to anybody?
>
> A follow-up to my previous post for Authentic Tater Tot Hotdish.
Jill was
> right about using one can of cream of mushroom and one can of cream
of
> celery soup. The baking time is 45-60 minutes, as I recall.
>

Several months ago, my friend, who has 2 little kids and a husband,
fell and hurt herself, requiring stitches in a delicate place. It made
walking or standing difficult until the stitches came out. She was
lucky, it was a puncture wound that missed her femural artery by an
inch, and several other internal organs by mere inches. Anyway,
happened to call just after she got back from ER, hubby told me what
had happened...next day I decided to run over there with a tuna
casserole. (my point...see there was one)

I ran out on my lunch hour and got 2 cans of tuna. I figured for 2 cans
of tuna, 2 cans of soup plus 1 lb of wide noodles. I thought I had the
soup in the house...turned out, I had only 1 cream of mushroom, but I
had a can of cream of celery, too. "Shrug...how different could it
be?" thinks Sheryl.

I mixed the soups with some milk, the noodles, the drained tuna (Mandy
had enough tuna-water for a feast!), some peas and carrots (knowing her
kids will eat peas and carrots, I was safe in adding these), parmesan
cheese, poured it all into a big casserole dish....topped with buttered
bread crumbs, and baked it for 40 minutes, and brought it over to them.


Well! Her husband was never a big fan of tuna casserole (though he
would eat it if there was no other option), but HE LOVED MY TUNA
CASSEROLE! I don't even eat tuna, though I make this with leftover
chicken. The kids loved it too. My friend thinks its the combo of
cream of mushroom and cream of celery that made the difference, b/c
unbeknownst to me, she makes it pretty much the same way I did....even
to the point of adding the parmesan cheese. Same brand of tuna, even.
Only real difference was the cream of celery vs. 2 cans of cream of
mushroom.

Maybe the celery adds a bit of "zip" you don't get from mushrooms???
I dunno...but she now makes this once a month for her family and uses
both kinds of soup and they really like it. When she uses only
mushroom....they don't enjoy it as much.

In article >, notbob
> wrote:

> On 2005-02-02, Melba's Jammin' > wrote:
>
> > Does that
> > sound familiar to anybody?
>
> I think it needs more starch. Have you considered dumplings?
>
> nb

You are such a comedian.
--
-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.

On 2005-02-02, Melba's Jammin' > wrote:

> You are such a comedian.

I love ground beef, I've been addicted to CCOMS since I was five, and I once
worked on a t/t line in E. WA. All the right feel good buttons are there.
I just can't make it work together. Kinda like SOS Jell-O or liver ice
cream. :P

nb