Go ahead -- get your smarmy remarks all fired up. You can't hurt me.

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.
--
-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:

> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
>
> 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.


I think the can of soup (and maybe some frozen peas) goes in *before*
the Tater Tots. And you are right, the ground beef goes in raw (and
unseasoned, IIRC) For an interesting variation, try using different
flavored cream of soup -- like maybe cream of chicken or cream of celery.

Best regards,
Bob

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
>
> > Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
> >
> > 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.
>
>
> I think the can of soup (and maybe some frozen peas) goes in *before*
> the Tater Tots. And you are right, the ground beef goes in raw (and
> unseasoned, IIRC) For an interesting variation, try using different
> flavored cream of soup -- like maybe cream of chicken or cream of celery.
>
> Best regards,
> Bob

Thanks. I ran across recipes with frozen peas but they weren't part of
what I think I remembered. Can you believe I'm hankering for Tater
Tots? Haven't had those in umpteen years! No accounting for
hankerings, I guess.
--
-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 >, zxcvbob
> > wrote:
>
>> Melba's Jammin' wrote:
>>
>>> Go ahead -- get your smarmy remarks all fired up. You can't hurt
>>> me.
>>>
>>> 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
>>
>> I think the can of soup (and maybe some frozen peas) goes in *before*
>> the Tater Tots.
>> Best regards,
>> Bob
>
> Thanks. I ran across recipes with frozen peas but they weren't part
> of what I think I remembered. Can you believe I'm hankering for Tater
> Tots? Haven't had those in umpteen years! No accounting for
> hankerings, I guess.

I *always* have a bag of Tater Tots in the freezer. No accounting for when
you might crave some

Jill

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

1-1/2 lb. ground round
1/4 tsp. pepper
1 med. onion, sliced in thin rings
1 can cream of mushroom soup
1 can cream of celery soup
1 bag tater tots
Grated cheddar cheese (optional)
Press meat in 2 quart casserole. Sprinkle over with ground pepper; layer
onions on top. Mix 2 cream soups and pour over top of onions. Add tater
tots on top. Bake at 350F degrees for 45 minutes. Sprinkle top with grated
cheese and bake until cheese is melted.

Jill

In article >, "jmcquown"
> wrote:

> Melba's Jammin' wrote:
> > Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
> >
> > 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.
> Here ya go, Barb
>
> 1-1/2 lb. ground round
> 1/4 tsp. pepper
> 1 med. onion, sliced in thin rings
> 1 can cream of mushroom soup
> 1 can cream of celery soup
> 1 bag tater tots
> Grated cheddar cheese (optional)
> Press meat in 2 quart casserole. Sprinkle over with ground pepper; layer
> onions on top. Mix 2 cream soups and pour over top of onions. Add tater
> tots on top. Bake at 350F degrees for 45 minutes. Sprinkle top with
> grated
> cheese and bake until cheese is melted.
>
> Jill
>
>

Heh. Thanks, Jillsie.
--
-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 Wed, 2 Feb 2005 10:09:50 -0600, "jmcquown" >
wrote:

>1-1/2 lb. ground round
>1/4 tsp. pepper
>1 med. onion, sliced in thin rings
>1 can cream of mushroom soup
>1 can cream of celery soup
>1 bag tater tots
>Grated cheddar cheese (optional)

Where are the green beans, Suthuner?

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_

Damsel in dis Dress wrote:
> On Wed, 2 Feb 2005 10:09:50 -0600, "jmcquown" >
> wrote:
>
>> 1-1/2 lb. ground round
>> 1/4 tsp. pepper
>> 1 med. onion, sliced in thin rings
>> 1 can cream of mushroom soup
>> 1 can cream of celery soup
>> 1 bag tater tots
>> Grated cheddar cheese (optional)
>
> Where are the green beans, Suthuner?
>
> Carol

In the freezer next to the lima's

Jill

I was thinking of trying this, I have a can of creamed celery but it is
condensed.

Since you didn't mention condensed I'm assuming I can add a can of
water and still get good results?

Thanks for any information

Miles

In article .com>,
ax_food > wrote:

> I was thinking of trying this, I have a can of creamed celery but it is
> condensed.
>
> Since you didn't mention condensed I'm assuming I can add a can of
> water and still get good results?
>
> Thanks for any information
>
> Miles
>
Usually a recipe calling for a can or cans of soup means condensed. If
additional liquid is needed it'll specify diluting the condensed soup
or simply adding the liquid.

In article .com>,
"ax_food" > wrote:

> I was thinking of trying this, I have a can of creamed celery but it is
> condensed.
>
> Since you didn't mention condensed I'm assuming I can add a can of
> water and still get good results?
>
> Thanks for any information
>
> Miles

Though it's not what the recipes call for, I think you could add maybe a
half can of water (thought I'd use milk for better flavor) to the
condensed for use -- that would thin it somewhat (not a bad thing) but
wouldn't make it too soupy for the sauce. JMO.

The recipes involving cream of something soup for a binder or a sauce
assume use as is out of the can unless otherwise specified.
--
-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.

On Wed, 02 Feb 2005 09:46:17 -0600, Melba's Jammin'
> wrote:

>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?

1-1/2 # Hangerber (the devil made me do it)
Packet of Lipton's Onion or Beefy Onion soup mix
French cut green beans
Mushroom soup (I use cream of chicken)
Tater Tots

I think you bake it at 350F for about an hour.

(Use lean hangerber, because it's going to cook in the pan)

I haven't had this stuff in at least a decade. I'll bet Crash would enjoy
it.

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_

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.

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

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

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

> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.

Pictures posted on my website: www.jamlady.eboard.com
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish 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.

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.

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. :-)
--
-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.

One time on Usenet, Melba's Jammin' > said:
> 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've never had pierogi (as Epicurious calls them) and after reading a
bit and seeing your pictures, they look wonderful! Do you have an actual
recipe that you'd be willing to post? TIA... :-)

--
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:
(snippage)
> > > 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've never had pierogi (as Epicurious calls them) and after reading a
> bit and seeing your pictures, they look wonderful! Do you have an actual
> recipe that you'd be willing to post? TIA... :-)


* Exported from MasterCook Mac *

Pirohy

Recipe By : Barb Schaller, posted to r.f.c. again on 2/3/05
Serving Size : 10 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 medium potato -- peeled, cooked
2 eggs
1/2 teaspoon salt
3/4 cup warm water (see instructions)

28 ounces sauerkraut -- drained and rinsed
1 small onion -- diced
black pepper
1 tablespoon oil

4 ounces butter -- (1 stick)
1 small onion -- diced

In food processor bowl using dough blade process flour, potato, eggs,
and salt until combined. With motor running, gradually add
approximately 1/2-2/3 cup warm water, incorporating into dough. Dough
should be medium-soft but not sticky. Remove from workbowl, cover, and
let rest at least 30-45 minutes. Roll out dough, about 1/4 at a time,
to about 1/8" thickness on lightly floured board or counter top and cut
3-1/2" squares with a pizza cutter or knife..

To make sauerkraut (kapusta) filling, drain kraut into a 3-quart
saucepan, cover with cold water, and cook about 10-15 minutes. Drain
thoroughly, cool slightly, and squeezing excess moisture out with hands,
chop, and fry with onion in oil about 10 minutes or so. Season with
black pepper as desired.

Place about 1 teaspoon of filling on the side of the dough that was on
the board/counter, then pinch edges together to seal securely. Seal
pirohy in triangular shape. Place filled pirohy on a towel-covered
cookie sheet until all are formed or about 10-15 are prepared. To cook,
bring a large kettle of lightly salted water (5-8 quarts) to a rolling
boil and gently drop in the pirohy, maintaining the boil and stirring
with a wood spoon. Boil at medium-high heat for about 5 minutes,
Carefully remove from boiling water with a slotted spoon or flat skimmer
into another container of cool water to cool slightly and rinse. Drain
again and toss lightly with onion butter sauce made by cooking onion in
butter until just barely beginning to brown. Eat and enjoy! Makes
about 60 pirohy.

Some would argue that pirohy are best when they are leftover and browned
lightly in a skillet another day. Your call.

For long term keeping, I freeze them in packages of 6 in a plastic
freezer bag.
- - - - - - - - - - - - - - - - - -
Per serving: 345 Calories; 12g Fat (32% calories from fat); 8g Protein;
51g Carbohydrate; 68mg Cholesterol; 742mg Sodium
Food Exchanges: 3 Starch/Bread; 1 Vegetable; 2 Fat


_____
--
-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:
>
> 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

"Barb Schaller" > wrote in message
...
> In article >,
> Melba's Jammin' > wrote:
>
>> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
>
> Pictures posted on my website: www.jamlady.eboard.com

It looks good Barb but what are tater tots please?

O

In article >, "Ophelia"
> wrote:

> "Barb Schaller" > wrote in message
> ...
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
> >
> > Pictures posted on my website: www.jamlady.eboard.com
>
> It looks good Barb but what are tater tots please?
>
> O
>
>

LOL! Made by Ore-Ida (look 'em up - Oregon-Idaho potato growers, I
suppose), they are little pieces of potatoes formed into solid
cylinders about 4 cm in length (and stubby) that have been seasoned
(read salted) and deep fried, then frozen for resale so the consumer can
then deep-fry them or heat them in another way for table service.
Nothing healthy about them.
--
-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 in message
...
> In article >, "Ophelia"
> > wrote:
>
>> "Barb Schaller" > wrote in message
>> ...
>> > In article >,
>> > Melba's Jammin' > wrote:
>> >
>> >> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
>> >
>> > Pictures posted on my website: www.jamlady.eboard.com
>>
>> It looks good Barb but what are tater tots please?
>>
>> O
>>
>>
>
> LOL! Made by Ore-Ida (look 'em up - Oregon-Idaho potato growers, I
> suppose), they are little pieces of potatoes formed into solid
> cylinders about 4 cm in length (and stubby) that have been seasoned
> (read salted) and deep fried, then frozen for resale so the consumer can
> then deep-fry them or heat them in another way for table service.
> Nothing healthy about them.

Errr thank you I think)

>>LOL! Made by Ore-Ida (look 'em up - Oregon-Idaho potato growers, I
>>suppose), they are little pieces of potatoes formed into solid
>>cylinders about 4 cm in length (and stubby) that have been seasoned
>>(read salted) and deep fried, then frozen for resale so the consumer can
>>then deep-fry them or heat them in another way for table service.
>>Nothing healthy about them.
>
>
> Errr thank you I think)
>
>

If you're in Australia [maybe even NZ] they're potato gems. Just looked
at Barb Schaller's site for the picture - lightbulb moment

Emma

One time on Usenet, Barb Schaller > said:
> In article >,
> Melba's Jammin' > wrote:

> > Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
>
> Pictures posted on my website: www.jamlady.eboard.com

I should have read the whole thread before I replied. :-) Anyway,
it's not exactly like the one stepfather made, but still looks yum!
I'll have to give it a try myself, thanks Barb...

--
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, Melba's Jammin' > said:

> Go ahead -- get your smarmy remarks all fired up. You can't hurt me.
>
> 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...

--
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:

> > 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

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

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