Hotdish - Revision history

Drimble Wedge at 06:17, 10 October 2011

2011-10-10T06:17:47Z

Drimble Wedge at 06:12, 10 October 2011

2011-10-10T06:12:40Z

Drimble Wedge at 06:10, 10 October 2011

2011-10-10T06:10:46Z

Drimble Wedge at 06:08, 10 October 2011

2011-10-10T06:08:01Z

Drimble Wedge at 06:05, 10 October 2011

2011-10-10T06:05:59Z

Drimble Wedge: Created page with "Chances are, if you've at least driven through Minnesota (or the upper midwest in general) you've had a hotdish. Maybe at a church potluck, or your Grandmother's house, or even d..."

2011-10-10T05:52:36Z

Created page with "Chances are, if you've at least driven through Minnesota (or the upper midwest in general) you've had a hotdish. Maybe at a church potluck, or your Grandmother's house, or even d..."

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Chances are, if you've at least driven through Minnesota (or the upper midwest in general) you've had a hotdish. Maybe at a church potluck, or your Grandmother's house, or even deep fried on a stick at the state fair.

http://en.wikipedia.org/wiki/Hotdish

Don't know what a hotdish is? Basically it's the perfect midwestern food. It usually consists of meat and some type of starch, and is what some might consider "bland". Usually it is held together with cans of Campbell's "Cream of ..." soup.

As a child I absolutely loved it when my mom made Tater Tot Hotdish, yet I just couldn't watch her make it because dumping that can shape blob of cream of mushroom soup onto the meat. That being said, I won't be using anything that retains the shape of the can you dump it out of, and like a good Minnesotan I won't be making this hotdish with beef, but with venison instead.

==Ingredients==

* Ground venison
* 1 Medium onion
* Ground Pepper

* 4 Tbs butter
* 4 Tbs Flour
* 1 can beef broth
* 1 Pint half and half
* 1 Bay leaf
* 8oz Mushrooms

* 1 Bag tater tots

← Older revision		Revision as of 06:12, 10 October 2011
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	[[image:Hotdish6.jpg]]		[[image:Hotdish6.jpg]]
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		+	Then blend it up:
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		+	[[image:Hotdish7.jpg]]
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		+	Once the meat is done browning, put it in a 9x13 baking dish:
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		+	[[image:Hotdish8.jpg]]

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	[[image:Hotdish4.jpg]]		[[image:Hotdish4.jpg]]
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		+	While your meat's browning, toss in the diced onions and some ground pepper:
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		+	[[image:Hotdish5.jpg]]
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		+	Add the half and half to the broth and mushrooms:
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		+	[[image:Hotdish6.jpg]]

← Older revision		Revision as of 06:08, 10 October 2011
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	[[image:Hotdish3.jpg]]		[[image:Hotdish3.jpg]]
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		+	Let that simmer while you start browning the meat. How much meat? I used two packages of venison that I ground myself and packaged without measuring at all. I'd probably say around 2 pounds.
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		+	[[image:Hotdish4.jpg]]

← Older revision		Revision as of 06:05, 10 October 2011
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		+	Recipe by [[:category:Philipp Melanchthon's Recipes\|Philipp Melanchthon]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]] [[Category:American]][[Category:Beef]][[Category:Casserole]][[Category:Dinner]][[Category:Venison]]
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	Chances are, if you've at least driven through Minnesota (or the upper midwest in general) you've had a hotdish. Maybe at a church potluck, or your Grandmother's house, or even deep fried on a stick at the state fair.		Chances are, if you've at least driven through Minnesota (or the upper midwest in general) you've had a hotdish. Maybe at a church potluck, or your Grandmother's house, or even deep fried on a stick at the state fair.

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	* 1 Bag tater tots		* 1 Bag tater tots
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		+	[[image:Hotdish1.jpg]]
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		+	Butter and Flour:
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		+	[[image:Hotdish2.jpg]]
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		+	Add broth, bay leaf, and mushrooms:
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		+	[[image:Hotdish3.jpg]]

@@ Line 11: / Line 11: @@
 ==Ingredients==
-* Ground venison
+* Ground venison or beef
 * 1 Medium onion
 * Ground Pepper
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 [[image:Hotdish8.jpg]]