The Great Minnesota Hot Dish: Your Cookbook for Classic Comfort Food
Called casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. With more than 200 recipes of Minnesota tradition, this cookbook demonstrates how practical hot dishes can be. Discover classic, ethnic, and even gourmet recipes for a multitude of different occasions, from the “Neighbor Is Sick” and “Baby Shower” to “Potluck” and even the “Brunch” hot dish. There are historical Scandinavian recipes that date back to the early 1900s and new innovations in hot dish, including Cajun, Creole, Tex-Mex, Tofu, Southern, and Chinese. Now in its second edition with even more Minnesota goodness, this best-selling cookbook teaches how anyone can master the one-dish-complete-meal system to simplify meals. It’s a must for every kitchen!
Theresa Millang was a popular and versatile cookbook author. She wrote successful cookbooks on muffins, brownies, pies, cookies, cheesecake, casseroles, and several on Cajun cooking. She cooked on television and contributed many recipes to food articles throughout the USA. Her other cookbooks included the Fruits & Favorites Cookbooks series.
Karen Corbett has always enjoyed cooking. She was the baker at a school for a year, as well as a head cook at a camp for five years. She lives in Minnesota with her husband, Dan. They have two children and five grandchildren. --This text refers to the paperback edition.
About the Author
Karen Corbett has always enjoyed cooking. She was the baker at a school for a year, as well as a head cook at a camp for five years. She lives in Minnesota with her husband, Dan. They have two children and five grandchildren.
Excerpt. © Reprinted by permission. All rights reserved.
8 ounces elbow macaroni
2 tablespoons butter
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 pound Velveeta
1/2 cup sour cream
2/3 cup half-and-half
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2–4 cups shredded rotisserie chicken
2 cups Cheddar cheese
Preheat oven to 400˚F.
Cook macaroni; drain. Melt butter in a large skillet over medium heat. Stir in garlic, and cook 1 minute. Add diced tomatoes, and cook until liquid is evaporated. Shred Velveeta; stir into tomato mixture until cheese is melted. Stir in sour cream, half-and-half, cumin, pepper, chicken, and macaroni. Pour mixture into a lightly greased 13x9x2-inch baking dish. Sprinkle with Cheddar cheese. Bake 10 minutes. Serves 6.
Make It Modern: Substitute 2 diced fresh tomatoes for canned tomatoes.
- Publisher : Adventure Publications; More than 20 new, modernized recipes edition (September 26, 2017)
- Language: : English
- Paperback : 240 pages
- ISBN-10 : 1591937426
- ISBN-13 : 978-1591937425
- Item Weight : 15.2 ounces
- Dimensions : 7 x 0.5 x 7 inches