Hot Dish Heaven: Classic Casseroles from Midwest Kitchens

by Ann L. Burckhardt

Book Overview

What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course Retired Minneapolis Star Tribune Taste section editor--the delightful auntie every discerning foodie wants to call their own--Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century potluckers in Hot Dish Heaven. A veritable...

• Format: Paperback
• Language: English
• ISBN: 0873515684
• ISBN13: 9780873515689
• Release Date: October 2006
• Publisher: Minnesota Historical Society Press
• Length: 160 Pages
• Weight: 0.76 lbs.
• Dimensions: 0.5" x 7.2" x 9.6"

Customer Reviews

Basic

Pretty basic recipes. Haven't tried any yet, but not really tempted to at this point.

Hot Dish Heaven:Classic Casseroles from Midwest Kitchens

I was a little disappointed in the cookbook, but will enjoy a few of the recipes from it. I think it is more of a "60's comfort food"..type of cooking, not used as much today. Not calorie conscious or necessarily heart healthy, but one can make adaptations.

A 'must' for the community library culinary collection.

A former reporter, columnist, and editor for the Taste section of the 'Star Tribune', Ann L. Burckhardt has written or edited more than twenty-five books on food - including the original edition of the "Betty Crocker Cooky Book". So she brings a very special expertise to "Hot Dish heaven: Classic Casseroles From Midwest Kitchens" where she has compiled an impressive collection of mouth-watering, palate-pleasing, appetite satisfying, kitchen-cook friendly recipes showcasing what the casserole can do ranging from ordinary family meals to gourmet dishes fit for even the most elegant celebratory dining event. The recipes (ranging from Old Standby Hamburger and Rice Bake, to Satisfying Shepherd's Pie, to Beef Chow Mein Hot Dish, to Mom's Bread Pudding) are grouped into seven sections; Casserole Classics; Round the World in a Casserole Dish; Comfort Foods for Busy Days; Hot Dishes for Potlucks and Church Suppers; Satisfying Side Dishes; Breakfast and Brunch Casseroles; and Warm, Wonderful Desserts. Enhanced with two appendices featuring 'Cream Sauce' and 'Pastry Crust', as well as an informative introduction by Karal Ann Marling, "Hot Dish Heaven" is a simply wonderful addition to any family cookbook shelf, and a 'must' for the community library culinary collection.

It's "pretty good."

Contrary to the reviewer from Boxford, MA, I assert that this book is classic Minnesotan. As a native Minnesotan, I can attest to the authenticity of these recipe selections; indeed, all the hot dish classics are here: brunch casserole, tater tot hot dish, chicken and rice, tuna and noodles, and more. The aforementioned reviewer may have read past the definition of "hot dish" at the beginning of the book: "casserole-like food common in the Midwest; normally consists of a starch, a meat, and a vegetable mixed together with a sauce, often canned soup" (from _Dictionary of American Regional English_). Hot dishes are neither gourmet nor health food, but they are a comfort for us folks in the upper Midwest. This book could not have been compiled by a better expert: Ann Burckhardt was the former editor for the Taste section of the Star Tribune newspaper and the original Betty Crocker Cooky Book. If you want a classic Midwestern style cookbook full of recipes for your church potlucks or hearty family suppers, look no further.

All the classics

The book covers the hot dish classics from Tater Tot Hotdish to Tuna Casserole. I love the tidbits that the authoerincludes about where the recipes come from and how they actually are a bit healthier than we thought (great way to combine beans and grains.)