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Old 09-28-2014, 11:55 AM   #61
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LOL!!

Not quite!! Although I do have grey business suits and a club!!
I thought his vision of you was amusing too.
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Old 09-28-2014, 12:11 PM   #62
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That is surprising, I grew up 20 minutes from Fargo, and hotdishes were popular at Lutheran Church suppers, potlucks, etc.

“Hot Dish Club” making meals for families in-need | FargoSchoolTalk

thatssewnina: Make Ahead Mondays: North Dakota Hotdish

Try the Hotdish! | Becoming Midwestern Try the Hotdish! | Follow me as I attempt to become truly Midwestern.

The term "hotdish" is alive and well in North Dakota as well.
Love the links. Thanks
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Old 09-28-2014, 12:13 PM   #63
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Good stuff, CWS! Read the third link, in the comments is a link to a Dave Barry article on ND, hilarious!
Orange Jell-o (in a 9 x 13 " pyrex glass dish) with bananas, topped with a layer of real whipped cream. That was one my grandma's standbys. The one I never liked was lime Jell-o with grated carrot and celery, topped with a dollop of mayo. Other than plain gelatin, I don't keep Jell-o in the house.
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Old 09-28-2014, 12:49 PM   #64
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Orange Jell-o (in a 9 x 13 " pyrex glass dish) with bananas, topped with a layer of real whipped cream. That was one my grandma's standbys. The one I never liked was lime Jell-o with grated carrot and celery, topped with a dollop of mayo. Other than plain gelatin, I don't keep Jell-o in the house.
OMG! The lime jello with carrots and celery with mayo was always served at Grandma's special celebrations. Along with a dish of bread and butter pickles and canned black olives. Festive!!
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Old 09-28-2014, 02:23 PM   #65
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This is the one that gives me nightmares.

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Old 09-28-2014, 04:08 PM   #66
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This is the one that gives me nightmares.
Is that the lime jello with cream cheese and/or cottage cheese, pinapple, and walnuts? If so, both my grandmothers had a variation of it and both were a favorite at every Thanksgiving dinner.
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Old 09-28-2014, 06:03 PM   #67
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This is the one that gives me nightmares.

Is that the one that is made with cottage cheese and pineapple and put in the freezer? I have a memory (bad) of that from when I was maybe 5 or 6. My grandma was visiting and for some reason, that was taken out of the freezer. I don't think I have encountered it since, but it is definitely not on my list of things to prepare...ever.
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Old 09-28-2014, 06:05 PM   #68
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OMG! The lime jello with carrots and celery with mayo was always served at Grandma's special celebrations. Along with a dish of bread and butter pickles and canned black olives. Festive!!
Ah-ha! I'm sure you're just suffering a memory lapse of the accompanying hotdishes. And surely, the public school lunches in Fargo included hotdishes (and probably Spam Pizza burgers...).
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Old 09-28-2014, 06:10 PM   #69
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Is that the one that is made with cottage cheese and pineapple and put in the freezer? I have a memory (bad) of that from when I was maybe 5 or 6. My grandma was visiting and for some reason, that was taken out of the freezer. I don't think I have encountered it since, but it is definitely not on my list of things to prepare...ever.
That's the one. I'm not sure who first thought of combining jello with cottage cheese, but it gave it a weird texture and flavor. It also suffered from an identity crisis of sorts. Was it a salad? Was it a dessert? Who knows.
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Old 09-28-2014, 06:13 PM   #70
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That's the one. I'm not sure who first thought of combining jello with cottage cheese, but it gave it a weird texture and flavor. It also suffered from an identity crisis of sorts. Was it a salad? Was it a dessert? Who knows.
It was the texture that got me. I think it was supposed to be a dessert. I remember that it must have been mid-late August, so still warm weather in Bloomington, MN. Funny how a bad texture/taste experience some 50 years' ago is as vivid in my mind as if I'd experienced it last week. But then, my one and only experience with lutefisk is not one I've forgotten either--another texture thing.
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ground beef, recipe, rotel, tater tots

Tater Tot Casserole/Hotdish Cover the bottom of a 13 X 9 casserole dish with tater tots. Place in a 425 degree oven for 15 to 20 minutes. Sweat 1 cup diced onion Add 1.5 pounds ground beef (I used 93% lean) and brown. If needed drain off fat Add 2 packages of Chili seasoning and 2 cans of rotel (10oz) cook until most of the moisture has evaporated. Add 1 10oz package of frozen corn. Turn off cooktop. Remove dish from the oven and cover with the beef mixture. Return to oven for 20 minutes. Top with one can of enchilada sauce and 2 cups of shredded cheese. (I used a 4 cheese Mexican blend) Return to oven until the cheese is slightly browned [IMG]http://i1191.photobucket.com/albums/z467/powerplantop/TaterTotFB_zps21dc750f.jpg[/IMG] 3 stars 1 reviews
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