A marvelous collection of 50 haiku honoring hotdish, as well as 30 tantalizing oriental hotdish recipes.(Hotdish is a popular term for casserole in the upper midwest.) Our sort-of Zen Master Poets meditate upon the eternal mysteries of hotdish, a cuisine that originated in the Midwest and spread as far as–well–the Midwest. Written by Pat Dennis (author of Hotdish to Die For), Mary Hirsch (former writer for Garrison Keillor’s Prairie Home Companion and author of I Wake Up Beautiful & Other Fantasies), Dean Johnson, Mary Monica Pulver, Jeremy Yoder, Lance Zarimba, Codey Livingood, Peggy Jaegly, Thea Miller Ryan, Marit Livingood, Marilyn Victor, Wendy Nelson, Sandra Thomas and Dale Wolf. Recipes include such oriental hotdish favorites as: Crouching Chicken–Hidden Veggies, Buddhist Temple Basement Hotdish, Seven Samurai Five Can Hotdish and Buddha’s Lutefisk Delight.
Hotdish Haiku
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Very entertaining,
By Retired Geek (Salt Lake City, UT United States) - See all my reviews
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This review is from: Hotdish Haiku (Paperback)
Even if you don't cook, this book is a hoot to read - especially if you're at all familiar with "Hotdish". The Haiku is priceless, and even the names of the recipes are funny.
Depending on where you live, you may just know this type of recipe as a "casserole". Most of the recipes consist of a can of some sort of soup, a starch (rice, noodles or pasta), and some sort of protein. Mix it all up with some other ingredients, and throw it in a baking dish. Voila! There are recipes with meat, poultry, fish, seafood, and vegetarian, so there's probably something for everyone. I've made several of the recipes, and my husband enjoyed them all. This would be a great gift. I like casseroles, but personally rarely use canned soups. If you'd prefer a home-made substitute for the canned cream-of-something soups in the cookbook, you can use the following: 2 Tbsp. butter 2 Tbsp. salad oil 1/4 cup all-purpose flour 1/4 tsp. salt 10 ounces milk (whatever fat content you prefer) 2 mushrooms or a rib of celery or some chicken bouillon to make cream-of-mushroom, cream-of-celery, or cream-of-chicken (optional) Heat the butter and oil then add flour and salt, stirring to make a roux. Add mushrooms, celery, or bouillon if desired and cook about a minute. Add milk and stir until thickened. Use instead of one can of CONDENSED cream soup.
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