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The Great Minnesota Hot Dish: Your Cookbook for Classic Comfort Food
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About The Great Minnesota Hot Dish: Your Cookbook For
About the Author 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. Product Description The best recipes of Minnesota tradition!Called casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. Discover: More than 200 delicious recipes by Theresa Millang and Karen Corbett to demonstrate how practical hot dishes can beClassic, ethnic, and even gourmet recipes for a multitude of different occasions, from baby showers to potlucks to brunch and moreNew and old recipes, including some that date back to the early 1900sNew innovations in hot dish, including Cajun, Creole, Tex-Mex, 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 breakfast, lunch, and dinner (or supper). It’s a must for every kitchen! Excerpt. © Reprinted by permission. All rights reserved. Baked Macaroni and Cheese with Chicken Ingredients 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.
