Comments on: HotDish

By: genie28

genie28 — Tue, 29 Jul 2008 19:45:57 +0000

Good point, Maid-Rites are more like loose-meat. Its been a long time since I’ve had them, I couldn’t remember what the pot of filling looked like.

Now see, for me, stuffing is the best part of Thanksgiving, when its done right. And it should be a little dry with distinct cubes of bread after baking. Because you can add gravy over it to make it moist!

By: Mid-Michigan Dining

Mid-Michigan Dining — Mon, 28 Jul 2008 19:32:20 +0000

I loved Maid-Rite! I don’t think of Maid-Rites when I think of Sloppy Joes though. When my family made Sloppy Joes, it usually involved BBQ sauce. Maid-Rites make me think of loose meat sandwiches. I make them all the time at home with ground beef, paprika, worschestire sauce, and chicken stock. They’re delicious and taste almost the same.

I wasn’t a big fan of stuffing until last Thanksgiving. I worked at an ABC station at the time and watched Good Morning America just about every morning. They had a Stuffing Recipe contest and I decided to try the winner’s recipe. It was delicious. It wasn’t anything like my grandma would ever make or that crappy stuff you get out of a box. I was surprised I actually liked stuffing.

When we’re talking Midwest food the two things I think of Horseshoe’s (only available in Central Illinois) and Italian Beef (a Chicago specialty)

By: genie28

genie28 — Mon, 28 Jul 2008 12:47:42 +0000

You could use ricotta cheese, cottage cheese or even blended silken tofu. Its not a lot, compared to the rest of the ingredients. Just enough to smooth the sauce and make everything stick together.

This one is really a lot like goulash.

By: JanS

JanS — Mon, 28 Jul 2008 04:38:36 +0000

so that cream cheese stuff-got an idea for a substitute cause yuck, that sounds gross. I have made a similar dish using soy protein tho. similar to goulash I think on my tastebuds. I used Tomato Bisque soup cause it had chunks of tomatoes in it, and constituted with soy milk but not too much.

Yeah, gramma’s buiscuits, kinda like the sliced potatoe recipe my grampa made (with lard no less) and onions and sage and it got all creamy. And dessert was gramma’s shortbread-with lard again. Both from the lumberyards of Ontario via Europe.

I will not even go into the dishes from the farm as that is the main reason I no longer eat anything with eyeballs. consider yourself lucky!