Potluck recipe

[celticdragonfly]

Okay, I think I found something I'm happy with. I realized that deep down, what I *wanted* to make was something that would fit under Pastor Phil's tongue-in-cheek description of the traditional Lutheran Hotdish. Hey, I *like* those. But cream-of-something soup, yeah, dairy.

So I found this Amish Six Layer Dinner Recipe that I think I may try. I may totally screw it up, given how bad I am at cooking, but we'll see. I have to go think about how much of each ingredient to get - how many green peppers does it take to get a cup when you dice it, and etc for each ingredient?

selenite had suggested I bake bread - that I actually enjoy doing, and since he'll be home tomorrow morning to deal with baby-stuff (kinda hard to suddenly go change a diaper while in the midst of kneading) I might do that too. We'll see.

Who knows, I don't even know how much of the family is going yet.

Comments

[joyeuse13.livejournal.com]

Goodness, I hope that hotdish thing is tongue-in-cheek! :) Now that we've done the chapter on politeness theory, I want to analyze it for negative and positive face-saving strategies, not to mention implicatures!

[celticdragonfly.livejournal.com]

Well, it's tongue-in-cheek in that they're certainly not telling us to apologize for it, but recognizing that it's typical that we WILL do so.

The reason I find the News from Lake Wobegon so amusing is that I recognize so much of it, despite not having grown up in a small town.

[tepintzin.livejournal.com]

Cream-of-something soup is usually cornstarch more than dairy, if it's dairy at all. I'd examine some cans before giving up hope.

[celticdragonfly.livejournal.com]

/me goes to doublecheck

Yes, I assure you, cream-of-soup has cream.

[tepintzin.livejournal.com]

I may just have bought a really gross kind. I don't usually keep any in the house.

Looks like a great jumping-off point...

[rampantmouse.livejournal.com]

Some recipes (especially baking-type ones) are fussy -- the amount of liquid-type ingredients vs. the amount of dry-type ingredients can make a real difference. But (from my more-limited-than-some-on-your-friendslist experience) this recipe looks pretty flexible. I'm pretty sure that the exact amount of celery or green peppers won't make a real difference -- and that replacing, say, the peppers with mushrooms wouldn't matter, either. (1 scant cup? 1 overflowing cup? Go for it!) So start with a couple of peppers and a nice head of celery and see where it goes!

After all, m'dear, cooking for a 4-star restaurant might take special training, but homestyle cooking just takes practice. So, you're practicing. And you can bake bread, which is a lot more than some!

[msminlr.livejournal.com]

FWIW, your average green bell pepper *will* yield one cup of diced pepper for your recipe here, with plenty left over to chop up for an omlette in the morning.

[woobiewoobster.livejournal.com]

That Amish dish sounds really yummy...I may have to copy that! : )