Tater Tot Hot Dish

NY Times put this map out today titled "The Geography of a Recession." Dark areas are bad recession spots and light areas are, well, not so bad spots. Stated in paragraph 2 of the article:

Every state in the country, with the exception of a band stretching from the Dakotas down to Texas, is now shedding jobs at a rapid pace.

Hmm. Now I don't claim to say that North Dakota is recession proof, we're taking a few bumps along with the rest of them, but it's interesting to see the contrast so clearly here and have it stated so bluntly: why isn't North Dakota and the rest of the Midwest feeling the economic effects as hard as the coasts?

Two words: Hot Dish.

Oh sure, economists will give you other reasons, like subprime mortgages and manufacturing-based economies, but they obviously don't know the sensibility of hot dish. The very fact that the humble hot dish traditionallly graces the dinner tables of many a Midwestern home and potluck table is testament to the sensible nature of our region that I attribute to our lack of subprime mortgages, leased BMWs, and sky-high credit card debt. Consider the following:

- Hot dish is comfortable and casual. No need for Louis Vuitton or Manolo Blahnik here. Just take off your Carhartt jacket, wash your hands, and sit up to the table.

- Hot dish is frugal. Using what you have on hand to create dinner is the entree essence of living within your means.

- Hot dish is hearty. Eat something that will stick to your ribs, then get back to the work.

- Hot dish is meant to be shared with others. Remember your Care Bears lesson: sharing is caring.

Regardless of where you live, regardless of your income level, it's high time to cook up some hot dish yourself. Just in case you don't have a Midwestern church community cookbook on hand, here is a recipe to try. It ain't gourmet, and it's heavier on pre-packaged ingredients than I normally like, but it's good for the occasional comfort food fix.

Don't forget the ketchup.

Tater Tot Hot Dish

Mmmm. Tots.

2 pounds hamburger or ground venison
1 onion, chopped
1 teaspoon garlic powder
1 can cream of mushroom soup
1 can cream of celery soup
1 cup shredded cheddar cheese
1 small can sliced mushrooms
1 (32 ounce) package frozen tater tots

Brown ground beef in a large skillet with onion; drain if necessary. Season with garlic powder and spread into a 9x13" baking dish. Mix soups, cheese, and mushrooms together and pour over meat mixture. Top with tots, patting them down into the mixture, and bake in a 350 degree oven for 45-50 minutes.