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with Alex Friedrich






Monday, August 28, 2006

Day 5: Dinner

I stand before a symbol of Minnesota.
I stand before hotdish.

Ole and Lena's booth got the little bugger onto the stick by skewering Tater Tots with pork-and-beef meatballs, and then deep-frying them in a batter. Looks like a cross between a Pronto Pup and a large peanut.

To top it off, they serve it up with a side of cream of mushroom soup that has been doctored up with spices and bits of hamburger.

The 48-year-old inventor, Renae Jeno of Owatanna, calls it "the perfect marriage" of food and batter. It made its debut this year, following numerous taste tests with other Jeno guinea pigs.

"I had a lot of tries that my family had to do," she says proudly.

Considering the number of sticks piling up on my desk, I know how she feels.

3 Comments:

Anonymous Anonymous said...

was it good?

6:04 PM  
Blogger Pioneer Press said...

Not bad. It's a little bland by itself, but the mushroom soup dip adds a lot.

I guess the question is: How good is hot dish?

6:24 PM  
Anonymous Anonymous said...

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http://www.adquity.com

5:40 AM  

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