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Cooking with the 'Hot Dish Heaven' mystery series

Cooking with the 'Hot Dish Heaven' mystery series

GOLDEN VALLEY, Minn. -- Minnesota author Jeanne Cooney stopped by the KARE Barn to talk about her novel "Hot Dish Heaven: A Minnesota Murder Mystery, Complete with Recipes."

The novel tells the story of a Minnesota journalist, Emerald Malloy, who is assigned to gather church recipes from a church in Kennedy, MN. While pulling hot dish and jello salad recipes, she stumbles upon an unsolved murder.

The book includes real recipes to go along with the murder mystery.

To learn more about "Hot Dish Heaven," visit http://jeannecooney.com

Tater-Tot Hot Dish

2 pounds lean ground beef

1 can whole kernel corn, drained, or

2 cans cream of mushroom soup

1 cup fresh blanched corn


1 can green beans, drained, or 1 cup fresh blanched beans

Salt and pepper

Brown the lean ground beef. When it's done, rinse it with water to remove the excess grease. Then add the cream of mushroom soup, corn, and beans. Stir. Add seasonings to taste and stir some more. Place the mixture in a 9- x -12-inch, greased, casserole dish. Arrange a single layer of uncooked tater-tots on top of the mixture. If you're artistic, you can even make a design. My sister, Vivian, makes a real nice pinwheel pattern. Bake in a preheated 350-degree oven for about 40 minutes, until the tater-tots are cooked thoroughly through. Serve with baked bread.

Snicker Salad

4 green apples, sliced and chunked (leave the peelings on for extra flavor)

4 Snickers candy bars (regular size), cut into quarter-inch slices

1 regular-size container of Cool Whip

Mix the ingredients together. Chill for 30 minutes. Serve. Makes eight to ten servings of salad. And if you add a couple more cut-up candy bars, you can call it dessert!