ALEXANDRIA — What does pad thai, chicken pot pie, pizza, wild rice, sweet corn, chow mein and funeral all have in common? They are parts of the names for the eight hotdishes entered in this year’s “Great Hotdish Bake-Off” hosted by the Douglas County Historical Society . The annual fundraising event took place Saturday, March 8, at the Legacy of the Lakes Museum Boathouse in Alexandria. Judges for the event were Kent Kopp from Pike and Pint Grill, Staci Bennett from Explore Alexandria and Jeff Way, Douglas County commissioner. The team names and the hotdishes they served included The Average Lebowskis, Pizza Hotdish; Central MN Elder Network, Pad Thai Hotdish; B3 Cooking, Wild Rice and Mushroom Hotdish; Lakes Area Pride Love Wins, Enchilada Hotdish; Lakes Area Pride Team Love is Love, Sweet Corn and Wild Rice Hotdish; Maplewood Area Historical Society, Krawczewski Family Chow Mein Hotdish; Miltona Faith Lutheran Church, Funeral Hotdish; and Geneva Shores, Spring Chicken Pot Pie Hotdish. It was a clean sweep for one of the teams – Central MN Elder Network took home both the Judge’s Choice Award and the People’s Choice Award. Representing the team at the event were Jon and Jean Carlson, along with Jeff Lindoo. Instructions
1. Heat oven to 350 degrees F.
2. Coat a 13x9 glass baking dish with cooking spray.
3. In a large bowl, mix beaten eggs with brown sugar, Sriracha sauce, and fish sauce. Fold in chicken, cabbage and carrot to coat thoroughly.
4. In a one-quart saucepan, heat chicken broth, butter and soy sauce over medium-high heat until it is steaming (almost to a boil).
5. Add noodles to the baking dish and spread them out evenly. They will fit nicely across the 9-inch width of the pan. Pour the broth mixture over the noodles to coat thoroughly and let them sit for about 3 minutes.
6. Pour the chicken mixture over the noodle mixture and spread it evenly across the noodles to cover thoroughly.
7. Cover the pan with foil and bake for 30 minutes.
8. Uncover the pan and stir the chicken and noodle mixtures until fully combined. Replace the foil and bake another 10 minutes until the chicken is fully cooked and the mixture is heated to at least 165 degrees F.
9. Just before serving, top the hotdish with the chopped peanuts, green onions and cilantro. Sprinkle with the juice of ½ lime. Serve with lime wedges and Sriracha sauce to add some spice, as desired. Notes
Carslon said you can use pad thai noodles, which usually come in an 8-ounce package, but he believes the stir-fry rice noodles in a 14-ounce package provide a heartier dish. If you use Pad Thai noodles, cut back the chicken broth to 2 cups. He also said to save some time, you can use a package of coleslaw for the shredded cabbage and carrots.
CONTINUE READING
1. Heat oven to 350 degrees F.
2. Coat a 13x9 glass baking dish with cooking spray.
3. In a large bowl, mix beaten eggs with brown sugar, Sriracha sauce, and fish sauce. Fold in chicken, cabbage and carrot to coat thoroughly.
4. In a one-quart saucepan, heat chicken broth, butter and soy sauce over medium-high heat until it is steaming (almost to a boil).
5. Add noodles to the baking dish and spread them out evenly. They will fit nicely across the 9-inch width of the pan. Pour the broth mixture over the noodles to coat thoroughly and let them sit for about 3 minutes.
6. Pour the chicken mixture over the noodle mixture and spread it evenly across the noodles to cover thoroughly.
7. Cover the pan with foil and bake for 30 minutes.
8. Uncover the pan and stir the chicken and noodle mixtures until fully combined. Replace the foil and bake another 10 minutes until the chicken is fully cooked and the mixture is heated to at least 165 degrees F.
9. Just before serving, top the hotdish with the chopped peanuts, green onions and cilantro. Sprinkle with the juice of ½ lime. Serve with lime wedges and Sriracha sauce to add some spice, as desired. Notes
Carslon said you can use pad thai noodles, which usually come in an 8-ounce package, but he believes the stir-fry rice noodles in a 14-ounce package provide a heartier dish. If you use Pad Thai noodles, cut back the chicken broth to 2 cups. He also said to save some time, you can use a package of coleslaw for the shredded cabbage and carrots.
