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Almost every chef – whether he or she cooks for a living or the family, has a “go-to” dish – one that always leaves them asking for more.
For Lynn Fox, “Monkey Taters” is that dish.
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| Lynn Fox |
“It’s a recipe that’s been in our family for years and one I often make for holiday gatherings and other special occasions,” the Gibsonburg woman said.
And because variety is the spice of life, Lynn also likes to try new recipes, so she occasionally peruses through cookbooks during her lunch hour at Pills ‘N’ Packages in Woodville, where she works as a cashier.
It was two years ago when she was looking at a Gooseberry Patch cookbook that she saw something that intrigued her.
“There was a notice that said if you submit recipes and they get published, you’d get a new cook book,” she said. “So I thought, I’d try it.
“The Monkey Taters was the first recipe that came to my mind, not only because they taste good, but also because they have a funny name…I thought maybe they’d pick that one,” she said.
She submitted the recipe and four others and then forgot about it.
A year later, she received a call from the Gooseberry Patch – a publishing company founded in the early 1980s by a pair of moms from Delaware, Ohio who have become known for hand-picking recipes for their home-style, family-friendly cookbooks.
“They were looking for more information about the recipe,” Lynn said. “I think they make and test recipes before they’re published.”
Lynn subsequently received a letter saying that her recipe would be included in the cookbook, which she would receive when it was published.
The book, “Slow Cookers, Casseroles & Skillets,” is available at Pills n Packages. Lynn was happy to share the recipe with Press readers.
Monkey Taters
1 large bag of tater tots (partially thawed)
1 can of cream of celery soup
½ c. of melted butter
½ pound of shredded cheese (Colby)
Parsley flakes
Mix tater tots, soup and butter together and put mixture in a 9 x 13-inch pan that has been greased well. Sprinkle with parsley flakes and a little more cheese on to. Bake for 20 to 25 minutes at 300-325 degrees.
Lynn Fox’s “Monkey Taters” recipe is a “go-to” dish for family gatherings and special occasions.
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