Golf clap.
I have a recipe book where I write in favorite recipes. If anyone tried to follow any of my recipes they’d likely be very unhappy, as I write directions only I would understand. “Make a dark roux”, “layer next five ingredients in an attractive fashion”, “add whatever else might work”, things like that.
I’ll concede that the recipe (which was first published years ago, unrelated to this campaign) doesn’t meet the standards of formal publishing.
As you say in the OP, that’s part of its charm. But it’s not intentional; it’s just representative of real recipes kept and used by real families.
I’d expect a cookbook editor to note this error, as you have. I’d also expect a sharp-eyed campaign aide to do the same and I’m very glad the recipe was kept as is. What we have is genuine, and there’s never enough genuine in politics.
I assumed the recipe should call for two beers. One for the brats and one for the cook.
that is a lot of soup. I’m surprised it firms up.
Condensed “cream of” soup isn’t really “soup” until you add an equal part water. It’s just heavily emulsified/stabilized goop.
The recipe doesn’t specifically call for condensed but I think it’s a safe assumption.
And it is very possible they made a deliberate choice to keep it that way. It does scream “authentic.”
Please don’t talk about his kids like that!
Not sure what that food you mentioned is, but I find him very friendly and amiable looking. The type that’s in the kitchen while food prep is happening. Not really participating.
(Stock statement to those types: You can lean, you can clean!)
He doesn’t cook because he doesn’'t look the type to you?
A Slavic potato dumpling.
Well, I don’t really know him, of course.
He’s not turned up in my kitchen.
People do have types. He looks like a Hollywood example of good ol’ boy.
Sorry if you find it judgemental of me.
Tell me, truthfully you’ve never looked at someone and thought something. Maybe you were wrong. Maybe you were close.
But, still you judged. All humans do it. Some animals do it. My cats are very judgy bigots.
The trick is to not act on it.
Ok, ok. I posted my thoughts. I kinda, sorta acted on it. Big hairy deal.
Yeah, you’ve posted your opinion that he doesn’t cook based on his looks twice in this thread, despite plenty of evidence available to the contrary. Judgmental?
He actually strikes me as the very type of guy who’d belly up to the counter and oven. Laughing heartily while rubbing his hands together. I picture him listening to oldies or having a football game on a little tv on the counter top.
I don’t know if he looks as I describe, but everything I’ve seen and heard from him brings that picture to mind.
Yeah, I can’t see him shying away from anything in the home, kitchen, garage, state fair, school, or government.
He really doesn’t seem to shy away from anything. I’m only 5 years older, and I wish I had half the energy he seems to have. I’d have a lot of stuff done that isn’t.
I know, right? Plus he makes YouTubes of them for our benefit. This guy really wants to share his skillz.
Mad Skillz 
Back to the recipe … Ms. Yes-I-probably-have-an-autistic-streak-why-do-you-ask CairoCarol presents to you her DRAFT revision. There are some details I cannot know without testing, so those are in brackets. Depending on where it was to be published, the identification of a particular brand might be appropriate, if the recipe was, for example, on the back of a Campbell’s Soup can.
I have arbitrarily added some white pepper because I like it. True Minnesotans like Tim Walz might find that too exciting.
INGREDIENTS
1 package brats (5-6 brats, about 12-16 ounces)
1 bottle beer (12 ounces)
1 onion, peeled and cut into quarters
1 teaspoon garlic powder
1 cup chopped celery
1 can cream of cheddar soup
1 can cream of mushroom soup
1/2 cup milk
½ teaspoon ground white pepper
1 package tater tots (about 28 to 32 ounces)
1 cup sharp cheddar cheese, shredded (about 4 oz)
DIRECTIONS
Bring a pot of water [about X quarts] to a boil.
Add beer, onion, and garlic powder.
Submerge brats into the pot, reduce heat to medium, and cook for 10 minutes.
Remove and let cool.
Butter an [X-quart size] casserole dish.
Combine chopped celery, cans of soup, milk, and white pepper into a separate bowl.
Chop up the brats into bite-sized pieces and add to the soup mix.
Pour the mixture into the casserole dish, top with tater tots, and bake for 45 minutes at 350°.
Sprinkle with cheese and continue baking until bubbly and browned on top, another 10-20 minutes.
VARIATIONS
[I would test these suggestions before inflicting them on unsuspecting readers. But a 10-oz package of chopped spinach, thawed and stirred into the soup-milk mix, might be good. Another option might be to substitute a drained can of corn or a cup of frozen peas for the celery.]
I’d do 1 1/2 cups of cheddar cheese divided mix 1/2in and sprinkle the rest. Peas, and or corn with the celery. I like the spinach idea. Maybe a small bit of ground red pepper.
Evidence? Liking/someone posting recipes doesn’t equal cooking them.
The recipe seems cromulent enough. I would know to save some cheese out to sprinkle on top. This is what I call a dump recipe. Nuance will not change it much. Casseroles are like that.
It’s not artistic pastry making. It’s a freakin’ casserole a 12 yo could manage.
I have a cook book called Dump casseroles. All about the same. The most measured ingredient is the can of cream soup and equal can of water/milk.