Sunday, August 28, 2011

Week 2 - Featured Chef: Jeannette Maurer... my Grandma!

This week's featured chef is none other than my grandmother! Since I can remember (and before I can remember) she has been cooking and serving some of the best food that exists. My grandmother and grandfather have six children and too many grandchildren and great-grandchildren to count .... well for me anyway:) My grandma is a fantastic cook and for every one who has a favorite recipe of hers (I know you probably have many favorites), please feel free to comment and include which recipe of Grandma's is your favorite! Grandma's chosen submission for Week 2 of Eat 'n' Meet, without further ado.......

TURKEY TETRAZZINI

8 oz. thin spaghetti, broken into 3-inch lengths, cooked, rinsed and drained.
1 ½ c shredded cheddar cheese     
4 oz sliced mushrooms
¼ c parmesan cheese, divided        
¼ c chopped onion
2 to 3 c diced cooked turkey           
½ c chicken broth
2 T diced pimientos    
¼ c white wine
1 T butter     
salt & pepper to taste
1 can cream of mushroom soup

  Combine spaghetti w/1 c cheddar cheese & ½ of parmesan
cheese.   Add turkey & pimientos.  In a skillet melt butter and sauté mushroom & onions until tender; add to turkey mixture with remaining ingredients.  Gently stir & place in greased casserole & sprinkle with remaining cheese.  Cover & bake 45 min @ 350 deg or until hot & bubbly.  Serves 6 to 8.
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1 comment:

  1. Julie BaughmanAugust 28, 2011 at 9:15 AM

    So three of my favorites... I told you there would definitely be more than one: Delicious Potatoes, Chocolate Bourbon Pecan Pie and Robert's Santa Fe Soup.

    Delicious Potatoes
    2 lb frozen shredded hash brown potatoes
    1 stick butter
    1/2 tsp pepper
    1 can cream of chicken soup
    1 pint sour cream
    1/2 c. chopped onion
    2 c grated sharp cheddar cheese
    2 c corn flake crumbs
    1/2 c melted butter

    Thaw potatoes and melt stick of butter. Pour over potatoes and mix. Mix soup, pepper, sour cream, onion and cheese. Combine with potatoes and place in dish. Top with mixture of butter and cornflake crumbs. Bake at 350 degrees for 45-55 minutes.

    Robert's Santa Fe Soup

    1 lb of ground round
    1 onion diced
    1 14 oz. can Mexican stewed tomatos
    1 14 oz. can pinto beans, drain and rinse
    1 14 oz. can corn, drain
    1 10 oz. can diced Rotel Tomatos and Green Chiles
    1 small pkg. Mexican Style Velveeta Cheese (if you like spicy, if not you can do regular Velveeta Cheese or half regular and half spicy)

    Brown meat and onion drain. Add the rest of the ingredients. Heat until cheese is melted. Freezes well.

    Chocolate Bourbon Pecan Pie

    1 refrigerated pie crust
    4 large eggs
    1 cup light corn syrup
    6 T butter or margarine, melted
    1/2 c. sugar
    1/4 c. firmly packed brown sugar
    3 T. bourbon
    1 T. all purpose flour
    1 T. vanilla
    1 c. coarsely chopped pecans
    1 c. semi-sweet chocolate chips

    Cook pie crust according to directions
    Whisk eggs and next 7 ingredients until thoroughly mixed
    Stir in pecans and morsels
    Pour in crust
    Bake at 350 on lowest rak 55 min - cover w/foil last 20-25 min.
    Cool on wire rack at least 1 hour.

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