Tellerini Recipes

TALLERINI (CHEESY ITALIAN PASTA)

Steps:

• 1. Cook the spaghetti in boiling salted water. Drain and toss with butter. Set a sided.
• 2. Brown the beef and pork with green pepper, onion, and garlic until cooked.
• 3. Mix in all ingredients except 4 cheese blend.
• 4. Place in greased 9 x 13 pan. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and top with cheese and bake 15 more minutes.

TALLERINE...SOME SPELL IT TALLERINI

Steps:

• 1. Preheat oven to 350° F Bake in a casserole dish, uncovered, at 350° F for 30 minutes; cover with foil and bake for another 15 minutes or until heated through.
• 2. Remove from oven and put cheeses on top, return to oven until cheese is melted.
• 3. CHEESE: Approximately 2 cups of shredded cheddar cheese with 1 cup cubed velveeta cheese, (or 2 cups of a 4-cheese blend with 1 cup cubed velveeta...I like it this way).
• 4. OPTIONAL: Sprinkle grated Parmesan cheese over top of plated servings (as some do not like parmesan cheese).
• 5. Suggested Sides: Toss Green Salad, Garlic Toast, Homemade Bread or Hot Rolls; (or maybe a loaf of homemade beer bread).
• 6. Beer Bread: 3 c self rising flour 3 T sugar 1 (12 oz) can beer Preheat oven to 375° F Mix all 3 ingredient together with wooden spoon and pour into bread loaf pan. Melt 3 T butter and pour over top of dough before placing in oven. Bake for approximately 1 hour. When done remove to cool for 15 minutes on wire rack before taking out of pan. TIP: Sometimes I add 1 T garlic powder and 1 T of Itilian Herb Mix and blend into the flour before adding the beer. P.S. oooh...BTW, you may want to grease the loaf pan or spray some not-stick spray in it (on bottom and up the sides)...guess I forgot to tell ya that!!!
• 7. I serve a light dessert with this meal...such as my "Cin's Tarts".
• 8. P.S. The Italian Village in Tontitown, AR....is celebrating their 114th year for their "Italian Grape Festival" this year Aug. 7th thru 11th, 2012. The annual event is always in August...serving the dinners on Thursday, Friday & Saturday nights only. These Itallian's immigrated to the United States and setteled a town they called Tontitown, AR in 1898.

MY GRANDMOTHER'S TALLERINI

Steps:

• Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
• Add soup and water and corn. Bring to a boil.
• Add noodles and cook on medium heat for 7 minutes. .
• Add cheese and simmer until melted.

TALLERINA CASSEROLE

Steps:

• Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat.
• Place DRY noodles in bottom of 9x13 pan.
• Spread ground beef mixture evenly across the noodles.
• Drain 2 cans of corn and spread in pan on top of ground beef.
• Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed.
• Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta.
• Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown.
• Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!

TELLERINI

Steps:

• Boil egg noodles in about 6 cups of water in medium pot. Meanwhile, brown ground beef and onion in skillet and drain.
• Once noodles are done, drain noodles and add to ground beef. Pour canned vegetables into mix of noodles and ground beef. Cut up bell pepper and put it in the mix. Stir mixture until well integrated.
• Pour mixture into a 9x13 baking pan cover with cheese and bake 350 degrees F until cheese is melted, about five minutes. Serve and enjoy!