tallerine...some spell it tallerini
My Mother got this recipe from an Italian family, that lived in an Italian settlement, back in 1950 when she worked with one of the ladies. Everyone in the settlement got together every year to make homemade Spaghetti for the big festival they held at the settlement every year to celebrate the grape harvest. "The Tontitown Grape Festival" was (and still is) a large carnival and they served a wonderful meal. They served homemade spaghetti with meat sauce, shredded lettuce salad with homemade Italian dressing, fried chicken and homemade beer-yeast rolls. They still have this celebration every August. They have been having it for well over 100 years. THROUGH THE YEARS WE HAVE CHANGED IT A BIT FOR OUR FAMILIES TASTE AND I AM POSTING IT "OUR WAY".
prep time
cook time
method
Bake
yield
A Lot of People
Ingredients
- IN A LARGE SKILLET, COOK THE BEEF , GREEN PEPPER, ONION AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK; DRAIN.
- 1 1/2 pounds ground beef [or 1/2 ground beef and 1/2 ground sausage]
- 1 - green bellpepper, chopped
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS, UNDERCOOKING JUST SLIGHTLY. DRAIN SPAGHETTI; TOSS WITH BUTTER.
- 8 to 10 ounces spaghetti
- 2 to 3 tablespoons butter
- MIX TOGETHER MEAT AND SPAGHETTI AND ALL THE REST OF THE FOLLOWING INGREDIENTS; (EXCEPT CHEESE) AND PUT IN CASSEROLE DISH.
- 1 can campbell's cream of mushroom soup
- 16 ounces tomato sauce, tomato juice or v-8 juice (whichever you prefer, i prefer the v-8)
- 2 tablespoons worcestershire sauce
- 1 can diced stewed tomatoes, undrained
- 1 can whole kernal corn (or equivalent amount in frozen corn)
- 1 can black olives, drained and sliced
- 1 can sliced mushrooms, drained
- 3 teaspoons chili powder (more if you like it hot)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
How To Make tallerine...some spell it tallerini
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Step 1Preheat 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.
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Step 2Remove from oven and put cheeses on top, return to oven until cheese is melted.
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Step 3CHEESE: 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).
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Step 4OPTIONAL: Sprinkle grated Parmesan cheese over top of plated servings (as some do not like parmesan cheese).
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Step 5Suggested Sides: Toss Green Salad, Garlic Toast, Homemade Bread or Hot Rolls; (or maybe a loaf of homemade beer bread).
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Step 6Beer 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!!!
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Step 7I serve a light dessert with this meal...such as my "Cin's Tarts".
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Step 8P.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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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