Tellerini Food

TALERINI

Steps:

• Preheat oven to 375.
• In large pot, cook noodles as directed on package. Drain, rinse and set aside.
• Meanwhile, cook ground beef and onion in large skillet until meat is no longer pink and onions are tender.
• Add the garlic and simmer another 3 - 5 minutes. Drain off fat.
• To meat mixture, add tomato sauce, creamed corn and olives.
• Stir cooked noodles into meat mixture.
• Pour into 9 x 13 inch baking dish and top with cheese.
• Bake at 375 for 20 to 30 minutes or until hot and bubbly.

TALLERINE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
• Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
• Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
• Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.

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!

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.

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.