Spaghetti Perkins
So named for my great grandmother Annie Perkins, whom we all affectionately called "Nanny" and was the originator of this dish. It is a wonderful thing to know your great grandparents, and Nanny and I have spent many hours together in my mother's family home in Birmingham, Alabama..."Roll Tide"!! Often times with her admonishing me for some wild heathen Northern behavior I had picked up living in Chicago. I didn't know the meaning of "over yonder" and for the life of me could not tell you the definition of a "switch", which caused her much frustration with me. Especially since she was ordering me to go over yonder and bring her a switch, in which to use on me. My ignorance must have appeared as insubordination, but I simply did not know if she were speaking some native dialect or not. But I loved Nanny dearly and could not spend enough time sitting in her rocking chair watching her turn out pies and biscuits with my grandmother (Momma Nez) in their kitchen. I stayed clear from arms reach and pleasantly accepted samples. ;-)
Spaghetti Perkins is a baked dish, and more along the lines of an italian mac n cheese. I have made a variation from the original original recipe, and think this would be fabulous with the introduction of italian sausage or chicken. Traditionally this was a side dish served with holiday meals and\or barbecue yet it can stand as the main dish
Here is what you need
1 box thin or regular spaghetti
1 14.5 oz can Diced Tomato
1 29 oz can Tomato sauce
1 cup green pepper chopped (1 medium pepper)
1 cup red pepper chopped (1 medium pepper)
3/4 cup onion (vidalia or sweet 1 small)
1 cup sliced Crimini mushrooms (any mushroom will do)
3 cups grated cheese (I used 1-1/2 cups sharp cheddar and 1-1/2 cups of mild cheddar)
3 eggs
1/2 cup evaporated milk
1/2 stick butter (melted)
1 tbsp sugar
1 tsp pepper
1 tbsp Italian Seasoning
Here is what you do
Preheat oven to 375 F
In a heavy pot bring 3-4 qts of water to a boil (for the pasta)
In a separate large bowl combine all other ingredients and mix thoroughly.
Prepare a baking dish with a light coating of cooking spray.
Break lengths of pasta into thirds and cook in boiling water for 7- 8 minutes, but do not over cook. (remember this is going to be baked too)
Strain the cooked pasta in a colander, then add to the sauce mixture. Mix the pasta in thoroughly.
Pour pasta and sauce mixture into your prepared baking dish, cover with foil and bake at 375F for 1-1/2 hrs.
Plate it up and top with a little romano and black pepper.....
ENJOY!!
Spaghetti Perkins is a baked dish, and more along the lines of an italian mac n cheese. I have made a variation from the original original recipe, and think this would be fabulous with the introduction of italian sausage or chicken. Traditionally this was a side dish served with holiday meals and\or barbecue yet it can stand as the main dish
Here is what you need
1 box thin or regular spaghetti
1 14.5 oz can Diced Tomato
1 29 oz can Tomato sauce
1 cup green pepper chopped (1 medium pepper)
1 cup red pepper chopped (1 medium pepper)
3/4 cup onion (vidalia or sweet 1 small)
1 cup sliced Crimini mushrooms (any mushroom will do)
3 cups grated cheese (I used 1-1/2 cups sharp cheddar and 1-1/2 cups of mild cheddar)
3 eggs
1/2 cup evaporated milk
1/2 stick butter (melted)
1 tbsp sugar
1 tsp pepper
1 tbsp Italian Seasoning
Here is what you do
Preheat oven to 375 F
In a heavy pot bring 3-4 qts of water to a boil (for the pasta)
In a separate large bowl combine all other ingredients and mix thoroughly.
Prepare a baking dish with a light coating of cooking spray.
Break lengths of pasta into thirds and cook in boiling water for 7- 8 minutes, but do not over cook. (remember this is going to be baked too)
Strain the cooked pasta in a colander, then add to the sauce mixture. Mix the pasta in thoroughly.
Pour pasta and sauce mixture into your prepared baking dish, cover with foil and bake at 375F for 1-1/2 hrs.
Plate it up and top with a little romano and black pepper.....
ENJOY!!
