Saturday, January 09, 2010

Milady's Fettuccini

My lady makes a fine fettucini sauce, and like most of our recipes, it's fairly easy. All you need is:

Bell pepper
1 can Cream of Mushroom soup
8 0z Velveeta cheese
1 can original Rotel tomatoes
1 cup half & half

You can do this light or rich. If you want to use fat-free cheese, soup and half & half it's a fairly light sauce. If you want to use the good stuff, that's okay too. It's also an easy recipe to double. If you're feeding a crowd, this is quick and filling.

Chop the onion and bell pepper and sautee them in a little vegetable oil. Add the other ingredients and simmer.

To this mixture she adds 2 packages (12 oz each) prepared crawfish tails and lets it simmer slowly on the stove for a half-hour. You can use anything, shrimp, crab meat, chicken, whatever light seafood or poultry you prefer. Below is a picture of the sauce. Milady is stirring in the crawfish. This is a double recipe. We're feeding a crowd of about 15 tonight.

Then, boil a pot of fettuccini noodles, drain and put it in a casserole dish and add the sauce Stir it together, top with plain bread crumbs and run it into a 350 oven until the bread crumbs are toasted. Here's what it looks like, finished and ready for the table.

Serve with hot garlic bread.

Oh, Damn, it's good.


Termite said...

That black iron pot looks to be old and very well seasoned. I bet it cooks like a dream.
Was it passed down to ya'll from a parent or grandparent?

Pawpaw said...

Termite: No, that pot was actually bought new in North Carolina during a family vacation in 2005. It's a Lodge that we bought when we wanted to cook big meals. It's a 10 quart and the pot actually seasoned up easily. We use it for big meals, gatherings of 15 or more. It gets used quite a bit around here, one of our favorite pieces. But, no, it wasn't an heirloom.

One day it will be.