The Dynamic Duo
I developed this when the kids were little and Josh has always loved it over hot pasta.
| Penny McMahan | |||||
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Cook pasta according to package directions while you are making the sauce. Sauce directions: Sauté butter with minced garlic for one minute, add a pinch of salt. Remove from heat, add heavy cream, cream cheese, white American cheese, grated Parmesan cheese, freshly grated nutmeg and pepper. Put back on low heat and heat until everything is melted and creamy. Serve over hot fettuccine. |
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I have been making this since 1983 or 1984 and have made it almost every year. I do change it up sometimes by using Splenda and SF jam or adding some orange zest. I love it!
Boil 2 cups of cranberries until they pop in 1/2 c water and 1/2 cup sugar. Cook until berries are soft and then add 1/2 to 3/4 cups apricot preserves. Chill and Serve.
Hannah and Josh loved this growing up! The kids always collected those little free recipe cards from the grocery store when we would go shopping and the store would have samples of food and a recipe cards to take and make the recipe at home. This is one they collected for us and they loved it so much it was one of their favorite meals. We always served it with garlic toast or bread.
1 small can Campbell’s Cream of broccoli soup
A small chunk of Velveeta (enough to make the soup cheesy)
¾ cup milk
1 t dried basil
3 plum tomatoes, diced
¼ c parmesan cheese, grated
12 oz fettuccine pasta, cooked and drained
In sauce pan, mix soup, cheese and basil over heat until it heats just to a boil, stirring continually, till creamy, then add tomatoes and parm cheese. Stir till to blend and cook over heat for a couple minutes.
Toss over hot fettuccine.
Serve with garlic bread.
The Chamberlain Meatball Recipe:
For the meatballs
1 lb ground beef
1/2 lb of pork sausage
1/2 cup of minced onion
3/4 cup of fine bread crumbs
1 tbsp of minced parsely
1 1/2 tsp of salt
1/8 tsp of black pepper
1 tsp worcestershire sauce
1 egg
1/2 cup of milk
Shape into balls (usually about 1 inch) and brown
in hot oil (for instance, 1 minute in a fry baby).
For the sauce:
1/2 cup of brown sugar
1/2 of white vinegar
14 oz bottle of ketchup
1 tsp black pepper
dash of tobasco sauce
juice of two lemons
1/4 cup of prepared mustard
1 garlic clove minced very fine
1 tsp of oregano
1 bay leaf
(You can tomato sauce if you need more of it)
Simmer for 20 minutes, take off stove. Add
1/4 cup of liquid smoke (figaro?)
Pour the sauce over the meatballs, bake in oven
for 35 minutes, basting every 10 minutes or so.
