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tallerine...some spell it tallerini

(5 ratings)
CinCooks avatar
Recipe by
Straws Kitchen(*o *)
@CinCooks
somewhere, AR

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".

(5 ratings)
yield serving(s)
method Bake

Ingredients For tallerine...some spell it tallerini

  • 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 lb
    ground beef [or 1/2 ground beef and 1/2 ground sausage]
  • 1
    green bellpepper, chopped
  • 1 md
    onion, chopped
  • 1 Tbsp
    minced garlic
  • COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS, UNDERCOOKING JUST SLIGHTLY. DRAIN SPAGHETTI; TOSS WITH BUTTER.
  • 8 to 10 oz
    spaghetti
  • 2 to 3 Tbsp
    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 oz
    tomato sauce, tomato juice or v-8 juice (whichever you prefer, i prefer the v-8)
  • 2 Tbsp
    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 tsp
    chili powder (more if you like it hot)
  • 2 tsp
    sugar
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1/4 tsp
    garlic powder

How To Make tallerine...some spell it tallerini

  • 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.
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