Wednesday, April 23, 2014

Remembrance Day


My Paternal Grandparents







Today marks the one year anniversary of my dad's passing. We were on vacation when he died. He had been in ill health for the last few years so it was not a shock for some. It was a small funeral just family. On our way out of the funeral home I picked up several of the memorial pamphlets. I was puzzled by the maiden name of my paternal grandmother. What a weird thing to focus on because I don't really remember her.
 My Midwestern stock comes from Illinois just outside in Chicago as my great-grandfather settled there after immigrating from Sweden in the late 1880's. I have been searching Ancestry to try and find out more about them, I have more questions than answers. 
I didn't really get to know my grandparents. My grandmother was in a nursing home for a long time, that's what my mom tells me. My grandmother passed away in 1979 and my grandfather passed in 1981.
She passed 2 recipes on to my mom. My mom made them during my childhood and she passed them on to me. I still make them today one at the holidays and this recipe I make as my comfort food. It's a pasta casserole made with Velveeta cheese, mushroom soup, shell pasta and mushrooms and a can of corn.
 I don't know the history on this recipe. It probably came off of the soup can or the box of Velveeta. I don't care where it's from I'm just glad that I it's part of my food history. It's my guilty pleasure and I hate to admit it but I can eat the entire pot in one sitting. Shhhh, don't tell anyone but I'm glad my husband doesn't like it, more for me.

Velveeta Shell Pasta Casserole from Corrine Spencer Axelson

1 box of shell pasta
1 16 oz brick of Veveeta cheese, cubed
1 8 oz can of mushroom soup
1 6 oz can of corn, drained
1 6 oz can of sliced mushroom pieces and stems, drained
1 cup of milk, I use the soup can to measure the milk use one can of milk

Cook the pasta according to the package instructions. Drain the pasta. Put the drained pasta back in the pot. On medium low heat stir the cheese into the pasta. Add the soup, milk, corn and mushrooms. Stir until the cheese is completely melted. Serve hot.


The magic ingredients

ooey gooey cheesy 

Ready to get in my belly

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