

I am back home in Providence, after being back home in New York City since last Tuesday, when Mom was released from the hospital. She really needed someone there, ie, moi, to help get her back up on her feet, literally. Mom is a small person, so her weight loss of 10 pounds is
ALOT. This weight gain calls for drastic measures and that falls under the category of COMFORT FOOD!!! In our family (extended as well), that means 'Grandma's Spaghetti'. 'Grandma's Spaghetti', is a baked casserole dish with lots of cheese and other ingredients that will most assuredly raise your cholesterol with just a few bites. But, every now and then it is a must. THIS was certainly such a time. Mom lives in a great building in Battery Park City, called the Hallmark. It is an independent living building for Seniors. I refer to it as a dormitory for 'Seniors'. So, when I needed a casserole dish in which to bake our famous family recipe, her good friend Phyllis Morse (and my friend too...hi Phyllis!), offered up a beautiful hand thrown ceramic casserole dish, that her companion of many years,
Arthur Pogran, (who is 95 and a well known ceramist) crafted. For Phyllis, in return, a hearty portion of 'Grandma's Spaghetti', of course! The casserole always looks beautiful after I take it out of the oven, but this time, it looked
especially beautiful in Arthur's dish, so much so, that I
had to take photo of it....so, ta
daaaa.
Here is the recipe:
1 lb pasta (the 9-10 minutes cooking time kind) 2 bricks orange extra sharp cheddar cheese
2 cans Campbell's tomato soup
milk
Crisco solid
Pre-heat oven to 350 and put down a piece of foil in case of spill over...it happens..
Take the cheese out ahead of time to be room temp. (it's just easier to cut) and cube into about 1/2" pieces...set aside
Open up cans of soup
Get milk and Crisco ready
Boil pasta according to directions...no need to salt the water as the cheese is salty...drain pasta and put back in pot.
Throw in the cubed cheese and 2 cans of soup
Add 1/2-3/4 can of milk. ...use the tomato soup can for measuring...swish is around to get out all of the soup
Add 2 'almost' tablespoons of the Crisco solid...there's a certain feel to how much...
Get some good mixing spoons and mix everything thoroughly... the Crisco will melt...make sure of that..the cheese won't melt but make sure that you really stir it up from the bottom.
That's it...put in to casserole baking dish...round is good
Bake for 1 1/2 hours...the top should be nice and dark and bubbly and crispy...
ENJOY!!!