Recipe(tried): Southern Father's Day Dinner 2009

Hello,

Today is Father's Day and it is an absolutey beautiful day outdoors! What a wonderful day to spend with Dad or to remember him by making a special dish that he enjoyed.

I decided on a southern menu with emphasis on comfort foods for this year's celebration. Although Chicken Tetrazzini is not a southern staple, it should be, as it contains the three magical ingredients of condensed soups to give it added flavor.

The yellow squash, peaches and tomatoes came from the Farmer's Market in Commerce. They have told me that they will be bringing in much more produce as summer rolls on in.

Happy Father's Day to all the great Dad's out there!

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The Menu:

Deviled Eggs
Sliced Tomatoes
Chicken Tetrazzini
My Squash Casserole
Creamed Corn
Ice Tea
Country Style Peach Cobbler

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The Recipes:

CHICKEN TETRAZZINI
serves 12
Source: Southern Living Comfort Food

Tetrazzini is a house favorite cheese-and-chicken entree. This version serves plenty of people and it is freezable, make ahead and portable.

1 (16 oz.) pkg. vermicelli
1/2 cup chicken broth
4 cups cooked chopped chicken
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of celery soup
8 oz. sour cream
6 oz. drained and sliced jar mushrooms
1/2 cup shredded parmesan cheese
1 tsp. pepper
1/2 t. salt
2 cups spshredded sharp Cheddar cheese

Cook vermicelli according to pkg. directions. Drain, return to pot and toss with chicken broth.

Preheat oven to 350 degrees F.

Stir together chopped chicken and next 8 ingredients in a large bowl. Add vermicelli and toss well. Spoon mixture into lightly greased casserole dish. Sprinkle with Cheddar cheese.

Bake covered for 30 minutes, uncover and bake for another 5 minutes or until cheese is bubbly.

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MY SQUASH CASSEROLE
serves 6-8

3 to 4 cups yellow crookneck squash slices
1 medium onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/2 pint sour cream
1/2 stick (1/4 cup) butter
1 cup grated cheese
24 saltines, crushed

Cook the squash til just barely tender in a pot of water. Drain and put squash into large mixing bowl.

Saute the onions and garlic in a pan with 2 Tbsp. butter and a drizzle of olive oil til golden brown. Season with salt and pepper. Mix all ingredients together and put into a greased casserole.

Bake at 350 degrees F for 35 minutes.

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COUNTRY PEACH COBBLER
serves 8-10
source: Southern Living Comfort Foods

12 large fresh peaches, peeled and sliced, about 12 cups
2 cups sugar
1/3 cup all-purpose flour
2/3 cup butter
1 Tbsp. vanilla extract
2 pkgs. (15 oz. each) refrigerated piecrusts
2 Tbsp. sugar
Vanilla ice cream (for serving)

Combine first 3 ingredients in a Dutch oven and let stand for 10 minutes or until sugar dissolves. Bring peach mixture to a boil, reduce heat to low and simmer 10 minutes or until tender. Remove pan from heat, add butter and vanilla. Stir until butter melts.

Preheat oven to 475 degrees F.

Unroll piecrusts. Cut 1 1/2 crusts into 1 1/2 inch-wide strips for the lattice top. Place strips in refrigerator. Trim another 1 1/2 crusts to fit a 13x9-inch baking pan.

Spoon half of peach mixture into a lightly greased 13x9-inch baking pan. Arranged the trimmed crusts over the mixture, overlapping slightly. Cut several slits on pastry.

Bake at 475 for 22 minutes or until pastry is well browned. Remove from oven and cool slightly.

Spoon remaining peaches on top of pastry. Carefully arrange the strips into a lattice ont top of the hot filling. Sprinkle with 2 Tbsp. sugar, bake 20 minutes more or until well browned.

Serve warm or cold with vanilla ice cream.