Cousin Minnie's Tetrazzini

Sarah Ophelia Colley Cannon lived in a mansion next door to the Governor’s Residence, and as Mrs. Henry Cannon, she moved in Nashville’s elite circles. But as Minnie Pearl, she talked about her ‘ner’er-do-well’ Uncle Nabob and Brother from Grinder’s Switch and always dressed in a country frock and hat with a $1.98 price tag dangling from it. When you heard “How-w-w-w-DEE-E-E, I’m jes’ so proud to be here,” you knew Cousin Minnie had arrived. For over 50 years she appeared on the Grand Ole Opry, and if laughter is the best medicine, she cured a lot of folks from the stage of the Ryman.

She told me once that more than anything she had wanted to star on Broadway. Sarah had her chance - a scout for a new production came unannounced to watch her perform, but she threw the show. She didn’t get the lead in Oklahoma; she had to settle for life as America’s most beloved country comedienne and the driving force of a cancer center named in her honor. Life wouldn’t have been the same without Miss Minnie who always said as she walked off the stage, “I love you so much it hurts!”

Minnie Pearl`s Chicken Tetrazzini

2 cup chopped celery
1 1/2 cups chopped onion
3 tablespoons butter
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
2/3 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour. Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish. Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly.