Grand Ole Opry star, Minnie Pearl, said Chicken Tetrazinni was the perfect dish. Her mother told her that this dish, a salad, and bread was the perfect meal for family and guest alike. So tonight for supper, I'll take Minnie's advice.
With her corny home spun humor and her friendly warm chit chat and the funny little price tag always dangling from her hat, Minnie Pearl was a legend and the matriarch of the Grand Ole Opry. She would smile and upon her arrival, you'd hear, "Howdy, I'm just so proud to be here." Her greeting made us all feel good inside. In real life, Sarah Opeliah Cannon was a grand dame who lived next door to the Tennessee Governor's Residence and she moved in many circles, comfortable with people from all walks of life. She told me once she had always dreamed of starring in the musical "Oklahoma" but the day the scouts from the production came to watch her show, was the day her life was changed forever. She threw the country music touring vaudeville show that afternoon since there was only a small audience. Rather than her usual routine, she decided to entertain the crew that had seen her tell the same stories so many times. That cost her the lights of Broadway. The scouts left, unbeknowing to Minnie, and she later heard that she wouldn't be getting the role. From that point forward, Minnie Pearl's star grew and Sarah never looked back. She and her husband, Henry, were very philanthropic and after having been diagnosed with cancer, which later took her life, they helped to establish the Sarah Opeliah Cannon Cancer Center in Nashville. She lived a bigger dream than she had ever imagined, as the world was Minnie Pearl's stage and she owned it.
Tonight we are celebrating the birthday of a dear friend whose joy for life and empathy and compassion for others reminds me of Sarah. Sherry Yokley Thomson, has been a friend since childhood and so about a dozen of us will gather around the pool for a wine supper celebrating the day she was born. Sherry is one of the strongest women you will ever know with peerless energy. A nurse, mother, friend, cook, Presbyterian faithful, and bridge player; she has been the caregiver and strength for her husband Mac, who was blessed last December to receive a liver transplant. She is very modest and always turns the spotlight on others, but the truth is, we are all lucky that Sherry is part of our lives. And like Minnie, when Sherry says, "Hey girl, how've you been? - you just feel good inside.
 |
| L-R BRIDGE CLUB Becky, Dianne, Sherry, Joy |
 |
| Blair with her mom, Sherry |
Minnie Pearl's Chicken Tetrazzini
2 cup chopped celery
1-1/2 cups chopped onion
3 tablespoons butter or margarine
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.
Heat 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. Sarah Ophelia Cannon, Nashville TN
2 teaspoons curry powder
1 jar Major Grey's Chutney
1/2 cup sliced green onions with tops
3/4 cups coarsely chopped pecans
Mix curry and cream cheese and store in refrigerator for 24 hours (I have done it the morning of serving and it was fine.) Spread in 8x8 inch serving dish or pan. Top with chutney, sliced onions, and toasted pecans. Serve with a good wheat cracker. I got this from Mona Campbell who got it from Susan Boutwell at First Presbyterian Church of Jackson, so guess it’s one of our church favorites! Sherry Thomson, Jackson TN
2 cup chopped celery
1-1/2 cups chopped onion
3 tablespoons butter or margarine
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.
Heat 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. Sarah Ophelia Cannon, Nashville TN
Curry Chutney Dip
2 (8-ounce) packages cream cheese2 teaspoons curry powder
1 jar Major Grey's Chutney
1/2 cup sliced green onions with tops
3/4 cups coarsely chopped pecans
Mix curry and cream cheese and store in refrigerator for 24 hours (I have done it the morning of serving and it was fine.) Spread in 8x8 inch serving dish or pan. Top with chutney, sliced onions, and toasted pecans. Serve with a good wheat cracker. I got this from Mona Campbell who got it from Susan Boutwell at First Presbyterian Church of Jackson, so guess it’s one of our church favorites! Sherry Thomson, Jackson TN
1 comment:
This is wonderful recollection of Minne Pearl. Can't wait to try this recipe. Thanks for the memory.
Post a Comment