Best Aunt Fannies Dinner Recipes

AUNT FANNIE'S DINNER SOUP

Aunt Fannie's Dinner Soup image

This is such a Midwestern dish. It reminds me of cold nights and blustery weather and a good bowl of soup to stick to the ribs. My mother has made this forever and it's like a cross between a shepherd's pie, and a fagoli style soup with a little down home twist that has a little "Kitchen Sink" inspiration. No, I didn't have an Aunt Fannie, it's just what we've always called it. Because it's a Midwest dish, it's definitely a taste as you go and jazz up the flavor to your own palate.

Provided by peskyleo

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup pasta, uncooked
1 lb ground beef
1/3 onion, any size, chopped
3/4 teaspoon garlic powder
salt and pepper
0.75 (8 ounce) can tomato sauce
2/3 cup canned stewed tomatoes
0.667 (15 ounce) canned whole kernel corn
1 tablespoon Worcestershire sauce
1/3 green bell pepper, chopped
cheese

Steps:

Bring a large pot of lightly salted water boil.
Add pasta and cook 8 - 10 minute until al-dente.
In a large skillet over medium heat, saute ground beef 5 minutes. Add the onion and peppers and saute a further 5 minutes.
Add garlic and cook 1 minute. Season to taste.
Add tomato sauce, corn and pasta. Stir well 5 - 7 minutes. Serve.

Nutrition Facts : Calories 353.4, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 588.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5, Protein 24.7

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Aunt Fannie's Summer Squash Casserole image

Make and share this Aunt Fannie's Summer Squash Casserole recipe from Food.com.

Provided by Mr. Bill in TN

Categories Low Protein

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs summer squash
1/2 cup onion, chopped
1/2 cup butter, melted
2 eggs, beaten
1 tablespoon sugar
1/2 cup saltine crumbs
1 teaspoon salt
1/2 teaspoon black pepper
saltine crumbs

Steps:

Wash squash, cut in half lengthwise, then in 1/4-inch slices.
Combine with chopped onion and cook in water to barely cover until both are tender.
Drain thoroughly, pressing out excess water with back of spoon.
Mash squash and onion with potato masher.
Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
Pour into greased casserole dish.
Pour remaining butter on top and sprinkle with additional cracker crumbs.
Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

MACARONI WITH MEATBALLS AND BRACIOLE IN TOMATO SAUCE

Macaroni with Meatballs and Braciole in Tomato Sauce image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 31

Ingredients

2 tablespoons olive oil
1 large onion, minced
2 1/2 cups water
2 cans (35 ounces each) tomatoes, pureed with their liquid
3 cups canned tomato sauce
1 (6-ounce) can tomato paste
3 large cloves garlic, peeled
2 teaspoons dried basil, crumbled
1 tablespoon sugar
1 teaspoon red pepper flakes
Salt
Braciole, recipe follows
Meatballs, recipe follows
1 1/2 pounds spaghetti or tubular pasta
Freshly grated Locatelli cheese, to sprinkle on top
Accompaniment: Mixed green salad
6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin
Salt and freshly ground black pepper
1 cup toasted bread crumbs
2 hard-cooked eggs, finely chopped
6 slices salami, finely chopped
1/4 cup freshly grated Locatelli cheese
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons olive oil
1 pound ground veal, pork and beef combination (sometimes called "meatloaf mix")
2 large eggs, beaten lightly
1/4 cup dry bread crumbs, or as needed
1/4 cup freshly grated Locatelli cheese
2 tablespoons minced fresh flat-leaf parsley
Salt and red pepper flakes
Club soda, as needed

Steps:

In the casserole, heat the oil over moderate heat until hot. Add the onions and cook, stirring constantly, until golden. Add the water, canned tomatoes, tomato sauce, and tomato paste. Add the garlic, basil, sugar, pepper flakes and season with salt. Bring to a boil and reduce to a simmer, partially covered, stirring occasionally, for 2 hours. Add braciole and meatballs and cook for 20 minutes longer.
Cook the pasta according to package directions and drain. Transfer to a large bowl, add enough sauce to coat and toss to combine. Sprinkle with cheese. Transfer the meat to a platter and spoon some sauce over it. Serve the meat and pasta separately.
Pat the meat dry and season with salt and pepper.
In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper
Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.
In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to the sauce.
Yield: 6 servings
Prep time: 35 minutes
Cook time: 15 minutes
In a bowl mix together (until just combined) the meat, eggs, bread crumbs, cheese, and parsley. Season with salt and red pepper flakes. Add enough club soda to make a firm but light textured meatball. Form mixture into meatballs about the size of an ice cream scoop. Chill, covered, until ready to add to sauce.
Yield: 6 servings
Prep time:15 minutes