Fettuccini

Knowing that our home is one of the most practical places to share the love of God and the fact that being hospitable is a Biblical mandate, I have been compelled through the years to learn as much about being hospitable that I can. I find that when someone is invited into the home in our culture it speaks value to them. It is so seldom that we open our homes to others because, let’s be honest, many of us are not in our homes often enough to invest the time and energy required to offer hospitality. I want to encourage you that it’s never too late to begin. Too often, we use the excuse of time restraint, fatigue, or lack of resources as to why we are not hospitable. I assure you that it is worth any effort you make. When I was younger I would get myself all worked up trying to make everything just right. The house would have to be spotless, and the meal extravagant. Through the years I have learned that the most important thing to my guest is my attitude toward their visit. If I am completely frazzled by the time my guest arrive then our visit will most likely not be pleasant and they will feel like a burden. On the contrary if I am relaxed my guest will most likely enjoy their visit.

I have a few suggestions I would like to share over my next few posts to help make showing hospitality a little easier:

Have your own special menu for each meal, one that you are familiar with and can throw together fairly quickly. For example my dinner menu would be; chicken, shrimp or crawfish fettuccini, green salad, green beans, yeast rolls, some sort of cake, tea and coffee. You can make this meal as expensive or as inexpensive as you would like. And remember, everything taste better with Tony's on it!

Here is my Fettuccini Recipe:

1lb. Uncooked fettuccini

2lbs precooked, Crawfish, Shrimp or Chicken

Tony’s Chachere’s Creole seasoning to taste

2 Sticks of real butter

3 Med. Onions

1 Bunch of Green Onions

1 Med. Bell Peppert

1 Stalk of Celery

3 Cloves of Garlic

¼ Cup of Flour

1lb. Velveeta Jalapeno cheese

1 Pint Half and Half

 Directions:

Boil fettuccini, drain, and rinse with cold water, set aside. Sauté in butter the onion, green onion, bell pepper, garlic, and celery until soft; add flour and cook for 15 minutes stirring frequently. Add Velveeta and melt. Add half and half, and meat or seafood, heat for 15minutes. Preheat oven to 350 degrees. Fold fettuccini into sauce, pour into 9x13 pan, sprinkle with green onion or parsley and bake for 25-30 minutes.

You may want to try one of these “Welcome Home Casserole dishes and the casserole stand from my catalog.

It goes strait from the oven to the table and looks fabulous! You can find it and many other wonderful products to add to your hospitality tools at Celebrating Home.

If you decide to give this recipe a try let me know how it turns out.

Don’t forget to sign up as a follower and enter your name in the drawing on Feb. 1, 2010

Making Memories, Elaine