After my little roast chicken on Sunday, I wanted to include an actual recipe.
Have you ever heard of Talerine? I failed to find it several times on Google until I spelled it this way. I learned some interesting things. For instance, the name Talerine apparently comes from a wide Italian pasta called tagliarini.
I learned this recipe from my friend Carol when we were young single moms in Arkansas. We lived on this stuff but I always wondered why it had such a funny name. We made it in a skillet. Here is the recipe I use.
1 lb. ground beef, browned
1/2 cup diced onion
1 can corn
1 can tomato sauce
1 soup can of water to help cook the noodles
1/2 pkg. wide egg noodles
American cheese slices
Brown the ground beef with onion and drain. Add 1 can of tomato sauce, 1 soup can of water, 1 can of corn, and 1/2 the package of noodles. Cook until the noodles are tender. Top with American cheese slices and cook until they are melted.
Here is what I learned. There was a recipe in 1962 using Campbell's tomato soup. I imagine this is where most people learned about this recipe. Most recipes I found on the internet had green pepper, mushrooms, and black olives as well as the corn. They all used shredded cheddar cheese. All were baked in the oven. Here is the Campbell's soup version. Here is another one from Simply Recipes.
I think the black olives would be a good flavor addition. I love green pepper but I think it would change the taste that I remember too much. Shredded cheddar would be good, but the old slices of American cheese are kind of sentimental to me. What you MUST have for it to be Talerine is corn, cheese and, for me, tomato sauce. The Campbell's soup, crushed tomatoes, etc. in other recipes just don't produce the same flavor. I plan to make this stuff soon. It reminds me of many warm, satisfying suppers for a young, broke mom and a hungry little boy who loved it. (My husband loves it, too.) BTW, image is from the Campbell's soup website.