All of us here at Mystery Lovers’ Kitchen were excited to learn that our friend, book reviewer and honorary Cozy Chick, Dru Ann Love was nominated for an Anthony Award this year for her blog.
|Our Clare Cosi in avatar form.|
To read her Day in the Life
at Dru's blog, click here.
With Dru's Anthony nomination still hot off the press, Marc and I thought it would be fun to give her a little foodie tribute so we decided to whip up one of her favorite recipes, one she shared as a guest here at Mystery Lovers’ Kitchen.
We have made Dru's version of this easy, cheesy pasta dish several times and (yes) LOVE it—which is quite appropriate since it came from a lady named Love!
(with her step-by-step photos and commentary) , click here.
1/2 box of medium pasta shells (1 lb box)
Directions: First preheat your oven to 350° F. Prepare the pasta as directed on the box, and be sure to make it al dente (do not overcook or the casserole will be mushy). While the pasta is cooking, drain the tuna well, place it in a large bowl, and flake it with a fork. Season it (see note below) and set aside. Slice the block of cheese into small cubes and set aside. When the pasta is finished cooking, drain well, and pour it into the bowl with the seasoned tuna. Add the cubed cheese and mayonnaise. Toss well, until all the pasta is coated. If needed, add more mayonnaise. Pour the pasta into a casserole dish (1-1/2 quarts in size) or a loaf pan (9x5-inches) and bake for 20 to 30 minutes. Remove from oven and let stand 5 minutes before digging in!
Dru Ann suggests Black & Red from spice merchant Penzeys. This is a great seasoning suggestion! If you don’t have this on hand, you can make your own by mixing freshly ground black pepper and a pinch of hot red cayenne.
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