Life is Sweet with Corning Heat n' Eat

I figured that it was about time that I do a post specifically on the Heat n' Eat line.  They are the saviors of left-overs and a boon to the lunch eaters.  So here are all the lunch time companions.

First, and probably the best known of all the Heat n' Eat line... The 15 oz Grab-it bowl (P-150-B) with it's  Glass lid (P-150-C) released in 1977. (these also had several styles of plastic lids available) At first, these were offered as a porringer to accompany Centura dinnerware, it wasn't long before they hit the Microwave Heat n' Eat line as the ever popular "Grab-It" bowl...  These are the Chili bowls that I grew up with as a child.

The Sidekicks (P-140-B) weren't released until the next year in 1978.  They measure 6 1/2 x 4 1/2, which is just the right size for a couple sticks of Cornbread. (After all, you can't eat chili without a couple of corn sticks on the side now can you?)  Though not really available to the public until '78, these little devils had been "flyin' the friendly skies" for years as airline plates with a model number of PL003.

The Casser-ette (P-14-B) with a glass lid (P-14-C) entered the area in 1979.  It holds 14 oz of your favorite ready made meal.  I personally love these when I make things like Chicken or Turkey Tetrazzini.  I'll make up several and store them in the freezer.  The only downfall of the P-14 is that no plastic covers were made; or at least none that I have ever seen, so once you have placed the lid on top, you have to wrap the whole thing in plastic wrap if it will be in the freezer for any length of time.

Suddenly there was a disturbing trend sweeping across the United States... People were eating Tomato soup out of their Grab-It bowls, instead of chili. It was utter chaos and pandemonium for the poor Sidekick just wasn't large enough to support a Toasted Cheese sandwich.  Luckily, Corningware Research and Development were on the job and by 1981, the Snack-It plate (P-185-B) appeared.  This 6 inches square and just the right size shoulder the cheese laden burden and peace and harmony were restored to the Western world.

Then the super-size craze began.  Thus in 1982, Corning released the 24 oz Grab-a-Meal bowl (P-240-B), for those who wanted a REALLY big bowl o' chili.  These were only available with glass lids (P-240-C).

As you can see, the Grab-A-Meal bowl is significantly bigger than the original Grab-It.

There were a couple of other pieces that were available here and there.  The Platter/Main Plate (P-811) which was original considered a platter for the Centura Dinnerware line, was also available as of 1977, but I am not sure how long.

There was also the larger Casserole.. as opposed to the Casser-ette.  This 1 1/4 quart round dish (P-270-B) with a glass lid (P-270-C, which also fits the M-225-B) showed up on the scene sometime in the mid 80s, but I have no idea how long it was available either.  This is an excellent Crisp/Crumble pan, if I do say so myself.  It is also an excellent "Casserole for two" dish. (I do not know if this dish has it's "own" plastic lid but the M-225-PC plastic lid fits the P-270-B casserole)

Where is your Corningware??
~~

"Grab-it" Greats - Tetrazzini in Corningware

I don't make Tetrazzini very often, but for some reason, I was seriously jonesin' for it.  I suppose it was fortuitous that I had roasted chicken left over from the other night.  LOL

Contrary to it's name, Tetrazzini is not Italian.  It was invented by chef Ernest Arbogast of the Palace Hotel in San Francisco somewhere between 1908 and 1910.  The only "Italian" aspect of this dish, aside from the fact that it includes pasta, is that it was named in honor of Lucia Tetrazzini, an Italian Opera singer who was a long time resident of the hotel.

I find, since this is a baked pasta, that my 14 oz (400ml) Casserette dishes (P-14-B) make a perfect receptacle.

They are the perfect individual serving size.  As an added bonus, they have glass lids for storing.  No plastics need apply, thank you.  This means that, as a single person, I can make 4 servings and simply store 3 of them in the refrigerator or freezer until I am ready to bake them and chow down.  :)  Today though I am only making enough for 2, because I only have 6 oz of chicken. 

There are several variations on Tetrazzini.  Me?  I like to include the mushrooms, and I always go for the traditional chicken, though I have seen several recipes on the net that use Turkey. (which does sound intriguing)  I steer clear of the long noodles that seem to be the normal sauce vehicle.  I think it's kind of silly to use spaghetti or vermicelli in a baked pasta dish, it only makes it harder to serve.  Thus, flying in the face of tradition, I lean towards Torchietti, Penne or, my most favorite, Gigli.

What really sets this dish apart from being just another "Mac and Cheese" dish (with chicken & mushrooms) is the inclusion of the Almonds... Then are an absolute must.

Tetrazzini

Serves 2
A little pat of Butter to saute the mushrooms
2.5 oz (73 g) Mushrooms, sliced
1 TB Unsalted Butter
1 TB AP Flour
1 cup (236 ml) Whole Milk
1 TB Shallot, grated
1 tsp Lemon Juice
Kosher Salt
Cracked Black Pepper
1/4 tsp Smoked Paprika
1 cup (6 oz) (170g) cooked Chicken, diced
1 TB Dry Sherry (or Dry Marsala)
6 oz (170g) dry Pasta (though you need to cook it)
2 TB sliced Almonds, divided
3 oz (84 g) Parmigiano-Reggiano, divided
1/2 cup (1 oz) (28 g) Panko, divided

2 Corningware Casserettes (P-14-B) and potentially the lids (P-14-C)


First, you need to saute the Mushrooms in a little bit o' Butter.

You also need to boil your pasta in salted water....   as well as preheat the oven to 400 F (205 C) degrees.

Then, once you have removed the Mushrooms from the pan, go ahead and start your Balsamella (Béchamel) in the same pan by melting the 1 TB Butter....

add Flour and stir to combine... Continue cooking the roux until bubbly.

Add warm milk, whisking constantly to avoid lumps, and bring to a boil...

Continue cooking until thickened.

Rub the Shallot on a fine grater (or zester) and add to the sauce.

Add Lemon Juice as well, stirring until well combined.

Season with Kosher Salt, Black Pepper and Smoked Paprika.

Add 2 oz (56 g) of the Parmigiano-Reggiano and stir until melted and smooth.

Add the Mushrooms, Chicken and Dry Sherry (or dry Marsala), stirring to combine.

Add the cooked Pasta and fold it into the mix.

Divide the mix between 2 Casserette dishes. (P-14-B)

Sprinkle each dish with 1 TB of sliced Almonds

Sprinkle each portion with 1/2 oz (14 g) Parmigiano-Reggiano.

Sprinkle each dish with 1/4 cup (1/2 oz) (14 g) of Panko.

Now if you need to save one... Go ahead and lid it up, then store in the refrigerator for up to 2 days, or wrap the whole thing in plastic wrap and store in the freezer for up to 1 week.

 If your eating now, like me, bake them for 15 minutes, or until everything heats through and the panko is golden brown.

Remove from the oven and dig in!!!

Ya know, I always forget how much I really like this dish... Chicken & Mushrooms glazed with a Parmigiano-Reggiano fortified Béchamel accented with a light smokiness from the Paprika brightened by the hint of lemon and the sharpness of the shallot... The crispiness of the Panko mixes well with the solid crunch of sweet Almonds...   Yeah, YUM! 

Where is your Corningware?
~~