Bena Mae Seivers: House Wine of the South

SWEET TEA:
2 cups boiling water
6 tea bags
3/4 cup white sugar
6 cups cool water

Directions
Into a 64 oz. heat-proof, glass pitcher, pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.
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My family has been making iced tea this way since the time of Noah. So it is with wry amusement that I watch the TV commercials hyping Sweet Tea as though it were a new and phenomenal discovery.
 Even on the grocery shelves they take up scads of space with different varieties of the beverage that has been a staple in southern homes for generations. It is one of the oldest and most exceptional Southern traditions, served over a glass of ice so cold that you can watch your napkin drown in a puddle of condensation.
As Dolly Parton’s character in Steel Magnolias puts it, it’s the “house wine of the South.” And we who have been raised on it know that when we leave Dixie and order sweet tea, we probably aren’t going to get it, even if we’re lucky enough to find something bearing its name, it won’t be the same.
Ask a waitress north of the Mason-Dixon line for a glass of sweet tea and she’ll look at you funny. She doesn’t know sweet tea where she comes from.
At my house it was served every day at mealtime, winter and summer. We had the special accouterments for making the tea, the same pan for boiling the water and the large pitcher that was reserved for iced tea only, the tea pitcher we called it. Sometimes we added lemon, if there were lemons in the house, but it really didn’t matter. We never served it hot. Tea was meant to be served ice cold at our dinner table. And a meal wasn’t complete without it. I’m sure this pattern was repeated in every household in our part of the South.
I read a lot of British novels where a cup of tea cures all ills or disasters. A body is found in the library or some other calamity befalls the family and the usual reaction is “let’s have a cup of hot tea,” which always smooths over the seriousness of the situation. The Brits may have a handle (pun intended) on a cup of hot tea, but here in the South, our nectar of the Gods is a tall glass of iced tea. And sweet, if you don’t mind.

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 Ritzy Tuna Noodle Casserole

Ingredients:
8 oz. medium shell pasta,
    cooked al dente according to the
    package directions.
4 tbsp. butter, divided
1 med. stalk celery, thinly sliced or diced
1/4 cup diced onion
8 oz. mushrooms, sliced or diced
olive oil, as needed
4 tbs – flour
1 – 14.5 ounce can chicken broth
    (just under 2 cups), warmed
1 cup milk, warmed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dill
2 tsp fresh lemon juice,
    more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired

Topping:
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter

Directions:
Melt 1 tablespoon butter in a large skillet.  Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often.  Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time.  Remove vegetables from pan and set aside.
Melt remaining 3 tablespoons butter in pan and add flour.  Stir constantly for 30 seconds.  Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth.  Bring to a low simmer.  Add salt, pepper, and dill.  Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese.  Whisk until smooth and taste.  Season with additional salt and pepper to taste, and extra lemon juice if desired.  Remove from heat and add pasta, vegetables, and tuna.  Stir to combine and place in a 3 quart baking dish.  Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want)  and sprinkle cracker crumbs on top.
Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly.  Let rest 10-15 minutes before serving to allow sauce to thicken.
Serves about 6