Chicken Spaghetti

2 C cooked chicken
2 cans Cream of Mushroom soup
2 C grated sharp cheddar cheese
1/4 C finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 C dry spaghetti, broken into 2" pieces
2 C reserved chicken broth from pot
1 tsp cayenne pepper
salt & pepper to taste
1 additional C grated sharp cheddar cheese

Cook 1 cup up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar cheese.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 for 45 minutes until bubbly.

Will freeze up to six months or will refrigerate up to two days.

Meat Balls

3 lbs Hamburger meat
1 can evaporated milk
1 c oatmeal
1 c cracker crumbs
1/2 c onion
2 minced garlic cloves
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 eggs

Mix together and form into balls. Put on a cookie sheet and either freeze them or bake them. If you freeze them, put them in a freezer bag or container once they are frozen.

Sauce for meatballs:
2 c ketchup
1 c brown sugar
1/2 tsp garlic powder
1/4 onion

Bake at 350 for 45 minutes then pour sauce over and bake 15 more minutes.

On the meatballs I do 1 lb of hambuger meat and 2 lb of ground turkey meat.


Asian Noodle Salad

Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS

Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Tomato Basil Soup

8 to 10 tomatoes, peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1 stick butter, softened
salt to taste
black pepper to taste
garlic to taste
handful of parmesan cheese

Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender combine tomato mixture and basil leaves. Blend until smooth.

Return blended mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt, pepper, and garlic. Continue stirring over low heat until heated through. Add a handful of grated parmesan cheese.