Chicken Tetrazzini


 -------------------------------------------------------------------------------------------------------------

                                                    PAGE 74

----------------------------------------------------------------------------------------------

CHICKEN TETRAZZINI

Submitted by Mrs. Patsy Davina from New Mexico

1 whole chicken

1 quart chicken broth

1 ( 12 oz) package spaghetti

1 large onion

1 large bell pepper

1 stick margarine

1 ( 2 oz) can mushrooms

1 can mushroom soup

1 soup can milk

1 pound Cheddar cheese, grated

 Salt and pepper to taste

   Boil chicken and take all meat off bone and cut in cubes. Cook spaghetti in broth until tender. Saute onion and pepper in margarine. Mix all ingredients together leaving enough cheese to sprinkle on top. Bake at 350 F. degrees about 20 minutes.

YIELD: 15 minutes.

Comments

Post a Comment

Popular posts from this blog

Scalloped Chicken

Image
 --------------------------------------------------------------------------------------------------------------------                                                      PAGE 82 ---------------------------------------------------------------------------------------------------------- SCALLOPED CHICKEN Submitted by Grace Setness from California CHICKEN 1 ( 5 pound ) chicken 1 carrot 1 onion, sliced 2 teaspoon salt 1 bay leaf Pinch of basil    Cook chicken with remaining ingredients until tender. Bone meat and remove skin ; cut into slices . Chop skin and cook giblets. DRESSING:  1 1/2 loaves of 2 day- old Italian bread 1/2 cup margarine 1 bunch parsley, chopped 6 green onions, chopped 2 large stalks of celery with tops, chopped 1 teaspoon poultry seasoning Pepper to taste 1 teaspoon salt 6 Tablespoon chicken broth    Crumble...
Read more

Containing A Casserole

Image
 This first cookbook is falling apart, It is a ring type bound cookbook..I don't have the year it was published...This information is on page 13                                                           Containing A Casserole    Glazed Pottery, Earthenware, Glass, Metal....take your pick. All can be used for casseroles. Many of these casseroles containers come in bright colors and pleasing designs to contrast or complement your kitchen decor or tableware. The variety and selection is almost unlimited.   The type of container you use really makes very little difference, as long as it is heat proof. Some of the earliest casseroles were made of earthenware and were glaze inside. They had covers and were similar to those that are still used today in France.   Certain baking dishes are essential , however, for a basic casser...
Read more

Lobster- Artichoke Casserole

Image
 ----------------------------------------------------------------------------------------------------------                                                           PAGE 118 --------------------------------------------------------------------------------------------------- LOBSTER-ARTICHOKE CASSEROLE Submitted by Mildred M. Newbold from Nebraska 4 ( 5 oz) lobster tails, cooked 1 ( 8 oz) can artichoke hearts, drained Butter or margarine 1 green pepper, cut into strips 1 small onion, peeled and quartered 1/4 cup un-sifted all-purpose flour 1 3/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 2 1/2 cup milk 1 egg, beaten 1/2 Tablespoon Worcestershire sauce 1 teaspoon lemon juice 2 cup hot seasoned mashed potatoes    Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half ; gently toss with l...
Read more