Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 033, March 1, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Recipes from our wonderful Subscribers!

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I appreciate and look forward to all of the great recipes I get through the newsletter. I am
looking for a recipe for a creamy cabbage soup. I have searched on the internet and
found several, but none quite like the one my mother used to make. I remember it having
shredded cabbage and very creamy. I don't think there were other vegetables and it was
not a "broth based" soup. Any tried and true recipes out there would be appreciated!

Diane

I know some of you have posted recipes before that are weight watcher friendly, but, I
must admit I didn't copy them. I have now joined weight watchers & I am in desperate
need of TNT recipes that I can eat & my family will enjoy. I need recipes even my thin
husband & boys will enjoy. I am tired of cooking two different meals every night. Thanks
in advance!!!

Angela

Easy to make casserole! Serves a lot! Double for a crowd.

Chicken Spaghetti

1 whole chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped green pepper
1 chopped onion
3 stalks of celery chopped
1/2 cup to 1 cup chopped green olives
1 pound spaghetti
1 small jar of pimentos
slices of American cheese

Cook chicken in water until done, save broth for later, cool chicken and remove from
bones. Tear into bite size pieces. Sauté green pepper, celery, & onion in a little oil until
tender crisp. Let cool. In a large greased casserole mix the soups together the olives,
pimentos and the sautéed mixture. Add the chicken. Cook spaghetti in the broth that
you saved until done. Add spaghetti and pieces of chicken. Leave it a little soupy as
some of the broth will cook out of it ! Cover top with slices of American cheese. Bake
at 350 for 30 min or until cheese is melted and top is bubbly! Good with salad and hot
rolls or garlic bread!

This is a family favorite takes a little time to chop all the veg and sauté but well worth the
work!

Jody McWhorter            jodymcwhorter@frontiernet.net

This is for Mandy who is looking for a recipe for Chicken Spaghetti. I've tried both of
these and can vouch they are both quite good. Just depends on what kind of cheese you
prefer to use and how spicy you like you're food

Chicken Spaghetti #1

1 lb. boneless, skinless chicken breasts
1 lb. Angel hair pasta
1 can Campbell's Cream of Chicken Soup
1 lb. Mexican or regular Velveeta Cheese
1 can Rotel tomatoes

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when
completely done. Boil noodles in remaining broth, drain after done. Cut chicken into
small, bite-sized pieces. Cut cheese into small chunks and melt in sauce pan. Combine
in large pan: chicken, noodles, cheese, soups, and Rotel. Mix well and serve.
Chicken spaghetti recipe serves 4.

Chicken Spaghetti #2

1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
5 Chicken Breasts -- skin removed
1 Pkg. Spaghetti
8 Oz. Cheddar Cheese Grated Salt And Pepper
1 Can Rotel Tomatoes Either Mild Or Hot

Boil the chicken. Remove the chicken from the water and set the chicken aside to cool.
Remove the chicken from the bone. Cook the spaghetti in the chicken juice, then drain it.
In a large casserole dish, mix all of the ingredients using only 1/2 pound of cheese. Take
rest of cheese and sprinkle on top of chicken. Bake the Chicken Spaghetti in oven at 350
degrees Fahrenheit until heated or until the cheese is melted on top.

Wendy Hymus              wjhymus@rogers.com

This is for Mandy who wanted a recipe for chicken spaghetti. This is a very old family
favorite recipe passed down from my grandmother. It is my husband's favorite meal.

Chicken Spaghetti

3 cups cooked, deboned chicken, cut into bite sized pieces
1/2 pound cooked, drained spaghetti
2 T. margarine
1 cup chopped onion
1 1/2 cup chopped celery
1 - 8oz. can mushrooms, drained
1/2 cup sliced ripe olives
1/4 cup diced pimientos
1/2 cup slivered almonds (optional)
1 can cream of mushroom soup
1 can chicken broth
3 cups grated cheddar cheese
salt and pepper to taste

Saute' onion and celery. Add mushrooms and stir for a couple of minutes. Add olives,
pimientos, soup and broth. Mix well and combine with chicken and spaghetti. Add 1 1/2
cups cheese and more broth if mixture seems dry. Pour into a 9X13" baking dish.
Cover. Bake 350° for 25 minutes. Remove cover. Sprinkle with remaining cheese.
Bake until just melted. This can be make early and refrigerated. Take out 1 hour before
baking. It can also be frozen before or after baking.

Kita Schuehle            kita@direcway.com

Chicken Spaghetti is my FAVORITE meal and this recipe is very easy. Don't let boiling a
whole chicken "scare" you... it is the best way for the chicken and you get broth you can
freeze for later use in making pot pies or chicken and dumplings or whatever requires
broth.

In large stock pot boil:

1 whole fryer chicken
black peppercorns
bay leaf
1/8 C salt

Remove all "stuff" from cavity of chicken before boiling. Put chicken and spices in cold
water and bring to a boil. After reaching a boil, lower heat to med-hi and boil for 45
minutes. If the chicken is a little pink at the thigh area, reserve this meat to go on TOP
of the casserole to complete cooking.

Casserole:

2 lbs spaghetti, cooked by package directions
2 C Broth from boiled chicken
1 C heavy cream OR evaporated milk
8 oz sour cream
8 oz shredded cheddar cheese
1 can Durkee's French Fried Onions (in the veggie section by the green beans)
Boiled chicken meat to cover top of 9X13 casserole (I use the white meat as this is my
preference, but you may use any you like)

Preheat your oven to 375 degrees. Drain spaghetti and put in large bowl. Mix broth,
cream and sour cream and toss with the spaghetti until well covered. Pour 1/2 spaghetti
mixture into a 9X13 baking dish, "dot" with piece chicken and light sprinkling of fried
onions. Cover with remaining spaghetti mixture. Cover with remaining fried onion, chicken
pieces to your liking ( I go pretty thick with the meat) and cheddar cheese. Bake
uncovered for 30-40 minutes or until the edges begin to bubble. Serve with salad and
garlic bread-fantastic! Hope you enjoy.

You may strain and freeze your broth for future use or you may use it to boil your
spaghetti for extra flavor while you assemble the sauce. I like to save it because you will
have quite a good amount left to make chicken and dumplings:

Chicken remaining from casserole
1-1/2 C chicken broth
1-1/2 C heavy cream
3 T butter
5 large flour tortillas, cut into bite-sized pieces
1 bag frozen mixed veggies

Put all ingredients into a medium saucepan over medium-high heat. Bring to a gentle
boil.. Reduce heat to medium and let simmer for 25 minutes, stirring occasionally.
When this is finished cooking, you have a complete one pot meal!

Lauri Howell           l_dhowel@bellsouth.net

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