auce, crushed red pepper flakes and fresh black pepper to a
x the garlic, cumin, coriander and cinnamon, salt & pepper together.
Boil chicken until tender; remove bone, chop up and set aside. Reserve broth. Cook spaghetti according to package directions and set aside.
Saute bell pepper, celery and onion in butter and combine with chicken and spaghetti; put in a baking dish.
Pour over enough broth to make mixture very wet.
Bake at 350\u00b0 until mixture bubbles throughout.
Remove from oven and cover top with cracker crumbs; return to oven to brown or cover top with bread crumbs sprinkled with grated cheese and return to oven until brown.
Boil chicken and all ingredients, except Velveeta and spaghetti, until chicken is done.
Remove chicken, cool and debone.
Add spaghetti to broth; cook until tender.
Add Velveeta and deboned chicken.
Heat fat; add onion, garlic and mushrooms and cook about 10 minutes or until soft and lightly browned.
Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth.
Season to taste.
Add chicken, tomatoes and cheese. Arrange chicken mixture and spaghetti in layers in a greased casserole; top with buttered bread crumbs and a dash of paprika. Bake in oven at 375\u00b0 for about 25 minutes or until browned.
Makes about 6 servings.
Boil hen in salted water until tender enough to strip from bone. Cool hen; strip meat from bone. Boil spaghetti according to directions, using enough broth from hen to cover. Simmer celery, onion, pepper and garlic until tender. Combine with meat and spaghetti. Add cheese and other ingredients; mix well and moisten with enough broth to make the mixture slightly \"soupy.\" This will keep well in refrigerator or freezer. Reserve the rest of the chicken broth to add to mixture if you plan to store in refrigerator or freezer. Serves 12 to 15.
Boil fryers; bone and cut up in small pieces.
Save 1 quart broth.
Strain broth.
Cut up and mix in broth the pepper, celery and onions.
Cook until done in broth.
Add pimento, soup and spaghetti to mixture.
Spread in pan one layer of chopped chicken, layer of spaghetti mixture and layer of cheese; continue until mixture is used up.
Bake for about 25 minutes.
Boil chicken.
Cool.
Pull from bones in medium-size pieces. In large pot, combine sauce, onion, pepper and seasonings.
Add about 1/2 cup chicken broth for flavor.
Simmer for 20 to 25 minutes.
While simmering, boil spaghetti and drain.
Add chicken to sauce at this time and simmer for last 10 minutes.
Combine sauce and spaghetti and stir thoroughly.
Good meal with salad and garlic toast.
Cook hen until tender in plenty of water.
When done, remove hen from broth and debone.
Simmer celery, onions and bell pepper in broth until tender.
Boil spaghetti in broth and season with salt and pepper.
Dice chicken, mushrooms and pimento; add to vegetables and spaghetti.
Cube cheese and add to chicken mixture.
Boil, bone and dice chicken.
Cook spaghetti in chicken broth. In separate pot, saute onion and pepper in oleo.
Add to chicken and spaghetti.
Next add rest of ingredients.
Warm all ingredients in oven for 20 or 30 minutes.
Serves 5 to 6 people.
Cook spaghetti.
Brown onion and green pepper in little oil. Mix tomatoes and spaghetti; add to mixture.
Mix well and put in large skillet or casserole.
Top with grated Cheddar.
Cover with heated chili.
Put on lid.
Put in slow oven and cook 30 minutes or longer if convenient.
Cook spinach according to directions; drain well.
Combine beaten egg, sour cream, milk and the first 2 tablespoons Parmesan cheese, onion, salt and pepper.
Add Monterey or Cheddar cheese and mix well.
Add drained spinach and spaghetti and mix well. Turn into an ungreased 10 x 6 x 2-inch baking dish.
Sprinkle with remaining 2 tablespoons Parmesan cheese and bake, covered, at 350\u00b0 for 15 minutes.
Uncover and bake 15 to 20 minutes more or until heated through.
Makes 4 servings.
Boil chicken and debone.
Cook onions, bell pepper and celery in chicken broth.
Cook spaghetti.
Mix soup and broth with ingredients, chicken and spaghetti.
Place in dish and top with grated cheese.
Cover and bake about 20 minutes at 350\u00b0.
Cook and drain spinach and combine egg, sour cream, milk and first 2 tablespoons Parmesan cheese.
Add cheese, drained spinach and spaghetti.
Bake in 10 x 2 x 6-inch casserole for 15 minutes covered at 350\u00b0.
Add rest of Parmesan cheese.
Bake covered for 15 minutes at 350\u00b0.
Then uncovered for 15 to 20 minutes or more.
In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.
Cook fat, onion, garlic and mushrooms for 10 minutes.
Add flour; stir until blended.
Add broth; stir until thick.
Add chicken, tomatoes and cheese.
Cook until cheese melts.
Arrange layer of chicken and spaghetti.
Put crumbs on top.
Bake at 375\u00b0 for 25 minutes.
Combine egg, yogurt, milk, half the grated Parmesan, onion, salt and pepper.
Add Monterey Jack cheese.
Mix well.
Add the spinach and spaghetti; turn into a 1 1/2-quart casserole. Sprinkle with remaining grated Parmesan.
Bake, covered, for about 15 minutes
at 350\u00b0. Uncover and bake for about 15 minutes more, until bubbling and slightly browned.
A cup of chopped or diced ham is a nice addition.
Serves 4.
one, strain the noodles, and mix the noodles with the
an. Sprinkle with spices and bread crumbs. Beat the
inutes.
Place cooked meatballs and spaghetti sauce in crock pot. Cook