2 cans cream of mushroom so u p or

cream of chicken soup

2 cans cream of tomato soup

1 can ch i c k en broth

1 (7 oz.) j a r green ol i ves, drained

2 tsp. worcestershire sauce

3 drops t a basco sauce

1 tsp. salt

1/4 tsp. pepper

2 (7 oz.) pkgs. spaghetti

5 oz. sharp cheddar c heese, gr a ted

 

 

Cook spaghetti according to package dir e ctions.   Melt mar g arine in large pan and add g r een pepper, onion and mush r ooms.   Saute them together until tender.   A dd the soups, broth, olive s , worcestershire sauce and tabasco. Simmer gently for 15 minutes and then add chicken, drained s p aghetti and

salt and pepper.   Re m ove from heat and add 3/4 of the c h e e s e .   DO NOT

cook after adding the cheese.   Use t h e remaining cheese by sprinkling it over the s paghetti after pouring it into serving dish.

 

 

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

------------------- - ---------------- RANCHER'S SUNDAY CHICK E N

 

 

 

3 lbs. fryer chicken parts

1 c. Hidden Valley Ranch salad dressing, prepared

4 c. cracker or bread crumbs

Salt Pepper Paprika

 

 

Wash and dry chicken parts.   Dip into prepared sal a d dressing.   Spoon crumbs over the dressing to cover.   P l ace in foil-lined pan.   Sp r inkle wi t h


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