| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped green pepper |
| 1 |
c |
Celery |
| 1 1/2 |
|
Sticks butter or oleo; melted |
| 1 |
cn |
Tomato soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
pt |
Chicken broth; (Swanson or College Inn) |
| 2 |
oz |
Pimento |
|
|
Chili powder and tabasco to taste |
| 1 |
pk |
Thin spaghetti; cooked |
| 1 |
sm |
Fryer; cooked, deboned, and cut up |
|
|
Grated cheese; (cheddar or whichever you prefer) |
INSTRUCTIONS
Notes: By Mrs. Paul Warcholak, Coaldale. The Times News, PA
Cook onions, pepper and celery in butter or oleo until tender. Add other
ingredients except spaghetti and simmer for a few minutes. Add cooked
spaghetti and blend together. Pour into a baking dish and top with grated
cheese. Bake at 350. until cheese is melted.
Melt butter in large skillet over medium heat. Add onion, green pepper,
zucchini and mushrooms. Stir occasionally for 5 minutes.
2. Add flour and tomato, stirring to completely blend in flour.
3. Beat together eggs, milk, salt and Worcestershire sauce in bowl with
beater.
4. Sprinkle 1/2 of the cheese in pie shell. Add vegetables on top of
cheese.
5. Pour egg mix over vegetables and then sprinkle with remaining cheese.
6. Garnish with paprika. Bake at 375. for 35-40 minutes.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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