Cheezy Chicken Casserole

Loyce ParksFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 1/2 to 4 lb ) fryer1 (12 oz) package spaghetti1 fairly large onion, chopped1 stick margarline1 lb Velveeta® cheese, cubed1 can Rotel® tomaotes, diced and drained1 bell pepper, chopped Cover fryer over with water and boil until tender. Debone fryer and pull or chop into … Continue reading Cheezy Chicken Casserole

Chicken Cheese Spaghetti

Penny RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 onion, chopped1 bell pepper, chopped2 sticks oleo4 chicken breasts1 (12 oz) package thin spaghetti2 (8oz) cans tomato sauce1 can Rotel® tomatoes1 lb American® cheese (blue box) Boil chicken, debone, save broth. Cook spaghetti according to directions in chicken broth; drain. Sauté onion and bell pepper in … Continue reading Chicken Cheese Spaghetti

Lemon Cheesecake

Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package sugar-free lemon gelatin (4 servings)2 cup hot water2 Tbsp lemon peel, finely grated (optional)8 oz package fat-free cream cheese1 cup fat-free Cool Whip® Dissolve lemon gelatin in hot water. Stir in 2 tablespoons lemon peel and allow to cool until mixture is a thick syrup. … Continue reading Lemon Cheesecake